The second in command in the kitchen is called the
A) sous chef
B) executive chef
C) chef tournant
D) station chef
Correct Answer:
Verified
Q2: The cost of depleted inventory for a
Q3: The document prepared for the catering department
Q4: Introduced by Escoffier, this kitchen system organizes
Q5: An acceptable profit margin for food in
Q6: Room service is typically found in
A) freeway
Q7: Food and Beverage Directors expect a pour
Q8: Bar efficiency is measured by
A) total bartender
Q9: The capture rate is defined as the
A)
Q10: Theatre style seating is best for
A) training
B)
Q11: The Catering Director normally works with the
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