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5 Cards in this Set
- Front
- Back
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Name the father of modern classical cuisine.
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Aguste Escoffier
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Who is in charge of planning, purchasing, cost, and making work schedules?
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Executive Chef
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T/F: Entremitier Chef is in charge of soups, vegetables and many times oversees the fry station.
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True
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The saucier is responsible for....
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Sauces
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T/F: Having a strong work ethic, being enthusiastic toward learning about the culinary arts and being dependable and reliable are not important traits for a successful future as a chef?
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False
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