Brigade System
What is a pastry chef?
A chef who handles baked goods, desserts and pastries
What’s provided in the Beverage Stations
Cold, Hit, and Alcoholic beverage.
What are some basic seasonings?
Salts, peppers, sugars, and acids.
What is the label serving size?
Amount of food eaten at one time
What does the head waiter do?
Provides service throughout the dining room or sectio.
What station are in the Hot-food section?
Broiler station, Fry station, Griddle station, and Sauté/Sauce station
What is the purpose of seasoning?
Enhance flavor and create a depth of flavor
What is the purpose of nutrition labels
To help people avoid food allergens, plan special diets, and understand nutrient amounts.
What is the job of the dinning room manager.
Manages/Runs the the dinning room brigad.
What’s at the Banquet Station?
Steam cooking and Dry-heat cooking
What are some flavorings that change the taste of food?
Herbs, Spices, Extract, Fruits, Vegetable, and Aromatic liquids.
To tell you the amount of caloric cont in one serving
What is the job of a wine steward?
Provides wine to guest.
What happens at the Bakery Station?
Dough Preparation, Baking, and Different Dessert Preparation
What are herbs?
Leaves, Stems, or flowers of aromatic plant.
What is trans fat?
Total grams of trans-fatty acid in one serving.
What does an Expediter do?
Communicates order and checks that orders are in the correct order
What preparation goes on at the Grade-manger section?
Salad, cold-food, and showpiece preparation.
What is the purpose of flavoring?
To enhance base ingredients.
What is total and saturated fat?
Total grams of fat in one serving and total grams of saturated fat in one serving