Kitchen Brigade
Developed the modern kitchen brigade system.
Who is Auguste Escoffier?
An all-purpose knife, usually 8–10 inches long.
What is a chef knife?
Ounces in a pound?
What is 16
Time to wash hands.
What is 20 seconds?
Part of your body should do most of the work when lifting heavy objects.
What is your legs?
This chef is second-in-command?
Who is the Sous Chef?
This short, pointed knife is ideal for peeling.
What is a pairing knife?
Fluid ounces in a gallon?
What is 128?
This piece of the uniform protects both the food and the chef’s clothing.
What is an apron?
Best position for your back when lifting.
What is straight or neutral?
This position handles cold dishes such as salads, pâtés, and hors d'oeuvres.
Who is the Garde Manger?
This knife has a long, serrated blade.
What is a bread knife?
6 cups of water to fluid ounces.
What is 48 floz?
These should always be worn when handling ready-to-eat food.
What are gloves?
First thing you should do before lifting a large object off a shelf.
What is clear the path or ensure the area is safe?
This station chef specializes in grilled and broiled meats.
Who is the Grillardin?
This heavy-duty knife is perfect for chopping through bones.
What is a cleaver?
Grams in 1 ounce.
What is 28.35?
Must be worn on feet everyday in the kitchen?
What are non slip shoes?
When lifting, your feet should be positioned in this way.
What is shoulder-width apart?
Responsible for expediting orders and communicating between the kitchen and front of house.
Who is the Aboyeur?
This knife is used in butchery for slicing large cuts of meat.
What is a scimitar?
A liter is smaller than a quart.
What is False?
Should be washed daily or after every use.
What is your uniform?
This should be avoided while lifting.
What is twisting your waist/torso