Hotel Staff
Authored by Julie Ancell
Business
1st - 5th Grade
Used 8+ times
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of the sous chef ?
To prepare cold dishes.
To prepare soup.
To take over from the head chef.
To wash dishes and empty the rubbish.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of the patissiere
To make the bread, pastry and cakes.
To train the staff who make pate.
To prepare the fish dishes.
To organise the work rotas and train staff.
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What term best describes the Chef de partie
Organises parties at the hotel for guests.
Has a particular cooking role in the kitchen.
Organises the kitchen staffs Christmas party.
Makes sure the dishes are ready on time.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Who has a higher position in the kitchen brigade.
Commis Chef
Kitchen porter
Apprentice
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type food is le poissonier responsible for ?
Vegetable dishes.
Poultry dishes.
Fish dishes.
Pasta dishes.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What term best describes the commis chef ?
Head chef
Second chef
Assistant Chef
Apprentice chef
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What staff area does a secretary belong to ?
Front of house
Back of house
Administration
Management
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