Question

question 13
what is the role of a commis chef?
a. head chef
b. manager
c. junior assistant cook
d. dishwasher

question 14
which role prepares fish dishes?
a. saucier
b. poissonnier
c. pâtissier
d. boucher

question 15
why is the brigade system compared to a military system?
a. it uses weapons
b. it is very strict
c. it has a clear chain of command
d. it is dangerous

Explanation:

🆕 New Concept Discovered: Culinary Brigade System (Brigade de Cuisine)
A structured hierarchy used in professional kitchens.

Step 1: Analyze Question 13

We need to identify the role of a Commis Chef in a professional kitchen hierarchy:

• A Commis Chef is an apprentice or entry-level chef who works under a station chef (chef de partie) to learn the ropes and assist with basic food preparation.
• Looking at the options:
• A. Head chef (Chef de Cuisine) is the top leader.
• B. Manager handles administrative operations.
• C. Junior assistant cook accurately describes the learning and supportive role of a Commis.
• D. Dishwasher (Plongeur) is a utility role, not a chef role.

Therefore, the correct option is C.

Step 2: Analyze Question 14

We need to identify which specific station chef prepares fish dishes:

• In the classical French brigade system:
• Saucier prepares sauces and warm hors d'oeuvres.
• Poissonnier is the fish cook, responsible for preparing fish and seafood dishes (poisson is French for fish).
• Pâtissier is the pastry chef.
• Boucher is the butcher, responsible for preparing meats and poultry.

Therefore, the correct option is B.

Step 3: Analyze Question 15

We need to determine why the brigade system is compared to a military system:

• Developed by Georges Auguste Escoffier, the Brigade de Cuisine was directly inspired by his time in the French army.
• He introduced this system to streamline kitchen operations by assigning highly specific duties and a structured hierarchy.
• This structure ensures that authority flows from the top (Executive/Head Chef) down to the apprentices, establishing a highly organized, efficient workflow.
• Looking at the options, C. It has a clear chain of command is the defining structural similarity between the two systems.

Therefore, the correct option is C.

Answer:

• Question 13: C. Junior assistant cook
• Question 14: B. Poissonnier
• Question 15: C. It has a clear chain of command