PROSTART 1 ACTUAL EXAM PAPER
QUESTIONS WITH SOLUTIONS GRADED A
◉ Work Section. Answer: The area in which the work is being done.
◉ Brigade. Answer: A system of staffing a kitchen so that each worker is
assigned a set of specific tasks.
◉ Chef. Answer: The person responsible for all kitchen operations in the
modern kitchen brigade system.
◉ Sous Chef. Answer: AKA 'Second Chef'; the chef responsible for
scheduling personnel and covering the chef or station chef's work as
necessary.
◉ Station Chef. Answer: Chefs that produce the menu items under the
supervision of the chef or sous chef; assigned a task based on the
cooking method or category of items being produced.
◉ Pastry Chef. Answer: The chef that produces all baked goods,
desserts, and pastries for an operation.
QUESTIONS WITH SOLUTIONS GRADED A
◉ Work Section. Answer: The area in which the work is being done.
◉ Brigade. Answer: A system of staffing a kitchen so that each worker is
assigned a set of specific tasks.
◉ Chef. Answer: The person responsible for all kitchen operations in the
modern kitchen brigade system.
◉ Sous Chef. Answer: AKA 'Second Chef'; the chef responsible for
scheduling personnel and covering the chef or station chef's work as
necessary.
◉ Station Chef. Answer: Chefs that produce the menu items under the
supervision of the chef or sous chef; assigned a task based on the
cooking method or category of items being produced.
◉ Pastry Chef. Answer: The chef that produces all baked goods,
desserts, and pastries for an operation.
