Solved

In Escoffier's System of Organization Via Stations, the Broiler Cook

Question 22

Multiple Choice

In Escoffier's system of organization via stations, the broiler cook is also called the

A) saucier .
B) entremetier .
C) rotisseur .
D) grillardin .

Related Questions

Q17: The purpose of a mechanically altered diet

Q18: A membership arrangement that cuts out the

Q19: When price shopping, convenience foods are almost

Q20: Comparison of food prices is based on<br>A)

Q21: A hospital you work for is bringing

Q23: Definition choices:

Q24: The cover in table settings refers to

Q25: A portion size that is approximately the

Q26: Smaller kitchens frequently have only two stations,

Q27: Food in its raw state, minus that