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Hotel Kitchen Roles — True or False

Yes or No

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Quick true/false on kitchen roles

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Philippines

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Hotel Kitchen Roles — True or False
 

Hotel Kitchen Roles — True or FalseOnline version

Quick true/false on kitchen roles

by ARIANNE ALLEIN CAPULE
1

The Tournant is a versatile, floating chef who can relieve station chefs.

2

The Poissonier works with seafood, including fish and shellfish.

3

The Pastry Chef is responsible for savory dishes.

4

The Saucier is responsible for sauces, soups, hot hors d’oeuvres.

5

The Captain Waiter oversees the entire kitchen.

6

The Garde Mange handles hot dishes and soups.

7

The Rotisseur handles roasting, grilling, broiling, and braising meats.

8

The Entremetier is in charge of desserts.

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