INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Sous
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Saucier
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Station
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None of the above
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Detailed explanation-1: -The role of the saucier, commonly known as the sauce chef, is often the highest respected role in the kitchen brigade system of stations, reporting directly to the head chef or sous-chef.
Detailed explanation-2: -Sauté chef (aka saucier or sauce chef) – Often the most respected role in the brigade system of stations, reporting directly to the head chef or sous-chef. They’re responsible for sautéing foods, but their most vital role lies within the creation of the sauces and gravies that will accompany other dishes.
Detailed explanation-3: -As the name implies, a saucier is responsible for the creation of sauces. In some cuisines-such as French-the sauce is the star of the culinary show, bringing together often disparate elements and textures to imbue one harmonious flavor.