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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This chef organized how the kitchen works through the kitchen brigade and categorized the Mother Sauces.
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Boulanger
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Escoffier
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Carame
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None of the above
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Explanation:
Detailed explanation-1: -simplify food production by organizing food preparation and sanitation tasks. French chef Georges Auguste Escoffier is credited with creating the kitchen brigade system in the 19th century.
Detailed explanation-2: -Under the executive chef is the chef de cuisine or sous chef. This person is second in command and is often responsible for managing kitchen operations, including ordering, supervision of all the stations, menu development and staff training.
There is 1 question to complete.