ProStart 1 Chapter 4, Kitchen Brigades Section 4.1: Question Preview (ID: 21567)


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This person is responsible for explaining the menu to guests and taking their orders.
a) captain b) front waiter c) back waiter d) headwaiter
This front-of-the house employee purchases wine and helps staff and customers pair wine with food
a) front waiter b) back waiter c) head waiter d) wine steward
This person calls out order to the kitchen, plates and garnishes and checks dishes before they are served. This position is not the sous chef.
a) chef b) commis c) demi-chef d) expediter
This person is an apprentice in the kitchen.
a) chef b) sous chef c) demi-chef d) commis
This person is an assistant chef.
a) executive chef b) sous chef c) demi-chef d) commis
This person is known as the second chef and is responsible for scheduling, personnel and inspects the dishes before service.
a) chef b) demi-chef c) sous chef d) commis
This person is responsible for all kitchen operations.
a) sous chef b) commis c) chef d) demi-chef
This section of the restaurant contains places where the diners do not go. Chefs, commis, dishwashers and expediters work here.
a) front of the house b) back of the house c) side of the house d) top of the house
This section of the restaurant is where the diners can go. Servers, busers, wine stewards and the captain work here.
a) back of the house b) front of the house c) side of the house d) top of the house
This person is responsible for service throughout the dining room.
a) back waiter b) front waiter c) headwaiter d) captain
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