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Class 1 - Caroline Hennessy HF 120 Friday 9:00 Chapter One...

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Caroline Hennessy HF 120 Friday 9:00 Chapter One Homework 1) The kitchen brigade system gives each worker in a kitchen a specific area of concentration. While the classic kitchen brigade system has many more facets than the modern kitchen brigade, the general idea is the same. In today’s kitchens there is an executive chef that is in charge of all delegation in the kitchen, and then there are many classifications of chefs and cooks underneath him. 2) In today’s kitchens there is an executive chef that is in charge of all delegation in the kitchen, and then there are many classifications of chefs and cooks underneath him. The executive chef plans menus and creates recipies. The chef also enfores standards in the kitchen. The sous-chef is in charge of making sure that all the food is prepared, portioned, garnished, and presented the way the chef would like. A line cook is responsible for preparing menu items according to recipe specifications. Definitions: Classic Cuisine- a late 19 th -century and early 20 th -century refinement and simplification of French grande cuisine. Classic (or classical) cuisine relies on the thorough exploration
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This note was uploaded on 04/08/2008 for the course SHA HF120 taught by Professor Crawley during the Spring '08 term at BU.

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Class 1 - Caroline Hennessy HF 120 Friday 9:00 Chapter One...

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