Kitchen & Restaurant Brigade is one of 9 topics in the Grade 11 Hospitality Studies CAPS syllabus, covered across 3 lessons on Study Vault. Below are real practice questions from this topic with full worked answers.
Sample practice questions
Easy
1. Who has overall responsibility for the kitchen, including menu planning, managing staff and controlling costs?
The chef de cuisine (head chef)
The commis chef
The storeperson
The kitchen assistant
Answer: The chef de cuisine (head chef) — The chef de cuisine (head chef) has overall responsibility for the kitchen, including menu planning, managing staff, controlling costs and ensuring consistent food quality.
Easy
2. Which chef de partie is responsible for desserts, baked goods and pastry items?
The patissier
The saucier
The poissonnier
The rotisseur
Answer: The patissier — The patissier (pastry chef) handles desserts, baked goods and pastry items.
Medium
3. Name the kitchen brigade role responsible for calling orders from the front-of-house to the kitchen and coordinating dish timing.
Answer: the aboyeur — The aboyeur (expediter) calls orders from the front-of-house to the kitchen and coordinates the timing of dishes leaving the kitchen so a full table's order is ready together.
