Befähigungsprüfung Gastgewerbe Practice Questions - Befähigungsprüfung Für Das Gastgewerbe (Austria) Exam

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In the classical kitchen brigade system (Brigadensystem nach Auguste Escoffier), which responsibilities are assigned to the Saucier (Chef Saucier)?

Preparation of cold appetizers, salads, terrines, and buffet centerpieces. Preparation of basic stocks, warm sauces, meat, poultry, game dishes, and warm meat appetizers. Preparation of vegetable side dishes, potato garnishes, egg dishes, and pasta. Procurement of dry goods, inventory auditing, and dishwashing station supervision.

Correct Answer:

Preparation of basic stocks, warm sauces, meat, poultry, game dishes, and warm meat appetizers.

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