For Expert help and assignment handling,
1
HFT3806 Questions and Answers (100% Correct
Answers) Already Graded A+
chef Ans: "chef de cuisine or executive chef"
responsible for all BOH operations, menu development, setting the
kitchens tempo and tone
© 2026 Assignment Expert
sous-chef Ans: "under chef or second chef"
In charge if chef absent
Guru01 - Stuvia
responsible for scheduling and functions as the aboyeur (expediter
during service)
chefs de partie Ans: the station chefs
Produce menu items under direct supervision of the chef or sous-chef
saucier Ans: all sauteed items and most sauces
poissonier Ans: fish, shellfish and some sauces
grillardin Ans: all grilled items
fruitier Ans: all fried items
rotisseur Ans: all roasted items, jus, and related sauces
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potager Ans: all stocks and soups
legumier Ans: all veggies and starches
entremetier Ans: legumier and potager combined
all stocks, soups, veggies, and starches
garde-manger Ans: pantry chef
© 2026 Assignment Expert
(cold dishes)
boucher Ans: butchering all meats and poultry
Guru01 - Stuvia
tournant Ans: roundsman/swing cook
Patissier Ans: pastry chef
(not normally under sous-chef)
boulanger Ans: bread baker
confiseur Ans: candies and petit fours
glacier Ans: chilled and frozen desserts
decorateur Ans: showpieces and special cakes
demi-chefs Ans: assistants to the station chefs
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3
commis Ans: an apprentice who would work with the station chefs or
pastry chef for a learning period
QSR Ans: quick service restaurant
Subway: 100% Franchised
QSR-Plus Ans: a small step up from QSR
© 2026 Assignment Expert
Chick-fil-A: Upstream Ordering (the iPad ordering ahead in line to make
it faster)
Food Trucks Ans: Oscar Meyer Wiener Mobile-first ever food truck
Guru01 - Stuvia
Halal Guys, NYC
Quick Casual Ans: Panera, Moes, Noodles & Co.
Family Restaurants Ans: Typically no alcohol- IHOP is changing this trend
Casual Restaurants Ans: Table top marketing
Theme Restaurants Ans: $15 million to build
Casual Upscale Ans: from scratch, full bar and wine list
upscale: fine dining Ans: Often Prix Fix or A la Carte
Up to $500/person
1
HFT3806 Questions and Answers (100% Correct
Answers) Already Graded A+
chef Ans: "chef de cuisine or executive chef"
responsible for all BOH operations, menu development, setting the
kitchens tempo and tone
© 2026 Assignment Expert
sous-chef Ans: "under chef or second chef"
In charge if chef absent
Guru01 - Stuvia
responsible for scheduling and functions as the aboyeur (expediter
during service)
chefs de partie Ans: the station chefs
Produce menu items under direct supervision of the chef or sous-chef
saucier Ans: all sauteed items and most sauces
poissonier Ans: fish, shellfish and some sauces
grillardin Ans: all grilled items
fruitier Ans: all fried items
rotisseur Ans: all roasted items, jus, and related sauces
,For Expert help and assignment handling,
2
potager Ans: all stocks and soups
legumier Ans: all veggies and starches
entremetier Ans: legumier and potager combined
all stocks, soups, veggies, and starches
garde-manger Ans: pantry chef
© 2026 Assignment Expert
(cold dishes)
boucher Ans: butchering all meats and poultry
Guru01 - Stuvia
tournant Ans: roundsman/swing cook
Patissier Ans: pastry chef
(not normally under sous-chef)
boulanger Ans: bread baker
confiseur Ans: candies and petit fours
glacier Ans: chilled and frozen desserts
decorateur Ans: showpieces and special cakes
demi-chefs Ans: assistants to the station chefs
, For Expert help and assignment handling,
3
commis Ans: an apprentice who would work with the station chefs or
pastry chef for a learning period
QSR Ans: quick service restaurant
Subway: 100% Franchised
QSR-Plus Ans: a small step up from QSR
© 2026 Assignment Expert
Chick-fil-A: Upstream Ordering (the iPad ordering ahead in line to make
it faster)
Food Trucks Ans: Oscar Meyer Wiener Mobile-first ever food truck
Guru01 - Stuvia
Halal Guys, NYC
Quick Casual Ans: Panera, Moes, Noodles & Co.
Family Restaurants Ans: Typically no alcohol- IHOP is changing this trend
Casual Restaurants Ans: Table top marketing
Theme Restaurants Ans: $15 million to build
Casual Upscale Ans: from scratch, full bar and wine list
upscale: fine dining Ans: Often Prix Fix or A la Carte
Up to $500/person
