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ACF Cooking Professional Exams

Category - Culinary

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In a restaurant following the brigade system, the person responsible for all roasted items and jus or related sauces is known as the:

Meat Cooker
Rotisseur
Roaster
Saucier

Explanation

ANSWER: B - In a restaurant following the brigade system, the Rostisseur is the person responsible for all roasted items and jus or related sauces.

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ACF Cooking Professional Exams

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ACF Cooking Professional Exams

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