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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 fish dishes and related sauces is known as the:

Garde Mange
Rotisseur
Sous Chef
Poissonier

Explanation

ANSWER: D - The Poissonier is the person responsible for all fish dishes and related sauces in a restaurant which follows the brigade system.

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