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ACF Cooking Professional Exams

Category - Culinary

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In a restaurant following the brigade system, the station responsible for all cold items such as salads and cold soups is known as the:

Poissonier
Garde Manger
Rositsseur
Sous Chef

Explanation

ANSWER: B - In a restaurant following the brigade system, the station responsible for all cold items such as salads and cold soups is known as the Garde Manger.

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