Practice Quiz

ACF Cooking Professional Exams

Category - Culinary

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In a restaurant or food service establishment, the person responsible for overseeing and coordinating the kitchen activities, developing the menu, purchasing foods and equipment, to name a few tasks, is known as the:
  1. Owner
  2. General Manager
  3. Hostess
  4. Executive Chef
Explanation
ANSWER: D - The Executive Chef is the person responsible for overseeing and coordinating the kitchen activities, developing the menu, purchasing foods and equipment, to name a few tasks.
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