다음 밑줄 친 This system이 의미하는 바로 가장 적절한 것은?… | [법원직 9급 영어] 18년 1회차 기출문제 상세 페이지

다음 밑줄 친 This system이 의미하는 바로 가장 적절한 것은?
In order to meet the demands of each course, Escoffier modernized meal preparation by dividing his kitchens into five different sections. The first section made cold dishes and organized the supplies for the whole kitchen. The second section took care of soups, vegetables, and desserts. The third dealt with dishes that were roasted, grilled, or fried. The fourth section focused only on sauces, and the last was for making pastries. This allowed restaurant kitchens to make their dishes much more quickly than in the past. If a customer ordered eggs Florentine, for example, one section would cook the eggs, another would make the sauce, and yet another would make the pastry. Then, the head chef would assemble the dish before it was served to the customer. This system was so efficient that it is still used in many restaurants today.

The competition of the different sections in the kitchen

The extended room for preparing the necessary ingredients

The distribution of the separate dishes to the customer by the head chef

The kitchen being divided into different sections to prepare a meal