5 in 5 Flashcards
1
Q
what is the chef de cuisines role
A
the executive head chef. in charge of the whole kitchen, menu development and all staff
2
Q
what is the brigades name given to apprentice chefs
A
commis chef
3
Q
describe the role of a poissonnier, what do they cook
A
cool all fish and seafood dishes
4
Q
what does an expeditor do
A
food runner/ co or donator. relays messaged between customers, waiting staff, bar staff and kitchen staff, supports staff by taking food to tables, clearing tables, helps to ensure a smooth efficient workflow
5
Q
which member of the kitchen brigade makes cold/ frozen deserts
A
glacier
