Culinary Terms

Question 1

Stage (Stagiare)

Answer 1

Unpaid kitchen intern

Question 2

Brigade OR Brigade de Cuisine

Answer 2

How kitchen is organized. System of hierarchy

Ex. Cooks, managers, etc

Question 3

Executive Chef

Answer 3

Responsible for overseeing kitchen staff and quality of food. Also menu plans

Question 4

Sous Chef

Answer 4

Second in command. Works under/alongside Executive Chef. Provides head chef with everything they need to complete their dishes.

Question 5

Chef de Cuisine (CdC

Answer 5

Head Chef-top of hierarchy

Responsible for food production, costs, the cooks

Question 6

Expo

Answer 6

Food brought from BoH to FoH

Question 7

Mise en Place

Answer 7

Station Setup. Making sure all ingredients to and utensils are portioned and ready.
Basically portion control/prepping

Question 8

Cooks

Answer 8

Lead Line, Cooks 1,2,3, and Pastry Chef

Question 9

How many kitchens are there?

Answer 9

Three

Question 10

Kitchen #1

Answer 10

Garde Manger (Garmo)- In charge of prep. Most likely makes .other sauces, stocks, dressing, precuts vegetables. Known as keeper of the food/pantry chef

Question 11

Kitchen #2

Answer 11

Hot Line- where main course is cooked

Action Station- Grill/Saute

Question 12

Kitchen #3

Answer 12

Pastry- In charge of breads, desserts, and pastries

Question 13

Tournant

Answer 13

The relief cook. No specific job, but helps where they are needed. Needs to know all positions and how to work all machinery and utensils

Question 14

Commis

Answer 14

Staff member who assists chefs with food prep and organization.
- A helper/ Volunteer (typically someone young)

Question 15

FoH Service

Answer 15

Hosts, Servers, Bussers (Anyone interacting with the people)

Question 16

Kitchen Manager

Answer 16

In charge of ordering ingredients the cooks need