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SHS3 > Kitchen Brigade > Flashcards

Kitchen Brigade Flashcards

0
Q

This reorganization divided the kitchen into ______ based on the kinds of foods produced.

A

departments, or stations,

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1
Q

One of Escoffier’s important achievements 


A

reorganization of the kitchen

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2
Q

A _____ was placed in charge of each department. In a small operation, he/she might be the only worker in the department. But in a large kitchen, each of them might have several assistants.

A

station chef

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3
Q

He is the person in charge of the kitchen. In large establishments, this person has the title of executive chef.

A

Chef

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4
Q

He is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.

A

Chef

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5
Q
  1. If a food-service operation is large, with many departments (for example, a formal dining room, a casual dining room, and a catering department), or if it has several units in different locations, each kitchen may have a ____
A

chef de cuisine.

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6
Q

He reports to the executive chef.

A

Chef de cuisine

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7
Q

He is directly in charge of production and works as the assistant to the executive chef or chef de cuisine.

A

Sous chef

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8
Q

The word sous is French for ____

A

“Under”

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9
Q

Because the executive chef ’s responsibilities may require a great deal of time in the office, He takes command of the actual production and the minute-by-minute supervision of the staff. 


A

Sous chef

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10
Q

They in charge of particular areas of production.

A

Station chef

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11
Q

Station chef

A

Chefs de partie

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12
Q

He prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order.

A

Sauce chef

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13
Q

This is usually the highest position of all the stations. 


A

Sauce chef

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14
Q

Sauce chef

A

Saucier

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15
Q

He prepares fish dishes.

A

Fish cook

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16
Q

In some kitchens, this station is handled by the saucier. 


A

Fish cook

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17
Q

Fish cook

A

Poissonier

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18
Q

He prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook. 


A

Vegetable cook

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19
Q

He prepares roasted and braised meats and their gravies and broils meats and other items to order.

A

Roast cook

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20
Q

Vegetable cook

A

Entremetier

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21
Q

A large kitchen may have a separate broiler cook to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish. 


A

Grillardin

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22
Q

Roast cook

A

Rôtisseur

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23
Q

He is responsible for cold foods, including salads and dressings, pâtés, cold hors d’oeuvres, and buffet items. 


A

Pantry chef

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24
Q

He prepares pastries and desserts. 


A

Pastry chef

25
Q

Pantry chef

A

Garde manger

26
Q

Pastry chef

A

Pâtissier

27
Q

He replaces other station heads. 


A

Relief cook

28
Q

Relief cook

A

Tournant or swing cook

29
Q

He accepts orders from waiters and passes them on to the cooks on the line.

A

Expediter

30
Q

He also calls for orders to be finished and plated at the proper time and inspects each plate before passing it to the dining room staff. In many restaurants, this position is taken by the head chef or the sous chef

A

Expediter

31
Q

Expediter

A

Aboyeur

32
Q

_______ in each station or department help with the duties assigned to them.

A

Cooks and assistants

33
Q

He is in charge of operations not large enough to have an executive chef. In addition to being in charge of the kitchen, he also handles one of the production stations. For example, he or she may handle the sauté station, plate foods during service, and help on other stations when needed.

A

Working chef

34
Q

Cooks who prepare or finish hot à la carte items during service in a restaurant may be known as _____. They are said to be on the hot line, or simply on the line.

A

Line cooks

35
Q

In many small operations, he is the backbone of the kitchen during service time.

A

Short-order cook

36
Q

This cook may handle the broiler, deep fryer, griddle, sandwich production, and even some sautéed items. In other words, his responsibility is the preparation of foods that are quickly prepared to order.

A

Short-order cook

37
Q

This worker is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order.

A

Breakfast cook/egg man

38
Q

It is one of the most important parts of food production. It is important for consistent quality each time a recipe is prepared and served. And it is important for cost controls.

A

Careful measurements

39
Q

There are two important kinds of measurement in the kitchen:

A

Ingredient measurement

Portion measurement, or portion control

40
Q

It measures how heavy an item is.

A

Weighing

41
Q

It is the most accurate method of measuring ingredients.

A

Weighing

42
Q

It is the method used for most solid ingredients.

A

Weighing

43
Q

Accurate scales are necessary for weighing. They are often used in the kitchen because of their convenience.

A

Small portion scales

44
Q

These scales are used in the bakeshop.

A

Balancing scales

45
Q

It is the weight of the item as purchased, before any trimming is done.

A

AP Weight

46
Q

Also known as APQ

A

AP weight/ As Purchased Quantity

47
Q

It is the weight after all inedible or nonservable parts are trimmed off.

A

EP Weight

48
Q

Also known as EPQ

A

EP Weight/ Edible Portion quantity

49
Q

It measures how much space an item fills.

A

Volume

50
Q

It measures are used for liquids. It is usually faster than weighing it, and accuracy is good.

A

Volume

51
Q

Measuring ingredients by count is done in these circumstances:

A
  1. When units are in fairly standard sizes. Examples: 6 large eggs for a pancake batter; 8 parsley stems for a stock.
  2. When serving portions are determined by numbers of units. Examples: 1 baked apple per portion; 6 fried shrimp per portion.
52
Q

It is the measurement of portions to ensure the correct amount of an item is served.

A

Portion Control

53
Q

Portion control actually begins with the _____ . If this is not done correctly, then the yield of the recipe will be thrown off.

A

Measuring of ingredients

54
Q

Tools and techniques of Portion Control:

A 
Standard-fill
Even-Division
Weight
Count
Volume
55
Q

In the _____, there is one basic unit for each type of measurement:

A

Metric system

56
Q

It is the basic unit of weight.


A

Gram

57
Q

It is the basic unit of volume.

A

Liter

58
Q

It is the basic unit of length.

A

Meter

59
Q

It is the basic unit of temperature.


A

Celsius

60
Q

Larger or smaller units are made simply by multiplying or dividing by 10, 100, 1000, and
so on.

A

These divisions are expressed by prefixes. The ones you will need to know are: kilo- (kill-o) = 1,000
deci- (dess-i) = 1⁄10 centi- (sent-i) = 1⁄100 milli- (mill-i) = 1⁄1,000

SHS3 (9 decks)

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