Kitchen Brigade Flashcards
This reorganization divided the kitchen into ______ based on the kinds of foods produced.
departments, or stations,
One of Escoffier’s important achievements
reorganization of the kitchen
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.
station chef
He is the person in charge of the kitchen. In large establishments, this person has the title of executive chef.
Chef
He is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.
Chef
- 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 ____
chef de cuisine.
He reports to the executive chef.
Chef de cuisine
He is directly in charge of production and works as the assistant to the executive chef or chef de cuisine.
Sous chef
The word sous is French for ____
“Under”
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.
Sous chef
They in charge of particular areas of production.
Station chef
Station chef
Chefs de partie
He prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order.
Sauce chef
This is usually the highest position of all the stations.
Sauce chef
Sauce chef
Saucier
He prepares fish dishes.
Fish cook
In some kitchens, this station is handled by the saucier.
Fish cook
Fish cook
Poissonier
He prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.
Vegetable cook
He prepares roasted and braised meats and their gravies and broils meats and other items to order.
Roast cook
Vegetable cook
Entremetier
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.
Grillardin
Roast cook
Rôtisseur
He is responsible for cold foods, including salads and dressings, pâtés, cold hors d’oeuvres, and buffet items.
Pantry chef
He prepares pastries and desserts.
Pastry chef
Pantry chef
Garde manger
Pastry chef
Pâtissier
He replaces other station heads.
Relief cook
Relief cook
Tournant or swing cook
He accepts orders from waiters and passes them on to the cooks on the line.
Expediter
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
Expediter
Expediter
Aboyeur
_______ in each station or department help with the duties assigned to them.
Cooks and assistants
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.
Working chef
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.
Line cooks
In many small operations, he is the backbone of the kitchen during service time.
Short-order cook
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.
Short-order cook
This worker is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order.
Breakfast cook/egg man
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.
Careful measurements
There are two important kinds of measurement in the kitchen:
Ingredient measurement
Portion measurement, or portion control
It measures how heavy an item is.
Weighing
It is the most accurate method of measuring ingredients.
Weighing
It is the method used for most solid ingredients.
Weighing
Accurate scales are necessary for weighing. They are often used in the kitchen because of their convenience.
Small portion scales
These scales are used in the bakeshop.
Balancing scales
It is the weight of the item as purchased, before any trimming is done.
AP Weight
Also known as APQ
AP weight/ As Purchased Quantity
It is the weight after all inedible or nonservable parts are trimmed off.
EP Weight
Also known as EPQ
EP Weight/ Edible Portion quantity
It measures how much space an item fills.
Volume
It measures are used for liquids. It is usually faster than weighing it, and accuracy is good.
Volume
Measuring ingredients by count is done in these circumstances:
- When units are in fairly standard sizes. Examples: 6 large eggs for a pancake batter; 8 parsley stems for a stock.
- When serving portions are determined by numbers of units. Examples: 1 baked apple per portion; 6 fried shrimp per portion.
It is the measurement of portions to ensure the correct amount of an item is served.
Portion Control
Portion control actually begins with the _____ . If this is not done correctly, then the yield of the recipe will be thrown off.
Measuring of ingredients
Tools and techniques of Portion Control:
Standard-fill Even-Division Weight Count Volume
In the _____, there is one basic unit for each type of measurement:
Metric system
It is the basic unit of weight.
Gram
It is the basic unit of volume.
Liter
It is the basic unit of length.
Meter
It is the basic unit of temperature.
Celsius
Larger or smaller units are made simply by multiplying or dividing by 10, 100, 1000, and
so on.
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
