Kitchen Brigade System

Question 1

It is a system of hierarchy found in restaurants and hotels employing extensive kitchen staff/ also called brigade de cuisine

Answer 1

The Kitchen Brigade System

Question 2

The founder of classical french cuisine/ the king of chefs and the chef of kings/ intoduced the kitchen brigade system

Answer 2

Chef george auguste escoffie

Question 3

Managing the business aspect of the kitchen, creating the menu, directing the staff

Answer 3

Executive chef, head chef, chef de cuisine

Question 4

Second in command in the kitchen, resives orders directly from the chef de cuisine/ representative when chef de cuisine is not present

Answer 4

Sous chef de cuisine

Question 5

All purpose chef/ move from station to station, assisting with any task as needed

Answer 5

Tournant (relief chef)

Question 6

Line chef or Station chef or Demi chef/ head of a particular station prepares specific dishes or type of cuisine

Answer 6

Chef de partie

Question 7

Fish chef

Answer 7

Poissonnier

Question 8

Entree preparer/ vegetable chef
prepares soups and other dishes

Answer 8

Entrmetier

Question 9

Soup chef

Answer 9

Potager

Question 10

Vegetable Chef

Answer 10

Legumier

Question 11

Roast chef
Steaks/ Veal/ Lamb
Roasted or braised meats on the menu

Answer 11

Rotisseur

Question 12

Fry chef
Cooked in oils or other animal fats
Can handle anything from meats to potatoes to vegetables

Answer 12

Friturier

Question 13

Grill chef
Meats/ poultry and evem vegetables

Answer 13

Grillardin

Question 14

Pantry chef/ cold chef
Also in charge of making any large buffet services look presentable. Decorative vegetables, artistic design

Answer 14

Garde manager

Question 15

Butcher
Oversee the butchering of meat and poultry

Answer 15

Boucher

Question 16

Pastry chef/ head of the pastry kitchen
if a restaurant has no boulanger the blank will oversee breads and baked goods
may also prepare pasta

Answer 16

Patissier

Question 17

Confectionery chef
Prepare candies and petir fours instead patissier

Answer 17

Confiseur

Question 18

Baker
Prepares bread, cakes and breakfast pastries

Answer 18

Boulanger

Question 19

Ice cream chef
prepares frozen and cold desserts like ice cream, yoghurt and gelato

Answer 19

Glacier

Question 20

Speciality Chef
prepares show pieces and speciality cakes like wedding cakes

Answer 20

Decorator

Question 21

Prepares staff meal

Answer 21

Communard

Question 22

Junior cook
works at specific station under one of the chef de partie
responsible for the tools at their station
apprentice / recent graduate of culinary school

Answer 22

Commis 1,2 and 3

Question 23

Student gaining practical experience in the kitchen
does not start out at a specific station
must work his/her way up doing other tasks, like peeling vegetables

Answer 23

Stagiaire

Question 24

Keeper of the dish

Answer 24

Plongeur/ Escuelerie