Kitchen + Restuarant Brigade *G11

Question 1

Three kinds of brigade *3x2

Answer 1

*small - 7
*meduim - at least 8
*large - at least 15

Question 2

Hierarchy of kitchen brigade from the top *7

Answer 2

*chef de cuisine (executive)
*sous chef
*chef de partie
*commis chef
*tournant
*storeman
*aboyeur

Question 3

Executive chef *3

Answer 3

*responsible for management of kitchen operations
*supervises kitchen and staff
*plans menus and recipes

Question 4

Sous chef *3

Answer 4

*stands in for EC and assists station chefs
*daily administration
*ensures guest order is perfect

Question 5

Tournant *2

Answer 5

*work as needed throughout kitchen
*May cover different stations

Question 6

Commis chef *3

Answer 6

*chef in training working under station chef
*student doing theoretical and practical training
*preparatory and cleaning

Question 7

Aboyeur *3

Answer 7

*accepts orders and relays them to station chefs
*checks plates
*executive or sous chef

Question 8

Storeman

Answer 8

Stock control, recieving and issuing

Question 9

Chef de partie types *7

Answer 9

*saucier
*poissonier
*rotisseur
*entremetier
*potager
*garde manger
*patissier

Question 10

Saucier

Answer 10

sauces, a la carte meat, stews

Question 11

Poissonier *2

Answer 11

*fish and shellfish dishes including fish butchering and sauces served
*sometimes combined with saucier

Question 12

Rotisseur/friteur

Answer 12

Grilling and frying of meat and poultry

Question 13

Entremetier *3

Answer 13

*Hot appetiser
*Veg
*Starch

Question 14

Potager *2

Answer 14

*soups, stocks, eggs
*reports to entremetier in large kitchens

Question 15

Chef garde manger *3

Answer 15

*cold food, appetisers, pates
*pantry supervisors
*charcuterie items

Question 16

Patissier

Answer 16

baked items, hot and cold desserts

Question 17

Points part of restaurant brigade *3

Answer 17

*someone’s always in charge (manager, head waiter)
*large restaurants are divided into stations/range > groups of tables served from a sideboard
*number of staff depends on menu complexity and type of service

Question 18

Restaurant hierarchy from top to bottom *5

Answer 18

*restaurant manager
*head waiter
*chef de rang
*commis
*commis debarrasseur

Question 19

Directeur de restaurant *4

Answer 19

*administrative
*training staff
*appointing staff
*setting and maintains servuce standards

Question 20

Maitre d *4

Answer 20

*overall management of service and staff
*assisting and relieving manager
*greeting guests
*supervising guests

Question 21

Commis *3

Answer 21

*knowing menu
*taking orders
*preparing and collecting bill

Question 22

Debarasseur *4

Answer 22

*assistant to commis
*does not serve guests
*setting tables
*clearing dishes

Question 23

Restaurant manager aka

Answer 23

Directeur de restaurant

Question 24

Head waiter aka

Answer 24

Maitre d

Question 25

Service person/waiter aka

Answer 25

Commis

Question 26

Debarasseur aka *3

Answer 26

*bus person
*runner
*trainee