lesson 2 book

Question 1

This system has a strict chain of command based on rank. This is to ensure that every cook had a clear purpose and the kitchen could work to maximum efficiency. The idea was to assign specific tasks to avoid duplication of effort and to help facilitate communication between the various staff members.

Answer 1

kitchen brigade

Question 2

what is kitchen brigade

Answer 2

The kitchen brigade system structure in a professional kitchen, designed to ensure efficiency and organization. It was developed by Georges Auguste Escoffier, a French chef, in the late 19th century.

Question 3

is the head of the entire kitchen or the head honcho, most commonly known as the executive chef, and is in charge of the overall management of the kitchen operations. It includes innovating new menu items as well as planning, purchasing, costing, and supervising of the staff.

Answer 3

chef de cuisine

Question 4

is the second in command or the under chef. He/She supervises and coordinates the various station chets (Chets de partie). The sous cheffills in for the chef de cuisine when he/she is off. He/She also acts as an expediter (aboyeur) during service (usually in training to become head chef). The sous chef is more hands-on and actively involved in daily kitchen operations and receives orders
directly from the chef de cuisine for the management of the kitchen.

Answer 4

Sous chef -

Question 5

There is more than one , each one is assigned and responsible for a specific section in the kitchen.

Answer 5

chefs de partie -

Question 6

is the assistant station chef; does most of the actual preparation of food in the specific station he/she is assigned; may be required to assist with cooking, preparation, and plating when station chefs are absent; oversees all preparation, cooking, and presentation for plates

Answer 6

Demi-chef -

Question 7

• are junior cooks; also work on a specific station under the chef de partie and demi-chef; generally responsible for the tools used in that station; usually in training to become a demi-chef. They are often people who are still undertaking formal culinary training.

Answer 7

Commis

Question 8

might work in a specific station; gaining experience because her She is less likely to have any formal culinary training; helps in cleaning and work preparation, including peeling and washing salads and sometimes washing the
dishes

Answer 8

Apprentice -

Question 9

is the sauté cook; makes sauces; also often regarded as the highest respected role in the kitchen brigade system of stations

Answer 9

Saucier -

Question 10

is the fish cook; cooks and prepares fish and shellfish dishes from sauteing to poaching and often prepares any sauces that need to accompany the fish, in the absence of a saucier

Answer 10

Poissonier -

Question 11

in charge of the entrees or “entrance” to the meal. In today’s kitchen, entrees are considered the “main course.” This is a combined potager and legumier, preparing vegetable dishes, soups, and stocks.

Answer 11

Entremeteir -

Question 12

is in charge of the soups and stocks; assistant to the saucier; considered a lower-skilled position

Answer 12

Potager -

Question 13

is the vegetable chef; in charge of the gratins, pilafs, braises, and other hot vegetable side dishes

Answer 13

Legumier -

Question 14

chef assigned in roasting -roasted and braised foods and any stuffing for them.

Answer 14

Rotisseur -

Question 15

• is in charge of all cold foods, including salads, cold meats, pates, terrines, sausages, hors d’ourves, decorative carving garnishes, and buffet items, if present

Answer 15

Garde manger

Question 16

is the “grill man”; grills and broils food

Answer 16

Grillardin -

Question 17

is the pastry chef. The patissier also supervises the confiseur, who makes petits fours (small fancy cakes, cookies, or confections) and candies;

Answer 17

Patissier -

Question 18

who makes cold or frozen desserts (today this would be someone who makes ice cream and other frozen desserts, and perhaps also makes ice sculptures);

Answer 18

the glacier,

Question 19

the _____ who decorates cakes or other items

Answer 19

decorateur,

Question 20

and the____, who bakes and makes bread, rolls, and cakes.

Answer 20

boulanger

Question 21

is the fry cook; prepares all fried items (basically-deep trying)

Answer 21

Friturier -

Question 22

• is in charge of meat butchery, and poultry and fish treatment, may prepare these and then give them to the garde manger for distribution to the
  various station chets

Answer 22

Boucher

Question 23

• prepares pork products, such as pâté, pâté en croûte (pate in crust or meat pie), rillettes, hams, sausages, or any cured meats; may coordinate with the garde manger and deliver cured meats

Answer 23

Charcutier