level 1 lesson 1

Question 1

poissonnier

Answer 1

ched responsible for the cleaning andpreparation of all fish and their sauces

Question 2

garde manger

Answer 2

pantry chef, cold dishes including salads and dressings

Question 3

entremetier (ahntruhmeteeyay)

Answer 3

chef for soups veg, starch and egg dishes

Question 4

potager ( poetazhay)

Answer 4

soup cook

Question 5

legumier ( legyoomeyay)

Answer 5

veg cook

Question 6

patissier (pahteessyay)

Answer 6

pastry chef

Question 7

boulanger ( boolawnzhay)

Answer 7

bread baker

Question 8

saucier

Answer 8

sauce chef

Question 9

chef de partie

Answer 9

station chefs under supervision of the sous chef , responsible for food production in one of the kitchens stations

Question 10

brigade system

Answer 10

staff memebers in classical kitchens calls brigade and the system they work in called ..

Question 11

georges auguste escoffier

Answer 11

invented brigade system

Question 12

who invented the brigade system

Answer 12

georges auguste escoffier

Question 13

chef de cusine

Answer 13

manager responsible for food production, including menu planning , training and scheduling staff

Question 14

sous chef

Answer 14

assistant under the chef de cuisinesupervising production and production staff

Question 15

expediter

Answer 15

recieving orders from the dining room and relaying them to the carious station cooks,

Question 16

sous chefs often serve as…

Answer 16

expediter

Question 17

grillardin ( greeyardan)

Answer 17

chef preparing broiled or grilled foods

Question 18

friturier

Answer 18

chef preparing fried foods

Question 19

poele

Answer 19

shallow pan with sloping sides

Question 20

chinois

Answer 20

conical strainer, china caps

Question 21

rondeau

Answer 21

large round shallow pan with two handles used for searing braising and stweing

Question 22

marmites

Answer 22

tall stockpots

Question 23

rotissoire

Answer 23

used for oven roasting meats and roasting bones, large rectangular bottom pan

Question 24

russe

Answer 24

tall straight sided saucepan

Question 25

sateuse

Answer 25

round shallow pan with sloping sides used for sauteeing

Question 26

sautoir ( sootya)

Answer 26

medium round shallow pan with straight sides used for sauteeing or making sauces

Question 27

poste de travail

Answer 27

work area , standard way of arranging ones tools food and cutting board for efficent work. unprepared veg on left, prepared on right catching the peelings at center

Question 28

mise en place

Answer 28

put in place, preparation and assembly of ingredients for cooking

Question 29

lavage

Answer 29

veg washing process

Question 30

epluchage

Answer 30

peeling process

Question 31

taillage

Answer 31

practige of cutting veg into uniform size and shape

Question 32

emincer

Answer 32

to thinly slice food

Question 33

ciseler

Answer 33

to finally dice onions and shallotsinto small cubes

Question 34

tronconner ( tronsoney)

Answer 34

to cut food into segments 4-7cm long

Question 35

parer

Answer 35

to trim round sides of peeled washed and tronsoneed veg to obtain flat surfaces so that even veg pieve may be cut

Question 36

tranches

Answer 36

standard slices into which items are cut during intiatial stage of taillage

Question 37

batonnet

Answer 37

smaller sticks of veg cut from tanches

Question 38

jardiniere

Answer 38

battoneet l 4-5cm by .5 cm

Question 39

julienne

Answer 39

6-7cm by 1-2mm

Question 40

macedoine

Answer 40

cut from jardiniere veg .5 by .5cm

Question 41

brunoise

Answer 41

from juliene smaller dice, 1-2mm by 1-2mm

Question 42

paysanne

Answer 42

cut from jardiniere

Question 43

mirepoix

Answer 43

consistently sized unshaped chunks used as aromatic elements fro flavor the final product

Question 44

chiffonade

Answer 44

cutting produces thin strips or ribbosn of herbs or leafy veg

Question 45

concasser

Answer 45

to chop coarsely

Question 46

hacher

Answer 46

to finaly mince herb sprigs in small bunches

Question 47

veg a l`anglaise

Answer 47

technique used for cooking veg prior to servie

Question 48

veg a l`etuvee

Answer 48

to prepare veg to order, or la minute