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KITCHEN ESSENTIALS > PRELIM - LESSON 1 > Flashcards

PRELIM - LESSON 1 Flashcards

1
Q

founder of the classic kitchen brigade; known for defining french cuisine and dining room during the 19th century.

A

Georges August Escoffier

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2
Q

which define and organize a kitchen with every department

A

The Classic Brigade

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3
Q

system of hiearchy found in restaurants and hotels employing extensive staff / kitchen staff

A

Brigada De Cuisine

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4
Q

responsible for menu management, oversees a budget, serves as a mentor, responsible for overall management

A

Executive Chef/Chef De Cuisine

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5
Q

responsible for scheduling personnel, replacing and running any open stations. receives orders directly from chef de cuisine

A

Executive Chef’s Assistant/Sous Chef

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6
Q

responsible for calling out orders to stations

A

Aboyeur/Expediture

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7
Q

takes orders from the dining room and distributes them to the various stations

A

Aboyeur/Expediture

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8
Q

who work in a lesser station

A

Demi Chef/Assistant

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9
Q

independent position; preparing specific dishes in a station

A

Cuisiner/Cook

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10
Q

also works in a specific station but reports directly to the chef de parties and takes care of the tools for the station

A

Commis/Junior Cook

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11
Q

operates certain station assigned by either the executive chef or the 2nd in command chef

A

Station Chef/Chef de partie

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12
Q

one of the most respected position in the kitchen

A

Saucier/Saute’ Station Chef

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13
Q

responsible for the preparation of all roasted items/foods, broils and deep fried the dishes

A

Rotisseur/Roast Station Chef

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14
Q

prepares soups and other dishes not involving meat/fish and includes vegetable dishes and egg dishes

A

Entremetier/Entree Preparer

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15
Q

responsible for preparation of cold hors d’oveures, prepares salad, organizes large buffet displayed and prepares charcuterie

A

Garde Manger/Pantry Supervisor

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16
Q

literally the “food keeper”

A

Garde Manger

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17
Q

preparation of baked as well as pastry and sweets; prepares desserts and other meal-end sweets and locations without a boulanger, also prepares bread and other baked items; may also prepare pasta for the restaurant

A

Patissier/Pastry Chef

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18
Q

prepares candies and petits fours instead of the patissier

A

Confiseur

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19
Q

frozen and cold desserts

A

Glacier

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20
Q

prepares show pieces and specialty cakes

A

Decorateur

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21
Q

prepares bread, cakes, breakfast pantries

A

Boulanger

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22
Q

the one who assist the bartender

A

Chef de Vin

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23
Q

ensures all food is prepared fresh and is of the highest quality. ensures team reports to work on time and in a clean uniform. consistently checks temperatures in foods and follow proper procedures in regards.

A

Demi Chef

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24
Q

moves througout the kitchen, assisting other positions in the kitchen

A

Tournant

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25
Q

check the appearance of the waiters. supervise the layout of the tables. supervise the waiter’s performance of mise-enplace

A

Chef de Sal and Chef de Stage

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26
Q

assisting/helping the captain waiter

A

Commis de Rang

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27
Q

a man who assists customers of a restaurant. one who serves at the table

A

Chef de Rang/Professional Waiter

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28
Q

often students gaining theoretical and practical training

A

Apprentice/Busboy

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29
Q

cleans dishes and utensils

A

Plongeur

30
Q

takes care of all the pots and pans

A

Marmiton

31
Q

meats, poultry and sometimes fish

A

Boucher

32
Q

prepares the meal served to the restaurant staff

A

Communard

33
Q

performs preparatory and “auxiliary” (back-up) work for support

A

Garcon De Cuisine/Kitchen Boy

34
Q

EXECUTIVE CHEF

A

CHEF DE CUISINE

35
Q

SOUS CHEF

A

SUB CHIEF

36
Q

ABOYEUR

A

EXPEDITER

37
Q

STATION CHEF

A

CHEF DE PARTIE

38
Q

KITCHEN BRIGADE SYSTEM

A

BRIGADA DE CUISINE

39
Q

COOK

A

CUISINIER

40
Q

JUNIOR COOK

A

COMMIS

41
Q

SAUTE’ STATION CHEF

A

SAUCIER

42
Q

ROAST STATION CHEF

A

ROTISSEUR

43
Q

GRILLARDIN

A

GRILL STATION CHEF

44
Q

POISONNIER

A

FISH STATION CHEF

45
Q

FRITURIER

A

FRY STATION CHEF

46
Q

POULET

A

CHICKEN STATION CHEF

47
Q

LEGUMIER

A

VEGETABLE STATION CHEF

48
Q

POTAGER

A

SOUP STATION CHEF

49
Q

ENTREMETIER

A

ENTREE PREPARER

50
Q

GARDE MANGER

A

PANTRY SUPERVISOR

51
Q

FOOD KEEPER

A

GARDDE MANGER

52
Q

PASTRY CHEF

A

PATISSIER

53
Q

PETIT FOARS PREPARER

A

CONFISEUR

54
Q

FROZEN AND COLD DESSERT PREPARER

A

GLACIER

55
Q

CAKE DESIGNER/DECORATOR

A

DECORATEUR

56
Q

BAKER

A

BOULANGER

57
Q

WINE TASTER

A

SOMMELIER

58
Q

CHEF DE VIN

A

BAR HELPER

59
Q

LINE COOK

A

DEMI CHEF

60
Q

TOURNANT

A

SPARE HAND

61
Q

HEAD WAITER

A

CHEF DE SAL

62
Q

CAPTAIN WAITER

A

CHEF DE STAGE

63
Q

APPRENTICE

A

BUS BOY

64
Q

PROFESSIONAL WAITER

A

CHEF DE RANG

65
Q

ASSISTANT WAITER

A

COMMIS DE RANG

66
Q

PLONGEUR

A

DISHWASHER

67
Q

POT AND PAN WASHER

A

MARMITON

68
Q

BOUCHER

A

BUTCHER

69
Q

COMMUNARD

A

STAFF SERVER

70
Q

GARCON DE CUISINE

A

KICTHEN BOY

KITCHEN ESSENTIALS (14 decks)

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