PRELIM - LESSON 1 Flashcards
founder of the classic kitchen brigade; known for defining french cuisine and dining room during the 19th century.
Georges August Escoffier
which define and organize a kitchen with every department
The Classic Brigade
system of hiearchy found in restaurants and hotels employing extensive staff / kitchen staff
Brigada De Cuisine
responsible for menu management, oversees a budget, serves as a mentor, responsible for overall management
Executive Chef/Chef De Cuisine
responsible for scheduling personnel, replacing and running any open stations. receives orders directly from chef de cuisine
Executive Chef’s Assistant/Sous Chef
responsible for calling out orders to stations
Aboyeur/Expediture
takes orders from the dining room and distributes them to the various stations
Aboyeur/Expediture
who work in a lesser station
Demi Chef/Assistant
independent position; preparing specific dishes in a station
Cuisiner/Cook
also works in a specific station but reports directly to the chef de parties and takes care of the tools for the station
Commis/Junior Cook
operates certain station assigned by either the executive chef or the 2nd in command chef
Station Chef/Chef de partie
one of the most respected position in the kitchen
Saucier/Saute’ Station Chef
responsible for the preparation of all roasted items/foods, broils and deep fried the dishes
Rotisseur/Roast Station Chef
prepares soups and other dishes not involving meat/fish and includes vegetable dishes and egg dishes
Entremetier/Entree Preparer
responsible for preparation of cold hors d’oveures, prepares salad, organizes large buffet displayed and prepares charcuterie
Garde Manger/Pantry Supervisor
literally the “food keeper”
Garde Manger
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
Patissier/Pastry Chef
prepares candies and petits fours instead of the patissier
Confiseur
frozen and cold desserts
Glacier
prepares show pieces and specialty cakes
Decorateur
prepares bread, cakes, breakfast pantries
Boulanger
the one who assist the bartender
Chef de Vin
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.
Demi Chef
moves througout the kitchen, assisting other positions in the kitchen
Tournant
