The brigade system Flashcards
What are the basic divisions in kitchens
Delivery and storage of commodities Prep of meat and poultry Prep of pastry and desserts Prep of vegetables The general stove section where food is cooked assembled and served
What is the partie system
The kitchen is separated into departments
Each department is specialised
DEfined areas of work into sections called parties
What are the advantages of the partie system
provides a planned controlled and coordinated enviornment
Efficient use of labour
Efficient use of equipment
Workload evenly spread
Staff become highlys killed and expand knowledge
Whoare the main kitchen staff
Chef de cuisine - Executive chef Sopus chef Chef de partie Commis chef Apprentice chef
What is a chef de cuisine responsible for
Menu planning Style and image of restaurant Organisation of kitchen staff Purchasing of raw materials Budget
What does a chef de partie do?
supervises staff, equipoment, processing of raw materials in specialised areas of food production.
Who makes the sandwiches and salads ina kitchen
Garde manager
Who looks after the cakes/biscuits and desserts ina kitchen
Patissier
Who looks after the vegetables and farinaceous dishes
Entremettier
What does the commis or apprentice chef do
Works under the partie chef to learn how the station operated and its responsibilities
How is a modern kitchen segregated?
Hot sections and cold sections
