Classical Brigade
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Executive Chef | Responsible for all kitchen operations; Setting the tone of the kitchen
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| Chef de Cuisine | Same duties as executive chef in a smaller operation, usually free standing restaurant in large corporation like Marriott
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| Chef | In charge of kitchen in general term
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| Working Chef | In charge of a kitchen & also works a station
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| Sous Chef | Second Chef; Replaces executive chef in his/her absence; Fills in at station as needed; Expeditor of all food products
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| Chef De Partie | Station chef; Prepares menu items
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| Saucier | Saute station; Prepares sauteed items & makes most sauces; Prepares all mother sauces for each station
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| Poissionier | Fish station; Prepare all fish and seafood items & acompanying sauces
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| Entremeitier | Heads vegetable & soup station; Prepares vegetable; Oversees stock & soup production
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| Potager | Stock & soup station; Prepares all stocks & soups for stations
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| Legumier | Vegetable station; Prepares single vegetable dishes; Specializes in dried bean & peas; May also prepare egg dishes
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| Rotisseur | Prepares roasted items & their sauces & jus; Oversees both grillardin & friturier
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| Grillardin | Grill station; Prepares all grill items
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| Friturier | Fry station; Prepares all fried food items
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| Garde Manger | Guardian of the food and cold food station; Responsible for all cold food preparation; Oversees the hors d' oveurier & butcher shop
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| Hors D' Oveurier | Cold food; Prepares cold food & garnishes
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| Boucher | Butcher station; Responsible for butchering of meat, fowl, and fish; May also do breading of products; Makes sausages
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| Tournant | Rounds cook; Has common knowledge of all stations; Work where needed; Most valuable chef de partie in kitchen
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| Communard | Staff cook; Cooks for employees, usually a small buffet
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| Commis | Assistant; Assists station chefs to learn station & responsibilites; Apprentice
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| Patissier | Executive pastry chef; Responsible for production of baked items, pastries, & desserts; Oversees all specialty dessert items & staff
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| Decorateur | Specialty cake & showpieces; Specializing in showpieces & elaborate cakes & desserts
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| Glacier | Frozen desserts; Specializing in frozen desserts
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| Confiseur | Specializes in candies; Specializes in petite desserts & candies; Pulled sugar
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| Bolanger | Bread baker; Specializes in bread products
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| Apprentis/Demi Chef Assistants | Back waiters, bus boys, & kitchen helpers
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| Short order cook | Cooks food to order in small operation
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| Casserolier | Pot washer
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| Plounger | Dish washer
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Created by:
r.burns
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