Culinary History
This translates "new cuisine."
What is Nouvelle Cuisine?
Second in Command
Who is the Sous Chef
Grills and broils all meats, poultry, and fish
What is a Grill cook
Position responsible for makes sauces, also prepares any sautéed and pan-fried items.
What is a Saucier
In charge of roasting meats and poultry.
What is a Rotisseur
Is the highest level of culinary arts
What is Haute Cuisine
An additional cook or assistant
What is a Commis?
"Chef of the kitchen"
What is a Chef de cuisine
Butcher cuts and trims meats and poultry
What is a Butcher
Prepares deep-fried foods and deep fried garnishing's
What is a Fry Cook
Known as the God Father of Chefs
Who is Auguste Escoffier
Prepares and cooks vegetables.
What is a Legumier?
What is a Pastry Chef
The nigh chef
What is Chef de Grande
What is a Pastry Cook
Who is Antonin Careme
A swing Chef (fills in positions of other staff on days off)
What is a Tournant
Makes the bread, including breakfast pastries
What is a Baker
Prepares meals for their staff
What is a Communard
Makes all stocks, soups, and mother sources
What is a Potager
A Religious influence imposed the non-meat days and fasting
Who is Catholic church
A fish cook
What is a Poissinier
In charge of the cold food station
Garde manager
Makes the chocolate carvings and sculptures for pastry displays
What is a Decorator
Oversees the preparation of vegetables, starches, egg dishes, and hot apps
What is a Entremetier