Kitchen Workstations
In this specific kitchen section, salad preparation is typically performed.
What is garde manger?
This person is known as the "second chef" in the modern brigade system.
What is the sous chef?
This is the literal meaning of the French term mise en place.
What is "to put in place?"
This is why dry herbs generally have a stronger flavor than fresh herbs.
Their oils are concentrated during the drying process.
Wine and vinegar are both categorized as this type of ingredient.
What are acids?
This is the section where you will find the sauté station.
What is hot food?
In the modern system, this person communicates orders and ensures food is cooked in the correct sequence.
What is the expediter?
In a professional kitchen, this is the practical definition of mise en place.
What is "assembling and preparing ingredients and tools before cooking?"
This is when fresh herbs should be added to a dish to retain their delicate flavors.
What is "toward the end of the cooking process?"
Stock, beer, and tea are all examples of this category of liquids.
What are aromatic liquids?
These are the two sections where a fry station might be located
What is short order or hot food?
This is the key responsibility of the dining room manager (maître d').
What is "organizing the seating chart and overseeing service staff?"
This is the main reason why mise en place is considered vital for professional chefs.
What is "it ensures that dishes are prepared efficiently?"
This is the proper way to store dried herbs and spices to maintain freshness.
What is "in tightly sealed glass jars, away from heat, light, and air?"
This is the fundamental purpose of pre-preparation techniques.
What is "refine ingredients and organize the kitchen before cooking begins?"
This is the primary reason for grouping similar workstations into a single work section.
What is "to make the best use of available kitchen space?"
In a traditional dining room brigade, this individual explains the menu and takes orders from guests.
What is the captain?
This is the result of proper mise en place and planning ahead during service.
What is "it ensures dishes are cooked to perfection without unnecessary delays?"
This is the best way to enhance the natural flavors of whole spices before adding them to a dish.
What is "toast them lightly?"
This cooking method is considered the best fit for using clarified butter.
What is sautéing?
Beyond the menu, these two factors are major determinants of how many workstations a kitchen has.
What is "the space available and the kitchen's budget?"
This is the primary purpose of implementing a kitchen brigade system.
What is "assign specific tasks based on cooking method, equipment, or food type?"
This specific step in the mise en place process is essential for maintaining ingredient freshness.
What is "trimming, cutting, and preparing ingredients just before service?"
These four spices must be used with caution because their flavors are highly dominant.
What is "nutmeg, coriander, turmeric, and ginger?"
This is a classic example of a pre-preparation technique used in professional kitchens.
What is "setting up a three-stage breading station?"