Kitchen Brigade/ Food Safety
What is another name for the Executive Chef?
What is :
Chef de Cuisine
What is another name for Sous Chef?
what is:
Deputy Chef
What is another name for Pantry Chef?
What is:
Garde Manger
What is another name for Patissier?
What is Pastry Chef
What is another name for Sauce Chef?
What is Saucier
What is the role of the Sous Chef
What is:
The sous chef is second-in-command in the kitchen, including overseeing all of the other chefs in the kitchen, creating staff schedules, handling inventory management, enforcing safety standards, aiding in equipment maintenance and being ready to hop on any station IF needed.
What is the role of the Garde Manger?
What is:
The garde manger role is uniquely responsible for preparing chilled dishes like hors d’oeuvres, salads, charcuterie boards, caviars, and pâtés. The person in this position must have a blend of culinary expertise, creativity in food arrangement, and expert food handling skills since their dishes must stay cold.
What is the role of the Saucier?
What is:
he saucier is indeed responsible for whipping up all the sauces needed for the restaurant’s various menu items, they also work on soups and stews, stocks and broths, gravies, and even the occasional pasta or dessert. They must possess the knowledge and skill to season sauces to perfection and ensure they’re just right consistency-wise.
What is the role of the Chef De Cuisine
Executive Chef or Chef de Cuisine- is in charge of the entire kitchen. He or she prepares the menu, decides what ingredients to purchase and oversees the operation. Executive chefs may act as kitchen expediters. Executive chefs may also add finishing touches to a plate.
What is another name for Commis Chef?
Line Cook
what is the role of a Line Cook?
What is:
the role of a Commis chef are the workers who do the bulk of the actual cooking. Many restaurants will have a headline cook for each station, also known as a chef de partie, who oversees apprentices for that station. They’ll typically need to have a host of culinary skills, including all the basic techniques, knowledge of flavors and seasonings, knife skills, and more.
What is a chef tournant?
What is:
chef tournant, also known as a swing chef or a relief chef, is a highly skilled culinary professional who holds a significant role in the kitchen hierarchy.
What is the other name for an Expediter?
what is Aboyeur:
What does the work Rotisseur means?
The word "Rotisseur" means "Roast Chef" in French and the station is, as the name suggests, primarily responsible for roasting and braising meats. In modern kitchens, the responsibilities of the Rotisseur extends beyond what its definition implies, they are also responsible for grilling and frying meats. These responsibilities were traditionally given to the Grillardin (grill chef) and Friturier (fry chef) respectively. The word "Rotisseur" means "Roast Chef" in French and the station is, as the name suggests, primarily responsible for roasting and braising meats. In modern kitchens, the responsibilities of the Rotisseur extends beyond what its definition implies, they are also responsible for grilling and frying meats. These responsibilities were traditionally given to the Grillardin (grill chef) and Friturier (fry chef) respectively.
What is a foodborne illness?
What is:
Foodborne illness can occur if you eat foods that are contaminated with harmful pathogens such as bacteria, viruses, and fungi.
what is a foodborne illness outbreak?
What is:
When two or more people get the same illness from the same contaminated food or drink
What is the role of Entremetier or Vegetable Chef?
The Entremetier, also regarded as the "vegetable chef" plays an extremely crucial part in the kitchen brigade system. As the name suggests, this station handles and prepares all vegetable related dishes, from soups to salads to even egg-based plates. With the responsibility of managing so many tasks and preparing so many dishes at a high volume, the station is often be divided in two separate stations
Name the three (4) extra stations in a large kitchen.
a soup station, a fish station, a sauce station, and a vegetable station.
What is a Grillardin?
What is:
The grillardin, also known as the grill chef, is, as the name implies, responsible for any foods that must be grilled. This can include meats, poultry, or even vegetables.
What is a Friturier?
What is:
What is the temperature danger zone?
What is:
between 41 F and 135 F degrees; this takes place when bacteria has a warm condition to grow in.
What are the two (2) roles split under the Entremetier?
the Legumier, responsible for handling, preparing, and cooking raw vegetable ingredients.
the Potager, mainly responsible for cooking soups and soup related menu items.
what does the term tournant mean in French?
What is:
The term “tournant” in French means “to turn,” and it accurately describes the chef’s ability to rotate and work across different stations in the kitchen.
Who are the 5 high risk population identified in this group?
what is:
Elderly People
Pre-school children
People with compromised immune systems
Name the five (5) main line cook stations in a small kitchen?