Classical Brigade System Flashcards

Questions and Answers

What is the role of an Executive Chef?

Manager/Operations, responsible for all aspects of food production.

What does a Chef de Cuisine do?

Reports to Executive Chef, works in all areas of the kitchen.

What is a Sous Chef responsible for?

Directly in charge of production, supervises staff, reports to both Chef de Cuisine and Executive Chef.

What is the primary duty of a Saucier?

Sauce Chef; prepares sauces, stews, hot hors d'oeuvres, and sautés. Signup and view all the answers

What is the role of a Poissonier?

Fish Cook; sometimes handled by the Saucier. Signup and view all the answers

What does an Entremetier do?

Vegetable Cook; prepares vegetables, soups, starches, and eggs. Signup and view all the answers

What is the responsibility of a Rôtisseur?

Roast Cook; prepares roasted and braised meats and their gravies. Signup and view all the answers

What does a Grillardin do?

Broiler Cook; prepares broiled items and may handle deep-fried meats and fishes. Signup and view all the answers

What is a Garde Manger responsible for?

Pantry Chef; handles cold foods, salads, dressings, and buffet items. Signup and view all the answers

What does a Pâtissier do?

Pastry Chef; prepares pastries and desserts. Signup and view all the answers

What is the job of a Boulanger?

Baker/Breads; prepares breads. Signup and view all the answers

What is a Tournant's role?

Relief or Swing Cook; replaces other station heads. Signup and view all the answers

What does an Expediter do?

Caller; accepts orders from waiters and ensures timely service of plated dishes. Signup and view all the answers

Study Notes

Classical Brigade System Overview

The Classical Brigade System organizes kitchen staff into a hierarchical structure to enhance efficiency in food production.

Key Roles in the Brigade System

Executive Chef:
- Manages all operations related to food production.
- Oversees the entire kitchen staff and kitchen activities.
Chef de Cuisine:
- Acts under the Executive Chef.
- Responsible for supervising various areas of the kitchen.
Sous Chef:
- Directly oversees food production and staff performance.
- Reports to both the Chef de Cuisine and Executive Chef.
- The term "Sous" translates to "under" in French.
Saucier (Sauce Chef):
- Specializes in preparing sauces, stews, hot hors d’oeuvres, and sautés.
- Occasionally responsible for fish dishes.
Poissonier (Fish Cook):
- Focuses on preparing fish dishes, often assists the Saucier.
Entremetier (Vegetable Cook):
- Prepares vegetables, soups, starches, and eggs.
- Responsibilities may be divided among vegetable, fry, and soup cooks.
Rôtisseur (Roast Cook):
- Handles roasted and braised meats along with their gravies.
- May also manage broiled meats; large kitchens often have dedicated broiler cooks.
Grillardin (Broiler Cook):
- Prepares broiled items and deep-fried meats and fish.
- Duties can overlap with those of the Roast Cook.
Garde Manger (Pantry Chef):
- Manages cold food preparations, including salads, dressings, pâtés, cold hors d’oeuvres, and buffet items.
Pâtissier (Pastry Chef):
- Expert in creating pastries and desserts.
Boulanger (Baker):
- Specializes in baking bread and other baked goods.
Tournant (Relief or Swing Cook):
- Functions as a substitute for other station heads as necessary.
Expediter or Aboyeur (Caller):
- Takes orders from waitstaff and communicates them to kitchen staff.
- Responsible for timing the finishing and plating of dishes.
- Inspects completed plates prior to handing them to the dining room staff, usually overseen by the Head Chef or Sous Chef.

Description

Test your knowledge with these flashcards on the Classical Brigade System. Learn the roles and responsibilities of key kitchen positions including Executive Chef, Chef de Cuisine, and Sous Chef. Perfect for culinary students and aspiring chefs.