Classical Brigade System Flashcards

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.