Podcast
Questions and Answers
What is the role of the Relief Cook, Swing Cook, or Tournant?
What is the role of the Relief Cook, Swing Cook, or Tournant?
The Relief Cook, Swing Cook, or Tournant replaces other station heads when needed.
What is the role of the Sous Chef in a kitchen?
What is the role of the Sous Chef in a kitchen?
The Sous Chef is directly in charge of production and work, as well as assisting the Executive Chef or Chef de Cuisine. The Sous Chef takes command of the actual production and minute-by-minute supervision of staff.
What are the responsibilities of the Sauce Chef or Saucier?
What are the responsibilities of the Sauce Chef or Saucier?
The Sauce Chef or Saucier prepares sauces, stews, hot hors d'oeuvres, and sauté foods to order.
What is the primary duty of the Garde Manger?
What is the primary duty of the Garde Manger?
What is the role of the Vegetable Cook or Entremetier?
What is the role of the Vegetable Cook or Entremetier?
What is the responsibility of the Roast Cook or Rotisseur?
What is the responsibility of the Roast Cook or Rotisseur?
What is the main difference between a Chef de Cuisine and a Sous Chef in a kitchen hierarchy?
What is the main difference between a Chef de Cuisine and a Sous Chef in a kitchen hierarchy?
Describe the primary duties of the Fish Cook or Poissonier.
Describe the primary duties of the Fish Cook or Poissonier.
How does the Grillardan's role differ from the Roast Cook or Rotisseur's responsibilities?
How does the Grillardan's role differ from the Roast Cook or Rotisseur's responsibilities?
Explain the difference between the Sauce Chef or Saucier and the Vegetable Cook or Entremetier.
Explain the difference between the Sauce Chef or Saucier and the Vegetable Cook or Entremetier.
What is the primary function of the Pastry Chef or Patissier in a classic kitchen?
What is the primary function of the Pastry Chef or Patissier in a classic kitchen?
How does the role of the Relief Cook, Swing Cook, or Tournant differ from the other station heads?
How does the role of the Relief Cook, Swing Cook, or Tournant differ from the other station heads?
Describe the primary responsibilities of the Garde Manger in a classic kitchen.
Describe the primary responsibilities of the Garde Manger in a classic kitchen.
Flashcards
Who is the Relief Cook, Swing Cook, or Tournant?
Who is the Relief Cook, Swing Cook, or Tournant?
The Relief Cook, Swing Cook, or Tournant replaces other station heads when needed, providing backup for the kitchen team.
What is the Sous Chef's role?
What is the Sous Chef's role?
The Sous Chef is directly in charge of production and work, assisting the Executive Chef or Chef de Cuisine. They oversee the actual production and supervise the staff.
What does the Sauce Chef or Saucier do?
What does the Sauce Chef or Saucier do?
The Sauce Chef or Saucier prepares sauces, stews, hot hors d'oeuvres, and sautéed foods to order.
What is the Garde Manger responsible for?
What is the Garde Manger responsible for?
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What are the duties of the Vegetable Cook or Entremetier?
What are the duties of the Vegetable Cook or Entremetier?
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What is the Roast Cook or Rotisseur known for?
What is the Roast Cook or Rotisseur known for?
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What is the main difference between a Chef de Cuisine and a Sous Chef?
What is the main difference between a Chef de Cuisine and a Sous Chef?
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What does the Fish Cook or Poissonier specialize in?
What does the Fish Cook or Poissonier specialize in?
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What is the difference between the Grillardan and the Roast Cook or Rotisseur?
What is the difference between the Grillardan and the Roast Cook or Rotisseur?
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What is the difference between the Sauce Chef or Saucier and the Vegetable Cook or Entremetier?
What is the difference between the Sauce Chef or Saucier and the Vegetable Cook or Entremetier?
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What is the Pastry Chef or Patissier's role?
What is the Pastry Chef or Patissier's role?
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How is the Relief Cook, Swing Cook, or Tournant different from other station heads?
How is the Relief Cook, Swing Cook, or Tournant different from other station heads?
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What are the primary responsibilities of the Garde Manger?
What are the primary responsibilities of the Garde Manger?
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Study Notes
The Classic Brigade
- Chef de Cuisine is the person in charge of the kitchen and reports to the executive chef.
Sous Chef
- Directly in charge of production and work, and assists the executive chef or chef de cuisine.
- Takes command of actual production and minute-by-minute supervision of staff.
Station Chefs
- Sauce Chef (Saucier) prepares sauces, stews, hot hors d'oeuvres, and sauté foods to order.
- Fish Cook (Poissonier) prepares fish dishes, sometimes handled by the saucier.
- Roast Cook (Rôtisseur) prepares roasted and braised meats, their gravies, and broils meats and other items to order.
- Grillardin (Grill Cook) handles broiled items and may prepare deep-fried meat and fish.
- Garde Manger prepares cold foods, including salads, dressings, pâtés, cold hors d'oeuvres, and buffet items.
- Vegetable Cook (Entremetier) prepares vegetables, soup, starches, and eggs.
- Pastry Chef (Pâtissier) prepares pastries and desserts.
Relief Cook
- Replaces other station heads as needed, also known as Swing Cook or Tournant.
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Description
Test your knowledge on the roles within the classical Brigade de Cuisine system including Chef de Cuisine, Sous Chef, and Sauce Chef. Learn about the responsibilities and hierarchy in a professional kitchen setting.