Questions and Answers
The kitchen brigade was introduced by the legendary French chef ______.
Georges-Auguste Escoffier
The head of the entire kitchen, commonly referred to as the executive chef, is known as the ______.
chef de cuisine
The second in command in the kitchen brigade is called the ______.
sous chef
The ______ is the assistant station chef responsible for food preparation.
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Junior cooks who are in training to become demi-chefs are known as ______.
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The ______ is responsible for cooking and preparing fish and shellfish dishes.
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The chef in charge of preparing vegetable dishes, soups, and stocks is called the ______.
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The chef assigned to roasting and braising foods is known as the ______.
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The ______ is responsible for grilling and broiling food.
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The ______ prepares all fried items, particularly deep-fried dishes.
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The ______ is responsible for butchering meat and handling poultry and fish.
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The ______ specializes in preparing pork products, including hams and sausages.
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The head chef in the kitchen is known as the ______.
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The ______ is in charge of the overall management and operation of the kitchen.
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The ______ makes small fancy cakes and candies.
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The area of the commercial kitchen where washing and drying occur is known as ______.
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Study Notes
Kitchen Brigade System
- Introduced by French chef Georges-Auguste Escoffier to create a structured kitchen hierarchy.
- Establishes clear authority, responsibility, and function among kitchen staff.
Key Positions in the Brigade
- Chef de cuisine: Executive chef, oversees all kitchen operations and management.
- Sous chef: Second in command, supervises various station chefs and coordinates activities.
- Chefs de partie: Responsible for specific kitchen sections (e.g., sauces, vegetables).
- Demi-chef: Assistant to station chefs, handles food preparation and presentation.
- Commis chef: Junior cooks in training, support specific stations and manage tools.
- Apprentice: Learners with little experience, assist with basic tasks and kitchen maintenance.
Specialized Roles
- Saucier: Prepares sauces and sautéed dishes; one of the most respected roles.
- Poissonier: Fish cook, prepares fish dishes and accompanying sauces.
- Entremetier: Handles entrees, soups, and vegetable dishes.
- Potager: Prepares soups and stocks, supports the saucier.
- Legumier: Vegetable chef, focuses on side dishes.
- Rotisseur: Responsible for roasting and braising foods.
- Garde manger: Manages cold preparations, including salads and charcuterie.
- Grillardin: Grills and broils food.
- Friturier: Specializes in frying foods.
- Boucher: Butchery of meats, poultry, and fish; distributes to station chefs.
- Charcutier: Prepares cured pork products and liaises with the garde manger.
- Patissier: Pastry chef responsible for desserts.
- Confiseur: Creates small cakes and candies.
- Glacier: Specializes in cold desserts.
- Decorateur: Decorates cakes and pastries.
- Boulanger: Baker of bread, rolls, and cakes.
Executive Roles
- Executive chef: Manages kitchen operations, menu creation, and staff oversight; reports to restaurant owners.
- Chef de cuisine: Works under the executive chef, directly managing kitchen staff and procedures.
- Area chefs: Oversee specific kitchen sections, akin to chefs de partie.
Expeditor
- Handles communication between servers and kitchen, announces orders and ensures timely preparation.
Kitchen Components
- Delivery: Area for receiving food and supplies.
- Storage: Where food items are kept, typically adjacent to preparation areas.
- Food Preparation: Located near storage for quick access to ingredients.
- Meal Cooking: Area designated for cooking and finishing dishes.
- Service: Front section of the kitchen for serving food.
- Cleaning/Washing: Contains sinks and dishwashing equipment for maintaining hygiene.
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Description
Explore the kitchen brigade system developed by Chef Georges-Auguste Escoffier. This quiz covers key roles such as Chef de cuisine and Sous chef, highlighting their responsibilities and the organizational hierarchy in a professional kitchen.
