Relier Pairs Kitchen BrigadeVersion en ligne Match the following terms with the following definitions par David Thompson 1 Legumier 2 Pâtissier 3 Rôtisseur 4 Sous-chef de cuisine 5 Chef de partie 6 Friturier 7 Chef de cuisine 8 Garde manger 9 Grillardin 10 Potager 11 Saucier 12 Poissonnier In larger kitchens, prepares fried foods instead of the rôtisseur. Is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef. In larger kitchens, prepares grilled foods instead of the rôtisseur. In a professional kitchen, they are skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés. Is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. Manages a team of cooks that roasts, broils, and deep fries dishes. In larger kitchens, also reports to the entremetier and prepares the vegetable dishes. Prepares fish and seafood dishes. Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade. Is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items. In larger kitchens, reports to the entremetier and prepares the soups. Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present
Créer jeu