• Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key

image

Play button

image

Play button

image

Progress

1/25

Click to flip

25 Cards in this Set

  • Front
  • Back
Responsible for all kitchen operations, developing menu items and setting the kitchen’s tone and tempo.
Chef, or chef de cuisine
The under chef or second chef who is the principal assistant to the chef de cuisine responsible for scheduling personnel and replacing station chefs as needed. Also functions as the expediter/announcer.
Sous-chef
The expediter or announcer who accepts the orders from the dining room, relays them to the various station chefs and then reviews the dishes before service.
Aboyeur
Station chefs who produce the menu items and under direct supervision of the chef or sous-chef.
Chefs de partie
Saucier
The sauté station chef who holds one of the most demanding jobs in the kitchen, is responsible for all sautéed items and most sauces.
Poissonier
The fish station chef, responsible for fish and shellfish items and their sauces. This position is occasionally combined with the sauce station.
Grillardin
Grill station chef responsible for all grilled items.
Friturier
Fry station chef responsible for all fried items.
Rotisseur
Roast station chef responsible for all roasted items and jus or other related sauces. The grill and fry stations are sometimes subsumed into the roast station.
Potager
Soup station chef reponsible for soups and stocks.
Legumier
Vegetable station chef responsible for all vegetable and starch items.
Entremetier
Chef whose station combines the potager & legumier handling vegetables, fruits, fritters or sweet items called entremets.
Garde-manger
Pantry chef responsible for cold food preparations, including salads and dressings, cold appetizers, charcuterie items, pâtés, terrines and similar dishes. Supervises the butcher and chefs responsible for hors d'oeuvre and breakfast items.
Tournant
The roundsman or swing cook, works where needed.
Patissier
Pastry chef responsible for all baked items including breads, pastries and deserts. Not necessarily under sous-chef. Supervises the bread baker the confiseur, the glacier and the decorateur.
Boulanger
The bread baker who makes breads, rolls and baked dough containers used for other menu items.
Confiseur
Chef who makes candies and petits fours.
Glacier
Chef who makes all chilled and frozen desserts.
Decorateur
Chef who makes showpieces and special cakes.
Demi-chef
Assistants who help at any station or area depending upon size and need.
Commis
Apprentices who work with the station chef or pastry chef to learn the area.
Mise en place
To put in place
fumets de Poisson
fish stocks
potages, soupes
soup
gratiné, gratin
to brown top of a sauced dish