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21 Cards in this Set
- Front
- Back
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executive chef
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coordinates kitchen activities and directs kitchen staffs training and work efforts, plans menus and recipes, sets and enforces nutrition, safety and sanitation standards. Responsible for purchasing food items and often equipment
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sous chef or executive sous chef
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assists executive chef,
participates supervises and coordinates menu items, responsible for ensuring menu items are to executive chefs standards, supervises kitchen |
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area chef
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responsible for specific facility or function
example: restaraunt chef and banquet chef |
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line cook
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responsible for preparing menu items to recipe specifications
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pastry chef
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responsible for developing recipes for and preparing desserts, pastries, and frozen deserts and breads,
also responsible for purchasing bakeshop items |
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short order cook
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responsibe for quickly prepating foods to order in small quantitys.
Will work broiler, fryer and grill , make sandwiches and sauted items |
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institutional cook
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works with large quantities of pre prepared foods for institutions like schools hospitals or nursing homes
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classic kitchen brigade:
saucier |
sauted items and most sauces
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possonier
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fish station chef
;responsible for fish, shellfish and their sauces, may be combined with sauce station |
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grillardin
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grilled items
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fruitier
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fry station chef; fried items
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fruitier
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fry station chef; fried items
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rottisuer
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roast station chef; roasted items and jus
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potager
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soup station chef
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legumier
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vegetable station chef
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entremetier
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soup and vegetable station chef
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garde-manger
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pantry chef; respionsibe for cold food preparations, supervises the butcher as well as chefs respinsible for hors d'oevre and breakfast items
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tournant
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swing cook; works where needed
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patissier
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pastry chef
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commis
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graduate apprentice
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technological advances affecting food preparation
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cast iron stoves
canning iceboxes refrigerators transportation- temperature controlled cargo ships |
