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21 Cards in this Set

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