Foundations Knife Skills And Measurements

Front 1

1 Gallon = ? Qt

Back 1

4 Quarts

Front 2

1 Gallon = ? Pt

Back 2

8 Pints

Front 3

1 Gallon = ? C

Back 3

16 cups

Front 4

1 Quart = ? Pt

Back 4

2 Pint

Front 5

1 Quart = ? C

Back 5

4 Cups

Front 6

1 Quart = ? Tbsp

Back 6

64 Tbsp

Front 7

1 Pint = ? C

Back 7

2 Cups

Front 8

1 Pint = ? Tbsp

Back 8

32 Tbsp

Front 9

1 Cup = ? Tbsp

Back 9

16 Tbsp

Front 10

Macedoine
Mah seh dwan

Back 10

Cube 1/2 in

Front 11

Pont Neuf
Pohn noof

Back 11

1/2 x 1/2 x 3

Front 12

Julienne OR Paille (Pie ya)

Back 12

1/8 x 1/8 x 2 1/2

Front 13

Allumet

Back 13

1/8 x 1/8 x 1 1/2

Front 14

Brunoise
Brun waz

Back 14

Cube 1/8

Front 15

Bruinoisette
Brun wazet

Back 15

Cube 1/16

Front 16

Batonnet OR Mignonette
Bat oh nay or min yoo net

Back 16

1/4 x 1/4 x 2 1/2

Front 17

Small dice OR des petit

Back 17

Cube 1/4 in

Front 18

Fine Julienne OR Cheveux (Shehvoo)

Back 18

1/16 x 1/16 x 2 1/2

Front 19

5 elements of taste

Back 19

Sweet, Salty, Sour, Bitter, Umami

Front 20

Directeur de Cuisine

Back 20

Executive Chef -
Attends meetings, human resources, establishes budgets. Generally does not cook.

Front 21

Chef de Cuisine OR Gros Bonnet

Back 21

Kitchen Chef/Manager - supervises staff, creates menus/recipes, works with the restaurant manager, purchases raw food items, sets menus and controls costs, trains staff, maintains sanitation/hygiene.

Front 22

Sous Chef de Cuisine

Back 22

Deputy Kitchen Chef- Replacement for Chef de Cuisine. Generally most senior chef. Ensures kitchen runs properly. Is "ingrat" because they work between the chef and kitchen, or between management and kitchen.

Front 23

Aboyeur

Back 23

Announcer-
Verifies food is properly presented and correct, tells servers when orders are ready. Works between the kitchen and the front of house.

Front 24

Chef de Partie

Back 24

Station Chef-
Manages specific stations in a kitchen (ie saucier, garde manger, poissonier, etc)

Front 25

Saucier

Back 25

Makes sauces/stocks. Does sautees.

Front 26

Tournant

Back 26

A chef who has experience with all stations so they can cover when a chef de partie is out.

Front 27

Garde Manger

Back 27

Deals with pantry. Makes sure every thing is stocked appropriately. Also does cold food prep.

Front 28

Boucher

Back 28

Butcher - cuts/prepares proteins

Front 29

Charcutier

Back 29

Deals primarily with pork products and cured meats.

Front 30

Rôtisseur

Back 30

Deals with frying, broils, and roasts.

Front 31

Grillardin

Back 31

Grills. Does hot emulsion sauces (like hollandaise) and specialty butters.

Front 32

Friturier

Back 32

Works with frying.

Front 33

Poissonier

Back 33

Works with fish, shellfish, seafood

Front 34

Entremetier

Back 34

Works with hot entrees/apps not involving meat, especially eggs. Also does soups/vegies.

Front 35

Potager

Back 35

Soup cook

Front 36

Legumier

Back 36

Veggie cook

Front 37

Commis

Back 37

Junior cook -
Works under a chef de partie. Takes care of their tools, does whatever is needed.

Front 38

Apprenti

Back 38

Apprentice-
Today's students. Handles prep and cleaning.

Front 39

Plongeur

Back 39

Dishwasher

Front 40

Marmiton

Back 40

Dishwasher specifically for large pots and pans

Front 41

Communard

Back 41

Prepares meal for restaurant staff. Normally assigned to a commis or new chef de partie.

Front 42

Stagiaire

Back 42

Intern, does minor prep

Front 43

Garçon de Cuisine

Back 43

Prep, generally assisting where it's needed

Front 44

Pâtissier

Back 44

Pastry chef -
Prepares desserts/sweets, sometimes breads and baked items.

Front 45

Glacier

Back 45

Makes cold/frozen desserts like ice cream. Also does ice carvings.

Front 46

Confiseur

Back 46

Makes candy and petit fours

Front 47

Déorateur

Back 47

Reports to the pâtissier and prepares showpieces and specialty cakes.

Front 48

Boulanger

Back 48

Baker –
Prepares bread, cakes, and breakfast pastries.