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45 Cards in this Set

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Chef de boulanger
Bread Baker
Chef de tournant
Swing Cook
- works where needed
Chef de garde-manger
Pantry chef
- may supervis butcher
Chef de entremetier
Sandwich/app chef
Chef de legumier
Vegetable chef
Chef de potager
Soup chef
Chef de rotisseur
Roast chef
Chef de friturier
Fry chef
Chef de grillardin
Grill chef
Chef de poissonier
Fish chef
Chef de saucier
Saute chef
- responsible for all sauteed items and most sauces
Chef de partie
Station chefs
-produce menu items
Sous-chef
-Second in charge under Chef
-responsible for scheduling personnel
-replaces the Chef and station chefs as necessary
Chef de cuisine
-Head Chef
-responsible for all kitchen operations
-developes menu items
-sets kitchen's tone & tempo
Chef de decorateur
Makes showpieces and special cakes
Chef de patissier
Pastry chef
-not usually under sous-chef
-may supervise boulanger, confiseur, decorateur & glacier
Demi chefs
Assistants
Commis
Apprentices
Glacier
Makes chilled and frozen desserts
Chef de confiseur
Makes candies and petis fours
When a knife is true it is...
Accurately shaped; straight
When a knife is honed it is...
Sharpened. Hone can also refer to a fine grained whetstone used for sharpening.
What does it mean when a knife is forged?
The knife was formed by heating in a forge and was beat or hammered into shape.
-the best knives are forged and tempered into a blade of the desired shape.
Lozenges
Diamond-shaped cuts prepared from firm vegetables such as carrots, turnips, rutabagas and potatoes.
Oblique-cut
(roll-cut)
Small pieces with two angle-cut sides.
Diagonals
Oval-shaped slices
Rondelles
(rounds)
Disk-shaped slices
Chiffonade
To finely slice or shred leafy vegetables or herbs.
Butterfly
To slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book.
Chop
To cut into pieces when uniformity of size and shape is not important.
Dice
To cut into cubes with six equal-sized sides.
Julienne
(ju-lee-en)
A stick-shaped item with dimensions of 1/8" x 1/8" x 2".
Fine Junienne
(ju-lee-en)
A stick-shaped item with dimensions of 1/16" x 1/16" x 2".
Allumette
The term used to refer to julienned potatoes.
Batonnet
(BAH-toh-nay)
A stick-shaped item with dimensions of 1/4" x 1/4" x 2".
Brunoise
(broo-nwaz)
A cube-shaped item with dimensions of 1/8" x 1/8" x 1/8".
Fine Brunoise
(broo-nwaz)
A cube-shaped item with dimensions of 1/16" x 1/16" x 1/16".
Small dice
A cube-shaped item with dimensions of 1/4" x 1/4" x 1/4".
Medium dice
A cube-shaped item with dimensions of 1/2" x 1/2" x 1/2".
Large dice
A cube-shaped item with dimensions of 3/4" x 3/4" x 3/4".
Paysanne
(pahy-sahn)
A flt, square, round or triangular item with dimensions of 1/2" x 1/2" x 1/8".
Mince
To cut into ver small pieces when uniformity of shape is not important.
Tourner
(toor-nay)
To cut into football-shaped pieces with seven equal sides and blunt ends.
Parisienne
(pah-ree-zee-en)
Spheres of fruits or vegetables cut with a small melon ball cutter.
Gaufrette
(goh-FREHT)
A thin lattice or waffle-textured slice of vegetable cut on a mandoline.