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