Relacionar Columnas Kitchen BrigadeVersión en línea Match the following terms with the following definitions por David Thompson 1 Chef de cuisine 2 Rôtisseur 3 Saucier 4 Poissonnier 5 Pâtissier 6 Potager 7 Grillardin 8 Chef de partie 9 Garde manger 10 Friturier 11 Legumier 12 Sous-chef de cuisine In larger kitchens, also reports to the entremetier and prepares the vegetable dishes. Is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. Receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present In larger kitchens, reports to the entremetier and prepares the soups. Is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items. Manages a team of cooks that roasts, broils, and deep fries dishes. Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade. In a professional kitchen, they are skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés. In larger kitchens, prepares fried foods instead of the rôtisseur. Is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as a demi-chef. In larger kitchens, prepares grilled foods instead of the rôtisseur. Prepares fish and seafood dishes.
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