Culinary Test #1
Terms in this set (13)
chef de cuisine
Supervisesall the positions in the kitchen,and is responsiblefor thequalityof the food and the safetyof the guests and cooks.
Second in command who assumes the authority and responsibility of the chef when the chef has left for the evening.
responsible for making sauces
prepares all fish and shellfish items
is in charge of the cold food stationstationMake salads, dressing, fruit plates, and other cold preparations.
Cut in trims meats and poultry for other stations in the kitchen
in charge of roasting meats and poultry and preparing pan sauces or gravy
oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers
prepares and cooks vegetables
The head of the baking and pastry department who oversees the work of specialist in that station
assistants in various departments
read the servers food orders to the cooks and organizes the finish dishes so servers can deliver them promptly
train people in different positions
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