13 terms

Culinary Test #1

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chef de cuisine
Supervisesall the positions in the kitchen,and is responsiblefor thequalityof the food and the safetyof the guests and cooks.
Sous Chef
Second in command who assumes the authority and responsibility of the chef when the chef has left for the evening.
saucier
responsible for making sauces
poissonier
prepares all fish and shellfish items
garde manager
is in charge of the cold food stationstationMake salads, dressing, fruit plates, and other cold preparations.
butcher
Cut in trims meats and poultry for other stations in the kitchen
rotisseur
in charge of roasting meats and poultry and preparing pan sauces or gravy
entremetier
oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizers
legumier
prepares and cooks vegetables
pastry chef
The head of the baking and pastry department who oversees the work of specialist in that station
commis
assistants in various departments
expeditor
read the servers food orders to the cooks and organizes the finish dishes so servers can deliver them promptly
cross training
train people in different positions