Matching Pairs Kitchen BrigadeOnline version Match the following terms with the following definitions by David Thompson 1 Friturier 2 Legumier 3 Saucier 4 Grillardin 5 Poissonnier 6 Rôtisseur 7 Chef de partie 8 Chef de cuisine 9 Pâtissier 10 Potager 11 Garde manger 12 Sous-chef de cuisine In larger kitchens, also reports to the entremetier and prepares the vegetable dishes. In larger kitchens, prepares fried foods instead of the rôtisseur. 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 grilled 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, reports to the entremetier and prepares the soups. 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 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. Prepares fish and seafood dishes. 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.
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