Kitchen Brigade

Question 1

makes hors d’oeuvers, stews and sautéed dishes and
sauces

Answer 1

Sauté Chef

Question 2

cooks roasts, braised dishes and broiled meats and the
sauces that go with them

Answer 2

Rotisseur (Roast Cook)

Question 3

takes care of all fish dishes

Answer 3

Poissonier (Fish Cook)

Question 4

handles all fried foods

Answer 4

Friturier (Fry Cook)

Question 5

in charge of vegetable dishes, pastas and hot appetizers.

Answer 5

Entremetier
(Vegetable Cook)

Question 6

responsible for preparation of cold foods, including salads,
cold appetizers, pâtés, and the like

Answer 6

Chef de Garde Manger

Question 7

responsible for all grilled foods
 position may be combined with that of rôtisseur

Answer 7

Grillardin (Grill Chef)

Question 8

prepares soup

Answer 8

Potager

Question 9

responsible for butchering meats, poultry, and,
occasionally, fish

Answer 9

Boucher (Butcher)

Question 10

responsible for baked items, pastries, and desserts

Answer 10

Pâtissier (Pastry Chef)

Question 11

helps out wherever he or she is needed

Answer 11

Tournant (Swing Cook)

Question 12

in charge of assisting the chef de partie in whatever jobs
the Chef de Partie thinks is necessary needs to be done

Answer 12

Commis Chef

Question 13

Who instituted the brigade system in the 1800s to streamline and simplify work in hotel kitchens?
- A) Chef Escoffier
- B) Chef Bocuse
- C) Chef Ramsay
- D) Chef Keller
- E) Chef Roca

Answer 13

A) Chef Escoffier