Kitchen Brigade

Question 0

This reorganization divided the kitchen into ______ based on the kinds of foods produced.

Answer 0

departments, or stations,

Question 1

One of Escoffier’s important achievements 


Answer 1

reorganization of the kitchen

Question 2

A _____ was placed in charge of each department. In a small operation, he/she might be the only worker in the department. But in a large kitchen, each of them might have several assistants.

Answer 2

station chef

Question 3

He is the person in charge of the kitchen. In large establishments, this person has the title of executive chef.

Answer 3

Chef

Question 4

He is a manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.

Answer 4

Chef

Question 5

2. If a food-service operation is large, with many departments (for example, a formal dining room, a casual dining room, and a catering department), or if it has several units in different locations, each kitchen may have a ____

Answer 5

chef de cuisine.

Question 6

He reports to the executive chef.

Answer 6

Chef de cuisine

Question 7

He is directly in charge of production and works as the assistant to the executive chef or chef de cuisine.

Answer 7

Sous chef

Question 8

The word sous is French for ____

Answer 8

“Under”

Question 9

Because the executive chef ’s responsibilities may require a great deal of time in the office, He takes command of the actual production and the minute-by-minute supervision of the staff. 


Answer 9

Sous chef

Question 10

They in charge of particular areas of production.

Answer 10

Station chef

Question 11

Station chef

Answer 11

Chefs de partie

Question 12

He prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order.

Answer 12

Sauce chef

Question 13

This is usually the highest position of all the stations. 


Answer 13

Sauce chef

Question 14

Sauce chef

Answer 14

Saucier

Question 15

He prepares fish dishes.

Answer 15

Fish cook

Question 16

In some kitchens, this station is handled by the saucier. 


Answer 16

Fish cook

Question 17

Fish cook

Answer 17

Poissonier

Question 18

He prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook. 


Answer 18

Vegetable cook

Question 19

He prepares roasted and braised meats and their gravies and broils meats and other items to order.

Answer 19

Roast cook

Question 20

Vegetable cook

Answer 20

Entremetier

Question 21

A large kitchen may have a separate broiler cook to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish. 


Answer 21

Grillardin

Question 22

Roast cook

Answer 22

Rôtisseur

Question 23

He is responsible for cold foods, including salads and dressings, pâtés, cold hors d’oeuvres, and buffet items. 


Answer 23

Pantry chef

Question 24

He prepares pastries and desserts. 


Answer 24

Pastry chef

Question 25

Pantry chef

Answer 25

Garde manger

Question 26

Pastry chef

Answer 26

Pâtissier

Question 27

He replaces other station heads. 


Answer 27

Relief cook

Question 28

Relief cook

Answer 28

Tournant or swing cook

Question 29

He accepts orders from waiters and passes them on to the cooks on the line.

Answer 29

Expediter

Question 30

He also calls for orders to be finished and plated at the proper time and inspects each plate before passing it to the dining room staff. In many restaurants, this position is taken by the head chef or the sous chef

Answer 30

Expediter

Question 31

Expediter

Answer 31

Aboyeur

Question 32

_______ in each station or department help with the duties assigned to them.

Answer 32

Cooks and assistants

Question 33

He is in charge of operations not large enough to have an executive chef. In addition to being in charge of the kitchen, he also handles one of the production stations. For example, he or she may handle the sauté station, plate foods during service, and help on other stations when needed.

Answer 33

Working chef

Question 34

Cooks who prepare or finish hot à la carte items during service in a restaurant may be known as _____. They are said to be on the hot line, or simply on the line.

Answer 34

Line cooks

Question 35

In many small operations, he is the backbone of the kitchen during service time.

Answer 35

Short-order cook

Question 36

This cook may handle the broiler, deep fryer, griddle, sandwich production, and even some sautéed items. In other words, his responsibility is the preparation of foods that are quickly prepared to order.

Answer 36

Short-order cook

Question 37

This worker is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order.

Answer 37

Breakfast cook/egg man

Question 38

It is one of the most important parts of food production. It is important for consistent quality each time a recipe is prepared and served. And it is important for cost controls.

Answer 38

Careful measurements

Question 39

There are two important kinds of measurement in the kitchen:

Answer 39

Ingredient measurement | Portion measurement, or portion control

Question 40

It measures how heavy an item is.

Answer 40

Weighing

Question 41

It is the most accurate method of measuring ingredients.

Answer 41

Weighing

Question 42

It is the method used for most solid ingredients.

Answer 42

Weighing

Question 43

Accurate scales are necessary for weighing. They are often used in the kitchen because of their convenience.

Answer 43

Small portion scales

Question 44

These scales are used in the bakeshop.

Answer 44

Balancing scales

Question 45

It is the weight of the item as purchased, before any trimming is done.

Answer 45

AP Weight

Question 46

Also known as APQ

Answer 46

AP weight/ As Purchased Quantity

Question 47

It is the weight after all inedible or nonservable parts are trimmed off.

Answer 47

EP Weight

Question 48

Also known as EPQ

Answer 48

EP Weight/ Edible Portion quantity

Question 49

It measures how much space an item fills.

Answer 49

Volume

Question 50

It measures are used for liquids. It is usually faster than weighing it, and accuracy is good.

Answer 50

Volume

Question 51

Measuring ingredients by count is done in these circumstances:

Answer 51

1. When units are in fairly standard sizes. Examples: 6 large eggs for a pancake batter; 8 parsley stems for a stock. 2. When serving portions are determined by numbers of units. Examples: 1 baked apple per portion; 6 fried shrimp per portion.

Question 52

It is the measurement of portions to ensure the correct amount of an item is served.

Answer 52

Portion Control

Question 53

Portion control actually begins with the _____ . If this is not done correctly, then the yield of the recipe will be thrown off.

Answer 53

Measuring of ingredients

Question 54

Tools and techniques of Portion Control:

Answer 54

``` Standard-fill Even-Division Weight Count Volume ```

Question 55

In the _____, there is one basic unit for each type of measurement:

Answer 55

Metric system

Question 56

It is the basic unit of weight.


Answer 56

Gram

Question 57

It is the basic unit of volume.

Answer 57

Liter

Question 58

It is the basic unit of length.

Answer 58

Meter

Question 59

It is the basic unit of temperature.


Answer 59

Celsius

Question 60

Larger or smaller units are made simply by multiplying or dividing by 10, 100, 1000, and so on.

Answer 60

These divisions are expressed by prefixes. The ones you will need to know are: kilo- (kill-o) = 1,000 deci- (dess-i) = 1⁄10 centi- (sent-i) = 1⁄100 milli- (mill-i) = 1⁄1,000