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Flashcards in The brigade system Deck (11):
1

What are the basic divisions in kitchens

Delivery and storage of commodities
Prep of meat and poultry
Prep of pastry and desserts
Prep of vegetables
The general stove section where food is cooked assembled and served

2

What is the partie system

The kitchen is separated into departments
Each department is specialised
DEfined areas of work into sections called parties

3

What are the advantages of the partie system

provides a planned controlled and coordinated enviornment
Efficient use of labour
Efficient use of equipment
Workload evenly spread
Staff become highlys killed and expand knowledge

4

Whoare the main kitchen staff

Chef de cuisine - Executive chef
Sopus chef
Chef de partie
Commis chef
Apprentice chef

5

What is a chef de cuisine responsible for

Menu planning
Style and image of restaurant
Organisation of kitchen staff
Purchasing of raw materials
Budget

6

What does a chef de partie do?

supervises staff, equipoment, processing of raw materials in specialised areas of food production.

7

Who makes the sandwiches and salads ina kitchen

Garde manager

8

Who looks after the cakes/biscuits and desserts ina kitchen

Patissier

9

Who looks after the vegetables and farinaceous dishes

Entremettier

10

What does the commis or apprentice chef do

Works under the partie chef to learn how the station operated and its responsibilities

11

How is a modern kitchen segregated?

Hot sections and cold sections