Thursday, 20 June 2013

More Kitchen Lingo

Hi peeps!

I made an oopsie...lol. Last week Thursday I promised more kitchen lingo for the following day but ended up doing an Eat Like blog for my mum. Yesterday's blog was then all about preserves so I had to keep my promise (albeit a bit late) and do more kitchen lingo today. I want us to take a look at the positions in a professional kitchen and learn the terminology and then also learn a few more new words used in professional cooking. Let's get started.
Brigade de cuisine aka Chef de Brigade

Brigade de cuisine (French: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.

The concept was developed by Georges Auguste Escoffier. This structured team system delegates responsibilities to different individuals who specialize in certain tasks.

List of positions

This is an exhaustive list of the different members of the kitchen brigade system. Only the largest of establishments would have an extensive staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen," rather than referring to food or cooking generally, or a type of food or cooking.

Chef de cuisine (kitchen chef; literally "chief of kitchen")

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.

Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")

Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail)

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.

Cuisinier (cook)

is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.

Commis (junior cook)

also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.

Apprenti(e) (apprentice)

cleans dishes and utensils, and may be entrusted with basic preparatory jobs.

Saucier (saucemaker/sauté cook)

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, usually ranking just below the chef and sous-chef.

Rôtisseur (roast cook)

manages a team of cooks that roasts, broils, and deep fries dishes.

Grillardin (grill cook)

in larger kitchens, prepares grilled foods instead of the rôtisseur.

Friturier (fry cook)

in larger kitchens, prepares fried foods instead of the rôtisseur.

Poissonnier (fish cook) - pronounced "pwahssonnier" not poisoner - otherwise that'd be a bit of an issue wouldn't it?! Hahaa

prepares fish and seafood dishes.

Entremetier (entrée preparer)

prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.

Potager (soup cook)

in larger kitchens, reports to the entremetier and prepares the soups.

Legumier (vegetable cook)

in larger kitchen, also reports to the entremetier and prepares the vegetable dishes.

Garde manger (pantry supervisor; literally "food keeper")

is responsible for preparation of cold hors d'oeuvres, pâtés, terrines and aspics; prepares salads; organizes large buffet displays; and prepares charcuterie items.

Tournant (spare hand/roundsman)

moves throughout the kitchen, assisting other positions in kitchen.

Pâtissier (pastry cook)

prepares desserts and other meal-end sweets, and for locations without a boulanger, also prepares breads and other baked items; may also prepare pasta for the restaurant.

Confiseur

in larger restaurants, prepares candies and petits fours instead of the pâtissier.

Glacier

in larger restaurants, prepares frozen and cold desserts instead of the pâtissier.

Décorateur

in larger restaurants, prepares show pieces and specialty cakes instead of the pâtissier.

Boulanger (baker)

in larger restaurants, prepares bread, cakes, and breakfast pastries instead of the pâtissier.

Boucher (butcher)

butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.

Aboyeur (announcer/expediter)

takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.

Communard

prepares the meal served to the restaurant staff.

Garçon de cuisine (literally "kitchen boy")

in larger restaurants, performs preparatory and auxiliary work for support.

Wow! Pretty awesome hey!!! Now we know who works where doing what! I wanted to add in more kitchen lingo for us today but I see the blog is already quite a bit to read. Guess we will leave the other words for a next time.

Keep cooking Chef de Brigade!
Chef Shants xxxxx

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