Chapter 1 - introduction to culinary

kitchen brigade also known as brigade de cuisine

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the kitchen brigade concept was developed by Marie-Antoine Careme

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friturier is responsible for grilled foods

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chef de cuisine is the highest level in the kitchen brigade

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commis is an assistant to the chefs de partie. usually a journeyman cooks

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patissier is a chef that responsible for prepares bread, cakes and breakfast pastries

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desiccation is one of method used in food preservation

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fermentation is one of food preservation that heat can increase shelf life by temporarily sterilizing food

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duty chef also known as de nuit

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sous chef is second command in kitchen brigade. responsible for the physical operation of kitchen, including supervision as well as preparation

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