Brigade System

"Chief of the kitchen" Supervises all the positions in the kitchen

• Chef De cuisine

• saucier

• Fry cook

• Sous Chef

The _______ is second in command

• Saucier

• Chef De garde

• Sous Chef

• Baker

Chef De Garde is the night chef

• False

• True

A _____ also known as a "station chef" is the position in charge of any of the particular workstation

• Potager

• Butcher

• Decorator

• Chef De Partie

Saucier is responsible for making sauces

• True

• False

Which position is responsible for the prep of all fish and shellfish items

• Poissoner

• Garde Manager

• Rotisseur

• Fry cook

The ____ is in charge of the cold food station

• Butcher

• Garde Manager

• Fry Cook

• Baker

Butcher cuts and trims meat and vegetables

• False

• true

______ is in charge of roasting meat

• Sous chef

• Commis

• Tournant

• Rotisseur

All grilled meats are cooked by the _____

• Frycook

• Grill cook

• Baker

• Chef De Cuisine