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WorksheetsChapter 3: Workstations in the Kitchen
Total questions: 10
Worksheet time: 3mins
The Chef de Cuisine is
the "chief of the kitchen." They are the head chef and in charge of all the other chefs.
the second in command.
the night chef.
responsible for making sauces
The sous chef is
The head chef.
the second in command.
the chef who bakes breads.
the chef who roasts meats.
The chef de garde is
the head chef.
the second in command.
the night chef.
responsible for making sauces.
The saucier is
in charge of cutting and trimming meats.
in charge of preparing and cooking vegetables.
the chef who bakes most of the sweets and pastries.
responsible for making sauces.
The garde manager
is in charge of the cold food station (salads, dressing, fruit plates, etc.)
is an assistant cook.
is head of the baking and pastry department.
makes all stocks and soups.
This position is in charge of all stocks and soups.
fry cook
tournant
potager
butcher
This position makes breads. They typically work in the night and early morning hours so that bread is fresh for the beginning of the workday.
decorator
baker
expeditor
entremetier
This person takes charge of the kitchen when the head chef is absent.
commis
garde manger
poissonier
sous chef
This person cuts and trims meat and poultry.
butcher
commis
communard
legumier
This chef is also called a swing chef. They are well rounded and fill in for other chefs on their days off.
chef de partie
saucier
tournant
fry cook
