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WorksheetsKitchen Brigade
Total questions: 15
Worksheet time: 8mins
Identify the role of the Boulanger.
baker
fish cook
vegetable chef
soup cook
Identify the role of the Grillardin.
vegetable chef
grill cook
dishwasher
manager of the entire food service operation
Identify the role of the Entremetier.
prepares and manages entree dishes
communicates between front of house and kitchen, makes sure meals are placed properly
senior and line cooks in charge of specific stations
usually a student, gaining kitchen experience doing a variety of tasks
Identify the role of the Chef de Partie.
senior and line cooks in charge of specific stations
vegetable chef
butcher
prepares and manages entree dishes
Identify the role of the Saucier.
junior cook, works under one of the Chefs de Partie
soup cook
sauce chef
grill cook
Identify the role of the Garde Manger.
sauce chef
ice-cream cook
in charge of cold food preparation and in charge of the pantry
prepares staff meal
Identify the role of the Rotisseur.
roasts and braises meats
butcher
in charge of prepared meats dishes
prepares staff meal
Identify the role of the Executive Chef.
pastry chef
in charge of prepared meats dishes
Identify the role of the Patissier.
prepares staff meal
communicates between front of house and kitchen, makes sure meals are placed properly
pastry chef
vegetable chef
Identify the role of the Poissonier.
grill cook
soup cook
vegetable chef
fish cook
Identify the role of the Commis.
fry cook
junior cook, works under one of the Chefs de Partie
butcher
manager of the entire food service operation
Identify the role of the Sous Chef.
roasts and braises meats
works under and reports to Chef de Cuisine, helps with kitchen management
soup cook
usually a student, gaining kitchen experience doing a variety of tasks
Identify the role of the Friturier.
senior and line cooks in charge of specific stations
in charge of prepared meats dishes
fry cook
baker
Identify the role of the Glacier.
prepares and manages entree dishes
baker
prepares staff meal
ice-cream cook
Identify the role of the Boucher.
roasts and braises meats
junior cook, works under one of the Chefs de Partie
in charge of prepared meats dishes
butcher
