Le Cordon Bleu: Culinary Foundations 1: CH 1-
The Food Service Industry (SAC campus)
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Practice questions for this set
Learn 1 /7 Study with Learn
The relief cook or swing cook, replaces other station heads
Choose an answer
Identify 7 major stations in classical
1 2 Brunoise
kitchen
3 Executive chef 4 Tournant
Don't know?
Terms in this set (29)
, 1) executive chef
2) sous chef
3) tournant (swing cook)
Identify 7 major stations
4) garde manger
in classical kitchen
5) saucier
6) entremetier
7)aboyeur
The expediter, takes orders from waiters and passes
Aboyeur
them on to cooks
The station chefs, are in charge of particular areas
of production. The following are the most important
station chefs: the sauce chef (saucier), the Fish Cook
(possonier), vegetable cook (entremetier), roast
Chef DE partie
cook (rotisseur), boiler cook (grillardin, only in large
kitchens) pantry chef (garde manger) pastry chef
(patissier), relief or swing cook(tournant), and
expeditor (aboyeur)
(Awn-truh-met-yay) The vegetable cook, prepare
Entremetier
vegetables, soups, starches, and eggs.
In large establishments this person is in charge of
the kitchen the executive chef is a manager who is
Executive chef responsible for all aspects of food production,
including menu planning, purchasing, costing,
planning work schedules, hiring and training.
Responsible for Cold foods, including salads,
Garde manger
dressings, pate, cold hors d'oeuvres, and buffet item
Patissier Responsible for Pastries and desserts
Responsible for sauces, stews, stocks, hot hors
Saucier
d'oeuvres, and sauteed items
Normally second in command and control of
Sous chef production and staff supervision. The word sous is
French for "under."
The relief cook or swing cook, replaces other
Tournant
station heads
The Food Service Industry (SAC campus)
Save
Practice questions for this set
Learn 1 /7 Study with Learn
The relief cook or swing cook, replaces other station heads
Choose an answer
Identify 7 major stations in classical
1 2 Brunoise
kitchen
3 Executive chef 4 Tournant
Don't know?
Terms in this set (29)
, 1) executive chef
2) sous chef
3) tournant (swing cook)
Identify 7 major stations
4) garde manger
in classical kitchen
5) saucier
6) entremetier
7)aboyeur
The expediter, takes orders from waiters and passes
Aboyeur
them on to cooks
The station chefs, are in charge of particular areas
of production. The following are the most important
station chefs: the sauce chef (saucier), the Fish Cook
(possonier), vegetable cook (entremetier), roast
Chef DE partie
cook (rotisseur), boiler cook (grillardin, only in large
kitchens) pantry chef (garde manger) pastry chef
(patissier), relief or swing cook(tournant), and
expeditor (aboyeur)
(Awn-truh-met-yay) The vegetable cook, prepare
Entremetier
vegetables, soups, starches, and eggs.
In large establishments this person is in charge of
the kitchen the executive chef is a manager who is
Executive chef responsible for all aspects of food production,
including menu planning, purchasing, costing,
planning work schedules, hiring and training.
Responsible for Cold foods, including salads,
Garde manger
dressings, pate, cold hors d'oeuvres, and buffet item
Patissier Responsible for Pastries and desserts
Responsible for sauces, stews, stocks, hot hors
Saucier
d'oeuvres, and sauteed items
Normally second in command and control of
Sous chef production and staff supervision. The word sous is
French for "under."
The relief cook or swing cook, replaces other
Tournant
station heads
