The Kitchen Brigade By Auguste Escoffier.
-
Upload
michael-allen -
Category
Documents
-
view
387 -
download
11
description
Transcript of The Kitchen Brigade By Auguste Escoffier.
![Page 1: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/1.jpg)
The Kitchen Brigade
By Auguste Escoffier
![Page 2: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/2.jpg)
The Kitchen Brigade System
• A system of organization • Created by Georges-Auguste Escoffier• Evidence of brigade-style culinary
arrangements in late medieval France and English
• The system delegates responsibilities to different individuals that specialize in certain tasks.
![Page 3: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/3.jpg)
Pre-testMatch the title with the position description.
1. Executive Chef2. Sous Chef3. Saucier4. Poissoner5. Rotisseur6. Grillardin7. Garde Manger8. Patissier9. Tournant10. Expediter
a. Relief Cookb. Fishc. Broiled and Deep Friedd. Pastries and Dessertse. Takes orders from wait
staff and passes them on to cooks
f. Cold Foodsg. Second in Commandh. Sauces, Stews, Stocksi. Chef in chargej. Roasted and Braised
Meats
![Page 4: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/4.jpg)
Executive Chef
• Chef in charge• Aka: Chef de cuisine
![Page 5: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/5.jpg)
Sous Chef
• Second in command of production and staff supervision
• Aka: sous-chef de cuisine
![Page 6: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/6.jpg)
Chef de partie
• Senior Chef• Responsible for managing a specific
station in the kitchen where they specialize in preparing particular dishes
![Page 7: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/7.jpg)
Demi-Chef
• Those that work in a lesser station than a chef de partie
![Page 8: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/8.jpg)
Commis
• Junior cook• Also works in a particular station but
reports directly to the chef de partie• Takes care of the tools in that station
![Page 9: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/9.jpg)
Apprentice
• Students gaining knowledge• Usually entrusted with preparatory and/or
cleaning work.
![Page 10: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/10.jpg)
Entremetier
• Prepares soups and other dishes not involving meat or fish
• Includes vegetable and egg dishes– Head of potager and legumier
![Page 11: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/11.jpg)
Potager
• Soup cook
![Page 12: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/12.jpg)
Legumier
• Prepares vegetable dishes
![Page 13: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/13.jpg)
Saucier
• Prepares sauces as well as warm hors d’oeuvres and works the saute.
![Page 14: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/14.jpg)
Poissoner
• Prepares fish and seafood dishes
![Page 15: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/15.jpg)
Rotisseur
• Roasting cook• Manages team that roasts, broils, and
deep fries
![Page 16: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/16.jpg)
Grillardin
• Grill Cook• In a large kitchen, this person prepares
grilled foods instead of the rotisseur.
![Page 17: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/17.jpg)
Friturier
• Fry Cook• In a large kitchen, this person prepares
fried foods instead of the rotisseur.
![Page 18: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/18.jpg)
Garde Manger
• Responsible for preparing cold hors d’oeuvres, salads, sandwiches, etc.
• Also organizes large buffet displays and charcuterie items
![Page 19: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/19.jpg)
Patissier
• Prepares desserts and other meal end sweets– Position is over Confiseur, Glacier,
Decorateur, and Boulanger
![Page 20: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/20.jpg)
Confiseur
• Prepares candies and petits fours
![Page 21: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/21.jpg)
Glacier
• Prepares frozen and cold desserts
![Page 22: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/22.jpg)
Decorateur
• Prepares show pieces and specialty cakes
![Page 23: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/23.jpg)
Boulanger
• Prepares bread, cakes, and breakfast pastries
![Page 24: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/24.jpg)
Boucher
• Butchers meats, poultry, and sometimes fish
![Page 25: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/25.jpg)
Cuisinier
• This position is an independent one where they usually prepare a specific dish in a station.
![Page 26: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/26.jpg)
Tourant
• Relief Cook or extra hand in the kitchen
![Page 27: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/27.jpg)
Expediter/Aboteur
• Takes orders from wait staff and passes them on to cooks
![Page 28: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/28.jpg)
Plongeur
• Cleans dishes and utensils• Sometimes entrusted with prep work
![Page 29: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/29.jpg)
Marmiton
• Pot and pan washer
![Page 30: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/30.jpg)
Organization of Modern Kitchen
• The way the kitchen is organized depends on many factors:– The menu – Type of Establishment
• Hotel, Institutional Kitchens, Catering, Quick service restaurants, carry-out, etc.
– Size of operation– Physical Facilities and Equipment Available
![Page 31: The Kitchen Brigade By Auguste Escoffier.](https://reader034.fdocuments.us/reader034/viewer/2022050700/5a4d1afa7f8b9ab059983471/html5/thumbnails/31.jpg)
In Reality
• The Classical Brigade System would be replaced by grouping two jobs or more together.– One person working the grill, fryer, and
broiler.• If the task is simplistic, may only require a
chef, two cooks, and two assistants.