Culinary Test - Service, History, and Brigade System

Chef

In charge of schedules, ordering, and running kitchen

Sous Chef

Second Hand command when chef is doing other jobs

Expediter

Calls orders to back of house, last person to touch the plates

Tourant

Knows all the jobs in case a cook is absent

Rotisserie

In charge of roast items

Entremetier

In charge of hot apps and vegetable cooking

Grillardin

In charge of grill cooking.

Saucier

Saute station sauce cook

Poissioner

The fish cook

Patissier

Pastry Chef

What did Esscoffier bring to cooking?

Introduced the brigade system

What did Catherine de mici bring to cooking?

She introduced the fork and many types of desserts

What did Julia Childs bring to cooking?

Her french cooking to American housewives

What did Boulunger bring to cooking?

He is the father of modern restaurant and a la carte menu

What did Nicolas Appert bring to cooking?

He invented preservation of food canning

What did Louis Pasteur bring to cooking?

He introduced the pasteurization system to kill bacteria

What did Carme bring to cooking?

Mother/grand sauces and created the chef hat touques

What did George Washington Carver bring to cooking?

Introduced many ways to use peanuts, soybeans, and sweet potatoes

What did Robert Cobb bring to cooking?

The Cobb salad by accident

Which side do you serve food from?

Left side

Which side do you clear the food/table from?

Right side

What side are drinks poured from?

Right side

French style of service is…

consists of a 6 person crew and food is cooked table side on a guireden

Russian style of service is…

Food is platted on platters and served to the guests

Family style service is…

when all food is served at once and passed around the table

Buffet style service is…

Guests serve themselves to a variety of choices

American service is…

when food is plated in the kitchen and brought to the table