Home >> Flashcards >> Culinary Art >> Brigade System
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| responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items |
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| roasted and braised meats and their gravies and broiled meats |
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| in larger kitchens–broiled items, and maybe deep-fried meats and fish |
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| cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items |
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| prepares pastries and desserts |
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| relief cook or swing cook |
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