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Brigade System
Kitchen Brigade
7
Culinary Art
10th Grade
07/23/2011
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Cards

Term
The Poissonier
 Definition
prepares fish dishes
Term
The Saucier
 Definition
responsible for sauces, stews, stocks, hot hors d’oeuvres, and sautéed items
Term
The Rôtisseur
 Definition
roasted and braised meats and their gravies and broiled meats
Term
The Grillardin
 Definition
in larger kitchens–broiled items, and maybe deep-fried meats and fish
Term
The Garde Manger
 Definition
cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items
Term
The Pâtissier
 Definition
prepares pastries and desserts
Term
The Tournant
 Definition
relief cook or swing cook
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