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Cards In This Set
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Cooking a l'anglaise
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Boil sea salt water, add vegetables, and cook until tender. once veggies are tender, blanch in ice water. season before serving. This method is used for cooking ahead of time.
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A l'etuvee
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A single layer of veggies should be heated with water halfway up the sides of the veggies and a bit of butter and salt. Cover with a parchment paper lid with hole in the center and bring to a boil. Bring down to a simmer and let cook until tender (careful not to let all the water evaporate and the pan brown). If veggies are done, but water has not evaporated, remove the lid and turn up heat. If veggies are not cooked and water is beginning to evaporate, add more water. This is used for immediate service.
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Brigade system
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Modernized by georges-auguste escoffer. this is the system in which the kitchen is organized into stations to increase organization and efficiency.
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Commis
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Training cooks
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Chef de cuisine
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Manager whose responsibilities include food production, pricing, menu planning, and training/scheduling of staff.
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Sous chef
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Assistant to chef de cuisine. in charge of supervising production staff and making sure dishes are relayed to stations, sent out to diners, and of expected quality.
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Poissonier
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Chef in charge of fish and shellfish and their sauces and garnitures.
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Saucier
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Chef in charge of stocks, sauces and stews. also sautes items to order.
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Rotisseur
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Chef in charge of roasted, broiled, grilled meat preparations and their juices and sauce
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Garde manger
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Chef in charge of cold dishes including salads, terrines, and other cold hors d'oeuvres.
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Entremetier
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Chef in charge of soup, vegetable, starch and egg dishes.
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Patissier
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Chef in charge of pastry and dessert
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Poste de travail
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This is the way you set up your work station and means the way you travel. You should have a damp cloth under your cutting board to prevent it from slipping, knives and tools to the right, and bowls should be set up from left to right. On your left should be unprepared veggies, in the middle should be your scraps and on the right should be the prepared product. There should also be a sanitizing solution of cold water and a little bit of bleach.
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Lavage
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The process of washing the veggies. agitate in cold water and let debris fall to the bottom. empty the bowl and repeat until items are clean. dry items well.
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Epluchage
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The process of peeling, unwrapping or dissecting veggies
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