A La Carte Cooking Study Guide Exam Questions & Answers 2024/2025
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Course
A La Carte Cooking
Institution
A La Carte Cooking
A La Carte Cooking Study Guide Exam Questions & Answers 2024/2025
Aboyeur - ANSWERSexpediter - accepts orders from the dining room, relays them to the kitchen, checks each plate before leaving the kitchen
A la minute - ANSWERSat the last minute - a restaurant production in which a dish is n...
A La Carte Cooking Study Guide Exam
Questions & Answers 2024/2025
Aboyeur - ANSWERSexpediter - accepts orders from the dining room, relays them to the kitchen, checks
each plate before leaving the kitchen
A la minute - ANSWERSat the last minute - a restaurant production in which a dish is not prepared until
an order arrives in the kitchen
Banquet Service - ANSWERSA service where a company does an event and caters to the people
preparing food in large amounts
Carte des mets - ANSWERSfrench for a la carte
Entree - ANSWERSmain course - in french it means 1st coarse or beginning
Escoffier - ANSWERSCredited with creating the modern a la carte menu and the brigade system in the
kitchen
Garde Manger - ANSWERSPantry chef/station - responsible for cold food preparation, including salads,
appetizers and pates
Legumier - ANSWERSIn the brigade system the chef preps vegetables for cooking and cooks vegetables
Menu - ANSWERSlist of dishes available at a restaurant
Poissonier - ANSWERSFish chef/station - responsible for fish items and their sauces; may be combined
with the saucier position
, Saucier - ANSWERSSauce chef/station - responsible for all sauteed items and their sauces
Sous-chef - ANSWERSUnder chef - Second in command in the kitchen, usually responsible for scheduling,
filling in for executive chef and assisting the chefs de partie as necessary
Tournant - ANSWERSRoundsman or swing cook - works as needed throughout the kitchen
A la carte - ANSWERSA menu from which the patron makes individual selections in various menu
categories; each item is priced separately
appetizer - ANSWERSLight food served before a meal. May be hot or cold, plated or served as finger food
brigade system - ANSWERSThe kitchen organization system instituted by Georges-Auguste Escoffier. Each
position has a station and well-defined resposibilities
Chef de partie - ANSWERSStation chef - line cook positions such as saucier, and grillardin
Entermetier - ANSWERSVegetable chef/station - Responsible for hot appetizers and often soups,
vegetables, starches, and pastas; may also be responsible for egg dishes
FIFO - ANSWERSFirst In, First Out - Use older product first
Grillardine - ANSWERSGrill chef/station - responsible for all grilled foods; may be combined with the
rotisseur postion
Maitre d'hotel - ANSWERSDining room manager or food and beverage manager - oversees the dining
room and/or front of the house staff. (Also a compound butter flavored with chopped parsley and lemon
juice)
Plate diagram - ANSWERSA layout of a certain plate that will be served includes food, sauces, garnishes,
etc
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