The Kitchen BRIGADE

1. _____ Chef

2. _______ Chef

3. __________ Chefs:

4. Kitchen __________
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

1. The _______ Chef...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...is the _________of the kitchen...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...is _________for all the ORDERS...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...controls and supervises the kitchen

______________...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...and __________the MENUS.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

2. The _________Chef...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...is the Head Chefs ________...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...takes RESPONSIBILITY when the

Head Chef is _________...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...and deals with the ________STAFF.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

3. The ________ Heads...

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

...ASSIST both the Head and the

Second ____________
and
have EXPERTISE in different
__________ , such as:
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

a) The ____cook...
...is in charge of
preparing and
cooking FISH and
SHELLFISH ______ .

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

b) The _______cook...

...deals with any _____

to be GRILLED.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

c) The LARDER _______...

...is responsible ______the storage
and the
preparation ___
COLD foods.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)

d) The _____cook...

...prepares CAKES, _____ creams,

sweets, and fresh ____.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

e) The ____ cook...

...is in _________ of ROASTING,

deep-frying and grilling food.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

f) The ________cook...

...prepares SAUCES
and ______ /fish dishes.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

g) The __________cook...

... ____ responsible for first

courses _____ dishes based on
eggs and vegetables.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

h) The _____ cook...

...helps the Vegetable _____ and

prepares SOUPS, stocks (with bones)
_____ broths (from meat).
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

4. The COMMIS Chefs...

...are TRAINEE ______ who work

under the various _______ Heads.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

5. The ________ PORTERS...

...help by doing the _______up, tiding

the counters and cleaning the _____.
(Slides by Prof.ssa Tiziana S.I. SCIUTO)

REVISION
MATCH:
who
1. The FISH COOK

what
...is in charge of...
...the preparation
of...

2. The GRILL COOK

...is responsible for...

...first courses and

dishes based on
vegetables and eggs.
...broths, soups and
stocks.

3. The LARDER COOK

...deep-fried,
roasted and grilled
foods.

4. The PASTRY COOK

...different Section
Chefs.

5. The ROAST COOK

...help(s)/assist(s)
preparing...

6. The SAUCE COOK

...prepare(s)...

7. The VEGETABLE C.

...deal(s) with...

...cold dishes.

...(*foods/dishes)

8. The SOUP COOK

...dishes, the
counters and the
floors.
...fish and shellfish
dishes.
...sauces and dishes
based on meat and
fish.

9. The COMMIS
CHEFS

...are trainee chefs who work under the...

...sweets, icecreams, fresh pasta

and cakes.

10. The KITCHEN

PORTERS

...do the washing / tiding / cleaning of the...

...all the food to be

grilled.

(Slides by Prof.ssa Tiziana S.I. SCIUTO)