What is a Roundsman in a restaurant?

Roundsman (aka chef de tournant, swing cook, relief cook) – Someone who fills in as needed on all of the stations, rather than having a specific job.

What is a Roundsman in a restaurant?

Roundsman (aka chef de tournant, swing cook, relief cook) – Someone who fills in as needed on all of the stations, rather than having a specific job.

What is a legumier chef?

A potager chef would be in charge of making any soups that are on the menu and a legumier chef would be in charge of preparing any vegetable dishes. The tournant is the all-purpose chef in the kitchen brigade. The role is designed to move from station to station, assisting with any tasks, as needed.

What are their culinary terms?

Culinary Terms: A-D

  • A la carte (adj.) – separately priced items from a menu, not as part of a set meal.
  • Al dente (adj.) – cooked so it’s still tough when bitten, often referring to pasta.
  • A la grecque (adj.) –
  • A point (adj.) –
  • Acidulation (n.) –
  • Aerate (v.) –
  • Aspic (n.) –
  • Au gratin (adj.) –

What is a Poissonier?

poissonier (plural poissoniers) The fish cook. In a large commercial kitchen, a cook tasked with preparing and cooking (and possibly selecting) fish and fish dishes.

What is a chef de Tournade?

Chef de Tournant (Roundsman/Swing Cook/Relief Cook) – This person does not have a specific job, but rather fills in as and when needed at different stations. Entremetier (Vegetable Chef) – They prepare vegetables, soups, starches, and eggs.

What is a Entremetier chef?

Generally speaking, an entremetier is a vegetable chef responsible for the preparation of dishes that do not involve meat, fish or seafood. This includes egg-based dishes.

What Is a Boulanger chef?

The job of boulangerie chef after a formation Bakers, creative artisans who are devoted to their trade, make a point of sharing their know-how. Artistically and aesthetically skilled, they make a large quantity of breads and freshly baked pastries on a daily basis, providing the quality that demanding customers seek.

What is a Aboyeur in cooking?

Aboyeur (announcer/expediter) takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie. Communard (staff cook) prepares the meal for the restaurant staff.

What is a reduction sauce called?

These highly concentrated reductions are called glazes, and they are used in flavoring sauces, as well as various meat and poultry dishes. It’s also possible to reconstitute a glaze by adding water, to produce a liquid with the same strength as the original stock.

What is Entremetier chef?

What is a chef de Tournant?

What does reduction mean in cooking?

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling. Reduction is performed by simmering or boiling a liquid such as a stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation.

What does it mean to reduce a liquid in cooking?

In cooking, to reduce a liquid means to simmer it until some of the water in it has evaporated, which intensifies the flavors, thickens the liquid, and causes it to take up less volume. The concentrated liquid you end up with is called a reduction.

How do you do red reduction in cooking?

Reduction is performed by boiling liquid (whether stock, wine, whiskey, vinegar, or sauce mixture) rapidly [citation needed] and usually without a lid (enabling the vapor to escape more easily) until the volume desired is reached by evaporation.

What is the difference between reduced cooking and extended cooking?

Whilst reduction does concentrate the flavors left in the pan, extended cooking can drive away volatile flavor compounds or even juice from the meal, leaving behind dryer, less juicy food without essential flavors. [citation needed] This cooking article about preparation methods for food and drink is a stub.