This are the words that are new for me.
1. Rotisseur - A rotisseur is responsible for the preparation of roasted meats, braised meats, broiled meats and accompanying gravies. In a large kitchen these tasks may be assigned to a grillardin (pronounced gree-ar-dan) who would take responsibility for broiled foods, and possibly deep-fried meat and fish.
2. Saucier – Prepares sauces, warm hors d’oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.
3. Friturier - (Fry cook) РIn larger kitchens this person prepares fried foods instead of the r̫tisseur.
4. Poissonnier - (Fish cook) - Prepares fish and seafood dishes.
5. Legumier - (Vegetable cook) – In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.
2. Saucier – Prepares sauces, warm hors d’oeuvres, completes meat dishes and in smaller restaurants may work on fish dishes and prepares sautéed items. This is one of the most respected positions in the kitchen brigade.
3. Friturier - (Fry cook) РIn larger kitchens this person prepares fried foods instead of the r̫tisseur.
4. Poissonnier - (Fish cook) - Prepares fish and seafood dishes.
5. Legumier - (Vegetable cook) – In larger kitchen this person also reports to the entremetier and prepares the vegetable dishes.
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