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What is the garnish station in a restaurant?

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What is the garnish station in a restaurant?

Garnish: Cooks the sides for entrees and appetizers. Fish: Responsible for cooking seafood related food for both appetizers, and entrees.

What are the parts of a restaurant kitchen?

The 5 components of a commercial kitchen

  • Storage.
  • washing station.
  • Food preparation.
  • Cooking station.
  • Service area.

What kind of grills are used in restaurants?

There are commercially manufactured propane gas grills and charcoal grills made for cooking food; and some also have a griddle. There are also commercially manufactured electrical, countertop grills. Some folks use grills to create grill marks on the food (including sandwiches) they are cooking.

What are the major stations in a classical kitchen?

Cooking Stations Explained: Understanding a Gourmet Kitchen

  • The Purpose of Cooking Stations.
  • The Types of Cooking Stations.
  • The Saucier Station.
  • The Poissonnier Station.
  • The Rotisseur Station.
  • The Entremetier Station (often includes a Legumier and Potager Station)
  • The Pâtissier Station.

What is the line in a restaurant?

The “line” is the kitchen space where the cooking is done, often set up in a horizontal line. Being “on the line” means you are a “line cook”—an essential foot soldier in any functioning restaurant.

What is needed at a service station in restaurant?

In more formal tabletop restaurants, stations might include plates, serviceware, glasses, napkins, a water station with a glass filler, water pitchers, table crumbers, servery trays and tray stands, check holders and tip trays, an ice bin, a roll warmer, coffee and tea makers and burners, cappuccino machines, soda …

How many stations are there in a kitchen?

Station Chefs There are 10 basic stations in the Brigade kitchen, each with its own chef. (This may be where people get the idea that there are 10 types of chefs in a restaurant kitchen.)

What are the 7 stations in a classical kitchen?

Terms in this set (29)

  • executive chef.
  • sous chef.
  • tournant (swing cook)
  • garde manger.
  • saucier.
  • entremetier.
  • aboyeur.

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