Task 1. Read and translate text

Chefs

Cook - a person who is engaged in food preparation in catering establishments.
This profession is very creative and extraordinary. Cooks sometimes even called a
true magician, who could the most common foods to cook a dish that is a masterpiece
of taste.

Of course, cook something edible, such as eggs, can be practically anyone. But the chef of the same foods will cook the egg souffle gentlest. Cook not only prepare the dish right technology and in strict accordance with the recipe. He loves his work, receives from her pure joy. Cook is always trying to be admired dishes. Job cook in their own way, unique. Although some people do not take it so,

considering that in the chefs art is no big deal: you simply connect the ingredients. However, it is not. In this case, the main thing - the talent, sense of taste, imagination.

Station-chef titles which are part of the brigade system included
English French IPA Description

Responsible for all sauteed items and SauteChef saucier [sosje] their sauce. This is usually the highest

stratified position of all the stations.

Prepares fish dishes and often does all

T- u/-n. с • -г pi fish butchering as well as appropriate sauces.

FishChef poissonnier [pwasoSe] _,.-----:------,,.,.,,

Thisstationmaybecombinedwiththe saucier p

osition.

_ _x„, _Ј „. [_r_. _-. [Prepares roasted and braised meats and their

RoastChef rotisseur I [EotisceHl] ■. --------------------------

appropriate sauce.

_______________________________________ |_________________________________

/^•11^1 г -T7 j- mm" m inn Prepares all grilled foods; this position may

GrillChef grillardin [SBijaSdi], ^r,. * — ". ^{r J}

be combined with the rotisseur.

_ ^,, _n y... «_ГЛ_,._А _. _n Prepares all fried items; this position may be

FryChef friturier |[f0ityfflje] \., ГГТ '... I

^J r j ^{J J} combined with the rotisseur position. |

------------------- 1------ _]--------------------------------- 1

I
| Prepares hot appetizers and often prepares |

,, _ i _r^„ _A. the soups, vegetables, pastas and starches. In |

VegetableC,. pEtemetj i _u \ Л _и I ₊u- + *• i

,? entremetier \) smaller establishments, this station may also |

| cover those tasks performed by |

I \the potager and legumier. j

■i - ^

{ Prepares soups in a full brigade system. In

Potager I smaller establishments, this station may be

j handled by the entremetier. ^

j Prepares vegetables in a full brigade system.

Legumier In smaller establishments, this station may be

handled by the entremetier. \

Roundsman tournant [tuM] Also referred to as a swing cook, fills in as

needed on stations in the kitchen.

____. _____,____.__________________ I

_{p t} ~, g^^^[_Ba_HdmfiB^R7°^nsiblVT^preP^{arin8COldf00ds}
FantryUiel including salads, cold appetizers, pates and

other charcuterie items.

Butchers meats, poultry, and sometimes fish.
Butcher boucher [[buffle] Mayalsoberesponsibleforbreadingmeatsandfi

sh.

Makes baked goods such as pastries, cakes,

breads and desserts. In larger establishments,

PastryChef patissier [patisiel,, _ _ ^&. '

the pastrv chef often supervises a separate

team in their own kitchen.