Учебное пособие Санкт-Петербург 2010

VOCABULARY

brunch	a meal eaten in the late morning, as a combination of breakfast and lunch
clientele	all the people who regularly use a restaurant or bar
consumption	the act of buying and using products or service
deli (delicatessen)	a shop that sells high quality cheeses, salads, cooked meats etc
eatery	a restaurant or other place to eat
law enforcement agent	a police officer
establishment	an organization or institution, especially a business, shop etc
etch (v)	to cut lines on a metal plate, piece of glass, stone etc to form a picture or words
frequent(v)	to go to a particular place often
gantry	a large metal frame which is used to support smth
patron	someone who uses a particular shop, restaurant, or hotel
patronize(v)	to use or visit a shop, restaurant etc
time-consuming	taking a long time to do
woodwork	the parts of a house or room that are made of wood

Unit 3. Staffing and Internal Organization

Read the following information and translate it:

1.1 Typical Stations and responsibilities in the classical kitchen brigade system

Station	Responsibilities
Executive chef (or chef de cuisine)	Responsible for all kitchen operations, including ordering, supervision of all stations, and development of menu items
Sous (under) chef	Second in command, answers to the chef, may be responsible for scheduling, fills in for the chef, and assists the station chefs (or line cooks) as necessary
Station chefs (or chefs de partie)	Line cooks, often with specialized functions such as banquet chef
Saute' station (or saucier)	Responsible for all sauteed items and their sauces
Fish station (or poissonier)	Responsible for fish items, often including fish butchering, and their sauces
Roast station (or rotisseur)	Responsible for all roasted foods and related jus and other sauces
Grill station (or grillardin)	Responsible for all grilled foods and often boiled foods as well
Fry station (or friturier)	Responsible for all fried foods. This position is often combined with rotisseur
Vegetable station (or entremetier)	Responsible for hot appetizers, and often egg dishes. Frequently this station has responsibility for soups and vegetables, starches and pastas. In the traditional bragde system, soups are prepared by the soup station or potager and vegatables by the legumier
Roundsman (or tournant)	Swing cook; works as needed throughout the kitchen
Pantry chef (or garde manger)	Responsible for cold food preparation, including salads, cold appetizers and pate's
Butcher (or boucher)	Responsible for butchering meats, poultry, and occasionally fish
Pastry chef (or patisser)	Responsible for baked items, pastries and desserts
Expeditor (or aboyeur)	Accepts orders from the dining room and relays them to the various station chefs