What title is assigned to the person in the kitchen who is responsible for creating sauces and gravies of all kinds?
(1 point)
Responses
grillardin
grillardin
boucher
boucher
sauté chef
sauté chef
poissonnier
The title assigned to the person in the kitchen who is responsible for creating sauces and gravies of all kinds is "saucier." This position is considered highly specialized and important in classic kitchen brigade systems. The saucier is typically responsible for sautéing foods and preparing soups and stews, but a key part of their role is the creation of sauces and gravies that accompany other dishes.
Among the options provided:
- Grillardin is responsible for grilled items.
- Boucher means butcher, who may be responsible for preparing meats.
- Poissonnier is the fish chef, who prepares fish dishes.
None of the options you provided accurately describes the chef responsible for sauces and gravies, but the closest in terms of kitchen hierarchy would be the "sauté chef," who might oversee the saucier in specific kitchen brigades.