Big kitchens buy their meat in bulk. Who breaks down this meat into the specialized cuts the restaurant needs for service?
(1 point)
Responses
sous chef
sous chef
boucher
boucher
poissonnier
poissonnier
grillardin
In a large kitchen, the person who would typically be responsible for breaking down large cuts of meat into specialized cuts for restaurant service is often referred to as a "boucher," which is the French term for butcher. The boucher has expertise in handling, cutting, and preparing various types of meat.
Here's a brief review of the roles mentioned:
- Sous Chef: The second-in-command in a kitchen, the sous chef is responsible for a wide array of tasks but may not specifically focus on butchery, unless it is a small establishment where roles overlap.
- Boucher: The butcher is skilled in cutting meat to the restaurant's specifications and often has specialized knowledge and training in this field.
- Poissonnier: This is the seafood specialist or fish cook in a professional kitchen, and this person would handle fish and seafood but not generally meat.
- Grillardin: This person is specialized in grilling meats and other items but is not primarily responsible for breaking down meat into cuts.
Therefore, in a big kitchen, it would typically be the boucher who breaks down the bulk meat into specialized cuts for service.
sous chef
sous chef
boucher
boucher
poissonnier
poissonnier
grillardin