Brigade system

Brigade system: The kitchen organization system instituted by Auguste Escoffier. Each position has a station and well-defined responsibilities.
Brine: A salt, water, and seasonings solution used to preserve foods.

Brigade System - The kitchen organization system instituted by Auguste Escoffier. Each position has an assigned station and well-defined tasks and responsibilities.

Brine - A salt, water, and seasonings solution used to preserve foods.

Cameriere di sala (It.): demi-chef de rang in an Italian modified brigade system.
Cameriere di sala e bar (It.): demi-chef de rang in an Italian modified brigade system. He also serves food and beverages at the tables in the bar.

chef de partie: in the Brigade system, the chef who is in charge of a station ( a line cook); (e.g., chef de rang, front waiter; chef de salle, head waiter; chef de vin, wine steward--sommelier) ...

Aboyeur - [French] Expediter or announcer; a station in the brigade system. The aboyeur accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaves the kitchen.

See also: Poultry, Fish, Bread, Milk, Thicken