Entremetier
As Entremetier ( French Entremetier ) is called in a kitchen brigade to cook, which is responsible for preparing side dishes.
His responsibilities cooking is one vegetable and egg dishes, as well as the preparation of potatoes , rice , pasta , dumplings and cams .
The following specializations are often found in large kitchen brigades:
- Boucher (kitchen butcher)
- Entremetier (side dishes)
- Gardemanger (cold kitchen)
- Hors d'œuvrier (starters)
- Legume (vegetable)
- Pâtissier (desserts, sweets)
- Potager (soups)
- Rôtisseur (roast)
- Saucier (sauces)