as Entremetier one designates the vegetable cook , who is however not only for the preparation of vegetable responsible in a kitchen brigade.

In large kitchen brigades one finds the following specializations with the specified fields of application:

  • Entremetier (vegetable cook): Egg foods, preparation of potatoes, rice, Teigwaren, Klössen and cam
  • Legumier (2. Vegetable cook): Vegetable, filled vegetables, mushrooms, Pürees of leguminous plants
  • Potager (soup cook): The Entremetier usually all ranges specified here

takes over all kinds of Brühen and soups including inserts in middle kitchen brigades.


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