FOOD TECHNOLOGY

Detailed explanation-1: -The poissonnier, commonly referred to as the fish chef, is responsible for the preparation of all fish dishes in the kitchen. This can include acquiring fresh fish on a daily basis from local fishermen or other merchants, as well as bringing in non-local catches, as needed, to supplement the menu.

Detailed explanation-2: -The Poissonnier, or the Fish Cook, is responsible for preparing all seafood in the kitchen, including stocks and soups. In the absence of a Saucier, they may be expected to prepare any sauces that should accompany the fish.

Detailed explanation-3: -poissonier (plural poissoniers) The fish cook. In a large commercial kitchen, a cook tasked with preparing and cooking (and possibly selecting) fish and fish dishes.

Detailed explanation-4: -Poissoner: Also called the fish chef, they not only cook all fish and seafood dishes, they also have to do the butchery of his raw materials. Entremetier: Vegetables, soups, rice and egg dishes are the responsibilities of the Entremetier or vegetable chef.