A cook who specializes in making sauces is called a Saucier.

A cook who specializes in making sauces is called a Saucier.

• A. Sous Chef
• B. Saucier
• C. Pastry Chef
• D. Line Cook

Answer: (B)

The key idea here is that the term saucier designates a cook who specializes in sauces. In a traditional kitchen brigade, the saucier is responsible for creating and finishing sauces, gravies, reductions, and emulsions that accompany plates, often also handling related stocks. This role is distinct from others: a sous chef is the second-in-command who oversees many stations, a pastry chef focuses on desserts and pastries, and a line cook works on the hot line without specializing in sauces. So, for someone whose primary job is making sauces, the correct label is saucier.

The key idea here is that the term saucier designates a cook who specializes in sauces. In a traditional kitchen brigade, the saucier is responsible for creating and finishing sauces, gravies, reductions, and emulsions that accompany plates, often also handling related stocks. This role is distinct from others: a sous chef is the second-in-command who oversees many stations, a pastry chef focuses on desserts and pastries, and a line cook works on the hot line without specializing in sauces. So, for someone whose primary job is making sauces, the correct label is saucier.