Which of the following describes the brigade system in cooking?

The brigade system in cooking refers to a structured organization and division of labor within a professional kitchen. This system was established by Chef Georges Auguste Escoffier and is designed to improve efficiency and productivity in the culinary environment. In a brigade system, different stations are assigned specific tasks, and each member of the kitchen staff has a defined role, from chefs to line cooks to dishwashers. This hierarchical structure ensures that each aspect of the meal preparation process is managed effectively, with clear communication and responsibility among team members.

Menu planning strategies, cooking styles, and alcohol pairing methods do not capture the essence of the brigade system, as they relate to different aspects of culinary practice rather than the organizational framework that defines how a kitchen operates.