Term
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Definition
| The person in charge of the kitchen. |
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Term
| Garde Manager (Pantry Chef) |
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Definition
| The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors d'oeuvres. |
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Term
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Definition
| French term for a new style of cooking, developed mainly in the 1970s, especially popular in France. |
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Term
| Georges-Auguste Escoffier |
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Definition
| The chef who is sometimes known as the father of twentieth-century cooking, and considered the greatest chef of his age (Died in 1935). |
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Term
| Entremetier (vegetable cook) |
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Definition
| The person responsible for preparing vegetables, starches, soups, and eggs. |
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Term
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Definition
| The person responsible for preparing sauces, sauteed foods, and stews. |
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Term
| Tournant (relief cook/swing cook) |
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Definition
| The person who replaces other station chefs when they are absent. |
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Term
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Definition
| The French chef who is considered the greatest chef of the early nineteenth century; he refined and organized cooking, and he was also famous for creating elaborate display pieces. |
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Term
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Definition
| The person responsible for preparing roasted and braised meats. |
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Term
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Definition
| The person responsible for preparing desserts and pastries. |
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Term
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Definition
| In a large establishment, the person who is responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules; in other words, the manager of a large kitchen. |
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Term
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Definition
| The person who reports to the executive chef, and who directly manages the kitchen production staff. |
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Term
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Definition
| The person who is in charge of the kitchen and who also works at one or more of the production stations, usually in smaller establishments. |
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Term
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Definition
| A person who is in charge of one particular area of production in a kitchen. |
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Term
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Definition
| A set of attitudes and code of behavior followed by successful food service workers. |
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