History and Stations

Those foods native to or traditional to a geographic region or ethnic population.

Swing chef or roundsman, this position fills in for other staff members on their day off.

Orderly menus organized by courses that were served tableside by waiters in hotels and restaurants.

Is in charge of the cold food station - salads, dressing, fruit plates and other cold items.

Style that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates.

An elaborate, time-consuming style of cooking from the early 1800s that was often practiced in the homes of the rich.

Makes the sauces

A cuisine that is composed of the best aspects of various cuisines.

The highest level of the culinary arts in which the most challenging dishes are prepared.

Makes breads and may also make breakfast pastries.

The rebirth that marked the end of the Middle Ages.

Title used for someone who is in charge of a particular workstation in the kitchen.

Is responsible for preparing meals for the staff in large operations.

Prepares all fish and shellfish items.

Oversees the preparation and cooking of vegetables, starches, egg dishes and hot appetizers.

Makes all stocks, soups, and mother sauces.

Cuts and trims meats and poultry for other stations in the kitchen.

Reads the servers' food orders to the cooks and organizes the finished dishes so servers can deliver them promptly.

The head of the baking and pastry department who oversees the work of specialists in that station.

The merging of two or more ethnic cuisines into one cooking style.