chef  - a professional cook, sous chef  - the second chef and helps cover the head chef , station chef  - a chef in charge of a certain station , pastry chef - they make bake goods only , expediter - a person who communicates Oder's and made sure they are made , wine steward - they are responsible for wine they sever it and help them pick it out and purchase , headwaiter - they are responsible for service throughout the dining room or section  , captain - they are explain the menu to guests and taking their orders  , front waiter - they are the ones that make sure your table is set and make you get your food and make sure every thing is ok , back waiter - they make sure your table is clean and refill your drinks and other general tasks appropriate for new dining-room workers  , mise en place - French word for put in place, the preparation and assembly of ingredients and equipment. , seasoning - is something that enhances the flavor of an item without changing the primary flavor of the dish  , flavor - refers to the way a food taste , flavoring - should enhance the base ingredients of the dish or bring another flavor to the product  , consomme - a clear soup made form richly-seasoned stock, herbs - are the leaves,stems, or flowers of an aromatic plant , spices - are the bark,roots,seeds,buds, or berries of aromatic plant,

Chapter 13

Imprimer
Incorporer

Classement

Style visuel

Options

Changer de modèle

Restauration auto-sauvegardé :  ?