| A | B |
|---|
| sous chef | The chef directly in charge of production |
| grillardin | A chef who only handles broiled meats |
| tournant | A chef who replaces other head chefs on a temporary basis |
| professionalism | Adhering to the code of behaviour and set of attitudes for a proper kitchen |
| entremetier | The vegetable cook who prepares vegetables, soups, starches and eggs. |
| chef | The person in charge of a kitchen or department of a kitchen. |
| station chef | The chef in charge of certain areas of production |
| working chef | A chef who is in charge of the kitchen but also handles one of the working stations. |
| garde manger | The chef responsible for cold foods like salads, pates, buffet items |
| Escoffier | Considered the father of 20th Century cookery |
| poissonier | The chef who prepares fish dishes |
| saucier | The chef who prepares sauces, stews and hot hors d'oeuvres and sautes food to order |
| short-order cook | The chef who prepares foods that can be quickly prepared to order |
| executive chef | The manager in charge of all aspects of the kitchen in a large establishment |
| Careme | The founder of classical cuisine. |
| patissier | The pastry chef |
| rotisseur | The chef who prepares roasted and braised meats. |
| nouvelle cuisine | A lighter, less complicated cooking style developed in the 1960's and 70's. |
