| A | B |
|---|
| brigade | A method of organizing kitchen staff using a chain of command to complete tasks. |
| grande cuisine | An elaborate and time-consuming style of cooking popular in the early 1800s. |
| indigenous foods | Foods that are native or traditional to a particular geographic region or ethnic population. |
| nouvelle cuisine | A style of cuisine that highlighted individual ingredients that were simply prepared and served in small portions on artistic plates. |
| haute cuisine | The highest level of the culinary arts where the most challenging dishes are prepared. |
| classic cuisine | Type of cuisine defined by orderly menus organized by courses that were served tableside by waiters in hotels and restaurants. |
| fusion cuisine | The merging of two or more ethnic cuisines into one cooking style. |
| Ancient Rome | The chefs of the wealthy were exposed to and learned to use costly imported items such as spices, hams, and oysters. First western cookbook was written during this time. |
| Ancient Greece | People in this era focused on food products rather than on elaborate cooking techniques. Foods included olives, honey, cheese, seafood, grain, lamb, and wild herbs |
| 1900s | Foods from other countries became redily available and new inventions, such as the microwave, food processor, and convection oven, changed the way commercial kitchens operated |
| 1700s and 1800s | The French Revolution caused many chefs who worked in private homes to find themselves without jobs, so they opened restaurants. |
