| A | B |
|---|
| chef | the chief cook, especially in a restaurant or hotel |
| gourmet | a connoisseur of fine food and drink |
| buffet | a meal laid out on a table or sideboard so that guests may serve themselves. |
| saute | to cook in a small amount of fat; pan-fry |
| fillet | a boneless cut or slice of meat or fish, especially the beef tenderloin. |
| parfait | a dessert of ice cream and fruit or ice cream and syrup in alternate layers |
| omelet | eggs beaten until frothy, often combined with other ingredients, as herbs, chopped ham, cheese, or jelly, and cooked until set. |
| foyer | the lobby of a theater, hotel, or apartment house. |
| brochure | pamphlet or leaflet. |
| suite | a number of things forming a series or set. |
| etiquette | conventional requirements as to social behavior |
| mustache | the hair growing on the upper lip |
| memoir | a record of events written by a person having intimate knowledge of them and based on personal observation. |
| souvenir | a usually small and relatively inexpensive article given, kept, or purchased as a reminder of a place visited, an occasion, etc.; |
| camouflage | concealment by some means that alters or obscures the appearance: |
| chauffeur | a person employed to drive a private automobile or limousine for the owner. |
| opaque | not allowing light to pass through. |
| intrigue | to arouse the curiosity or interest of by unusual, new, or otherwise fascinating or compelling qualities; |
| rendezvous | an agreement between two or more persons to meet at a certain time and place. |
| elite | the choice or best of anything considered collectively, as of a group or class of persons. |
