| A | B |
|---|
| Aboyeur | kitchen worker who accepts and transmits orders from waiters, calls for orders to be finished, inspects finished dishes. |
| Breakfast Cook | A type of short-order cook who is skilled in quickly and efficiently cooking egg dishes and other breakfast items to order. |
| Chef | A person in charge of a kitchen or of a department of a kitchen. |
| Chef de cuisine | French term meaning "head of the kitchen". The cook who runs the stove department of the kitchen and to whom the meat chef and pastry chef report. Also known as the cuis |
| Entremetier | The cook who prepares vegetables, starches, soups, and eggs. |
| Executive Chef | The manager of a large kitchen or food production department. |
| Fusion cuisine | The use of ingredients and techniques from more than one regional or international cuisine in a single dish. |
| Garde Manager | The cook in charge of cold food production, including salads and buffet items. |
| George-Auguste Escoffier | Great chef of the early twentieth century and the Father of modern cookery. |
| Grillardin | Broiler cook |
| Line cook | Responsible for preparing or finishing hot a la carte items during service in a restaurant. |
| Marie-Antoine Careme | Famous nineteenth-centry French chef, often considered the founder of classical cuisine. |
| Molecular gastronomy | The study of the chemical and physical processes that occur in cooking and the application of this science to food preparation. |
| Nouvelle cuisine | A modern style of cooking that emphasizes lightness of sauces and seasonings, shortened cooking times and new and sometimes startling combinations of foods. |
| Patissier | Pastry chef |
| Poissonier | Fish cook |
| Professionalism | An unwritten code of behavior and set of attitudes followed by the successful food-service employer. |
| Rotisseur | Cook who prepares roasted, braised, and broiled meats. |
| Saucier | Sauce cook; prepares sauces, stews, and saute's food to order. |
| Short-order cook | The cook responsible for preparation of foods that are quickly prepared to order during service time. |
| Sous Chef | Cook who supervises food production and who reports to the executive chef. |
| Sous vide | French for "under vacuum";a technique for cooking vacuum-packed foods at a precise temperatures. |
| Station chef | Cook in charge of a particular department in a kitchen or food production facility. |
| Sustainable agriculture | Methods of raising healthful food in ways that are profitable to farms and farming communities that provide living wages and benefits to workers while at the same time preserving and enhancing the soil, water, and air. |
| Tournant | Cook who replaces other station cooks;relief cook or swing cook. |
| Working chef | The cook in charge of operations of a kitchen not large enough to have an executive chef. May work one or more production stations. |
