Chapter 1 - The Food-Service Industry
The person in charge of the kitchen. - Answers-Chef
The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors
d'oeuvres. - Answers-garde manager
French term for a new style of cooking, developed mainly in the 1970s, especially popular in France. -
Answers-nouvelle cuisine
The chef who is sometimes known as the father of twentieth-century cooking and considered the
greatest chef of his age (he died in 1935). - Answers-Georges Auguste Escoffier
The person responsible for preparing vegetables, starches, soups, and eggs. - Answers-entremetier
The person responsible for preparing sauces, sautéed foods, and stews. - Answers-saucier
The French chef who is considered the greatest chef of the early nineteenth century; he refined and
organized cooking , and he was also famous for creating elaborate display pieces. - Answers-Marie-
Antoine Carême
The person who replaces other stations chefs when they are absent. - Answers-tourant
The person responsible for preparing roasted and braised meats. - Answers-rôtisseur
The person in charge of the kitchen. - Answers-Chef
The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors
d'oeuvres. - Answers-garde manager
French term for a new style of cooking, developed mainly in the 1970s, especially popular in France. -
Answers-nouvelle cuisine
The chef who is sometimes known as the father of twentieth-century cooking and considered the
greatest chef of his age (he died in 1935). - Answers-Georges Auguste Escoffier
The person responsible for preparing vegetables, starches, soups, and eggs. - Answers-entremetier
The person responsible for preparing sauces, sautéed foods, and stews. - Answers-saucier
The French chef who is considered the greatest chef of the early nineteenth century; he refined and
organized cooking , and he was also famous for creating elaborate display pieces. - Answers-Marie-
Antoine Carême
The person who replaces other stations chefs when they are absent. - Answers-tourant
The person responsible for preparing roasted and braised meats. - Answers-rôtisseur
