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Brigade de cuisine. Brigade de cuisine ( French: [bʁiɡad də kɥizin], " kitchen brigade ") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). [1] [2] This structured team system ...
Garde manger. A contemporary terrine and galantine platter. A garde manger ( pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. [1] : 3. The person in charge of ...
Kitchen. A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design.
Restaurant management. Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [1]
The kitchen was divided into multiple sections, including a dishwashing division, butcher's shop, refrigeration room, waiters' pantry, and room-service pantry. The kitchen was directly above the ground-floor grill room and directly below the mezzanine-level ballrooms, allowing food to be delivered quickly to these rooms.
Culinary arts. Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1] [2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also ...
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