Culinary Foundations Basic Skills/Knowledge Vocab

Aboyeur Person in the kitchen brigade system that calls out orders and checks each plate before it leaves the kitchen

Back of the House Jobs in a restaurant that happen outside of the public space Ex. Chefs, line cooks, pastry chefs, dishwashers, bookkeepers, etc.

Epicurean A person with a refined taste for food and wine Name taken from Epicurus who believed pleasure was the purpose of life

Front of the House Dining Room Employees who serve guests directly Ex. Host/Hostesses, serving staff, cashiers, etc.

Hospitality Services that people use and receive when they are away from home Ex. Restaurants and hotels

Kitchen Brigade System System used to organize the professional kitchen and assign roles to each worker

Dry Measuring Cup Method Used to measure fat or other dry ingredients; level off the top

Mise en Place French phrase meaning to put in place

Sifting To put a material through a sieve as to remove lumps or large particles Adds air to the ingredient Ex. Flour, sugar, etc.

Yield Amount of a product a recipe will make

Standardized Recipe Recipe that has been tried and tested to produce a consistent quality and yield each time it is used

Umami A taste sensation that is meaty or savory Mushrooms, meat, potatoes, tomatoes