Chapter 13 - Kitchen Basics Vocabulary

The person responsible for all kitchen operations in the modern kitchen brigade system.

• chef

• sous chef

• line cook

• expediter

These chefs produce the menu items under the supervision of the chef or sous chef; assigned a specific task.

• sous chef

• executive chef

• station chef

• line cook

Person responsible for service throughout the dining room or a section of it.

• backwaiter

• headwaiter

• lead waiter

• front waiter

Person in the modern kitchen brigade system who communicates orders, makes sure food is cooked in correct order, and sees that servers run food to tables.

• lead waiter

• expediter

• head waiter

• sous chef

Person responsible for assuring that the tables are set properly for each course, food orders are delivered on time to tables, and the needs of guests are met.

• sous chef

• back waiter

• front waiter

• expediter

French for "to put in place." Refers to the preparation and assembly of ingredients, pans, utensils, equipment, serving pieces.

• mice in place

• pre preparation techniques

• keep it in place

• mise en place

Refers to the way a food tastes.

• seasoning

• flavoring

• flavor

• herbs and spices

A clear soup that is made from a richly seasoned stock.

• stock

• broth

• clear soup

• consomme

The bark, roots, seeds, buds, or berries of an aromatic plant that are used to enhance and add to the flavor of food.

• spices

• salts

• herbs

• acids

The leaves, stems, or flowers of an aromatic plant that are used to enhance and add to the flavor of food.

• herbs

• salts

• spices

• acids