Bread and Pastry

A complex, even scientific food consisting of several chemical reactions that occur during the process.

• Bread

• Freezing
• Baking
• Fermenting

A technique of layering fat (butter) and dough through process of rolling and folding.

• Whipping
• Kneading
• Laminating Bread

• Folding

Breads thoroughly rolled into a flattened dough.

• Pasta
• Dough
• Cookie
• Flatbread

Breads leavened with baking powder and baking soda instead of yeast.

• Yeast breads
• Flatbreads
• Quick breads
• Sourdough breads

Combination of quartet of flour, sugar, eggs, and butter or oil and decorated with icing, nuts, fondant, sprinkles, cream, ganache, and other items.

• Bread
• Pasta
• Cookie
• Cake

Term used broadly and imprecisely for all fancy sweet baked goods, including cakes, sweet rolls. and cookies.

• Pies
• Pastries
• Breads
• Muffins

An independent position, usually preparing specific dishes in a station; may also be referred to as a Cuisinier de Partie.

• Cuisiner

• Commis

• Plongeur

• Rotisseur

Works in specific station, but reports directly to the Chef de Partie and takes care of the tools for the station.

• Commis

• Marmiton

• Apprentie

• Grillardin

Often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.

• Rotisseur

• Apprentie

• Commis

• Poissonnier

Cleans dishes and utensils, and may be entrusted with basic preparatory jobs.

• Busser
• Plongeur

• Waiter
• Dishwasher