He learned all the branches of cooking quickly, and he dedicated his career to refining and organizing culinary techniques. He is also perhaps the first real celebrity chef.

In 1765, a Parisian named __________ began advertising on his shop sign that he served soups, which he called restaurants or restoratives.

He is the greatest chef of his time, is still revered by chefs and gourmets as the father of twentieth century cookery.

The most influential chef in the middle of the twentieth century. He was a perfectionist who sometimes worked on a dish for years before he felt it was good enough to put on his menu.

The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish.

Placed a great deal of emphasis on artful plating presentations done by the chef in the kitchen.

Began simply as a method for packaging and storing foods in vacuumsealed plastic bags.

New possibilities in Food gels, foams, powders, infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas.

Involves artificially changing the gene structure of a food to give it some desirable trait, such as resistance to disease, drought, or insect damage.

Cooks who prepare or finish hot à la carte items during service in a restaurant.

Accepts orders from waiters and passes them on to the cooks on the line

Prepares sauces, stews, and hot hors d’oeuvres, and sautés foods to order. This is usually the highest position of all the stations.

Responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.

The meat chef and pastry chef reported to the cuisinier, who was also known as chef de cuisine, which means ___________________.

This reorganization divided the kitchen into departments, or stations, based on the kinds of foods produced. A station chef was placed in charge of each department.

In charge of particular areas of production.

At the middle of the 18th century, the food production is controlled by __________.

Responsible for cold foods, including salads and dressings, pâtés, cold hors d’oeuvres, and buffet items.

The basis of the entire kitchen operation. The kinds of dishes to be produced obviously determine the jobs that must be done.