A person working in a food and beverage industry also known as a chef.

It is a style of cooking characterized by

distinctive ingredients, techniques and

dishes, and usually associated with a specific culture or geographic region.

In what year does the first cooking school in Boston start teaching the art of American cooking.

The first cookbook ever published was written by ________?

Known as the father of modern classical cuisine.

It was founded

and was the first culinary

school to hold career-based

courses on the art of

cooking.

It is one of the things that

makes your dish look good.

It is an important element. You want

to have at least crunchiness, crispness,

tenderness, chewiness or some kind of

texture in your food.

It is the principle of the

element style.

It is the most vital element

in culinary arts.

she wrote about food,

recipes and menu

planning drew the art

of food creation into

the modern era.

He is known as father of the

American cuisine,

She brought to life the French Cuisine in the American society

He Is responsible for overall

management of kitchen;

An independent position, usually

preparing specific dishes in a station.

Responsible for the preparation of all fish and seafood dishes.

Responsible

for the preparation of all

chicken or poultry dishes.

It is cooking method by just immersing

them in water at 100 degree and maintaining the water

at the temperature till the food is tender.

This method requires the food

to be cooked in steam.

This is plunging food into boiling liquid and

immersing in cold water.

It is a process where food is exposed

to a source of high heat either

from below or above

(and usually in an oven).

To cook in a moderate amount of fat in a

pan over moderate heat.

It is a dry heat method

of cooking usually carried

out in an oven

It is the slow cooking of meat, fish

and vegetable, uncovered, with dry heat.