Ingredients added to food to enhance its natural flavor, such as salt or pepper.

A type of cooking method that involves boiling food in water.

A process of preserving food by drying it out.

A technique used to measure the temperature of food.

A type of pasta dish

A clear, flavorful broth made by clarifying stock, typically served as a soup.

A dessert made with fruit and cream

A type of cheese used in cooking

A cooking technique involving briefly boiling food and then plunging it into ice water to halt cooking, often used to loosen skins or preserve color.

A method of cooking food slowly in a small amount of liquid.

A technique for frying food in hot oil until crispy.

A process of marinating food in vinegar or citrus juice.

A type of paper used for writing letters.

A heat-resistant, nonstick paper used in cooking and baking to line pans or wrap foods.

A decorative paper used for scrapbooking.

A paper that is resistant to water and oil.

Aromatic plants whose leaves, stems, or flowers are used to flavor foods, such as basil, parsley, or thyme.

Plants that are primarily used for medicinal purposes.

Plants that grow in water and are used for decoration.

Plants that are primarily used for their seeds and grains.

A support staff member who assists front waiters by clearing tables, refilling water, and delivering food.

A type of food that is served as a side dish.

A position responsible for managing the restaurant's finances.

A person who takes orders from customers at the front of the restaurant.

A person who prepares and serves drinks at a bar.

A person who manages a restaurant kitchen.

A person who serves food at a diner.

A person who cleans tables in a cafe.

A waiter who interacts directly with guests, taking orders and serving food and drinks.

A waiter who only serves drinks to guests.

A waiter who prepares food in the kitchen.

A waiter who cleans tables after guests leave.

A designated area in a kitchen where a specific set of tasks or food preparations are carried out, typically equipped with the necessary tools and ingredients.

A place where computers are set up for office work.

A section of a restaurant where customers place their orders.

A storage area for kitchen appliances and utensils.

The sensation of sweetness in food.

The combined sensory impression of taste, aroma, and mouthfeel of a food or beverage.

The temperature at which food is served.

The visual appearance of food.

A professional who manages the kitchen and oversees culinary operations.

A person who serves food to customers in a restaurant.

An individual responsible for cleaning the kitchen and utensils.

A waiter who takes orders from customers.

A kitchen staff member who prepares desserts for the dining room.

A kitchen staff member who coordinates orders from the dining room, ensuring that dishes are prepared in the correct sequence and delivered promptly.

A kitchen staff member responsible for cleaning the kitchen after service.

A kitchen staff member who manages inventory and orders supplies.

A junior waiter who takes orders and serves food.

A senior waiter who supervises a team of waiters, takes orders, and often presents dishes to guests.

A chef who prepares meals in the kitchen.

A manager who oversees the entire restaurant operation.

A chef specializing in the preparation of pastries, desserts, and baked goods.

A chef who focuses on savory dishes and main courses.

A chef who primarily works with meats and seafood.

A chef who specializes in preparing beverages and cocktails.

Partially cooking food so that it can be finished later, often used to speed up final preparation.

Cooking food completely before serving.

Cooking food at a low temperature for an extended period.

Cooking food in a microwave for quick preparation.

Substances added to food to impart or modify flavor, such as extracts, essences, or spices.

Ingredients that enhance the nutritional value of food.

Preservatives used to extend the shelf life of food.

Coloring agents that improve the appearance of food.

A restaurant professional specializing in wine selection, pairing, and service.

A chef responsible for preparing desserts and pastries.

A waiter who takes orders and serves food.

A manager overseeing the restaurant's overall operations.

The head chef in a kitchen responsible for all operations.

The second-in-command in a kitchen, assisting the chef and often responsible for overseeing day-to-day operations and staff.

A kitchen staff member who primarily prepares desserts.

A type of cuisine originating from France.

A bartender who serves drinks to customers.

A bar assistant who supports bartenders by restocking supplies, cleaning, and handling basic tasks.

A manager responsible for overseeing bar operations.

A customer who frequently visits the bar.