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Brigade System
The kitchen brigade (, ) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; supervise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Centro De Formación Profesional (8001298786)
Centro may refer to: Places Brazil *Centro, Santa Maria, a neighborhood in Santa Maria, Rio Grande do Sul, Brazil * Centro, Porto Alegre, a neighborhood of Porto Alegre, Rio Grande do Sul, Brazil * Centro (Duque de Caxias), a neighborhood of Duque de Caxias, Rio de Janeiro, Brazil *, a neighborhood of Niterói, Rio de Janeiro, Brazil *Centro, Rio de Janeiro, a neighborhood of Rio de Janeiro, Brazil * Centro (São Paulo), the historic downtown of São Paulo, Brazil *, Aracaju, Sergipe, Brazil Mexico *Centro, Guadalajara, Jalisco, Mexico *Centro, Puerto Vallarta, Jalisco, Mexico * Centro Municipality, Tabasco, Mexico * Centro (borough), Tijuana, Baja California, Mexico * Centro, Yucatán, Mexico *Centro, the historic center of Mexico City, Mexico Elsewhere *Centro Habana, Cuba * Centro, Mandaue, a barangay in the Philippines *Centro Region, Portugal * Centro, Moca, Puerto Rico, a subdivision (also called a ''barrio'') of Moca, Puerto Rico *Centro (Madrid), a district of the city ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terrine (food)
A terrine (), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a '' terrine'') in a bain-marie. Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. They may also be cooked in a wide variety of non-pottery terrine moulds, such as stainless steel, aluminium, enameled cast iron, and ovenproof plastic. Terrines are usually served cold or at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical game meat, such as pheasant and hare. In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Wiley & Sons
John Wiley & Sons, Inc., commonly known as Wiley (), is an American Multinational corporation, multinational Publishing, publishing company that focuses on academic publishing and instructional materials. The company was founded in 1807 and produces books, Academic journal, journals, and encyclopedias, in print and electronically, as well as online products and services, training materials, and educational materials for undergraduate, graduate, and continuing education students. History The company was established in 1807 when Charles Wiley opened a print shop in Manhattan. The company was the publisher of 19th century American literary figures like James Fenimore Cooper, Washington Irving, Herman Melville, and Edgar Allan Poe, as well as of legal, religious, and other non-fiction titles. The firm took its current name in 1865. Wiley later shifted its focus to scientific, Technology, technical, and engineering subject areas, abandoning its literary interests. Wiley's son Joh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoboken, New Jersey
Hoboken ( ; ) is a City (New Jersey), city in Hudson County, New Jersey, Hudson County in the U.S. state of New Jersey. Hoboken is part of the New York metropolitan area and is the site of Hoboken Terminal, a major transportation hub. As of the 2020 United States census, the city's population was 60,419, an increase of 10,414 (+20.8%) from the 2010 United States census, 2010 census count of 50,005, which in turn reflected an increase of 11,428 (+29.6%) from the 38,577 counted in the 2000 United States census, 2000 census. The United States Census Bureau, Census Bureau's Population Estimates Program calculated a population of 57,010 for 2023, making it the List of United States cities by population, 708th-most populous municipality in the nation. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maître D'hôtel
The ; ), head waiter, host, waiter captain, or ''maître d'' ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. Other roles include supervising wine selections and helping chefs create menus. In North America, a ''maître d'hôtel'' is known as a dining room manager. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d'hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waiting Staff
Waiting staff ( BrE), waiters () / waitresses (), or servers (AmE) are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables, entertaining patrons, restocking working stations with needed supplies, and handing out the bill. Waiting on tables is part of the service sector and among the most common occupations. In the United States, the Bureau of Labor Statistics estimated that, , there were about people employed as servers in the country. Many restaurants choose a specific uniform for their waiting staff to wear. Waiting staff may receive tips as a minor or major part of their earnings, with customs varying widely from country to country. Terminology An individual ''waitin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Restaurant Terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and Customer service, service models. Restaurant terminology * 86 (term), 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation where a bar patron is ejected from the premises and refused readmittance. * À la carte * All-you-can-eat restaurant, All you can eat * Bartender * Blue-plate special * Brigade de cuisine * BYOB – an initialism standing for "bring your own bottle", "brin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Busser
In North America, a busser, sometimes known as a busboy or busgirl, is a person in the restaurant and catering industry clearing tables, taking dirty dishes to the dishwasher, setting tables, refilling and otherwise assisting the waiting staff. In British English, the terms commis waiter, commis boy, and waiter's assistant are more common. The term for a busser in the classic brigade de cuisine system is ''commis de débarrasseur'', or simply ''débarrasseur''. Bussers are typically placed beneath the waiting staff in organization charts, and are sometimes an apprentice or trainee to waiting staff positions. The United States Bureau of Labor Statistics reported that the occupation typically did not require related work experience or a high school diploma, that on-the-job training was short term, and that the median income in 2012 for the position was $18,500. The duties of bussers fall under the heading of ''busing'' or ''bussing'', an Americanism of unknown origin. It ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butcher
A butcher is a person who may Animal slaughter, slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be Self-employment, self-employed. Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer Professional certification, trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, onc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolatier
A chocolatier ( ; ; ) is a person or company that makes and sells chocolate confections. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other raw ingredients. Chocolatiers work artisanally with pre-made chocolate mass. Within the chocolate industry, chocolatiers are sometimes referred to derisively as "melters". Chocolatiers are often trained as pastry chefs or confectioners specializing in chocolate and making chocolate candies. In the food industry, food technologists or food technology engineers (FH) develop chocolate products for large, well-known chocolate brands. For the industrial production of chocolate and chocolate products, a three-year training course has been set up in Germany to train people as specialists in confectionery technology. The Central Technical School of the German Confectionery Industry (ZDS) in Solingen offers further education and training. Education and training Chocolatiers must understand the physical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker
A baker is a tradesperson who baking, bakes and sometimes Sales, sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery. History Ancient history Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent.Wayne Gisslen, ''Professional Baking'' (4th ed.: John Wiley & Sons, 2005), p. 4. By the fifth and sixth centuries BCE, the Ancient Greek civilization, ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time." Ancient Roman bakers used honey and Cooking oil, oil in their products, creat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petit Four
A petit four (plural: petits fours, also known as mignardises, and in England, fancies) is a small bite-sized confectionery or savory appetiser. The name is French, ''petit four'' (), meaning "small oven". History and etymology In 18th and 19th century France, large brick or stone ovens were used to bake bread. Because the ovens took a long time to cool down after baking bread, bakers often took advantage of their stored heat for baking pastries. This process was called baking ''à petit four'' (literally "at small oven"). Types Petits fours come in three varieties: * ''Glacé'' ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets * ''Salé'' ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets * ''Sec'' ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries In a French pâtisserie, assorted small desserts are usually called ''mignardises'', while hard, bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
