Culinary Foundations and Kitchen Brigade System

Culinary Foundations Basic Skills/Knowledge Vocab

Aboyeur • Person in the kitchen brigade system that calls out orders and checks each plate before it leaves the kitchen

Back of the House • Jobs in a restaurant that happen outside of the public space • Ex. Chefs, line cooks, pastry chefs, dishwashers, bookkeepers, etc.

Epicurean • A person with a refined taste for food and wine • Name taken from Epicurus who believed pleasure was the purpose of life

Front of the House • Dining Room • Employees who serve guests directly • Ex. Host/Hostesses, serving staff, cashiers, etc.

Hospitality • Services that people use and receive when they are away from home • Ex. Restaurants and hotels

Kitchen Brigade System • System used to organize the professional kitchen and assign roles to each worker

Dry Measuring Cup Method • Used to measure fat or other dry ingredients; level off the top

Mise en Place • French phrase meaning to put in place

Sifting • To put a material through a sieve as to remove lumps or large particles • Adds air to the ingredient • Ex. Flour, sugar, etc.

Yield • Amount of a product a recipe will make

Standardized Recipe • Recipe that has been tried and tested to produce a consistent quality and yield each time it is used

Umami • A taste sensation that is meaty or savory • Mushrooms, meat, potatoes, tomatoes

Culinary Foundations and Kitchen Brigade System