CULINARY JARGONS

Question 1

A person who cooks

Answer 1

Chef

Question 2

A chef who is second in command of a kitchen, ranking directly below the head chef. In large kitchens,they generally manage members of the kitchen on behalf of the head chef, who is usually preoccupied with other tasks.

Answer 2

Sous-chef

Question 3

This is the top rank in a restaurant that follows Brigade de Cuisine or Kitchen hierarchy. There is only one executive chef for a restaurant

Answer 3

Executive Chef or Maître Chef de Cuisine

Question 11

One of the hallmarks of modernist cooking, it’s the process of shaping a liquid into spheres, usually resembling either a caviar or egg yolks.