1.
a style of menu where items are costed individually.
2.
a style of menu that is costed as a whole, but offers limited selection for each course.
3.
a multi-course menu that allows chefs to show off their creativity.
4.
a traditional British dining event that includes items such as scones, sandwiches, and fancies.
5.
second in command in the kitchen
6.
a supervisory role in the kitchen, usually overseeing one more commis chefs.
7.
the sector in the industry that offers services to the general public, such has hospitals and schools.
8.
the sector in the industry that is intended to make profit for the owner.
9.
a French term, that translates to, "to be in place" that chefs use when preparing to serve food.
10.
the term that Auguste Escoffier coined for the kitchen team, traditionally used to describe military teams
