| Term | Definition |
|---|
| Garam | Important fish sauce or Roman Cuisine |
| Epicurius | A Greek philosepher in 4th century Bknown for indulgence in eating and drinking |
| Apicius | Wrote first cookbook in 1st century A.D. called De Re Coquinariria |
| Taillevent | Published detailed cookbook called Leviandier in 1375 (14th century) |
| Catherine De Medici | Florentine Princess, married king of France, brought 50 Italian Chefs to France |
| Le Grand Cuisine | Antonin Careme 1st celebrity chef (1783-1873) |
| M. Boulanger | Opened 1st restaurant in 1765 in Paris |
| Escoffier | Father of classical cuisine - Book- Le guide Culinaire |
| Gueridon (Continental Cuisine) | Cart that provides service in table side cookery |
| Haute Cuisine | High Cuisine Chef=Ferdinade Point Restaurant=La Pyraminde |
| Nouvelle Cuisine | 1970s lightened cuisine, downsized portions, and put emphasis on plate presentation Chef=Paul Bocuse |
| HACCP | Hazard Analysis Critical Control Point |
| Concentration of Sanitizing Solution | 200 ppm |
| Another name for a broiler | Salamander |
| Medium dice | cut from a pomme frite |
| big eight | eight most common food allergies |
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