Professional Baking Chapter 1

Bread baker.

An eighteenth-century Parisian credited with starting the first restaurant.

Important nineteenth-century cook and pastry chef.

A candy maker.

A cook; the head of a kitchen.

A pastry chef who specializes in or is skilled at decorative work, such as showpieces, sugar work, and fancy cakes.

Most important chef of late nineteenth and early twentieth century; organized cooking principles and kitchen hierarchy.

The use of techniques and ingredients from more than one regional cuisine in a single dish.

A chef who makes ice cream.

An elastic substance, formed from proteins present in wheat flours, that gives structure and strength to baked goods.

An early type of bread; cakes of grain paste baked by the ancient Greeks.

Important cooking style of 1960s and 1970s, known for lighter flavors and elaborate plating styles.

In ancient Greece, any food eaten with bread.

Roast cook or meat cook.