Culinary Arts and Hospitality Management

Sous Vide is a cooking technique where food is vacuum-sealed in a plastic bag and then cooked in a water bath at a precise temperature for an extended period of time.

The Maitre d' is responsible for managing the front-of-house operations of a restaurant, including greeting guests, seating them, and overseeing the service staff.

Chiffonade is a technique for cutting leafy greens or herbs into thin, ribbon-like strips, often used as a garnish or to add texture to dishes.

Blanching vegetables involves briefly immersing them in boiling water and then immediately transferring them to cold water. This process helps to preserve the color, nutrients, and texture of the vegetables.

Salmonella is a type of bacteria that can cause foodborne illness, leading to symptoms such as diarrhea, vomiting, and abdominal pain.

Deboning is the process of removing bones from meat or fish, typically done to make it easier to cook or eat.

Grilling is a cooking method that involves cooking food over an open flame or heat source, typically using a grill or barbecue.

Demi-glace is a type of sauce made from a reduction of stock, wine, and other ingredients, often used as a base for other sauces or as a glaze for meats.

Puff Pastry is a type of pastry dough made with flour, butter, and water, known for its flaky layers and light texture.

Baking is a cooking method that involves cooking food in a hot oven, typically with dry heat, often used for pastries, breads, and cakes.

Boiling is a cooking method that involves cooking food in a liquid, typically water or broth, at a temperature of 212°F (100°C).

Frying is a cooking method that involves cooking food in a pan with hot oil or fat, typically used for meats, vegetables, and snacks.

Roasting is a cooking method that involves cooking food in a hot oven, typically with moist heat, often used for meats, vegetables, and poultry.

Grilling is a cooking method that involves cooking food in a hot oven, typically with dry heat, and often involves browning the food.

Sautéing is a cooking method that involves cooking food in a pan with a small amount of oil or fat, typically used for vegetables, meats, and seafood.