2.2.5.2. Meal Service

Auguste Escoffier

In culinary and foodservice history, this French chef modernized and organized professional kitchen operations through the brigade system, standardized recipes and service, and helped refine classical French cuisine. He is often called the “King of Chefs and Chef of Kings.”

Antoine Carême

In culinary history, this French chef was a major developer of haute cuisine, known for systematizing French cooking, classifying the mother sauces, and creating elaborate culinary presentations.

Chef de cuisine

In Escoffier’s brigade system, this is the head chef responsible for the overall operation of the kitchen, including menu planning, supervision, food production, and kitchen management.

Sous-chef

In Escoffier’s brigade system, this is the second-in-command of the kitchen, assisting the head chef and supervising kitchen personnel and food production.

Chef de partie

In Escoffier’s brigade system, this is a station chef responsible for supervising a particular section or station of the kitchen.

Commis

In Escoffier’s brigade system, this is a junior cook or assistant who works under a chef de partie and helps perform the duties of a particular station.

Friturier

In Escoffier’s station system, this is the French term for the fry cook, responsible for preparing fried foods.

Boucher

In Escoffier’s brigade system, this is the French term for the butcher, responsible for the preliminary preparation and portioning of meat and poultry.

Legumier

In the classical Escoffier brigade, this cook specializes in the preparation of vegetables and may work as part of the entremetier station.

Boulanger

In Escoffier’s brigade system, this is the French term for the baker, specializing particularly in bread and other bakery products.

Expediter

In Escoffier’s brigade system, this person coordinates finished orders between the kitchen and dining room, ensuring that dishes are correctly assembled and sent for service.

Aboyeur

In the classical brigade system, this is the expediter or announcer of orders, responsible for calling out orders and coordinating food leaving the kitchen.

Communard

In the classical Escoffier brigade, this cook prepares meals for the restaurant or hotel staff rather than for paying guests.

Confiseur

In the classical pastry brigade, this specialist prepares candies, confectionery, and petits fours.

Glacier

In the classical pastry brigade, this specialist prepares frozen desserts, particularly ice cream and sorbets.

Décorateur

In the classical pastry brigade, this specialist is responsible for decorative pieces, showpieces, and artistic food presentation.

Saucier

In Escoffier’s brigade system, this station chef is responsible for sautéed items and creating sauces and gravies.

Poissonier

In Escoffier’s brigade system, this station chef is responsible for preparing fish and seafood dishes as well as their accompanying sauces.

Grillardin

In Escoffier’s brigade system, this cook specializes in grilling and broiling meats, poultry, and seafood.

Rôtisseur

In Escoffier’s brigade system, this station chef is responsible for roasting meats and poultry and preparing related pan juices or sauces.

Potager

In Escoffier’s brigade system, this cook specializes in the preparation of soups, stocks, and broths.

Entremetier

In Escoffier’s brigade system, this station chef is responsible for hot appetizers, soups, vegetables, starches, and egg dishes.

Garde Manger

In Escoffier’s brigade system, this chef manages the cold food station, preparing salads, cold appetizers, pâtés, and charcuterie.

Tournant

In Escoffier’s brigade system, this relief cook or swing chef moves among stations to assist or cover for other station chefs.

Pâtissier

In Escoffier’s brigade system, this station chef is responsible for pastries, desserts, baked goods, and dessert sauces.

Russian Service

As a formal meal service, also known as European or Continental service, the entire meal is served by well-trained waiters. Food items are normally served and cleared from the left, while beverages are served and removed from the right. The guest to the right, or the host or hostess, is served first, followed counterclockwise by the other diners.

Crumbing

In Russian service, this is a ceremonious procedure in which a waiter uses a napkin or silver crumber to brush crumbs from the tabletop into a small container resembling a tiny dustpan.

finger bowl

In Russian service, this is provided after dessert and contains cool water, usually with a lemon slice, in which the fingertips are dipped and then dried on a napkin.

French Service

As a very formal meal service, food is brought to the table on a cart where it is cooked or has its cooking completed using a small heater by skilled service personnel. It is the most expensive type of service, requires highly skilled personnel, tends to be slower, and is generally reserved for elegant French restaurants or homes in Europe.

Guéridon

In French service, this is the cart on which food is brought to the table for preparation, finishing, or service.

Réchaud

In French service, this is the small heater used at the table to cook food or complete its cooking.

Chef de rang

In French service, this is the chief or experienced waiter who cooks or completes the cooking of food at the table.

Commis de rang

In French service, this is the assistant waiter who works with the chef de rang during tableside preparation and service.

English Service

What type of service where waiters bring the various courses and clear the table at the appropriate times, while servings may be dished out by the host and hostess and taken to individual guests? It is frequently used for a family or small gathering and is suited to about six or eight people.

American Service

What type of service is it when the meal is placed on plates in the kitchen and then brought to the table? It is useful in smaller spaces and allows for faster service, hotter food, and fewer dishes to wash.

Family Service

What type of service is where guests serve themselves from serving platters and bowls brought to the table and passed counterclockwise among the diners? After the main entrée, the meal-serving dishes and accompanying tableware are removed, and dessert is served by the hostess or brought in individual portions.

Buffet Service

What type of service is where guests walk to a separate buffet table and serve themselves. For large groups, the table may be arranged so guests can pass along both sides simultaneously, while other methods may be used to stagger guests and prevent long food lines.

Chafing dish

In buffet service, this is used to keep hot foods warm and contains a burner underneath, while chilled foods are commonly placed on a bed of ice.

mise en place

A French term that means “everything in its place”. This is done prior to production and service.

Cafeteria

This type of service uses a self-bussing system, where guests go to a counter, select foods portioned by service personnel, carry them to a table, and return trays after eating.

Scramble Cafeteria System

Under Modified Cafeteria Systems, this system allows guests to go to specific locations to obtain certain types of foods, instead of moving through one continuous cafeteria line.

Buffet

This type of food service has fewer service personnel, allows guests to take whatever and as much as they want, and presents food in an attractive display.

Centerpiece

This is the focal point or striking feature that guests should see upon entering the room.

Two-phase Buffet

What arrangement places the first trip for cold food separately from the second trip for hot food?

Centralized Tray Service

Under Tray Service, this system has food planned, prepared, cooked, and portioned in a central kitchen before serving.

Decentralized Tray Service

Under Tray Service, this system has food planned, prepared, cooked, and transported in bulk from a central kitchen, then reheated and portioned in serving pantries before service.

Counter Service

This fast service method has a high customer turnover because patrons can sit, order, and eat within a short period, while the server has little need to move to other parts of the operation.

Gueridon Service

Under Tableside Service Techniques, this service brings food into the dining room on a silver platter, presents it to the guest, keeps it warm on a rechaud, and the waiter/waitress prepares, portions, sauces, and garnishes the food before serving it.

Carving

This technique brings food on a silver platter, places the food to be cut on a carving board, and the waiter/waitress carves and portions it onto warm plates.

Boning

This technique involves removing the food from the platter and placing it on a plate or carving board so that the item can be deboned before being arranged on a warm plate.

Flaming

This technique allows food to be prepared, cooked, and flamed in the dining room, often after partial preparation in the kitchen.

Banquet

This meal service uses a pre-selected menu for all guests attending an event and is commonly used for personal entertainment, business functions, and other large gatherings.