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The following 53 pages use this file: Talk:Antonio Martini; User talk:Agathoclea; User talk:Alexander Domanda; User talk:Amandastra; User talk:Anna Frodesiak/archive50
Line art emphasizes form and drawings, of several (few) constant widths (as in technical illustrations), or of freely varying widths (as in brush work or engraving). Line art may tend towards realism (as in much of Gustave Doré 's work), or it may be a caricature , cartoon , ideograph , or glyph .
A chef de partie, station chef or line cook [1] is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department.
The sous-chef de cuisine (under-chef of the kitchen) is the second-in-command and direct assistant of the chef de cuisine or head chef. This person may be responsible for scheduling the kitchen staff or substituting when the head chef is absent. Also, the sous-chef will fill in for or assist a chef de partie (line cook) when needed. This person ...
This person often performs the tableside food preparations. This position may be combined with the chef de rang in smaller establishments. [61] Chef de vin: Wine server Manages wine cellar by purchasing and organizing as well as preparing the wine list. Also advises the guests on wine choices and serves the wine. [12]: 33 Sommelier: chef sommelier
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' high cooking ') or grande cuisine is a style of cooking characterised by meticulous preparation, elaborate presentation, and the use of high quality ingredients. Typically prepared by highly skilled gourmet chefs, haute cuisine dishes are renowned for their high quality and are often offered at premium prices.
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