A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food. The room or area may also be used for dining, entertaining and laundry. The design and construction of kitchens is a huge market all over the world.
An hors d'oeuvre, appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses. There are two types of hors d'oeuvre from service point of view:
- General hors d'oeuvre
- Classical hors d'oeuvre
Haute cuisine 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.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Eid feast.
A pantry is a room or cupboard where beverages, food, (sometimes) dishes, household cleaning products, linens or provisions are stored within a home or office. Food and beverage pantries serve in an ancillary capacity to the kitchen.
Korma or qorma ; Persian: قرما); is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy.
A banquet is a formal large meal where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes include a charitable gathering, a ceremony, or a celebration. They often involve speeches in honor of the topic or guest of honour.
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware.
A scullery is a room in a house, traditionally used for washing up dishes and laundering clothes, or as an overflow kitchen. Tasks performed in the scullery include cleaning dishes and cooking utensils, occasional kitchen work, ironing, boiling water for cooking or bathing, and soaking and washing clothes. Sculleries contain hot and cold sinks, sometimes slop sinks, drain pipes, storage shelves, plate racks, a work table, various coppers for boiling water, tubs, and buckets.
Walter Stanley Scheib III was an American chef who was White House Executive Chef from 1994 until 2005.
Omakase is a Japanese phrase, used when ordering food in restaurants, that means 'I'll leave it up to you'.
Brigade de cuisine is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisines.
The White House Executive Chef is the individual responsible for managing the kitchens, and for planning and preparing of all menus and meals for the president of the United States and the first family, which includes their private meals, their private entertaining, and official state functions at the White House in Washington, D.C., in the United States.
The Family Dining Room is a dining room located on the State Floor of the White House, the official residence of the president of the United States. The room is used for smaller, more private meals than those served in the State Dining Room. Used in the 1800s as a space for the First Family to have their meals, the Family Dining Room was used less for family meals and more for working lunches and small dinners in the 20th and 21st centuries.
Jason Atherton is an English chef and restaurateur. His flagship restaurant Pollen Street Social gained a Michelin Star in 2011, its opening year. He was the Executive Chef at Gordon Ramsay's Michelin starred Maze in London until 30 April 2010. In 2014 he co-hosted the Sky Living TV series My Kitchen Rules.
The Robert M. Lamp House is a residence built in 1903 two blocks northeast of the capitol in Madison, Wisconsin, designed by Frank Lloyd Wright for his lifelong friend "Robie" Lamp, a realtor, insurance agent, and Madison City Treasurer. The oldest Wright-designed house in Madison, its style is transitional between Chicago School and Prairie School. In 1978 the house was added to the National Register of Historic Places.
Customs and etiquette in Chinese dining are the traditional behaviors observed while eating in Greater China. Traditional Han customs have spread throughout East Asia to varying degrees, with some regions sharing a few aspects of formal dining, which has ranged from guest seating to paying the bill.
Restaurant Andrew Fairlie, also known as Andrew Fairlie at Gleneagles, is a restaurant serving British cuisine located within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland. In operation since 2001, it was run by chef Andrew Fairlie alongside his head chef Stephen McLaughlin who took over the kitchen after his death. It currently holds two Michelin stars, having been awarded them in 2006. It is the only restaurant in Scotland to hold two Michelin stars.
