[9급 지방직 영어 2018년 9번]

The Renaissance kitchen had a definite hierarchy of help who worked together to produce the elaborate banquets. ① At the top, as we have seen, was the scalco, or steward, who was in charge of not only the kitchen, but also the dining room. ② The dining room was supervised by the butler, who was in charge of the silverware and linen and also served the dishes that began and ended the banquet ― the cold dishes, salads, cheeses, and fruit at the beginning and the sweets and confections at the end of the meal. ③ This elaborate decoration and serving was what in restaurants is called "the front of the house." ④ The kitchen was supervised by the head cook, who directed the undercooks, pastry cooks, and kitchen help.