Professionally we can divide cuisine in 3 classes based on the quality of the materials and craftsmanship –
1. Cuisine Simple or plain cookery: Dishes are prepared with minimum number of materials and standard craftsmanship. Dishes are not elaborated and less nutritive.
2. Cuisine Bourgeois or middle Class Cookery: Dishes are prepared with better materials and craftsmanship, producing more complicated and of better quality dishes. Dishes are more nutritious and often elaborated.
3. Cuisine Haute’ or High Class Cookery: Dishes, either simple or complicated are prepared using the best quality of raw materials and professional craft man. The dishes are highly elaborated and nutritious too.