Chapter 1 - The Baking Profession Flashcards
What is Maza and what is Opsan?
Maza - flat/slightly mounded breads. To the Ancient Greeks in 500 or 600 BC, Maza meant the Bread, and Opsan meant everything else.
When was the stove invented?
The stove was invented in the 18th century.
Define the Cuisinier
The Cuisinier was the Cook, the head of the kitchen, who ran the stove.
Define the Rôtisseur
Rôtisseur - Roast cook or meat cook. Runs the Rotisserie.
Define the Pâtissier
The Pâtissier/Pastry Chef ran the oven.
Who was the most famous chef of the early 19th century?
The most famous chef of the early 19th century was Marie-Antoine Carême (1784-1833). He elevated the professions of cook and pastry chef to respected positions, and his book Le pâtissier royal was one of the first systematic explanations of the pastry chef’s art. He was primarily a cook, although his spectacular construction of sugar and pastry earned him great fame.
What is roller milling?
Roller milling is the process of milling wheat into flour, by repeatedly cracking and sifting the grain.
Who is considered to be the greatest chef of his time?
Georges-August Escoffier (1847-1935) is considered to be the greatest chef of his time.
What were Escoffier’s 3 main contributions?
- The simplification of the classical menu
- The systematizing of cooking methods
- The reorganization of the kitchen.
Who was the most influential chef in the middle of the 20th century?
Fernand Point (1897-1955) was the most influential chef in the middle of the 20th century. Point simplified and lightened classical cuisine.
What is nouvelle cuisine?
Nouvelle cuisine is the use of lighter flavours and elaborate plating styles. Fernand Point’s apprentices, such as Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel became best known in the 1960s-1970s for this particular style of cooking, which took Fernand Point’s approach even further.
What is fusion cuisine?
Fusion cuisine is the use of ingredients and techniques from more than one regional cuisine in a single dish.
Who is perhaps the most important figure in the bread revolution of the 20th century? (Hint: invented autolyse)
Perhaps the most important figure in the bread revolution of the 20th century was a baking professor from Paris, France: Raymond Calvel, who did extensive research on flour composition, fermentation, and other aspects of bread making in order to restore character and flavour to bread, and to produce bread with only natural ingredients.
He developed new techniques such as Autolyse, that enabled bakers to produce flavourful artisan breads without returning to the 12-16 hour days of heavy labour required in the past.
His book, Le Goût du Pain (The Taste of Bread) remains one of the most important reference books for artisan bakers today.
Define the Saucier
Saucier - Sauce chef - is responsible for sauces and sautéed items.
Define the Poissonier
Poissonier - Fish chef
Define the Chef Garde Manger
Chef Garde Manger - Pantry Chef
Define the Sous Chef
Sous Chef - assists the Executive chef, and is directly in charge of the cooking during production.
Define the Chef de Cuisine
Chef de Cuisine - Executive Chef - usually more of a manager.
Define the Boulanger
Boulanger - Bread baker - prepares yeast goods including breakfast items such as brioche, croissants, and Danish pastry.
Define the Glacier
Glacier - Ice cream maker - makes frozen desserts
Define the Confiseur
Confiseur - Confectioner/Candy maker
Define the Décorateur
Décorateur - Decorator - prepares showpieces, sugar work, and decorated cakes.
Define the Head Baker
The Head Baker is the professional in charge of the production in a retail bakery.
Mastery of skills is…
…Essential to success.
