Chapter 1: The Food Service Industry Flashcards
The first known modern restaurant and who opened it?
Boulanger’s Restaurant, opened by Monsieur Boulanger
The term “restaurant” came from what?
French word restaurer (to restore or fortify)
Monsieur Boulanger sold soups in where he called as?
Restaurants / Restoratives
Before, they were the certified and the only ones allowed to cook
The Guilds
Before the French Revolution (1789): Great chefs worked for whom?
Nobility
What resulted to chefs without works?
The abolition of the revolutionary government to the guilds
A great chef of the time whose career spanned 30 years; the chefs to kings, heads of state, and wealthy persons.
Chef Marie-Antoine Carême (1784–1833)
He developed grand cuisine; His books contain the first real systematic account of cooking principles
Chef Marie-Antoine Carême
Brought French cuisine into the twentieth century; created the Brigade System
Chef Georges-Auguste Escoffier (1847–1935)
The father of twentieth-century cooking
Chef Georges-Auguste Escoffier (1847–1935)
The famous work of Chef Escoffier
Le Guide Culinaire
It is a streamlined workplace
Brigade System
The most influential chef in the middle of the twentieth was who?
Fernand Point
urged more simpler, natural flavors and preparations to be utilized in cooking; artful plating
Nouvelle Cuisine
A prominent movement dedicated to improving food quality
Slow Food
Alice Waters’philosophy was?
Good food depends on good ingredients.
made a name for himself and his New York City restaurant in part by emphasizing good-quality local ingredients
Larry Forgione
The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish is known as?
Fusion Cuisine
“sous vide” means what?
French for “under vacuum”
- Began simply as a method for packaging and storing foods in vacuum sealed plastic bags.
- To control cooking temperatures and times with extreme precision.
sous vide
The person in charge of the kitchen
Chef
In large establishments the Chef might be called what?
Executive Chef
He reports to the executive chef
Chef De Cuisine
Second in command and controls production and staff supervision
Sous Chef
responsible for sauces
saucier
prepares fish dishes
poisonnier
roasted and braised meats and their gravies and broiled meats
rotisseur
in larger kitchens–broiled items, and maybe deep-fried meats and fish
grillardin
cold foods, including salads, dressings, pâté, cold hors d’oeuvres, and buffet items
garde manger
pastries and desserts
patissier
relief cook or swing cook
tournant
takes orders from waiters and passes them on to cooks
expediter or abouyer
is in charge of operations not large enough to have an executive chef.
Working Chef
Cooks who prepare or finish hot à la carte items during service in a restaurant
Line Cooks
He prepare foods that are quickly prepared to order.
Short-order Cook
is skilled at quickly and efficiently turning out egg dishes and other breakfast items to order.
Breakfast Cook
Skills can be grouped into three categories
- Supervisory
- Skilled and technical
- Entry level
These are the qualities that a professional must have:
- A positive attitude on the job
- Staying power: requires physical and mental stamina
- Ability to work with people
- Eagerness to learn
- A full range of skills
- Experience
- Dedication to quality
- Understanding of the basics
