Chapter 1 The Food Service Industry Flashcards
What did Boulanger do?
(1965) Went against the guild by claiming he didn’t stew the feet in sauce but cooked it separately then added sauce
What did Marie-antoine Careme do?
(1780-1830) Changed grand cuisine by making it lighter and simpler
Added seasonings/ingredients to highlight flavors of main ingredients
What did Georges-Auguste Escoffier do?
Simplified Classical cuisine and the classical menu
-Dishes follow after each other in order
Reorganized the kitchen
-Streamlined workplace, for making simpler dishes and menus
What did Caterina De Medici do?
From a powerful italian family, she went to france to marry a king and brought her chefs with her
Introduced italian methods to france
what did Fernand point do
Owned a french restaurant, helped influenced nouvelle cooking (simplified)
what did Larry Forgione do
Lead the use of good quality ingredients from dependable sources
List some new tools/technologies that were introduced
Gas/Electric Ranges, Ovens, Refrigerators
Motorized food cutters, mixers
Vacuum sealing, freeze drying
Chef:
someone in charge of a kitchen/part of a kitchen
Executive Chef:
manager in charge of everything (planning menus, budgeting, work schedules, hiring)
Chef de Cuisine:
in charge of a certain department and reports to the executive chef
Sous Chef:
In charge of production under the exec.chef or chef de cuisine
Station Chef:
(chef de partie) in charge of a specific area of production
Saucier
(sauce chef) prepares sauces, stews, hot hors d’oeuvres
Poissonier:
(fish cook) cooks fish dishes
Entremetier
(vegetable cook)prepares vegetables, soups, eggs, starches
Rotisseur:
(roast cook) prepares roasted/braised meats and gravies
Grillardin
(broiler cook) handles broiled items
Garde Manger:
(pantry chef) cold foods like salads, dressings, pates
Patissier:
(pastry chef) makes pastries and desserts
Tournant:
(relief cook/swing cook) helps fill in for other station chefs
Aboyeur:
(expediter) passes orders from waiters to cooks, calls for orders to be plated at proper time and inspects them
Nouvelle Cuisine:
(1960-70s) Rejected many traditional principles, encouraged simple dished plated by chefs
Fusion Cuisine:
Cooking that involves flavors/techniques from more than one culture/country
Slow Food:
focuses of improving quality by using locally grown foods that are organic, and proper farm practices (1986)
Grande Cuisine
(1600-1900s) Old cuisine of france uses rich flavours with elegant presentation
Cuisine Classique:
Modernized version of grande cuisine, Classic method of french cooking
Sustainable Agriculture:
raising healthy foods in a way that’s profitable to farms
Farm-To-Table:
using locally produced foods from nearby farms, fisheries, ranches
Sous Vide:
method of vacuum sealing foods, can be used to control cooking temps, flavor etc.
Molecular Gastronomy:
named by french chemist herve, exploring how science and technology can contribute to food
Working Chef:
in charge of operations not large enough to have an exec chef, handles production stations
Line Cook:
prepare/ finish hot a la carte items (on the hot line)
Short-Order-Cook:
backbone of kitchen, broiler, fryer, griddle, sandwich making
Breakfast Cook:
makes egg dishes/ breakfast items
shes/ breakfast items
Professionalism:
code of attitudes/behaviors a worker should follow
examples of professionalism
being able to work well with people
wanting to learn new things
producing quality results
experienced/skillful
positive attitude
GMO:
Genetically modified organisms, plants/animals that had genes artificially altered to make them more productive
Two important cookbooks:
Le Viandier by guillaume tirel ad Le Cuisinier François by francois pierre
Supervisory skill level
Head of a food service kitchen, good managing skills and well educated (head chef,exec chef)
Skilled/Technical skill level
carry out the production, experienced in cooking techniques
Entry Level skill level
No particular skills/experience, given easier jobs but may be promoted as they gain more experience
Kitchen is oranized based on factors:
The menu
Type of establishment (eg. Hotels, Instructional kitchens, Fast food, Catering)
Size of the operation
Physical facilities
Other examples of professional opportunities
Product development and research for manufacturers
Training chefs in school
Food journalism
Restaurant design
