Chapter 1 The Food Service Industry

Question 1

What did Boulanger do?

Answer 1

(1965) Went against the guild by claiming he didn’t stew the feet in sauce but cooked it separately then added sauce

Question 2

What did Marie-antoine Careme do?

Answer 2

(1780-1830) Changed grand cuisine by making it lighter and simpler

Added seasonings/ingredients to highlight flavors of main ingredients

Question 3

What did Georges-Auguste Escoffier do?

Answer 3

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

Question 4

What did Caterina De Medici do?

Answer 4

From a powerful italian family, she went to france to marry a king and brought her chefs with her

Introduced italian methods to france

Question 5

what did Fernand point do

Answer 5

Owned a french restaurant, helped influenced nouvelle cooking (simplified)

Question 6

what did Larry Forgione do

Answer 6

Lead the use of good quality ingredients from dependable sources

Question 7

List some new tools/technologies that were introduced

Answer 7

Gas/Electric Ranges, Ovens, Refrigerators

Motorized food cutters, mixers

Vacuum sealing, freeze drying

Question 8

Chef:

Answer 8

someone in charge of a kitchen/part of a kitchen

Question 9

Executive Chef:

Answer 9

manager in charge of everything (planning menus, budgeting, work schedules, hiring)

Question 10

Chef de Cuisine:

Answer 10

in charge of a certain department and reports to the executive chef

Question 11

Sous Chef:

Answer 11

In charge of production under the exec.chef or chef de cuisine

Question 12

Station Chef:

Answer 12

(chef de partie) in charge of a specific area of production

Question 13

Saucier

Answer 13

(sauce chef) prepares sauces, stews, hot hors d’oeuvres

Question 14

Poissonier:

Answer 14

(fish cook) cooks fish dishes

Question 15

Entremetier

Answer 15

(vegetable cook)prepares vegetables, soups, eggs, starches

Question 16

Rotisseur:

Answer 16

(roast cook) prepares roasted/braised meats and gravies

Question 17

Grillardin

Answer 17

(broiler cook) handles broiled items

Question 18

Garde Manger:

Answer 18

(pantry chef) cold foods like salads, dressings, pates

Question 19

Patissier:

Answer 19

(pastry chef) makes pastries and desserts

Question 20

Tournant:

Answer 20

(relief cook/swing cook) helps fill in for other station chefs

Question 21

Aboyeur:

Answer 21

(expediter) passes orders from waiters to cooks, calls for orders to be plated at proper time and inspects them

Question 22

Nouvelle Cuisine:

Answer 22

(1960-70s) Rejected many traditional principles, encouraged simple dished plated by chefs

Question 23

Fusion Cuisine:

Answer 23

Cooking that involves flavors/techniques from more than one culture/country

Question 24

Slow Food:

Answer 24

focuses of improving quality by using locally grown foods that are organic, and proper farm practices (1986)

Question 25

Grande Cuisine

Answer 25

(1600-1900s) Old cuisine of france uses rich flavours with elegant presentation

Question 26

Cuisine Classique:

Answer 26

Modernized version of grande cuisine, Classic method of french cooking

Question 27

Sustainable Agriculture:

Answer 27

raising healthy foods in a way that’s profitable to farms

Question 28

Farm-To-Table:

Answer 28

using locally produced foods from nearby farms, fisheries, ranches

Question 29

Sous Vide:

Answer 29

method of vacuum sealing foods, can be used to control cooking temps, flavor etc.

Question 30

Molecular Gastronomy:

Answer 30

named by french chemist herve, exploring how science and technology can contribute to food

Question 31

Working Chef:

Answer 31

in charge of operations not large enough to have an exec chef, handles production stations

Question 32

Line Cook:

Answer 32

prepare/ finish hot a la carte items (on the hot line)

Question 33

Short-Order-Cook:

Answer 33

backbone of kitchen, broiler, fryer, griddle, sandwich making

Question 34

Breakfast Cook:

Answer 34

makes egg dishes/ breakfast items

shes/ breakfast items

Question 35

Professionalism:

Answer 35

code of attitudes/behaviors a worker should follow

Question 36

examples of professionalism

Answer 36

being able to work well with people

wanting to learn new things

producing quality results

experienced/skillful

positive attitude

Question 37

GMO:

Answer 37

Genetically modified organisms, plants/animals that had genes artificially altered to make them more productive

Question 38

Two important cookbooks:

Answer 38

Le Viandier by guillaume tirel ad Le Cuisinier François by francois pierre

Question 39

Supervisory skill level

Answer 39

Head of a food service kitchen, good managing skills and well educated (head chef,exec chef)

Question 40

Skilled/Technical skill level

Answer 40

carry out the production, experienced in cooking techniques

Question 41

Entry Level skill level

Answer 41

No particular skills/experience, given easier jobs but may be promoted as they gain more experience

Question 42

Kitchen is oranized based on factors:

Answer 42

The menu
Type of establishment (eg. Hotels, Instructional kitchens, Fast food, Catering)
Size of the operation
Physical facilities

Question 43

Other examples of professional opportunities

Answer 43

Product development and research for manufacturers
Training chefs in school
Food journalism
Restaurant design