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SHS3 > Culinary Arts > Flashcards

Culinary Arts Flashcards

0
Q

What is the significance of this topic?

A

It helps us to understand the present and the future
of cooking.

It helps us to understand the proper cooking

Knowledge is the best starting point for innovation techniques.

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1
Q

The art of preparing and cooking foods

A

Culinary arts

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2
Q

Modern food service is said to have begun shortly…

A

after the middle of the eighteenth century.

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3
Q

At this time, food production in France was controlled by-

A

guilds

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4
Q

In ____, a Parisian named _____ began advertising on his shop sign that he served ____, which he called ______. (Literally, the word means “_____.”) According to the story, one of the dishes he served was ______. The guild of ______ challenged him in court, but Boulanger won by claiming he didn’t stew the feet in the sauce but served them with the sauce.

A 
1765
Boulanger
soups
restaurants or restoratives
fortifying
sheep’s feet in a cream sauce
stew makers
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5
Q

In challenging the rules of the guilds, He unwittingly changed the course of food-service history.

A

Boulanger

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6
Q

The new developments in food service received a great stimulus as a result of the ___, beginning in ____. Before this time, the great chefs were employed in the houses of the _____. With the revolution and the end of the monarchy, many chefs, suddenly out of work, opened ____ in and around Paris to support themselves. Furthermore, the revolutionary government abolished the guilds. Restaurants and inns could serve dinners reflecting the talent and creativity of their own chefs rather than being forced to rely on licensed caterers to supply their food. At the ___ of the French Revolution, there were about ___ restaurants in Paris. ____ years later, there were about ___.

A 
French Revolution
1789
French nobility
restaurants
start
50
Ten years
500
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7
Q

Another important invention that changed the organization of kitchens in the _____ was the _____ or _____ which gave cooks a more practical and controllable heat source than an open fire.

A

eighteenth century
Stove
Potager

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8
Q

Soon commercial kitchens became divided into three departments:

A

Rotisserie
Oven
Stove

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9
Q

Rotisserie

A

Rôtisseur

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10
Q

Stove

A

Cook-cuisinier

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11
Q

Oven

A

Pastry chef- pâtissier

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12
Q

The meat chef and pastry chef reported to the ____, who was also known as ______, which means “______”

A

Cuisinier
chef de cuisine
head of the kitchen

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13
Q

Chefs who made a lot of contribution to modern cooking:

A

Marie-Antoine Carême (1784-1833)

Georges-Auguste Escoffier (1847-1935)

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14
Q

As a young man, He learned all the branches of cooking quickly, and he dedicated his career to refining and organizing culinary techniques.

A

Carême

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15
Q

His many books contain the first systematic account of cooking principles, recipes, and menu making.

A

Carême

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16
Q

The first real “Celebrity Chef”

A

Carême

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17
Q

Became famous as the creator of elaborate, elegant display pieces and pastries, the ancestors of our modern wedding cakes, sugar sculptures, and ice and tallow carvings.

A

Carême

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18
Q

He emphasized procedure and order.

A

Carême

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19
Q

Practical and theoretical author and an inventor of recipes, bringing
cooking out of the Middle Ages and into the modern period.

A

Carême

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20
Q

He added seasonings and other ingredients not so much to add new
flavors but to highlight the flavors of the main ingredients.

A

Carême

21
Q

His sauces were designed to enhance, not cover up, the food being sauced.

A

Carême

22
Q

The greatest chef of his time

A

Georges-Auguste Escoffier

23
Q

the father of twentieth-century cookery, the father of
modern cooking or father of culinary arts

A

Georges-Auguste Escoffier

24
Q

2 main contributions -

A
  1. the simplification of classical cuisine and the classical menu.
  2. the reorganization of the kitchen
25
Q

He rejected what he called the “general confusion” of the old menus.

A

Escoffier

26
Q

He called order and diversity and emphasized the careful selection of one or two dishes per course, dishes that followed one another harmoniously and delighted the taste with their delicacy and simplicity.

A

Escoffier

27
Q

His books and recipes are still important reference works for professional chefs. The Basic cooking methods and preparations we study today are based on his work.

A

Escoffier

28
Q

It resulted in a streamlined workplace better suited to turning out the simplified dishes and menus he instituted. The system of organization he established is still in use, especially in large hotels and full-service restaurants

A 
Escoffier 
Kitchen Brigade (reorganization of the kitchen)
29
Q

Chef contributed to the Nouvelle Cuisine

A

FERNAND POINT (1897–1955)

30
Q

the most influential chef in the middle of the twentieth century after Escoffier.

A

Fernand Point

31
Q

a perfectionist who sometimes worked on a dish for years before he felt it was good enough to put on his menu

A

Fernand Point

32
Q

“I am not hard to please,” he said. “I’m satisfied with the very best.”

He insisted every meal should be “a little marvel.”

A

Fernand Point

33
Q

Point’s influence extended well beyond his own life. Many of his apprentices, including ______later became some of the greatest stars of modern cooking. They, along with other chefs in their generation, became best known in the ___ and ___ for a style of cooking called ____.

A 
PAUL BOCUSE, 
JEAN and PIERRE TROISGROS
ALAIN CHAPEL
1960s and early 1970s 
nouvelle cuisine
34
Q

Reacting to what they saw as a heavy, stodgy, overly complicated classical cuisine, these chefs took Point’s lighter approach even further. They rejected many traditional principles, such as the use of flour to thicken sauces, and instead urged simpler, more natural flavors and preparations, with lighter sauces and seasonings and shorter cooking times. In traditional classical cuisine, many dishes were plated in the dining room by waiters. _____, however, placed a great deal of emphasis on artful plating presentations done by the chef in the kitchen.

A

Paul Bocuse
Jean and Pierre Troisgros
Alain Chapel
Nouvelle Cuisine

35
Q

A prominent organization dedicated to improving food quality ____

A

Slow Food

36
Q

Slow food begun in ____ in ____ in reaction to the spread of fast-food restaurants.

A

Italy

1986

37
Q

It has since become a global movement, with chapters in cities around the world.

A

Slow food

38
Q

It emphasizes fostering locally grown food, using organic and sustainable farming practices, preserving heirloom varieties of plants and animals, and educating consumers about the food they eat.

A

Slow Food

39
Q

Owner of Chez Pannise in Berkeley California

A

Alice Water

40
Q

Her philosophy is that good food depends on good ingredients, finding dependable sources of the best-quality vegetables, fruits, and meats, and preparing them in the simplest ways.

A

Alice Water

41
Q

Many chefs and restaurateurs followed her lead, seeking out the
best seasonal, locally grown, organically raised food products.

A

Alice Water

42
Q

The use of ingredients and techniques from more than one regional, or international, cuisine in a single dish

A

Fusion Cuisine

43
Q

is a new and innovative dining experiences.

A

Molecular Gastronomy/ Modernist Cuisine

44
Q

is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.

A

Molecular Gastronomy/ Modernist Cuisine

45
Q

art and science of cooking

A

Molecular Gastronomy/ Modernist Cuisine

46
Q

Sous vide is French for–

A

Under vacuum

47
Q

It began simply as a method for packaging and storing foods in vacuum- sealed plastic bags. Modern chefs, however, are exploring ways to use this technology to control cooking temperatures and times with extreme precision. As a result, familiar foods have emerged with new textures and flavors.

A

Sous Vide

48
Q

Another approach to cooking precision was pioneered by the Spanish chef ___ in his acclaimed restaurant, ___.

A

Ferran Adrià

El Bulli

49
Q

She explores new possibilities in gels, foams, powders, infusions, extracts, and other unexpected ways of presenting flavors, textures, and aromas. This approach to cooking is called _______, a name coined by the French chemist _____, who has done much of the research in the field.

A

Ferra Adrià
Molecular Gastronomy
Hervé This

50
Q

Molecular gastronomy has been taken up by _____and other chefs who continue to experiment and to explore what science and technology can contribute to food and food presentation. Many of the techniques make use of unfamiliar ingredients, such as natural gums, and put familiar ingredi- ents, such as gelatin and pectin, to unfamiliar uses. Although this approach to cooking may be best known for its unusual ingredients and techniques, its finest chefs are focused on the food, treating the techniques primarily as new tools in the chef ’s repertoire

A

Heston Blumenthal in England
Wylie Dufresne
Grant Achatz
Homaro Cantu in North America

SHS3 (9 decks)

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