History And Evolution of Cuisine Flashcards
The french term used to describe the roundsman, or swing cook, is:
Tournant
The chef who is credited to bringing grande cuisine to the forefront is:
Antonin Careme
French classical cuisine was refined by:
Auguste Escoffier
The highest level of trade recognition for cooks in Canada, as of 2010, is:
CMC
Certified Master Chef
Nouvelle cuisine emphasizes:
A lighter cuisine based on natural flavours, shortened cooking times, and innovative combinations.
Define global cuisine
Foods or preparation methods that have become ubiquitous throughout the world
A brigade can best be described as:
A system of staffing a kitchen
Focusing on cultural and regional foods and drink is a function of :
The Slow Movement
Blending ingredients and methods from two or more cuisines into a new dish is known as:
Fusion cuisine
Molecular Gastronomy is the hallmark of who ?
Ferran Adria
Define ethnic cuisine.
A cuisine that reflects a group of people’s shared cultural heritage rather than its geographical location
The 101 pleats in a chef’s toque represent the different ways one can prepare what ingredient?
Eggs
What is Gastronomy?
The art and science of eating well
In the classic kitchen brigade system, what does the aboyeur do?
Accepts the order from the dining room and relays them to the kitchen.
( Much like an expediter )
The executive chef is viewed as a team player.
True or False?
True
