HM03- Kitchen Essentials PRELIMS Flashcards
Who redesigned the chef’s uniform?
Marie Antoine Careme
What color did Chef Careme choose and why?
White- showed cleanliness in the kitchen
When was the chef’s uniform redesigned?
1800s
Marie Antoine Careme’s contributions:
- redesigned chef’s uniform
- white chef’s uniform
- different-sized toques
What did the different-sized toques mean?
Chefs- tall hats
Young cooks- short caps like a cap
The taller the toque, the more prestigious the chef is
Size and design of Chef Careme’s toque
18-inches tall stiffened with cardboard and had 100 pleats
He helped create an image of professionalism for chefs.
Georges Auguste Escoffier
Georges Auguste Escoffier’s contributions:
- employees wear jackets and ties off duty
- stop smoking, drinking, and wearing at work
- obtain higher education
Chef’s uniform includes the following:
double-breasted white jacket and a tall white hat
The most interesting part of the uniform is the tall white hat called ___.
Toque
What do the 100 pleats of the toque represent?
different ways a chef knows how to cook an egg
Components of a chef’s uniform:
Skull Cap
Scarf/ Neckerchief
Pressed white chef’s jacket
Side Towel
Half apron
Pants
Clogs
It is a small, close-fitting cap of fabric that keeps hair contained or tidy. An alternative for toque
Skull Cap
Originally, these were intended to soak body sweats which may be used to wipe moisture on the face, forehead, or other parts of the body.
However, the modern version is donned with fashion in mind, and to complete the chef image.
Scarf/ Neckerchief
TRUE/ FALSE: The double-breasted jacket cannot be reversed to hide
stains.
FALSE (cannot- can)
Its thick cotton cloth protects from the heat of the stove and oven and protects from the splattering of boiling liquids. Traditionally knotted cloth buttons were used because they could stand up to frequent washing and survive contact with hot items without melting.
Pressed White Chef Jacket
A piece of equipment used to shield the rest of the wearer’s garments from food splatters and stains.
It is worn to just-below knee- length also to assist in the prevention of burns because of spillage.
Half Apron
- It is used to wipe a dish clean or protect the hands while handling hot pots and pans. Should have two pieces, at any given time.
- The dishcloth must be kept dry, especially if handling a hot pot.
- Avoid using old cloths which may have holes
Side Towels
- these are backless shoes without laces that are easy to slip on and off.
- are designed to provide protection, maximum comfort, and traction on kitchen floors.
- it can easily be kicked off in an emergency, such as boiling water spilling onto feet.
Chef Clogs/ Black Socks
It is a hard-wearing, skid-resistant shoe with a steel-toe cap to prevent injury from falling objects or knives.
Chef Safety Shoes
It is an individual’s sanitary health habits that include keeping the body, hair, and teeth clean; wearing clean clothes; and washing hands properly.
Good Personal Hygiene
A must for all chefs and kitchen personnel to observe the following:
Bather regularly (don’ts: come to class sick and wear strong scented chemicals)
Wear clean uniforms and aprons
Keep hair neat and clean.
Clean shaven
Keep fingernails clean and short
No makeup, perfume, or jewelry.
Wear face mask
When did Boulanger begin advertising on his shop sign that he served soups, which he called ”restaurants or restoratives”
1765
Who began advertising on his shop sign that he served soups, which he called ”restaurants or restoratives”
Boulanger
Boulanger began advertising on his shop sign that he served soups, which he called ___.
”restaurants or restoratives”
An important invention that changed the organization of kitchens in the 18th century
stove or potager
it gave cooks a more practical and controllable heat source than an open fire.
stove or potager
The new developments in food service received a great stimulus as a result of the _____, beginning in 1789.
French Revolution
Known as the “The King of Chefs”
Marie-Antoine Careme
He was born at the height of the revolution.
He learned all the branches of cooking quickly, and he dedicated his career to refining and organizing culinary techniques.
Marie-Antoine Careme
First real celebrity chef and became a famous creator of elaborate, elegant, and towering display pieces and pastries (standard for HAUTE CUISINE)
Careme
Father of 20th century cookery
Georges-Auguste Escoffier
Reinvented Haute Cuisine- simplified and modernized Careme’s elaborate and ornate style of cooking.
Georges-Auguste Escoffier
Escoffier’s book of basic cooking methods and preparations; is still used as a classical reference by today’s chefs.
Le Guide Culinaire
TRUE/ FALSE: Careme’s recipes, techniques, and approaches to cooking and kitchen management remain highly influential until today.
FALSE (Careme’s- Escoffier’s)
An example of Escoffier’s most influential contribution to the kitchen.
Brigade de Cuisine (Kitchen Brigade System)
The Classical Kitchen Brigade
Chef
Executive Chef
Chef de Cuisine
Sous Chef
Station Chef/ Chef de Partie
The person in charge of the kitchen, in larger establishments, this person has the title of executive chef.
The Chef
The manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.
Executive chef
The one who reports to the executive chef.
In large food service operations, if it has several outlets in different locations, each kitchen may have its own.
Chef de Cuisine
The one who is directly in charge of production and works as the assistant to the executive or chef de cuisine.
Sous Chef
When the chef de cuisine is not present, who takes charge of the kitchen?
Sous chefs
They are in charge of particular areas of production, or stations.
Station chef/ Chef de Partie
Different station chefs in the Kitchen
Sauce chef/ Saucier
Fish cook/ Poissonier
Vegetable cook/ Entremetier
Roast cook/ Rotisseur
Pantry chef/ Garde Manger
Pastry chef/ Patissier
The one who prepares sauces, stews, and hot hors d’ oeuvres, and sautés foods to order (the highest position of all the stations)
Saucier
The one who prepares fish dishes. In some kitchens, this station is handled by the saucier.
Poissonier
The one who prepares vegetables, soups, starches, and eggs. In large kitchens, these duties may be divided among the vegetable cook, the fry cook, and the soup cook.
Entremetier
The one who prepares roasted and braised meats and their gravies and broils meats and other items to order.
Rotisseur
A large kitchen may have a separate _____ to handle the broiled items. They may also prepare deep-fried meats and fish.
Broiler Cook/ Grillardin
The one responsible for cold foods, including salads and dressings, pates, cold hors d’ oeuvres, and buffet items.
Garde Manger
Prepares pastries and desserts
Patissier
Replaces other station heads
Relief cook/ Swing cook/ Tournant
The one who accepts orders from waiters and passes them on to the cooks on the line. Calls for orders to be finished and plated at the proper time and inspects each plate before passing it to the dining room staff.
This position is often taken by the head chef or the sous chef.
Expediter/ Aboyeur
Difference of kitchen brigade between large establishments with more than one outlet and a small establishment:
Large establishments: One sous chef in charge of 2 chefs de cuisine
Small establishments: Either an Executive chef or Chef de cuisine in charge of one sous chef
Explain the Kitchen Brigade of smaller establishments:
Designations and responsibilities are more likely to overlap.
Smaller restaurants may not have sous chefs or chefs de partie.
What does it take to succeed in the food service industry?
- positive attitude towards the job.
- staying power
- ability to work with people
- eagerness to learn
- full range of skills (food costing, inventory, people skills)
- experience
- dedication to quality
- good understanding of the basic
Chef’s Core Values
Passion
Reliability
Integrity
Commitment
Excellence
What value is important for a chef working in the kitchen?
Humility
“white;” cooked, but not browned
à blanc
English style, usually refers to poached or boiled dishes, but also fried foods (especially fish) that have been rolled in breadcrumbs
à la Anglaise
a style of meal selection in which the guests compose their own meals by selecting from the menu where each item is separately priced, or a menu of this type. (opposite of prix fixe)
à la carte
applied to dishes garnished or prepared with carrots
à la Crécy
applied to dishes garnished or prepared with cauliflower (e.g., créme Dubarry, purèe of cauliflower soup)
à la Dubarry
in the style of Florence (refers to dishes served on a bed of spinach)
à la Florentine
of the forest (usually refers to dishes garnished with wild mushrooms)
à la Forestiére
in the style of Lyons, refers to dishes garnished with fried onions (e.g., sauce Lyonnaise, demi-glace, and reduced white wine, flavored with sautèed onions)
à la Lyonnaise
in the style of Milan, pasta coated with butter and Parmesan cheese, then sauced with tomatoes, ham, mushrooms, tongue and truffles
à la Milanaise
cooked at the moment, prepared to order
à la minute
in the manner of some person[s] or place (e.g., boeuf à la mode, beef, marinated in red wine, then braised; tripes à la mode de Caen, braised tripe dish from Normandy)
à la mode
in the style of Nice, refers to dishes made with anchovies, garlic, olives and tomatoes (e.g., salade Niçoise, salad dressed à la Niçoise, containing haricot vert, hard-boiled eggs, onions and tuna)
à la Niçoise
in the style of Provence, refers to dishes prepared with garlic, olive oil and tomatoes, and sometimes anchovies, olives and onions
à la Provençale
expediter, person who relays orders from front of the house to appropriate stations in the kitchen, then checks plates as they go out to dining room
aboyeur
garlic (e.g., gousse d’ail, garlic clove; ail semoule, garlic ; aillè, flavoured with garlic)
ail
a Provençal garlic mayonnaise (served as part of the dish aïoli complet)
aïoli
matchstick; classic cut (one-eighth inch square, by one to two inches long), refers either to very thin fried potatoes or filled strips of puff pastry served as savory hors d’oeuvres
allumette
matchstick; classic cut (one-eighth inch square, by one to two inches long), refers either to very thin fried potatoes or filled strips of puff pastry served as savory hors d’oeuvres
allumette
to open, the first drink offered
aperitif
refers to dishes topped with bread crumbs and/or grated cheese, and browned in the salamander or broiler
au gratin
