Introduction to Cookery Flashcards
is an art and science of preparing food for
consumption using heat.
cookery
is considered to be both art and technology.
cookery
Why cook food?
- To make the food digestible
- To kill any harmful bacteria present in it.
- To make appearance of the food pleasant.
- To change its physical and chemical form.
Places where professional cookery takes places:
- General - Hotel & Restaurant
- Institutional - Schools & colleges
- Industrial catering - Multinational companies
- Airline & Sea Transport - Cruise Liners & Small Boats
The first cook was a (blank),
who had put a chunk of meat close to the fire which he had lit to
warm himself.
primitive man
A pattern of refinement and development of culinary preparation
began with the early (blank) and continued to the time of
the Persians, and the further development by the Greeks
Egyptian rulers
It is during the (blank), that Apicius, a rich merchant published
the first comprehensive book on cookery.
Roman era
The book was ‘Le Cuisinier Francois’ by (blank); it brought into focus the changes in the French kitchen
from Taillevent to the middle of (blank).
Francois Pierre de la
Verenne, 1600s
Chef and scholar (blank), founded the classical French
cookery.
Antonin Careme
A major change which occurred in the (blank) was the introduction
of ‘service a la Russe’ by (blank)
1850s, Urbain Dubois and Emile Bernard.
Frenchman (blank), in the 20th century created
the first school of culinary arts – La Cuisine Classique.
Maitre Auguste Escoffier
especially in a restaurant or
hotel, usually responsible for planning menus, ordering foodstuffs,
overseeing food preparation, and supervising the kitchen staff.
Restaurant Chef
are responsible for preparing specialized meals
for clients either in clients’ kitchens or their own. They plan meals
according to clients’ specifications, preferences, and dietary needs,
shop for meal ingredients, and package meals accordingly.
Personal Chef
You’ll prepare food for large events like fundraisers,
weddings, and other celebrations, often working on the weekends
and evenings, Works on a contract basis, consulting with
clients to create and serve customized menus at parties or events, is responsible for developing the menu, preparing,
transporting, and serving the food, and assisting with the cleanup.
Caterer
responsible for preparing and baking
various goods, such as cakes, cookies, pies, and bread, following
traditional and modern recipes.
Baking & Pastry Chef
