The Food Industry Flashcards
The person in charge of the kitchen.
Chef
The person responsible for preparing cold foods, such as salads, salad dressings, and cold hors d’oeuvres.
Garde Manager
French term for a new style of cooking, developed mainly in the 1970s, especially popular in France.
Nouvelle Cuisine
The chef who is known as the father of twentieth-century cooking and considered the greatest chef of his age (died in 1935).
Georges Auguste Escoffier
The person responsible for preparing vegetables, starches, soups, and eggs.
Entremetier
The person responsible for preparing sauces, sautéed foods, and stews.
Saucier
The French chef considered the greatest chef of the early nineteenth century; refined and organized cooking, and created elaborate display pieces.
Marie-Antoine Carême
The person who replaces other stations chefs when they are absent.
Tourant
The person responsible for preparing roasted and braised meats.
Rôtisseur
The person responsible for preparing desserts and pastries.
Patissier
A varied set of scientific techniques used by avant-garde chefs, including the uses of nonstandard chemical and physical processes in cooking.
Molecular gastronomy
In a large establishment, the person who is responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules; manager of a large kitchen.
Executive Chef
The person who reports to the Executive Chef, and who directly manages the kitchen production staff.
Sous Chef
The person who is in charge of the kitchen and who also works at one or more of the production stations, usually in smaller establishments.
Working Chef
A set of techniques for cooking vacuum-packed foods at precise temperatures.
Sous vide
