The Food - Service Industry Flashcards
What are the factors contributing to the current excitement and growth in the food-service industry?
•It is an exciting time to be starting a career in food
- Interest in food and cuisine is soaring
- The industry has many openings for talented creative people
-New restaurants opening, new interest in dining, and a vast availability of foods are making for a challenging and rewarding future
• The chef of today is respected as an artist and craftsperson.
• Thousands of skilled food service people are needed
• The truth behind all the celebrity chefs and the glamorous side of the industry is that it takes many years
• High levels of job satisfaction
The first known modern restaurant was opened in 1765
Boulanger’s Restaurant
two types of oven
- Stack Ovens
- Convection Ovens
- Large chambers containing many shelves or trays on an attachment like a Ferris wheel
- this is also called reel ovens
Revolving Oven
is an industrial weighing instrument consisting of a platform coupled to an automatic system of levers and adjustable weights used to weigh large or heavy objects
Platform scale
It is small enough to be placed in a counter It can also weigh boxes
Counter scale
The chef are responsible for sauces, stew, stocks hot hors d’ oeuvres, and sautéed items
Saucier
The chef are in charge for prepares fish dishes
Poissonier
The chef in charge for roasted and braised Mets and their gravies and broiled meats
Rôtisseur
The chef in charge in large kitchens broiled items, and maybe deep fried meats and fish
Grillardin
The chef are in charge in cold foods, including salads, dressing, pâté, cold hors d’ oeuvres, and buffet items
Garde manger
The chef in charge in pastries and dessert
Pâtissier
The chef in charge in relief cook and swing cook
Tournant
The chef in charge of takes order from waiters and passes them on to cooks
Expediter or aboyeur
