Ch. 3 ICA Culinary History

Heirarchy

• Maslowe's Theory

• An organization based on rank and ability

• A method of training in which a person learns a trade under the guidance of skilled trades people.

• None of the above

The largest professional organization for Culinarians in the United States.

Uses a chain-of-command. Workstations have a leader, and each leader reports to the Head Chef.

• A Brigade

• A Banquet Chef

• The AFC

• The BBC

A method of training in which a person learns a trade under the guidance of skilled trades people.

• Industry Certifications

• Heirarchy

• Head Chef

• Apprenticeship

Chef who coordinates the operation of the restaurants and departments of a hotel or resort.

• The Saucier

• Executive Chef

• Banquent Chef

• Prep Chef

Foods that are native or traditional to the particular geographic region or ethnic population.

• Indigenous foods

• Classic Cuisine

• Soul Food

• Grande Cuisine

____________Cuisine is elaborate and time consuming style of cooking popular in the early 1800's that was often practiced in the homes of the rich.

Cooking techniques based on the traditional Southern African Amercan foods the slaves cooked for themselves.

• Indigenous foods

• Grande Cuisine

• Soul Food

• Haute Cuisine

Classic Cuisine is

• Foods that are native or traditional to the particular geographic region or ethnic population.

• A style of cooking defined by orderly menus organized by courses, served tableside by waiters in hotels and restaurants.

• Elaborate and time consuming style of cooking popular in the early 1800's that was often practiced in the homes of the rich.

• The highest level of the culinary arts in which the most challenging dishes are prepared.

School cafeterias, hospitals, nursing homes, stadiums, prisons, and college and university's food service programs are examples of _____________________.

• Commercial food service

• Hotels and resorts

• Restaurants

• Non-commerical food service