Worksheetskits
Total questions: 80
Worksheet time: 1hrs 20mins
as much science as it is art.
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Cooking techniques are not based on arbitrary rules that some chefs made up long ago. They are based on what?
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How can we challenge old ideas unless we know what those old ideas are?
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who cooked meat over fires to improve its taste and texture while also making it safer to eat.
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has existed for thousand of years , as long as there have been large group of people to feed, such as armies.
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said to have begun shortly after middle of the 18th century.
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During this time, food production in France was controlled by guilds.
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Caterer, pastry maker, roaster and pork butchers held what to prepare specific items?
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Innkeepers, in order to serve, to serve a meal to guests, had to buy various menu items from those operations that were licensed to provide them.
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a Parisian named (a) began advertising on his shop signs that serve soups, which called restaurants
what does restaurants or restoratives means?
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According to the story, one of the dishes he served was sheep’s feet in a cream sauce.
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oulanger won by claiming he didn’t stew the feet in the sauce but serve them with the sauce.
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unwittingly changed the course of food service history.
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what year is BOULANGER
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Another important invention that changed the organization of kitchen
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gave cooks a more practical and controllable heat sauce than an open fire.
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commercial kitchens became divided into three departments:
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under the control of the meat chefs
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under the control of the pastry chef
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run by the cook or cuisinier
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The meat chef and pastry chef reported to the cuisinier who was also known as ----- which means head of the kitchen.
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when did another important invention that changed the organization of kitchen?
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when did the new development in food service received a great stimulus as a result of the French revolution
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the great chefs were employed in the houses of the French nobility.
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------- could serve dinners reflecting the talent and creativity of their own chefs, rather than being forced to rely on licensed caterers to supply their food.
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At the start of the French Revolution, there were about 50 restaurants in Paris. Ten years later, there were about ?.
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The father of modern restaurant
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was opened in in 1765 by Parisian soup maker named?
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His was the first establishment to offer a menu with a choice of dishes.
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boulanger means
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learned all the branches of cooking quickly, and he dedicated his career to refining and organizing culinary principles, recipes and menu making.
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what year is MARIE ANTOINE CAREME
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At a time when the interesting advances in cooking were happening in restaurants, he worked as a chef to wealthy patrons, kings and heads of states.
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He was the first celebrity chef
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he become famous as a creator of elaborate, elegant display pieces and pastries.
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He emphasized procedure and order. Its goal was to create more lightness ad simplicity.
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complex cuisine of the aristocracy – called?
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was still not much different from that of the Middle ages and was anything but simple and light.
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He added seasonings and other ingredient not so much to add new flavors but to highlights the flavors of the main ingredients.
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His sauces were designed to enhance, not to cover up the food being sauced.
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He was a thoughtful chef, and whenever he changed a classical recipe, he was careful to explain his reasons for doing so.
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greatest chef of his time
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is still today revered by chefs and gourmets as the father of 20th century cookery.
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what are GEORGE-AUGUSTE ESCOFFIER"S 2 main contribution
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his books and recipes are still important reference work for professional chefs.
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he made the The basic cooking methods and preparations
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His book Le Guide Culinaire, which is widely use, arranges recipe in a simple system based on the main ingredients and cooking methods greatly simplifying the more complex system handed down from Careme.
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what is ESCOFFIER"S book?
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he rejects what he called the “general confusion” of the old menus,
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His second major achievement, the reorganization of the kitchen resulted in a streamlined workplace that was better suited to turning out the simplified dishes and menus he instituted. The system of organization he established is still in use today, specifically in large hotels and full service restaurants.
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a French restaurateur and is considered to be the father of modern French cuisine.
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what year is GEORGE-AUGUSTE ESCOFFIER
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what year is FERNAND POINT
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a French restaurateur and is considered to be the father of modern French cuisine.
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Working quietly and steadily in his restaurant La Pyramide in Vienne, France.
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Point simplified and lightened classical cuisine. He was a perfectionist who sometimes worked on a dish for years before he felt it was good enough to put on his menu.
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A modern style of cooking that emphasizes lightness of sauces and seasoning, shortened cooking times and a new and sometimes startling combinations of food.
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cuisine that combines elements of different culinary traditions.
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Cuisines of this type are not categorized according to any one particular cuisine style
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have played a part in innovations of many contemporary restaurant cuisines since the 1970s
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Is the person in charge of the kitchen
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Reports to the executive chef
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directly in charge of production
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work as well as the assistant to the executive chef or chef de cuisine
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the word " sous” is a French word of
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takes command of the actual production and the minute by minute supervision of staff.
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prepares sauces, stew, and hot hors d’oeuvres, and a sauté foods to order.
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This usually the highest position of all the stations.
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prepares roasted and braised meats and their gravies and broils meats and other items to order.
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To handle the broiled items.
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The broiler cook may also prepare deep-fried meat and fish.
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responsible for cold foods, including salads ,and dressings, pates , cold hors d’ouvres and buffet item.
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Vegetable Cook Entremetier
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prepares pastries and desserts
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replaces other station head.
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Are food preparation equipment.
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are necessary in the kitchen for various kinds of cooking and food preparation tasks.
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These are used to beat, whisk, and add air to ingredients through a procedure called whipping or whisking.
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Specially made for properly slicing and serving pies.
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