Culinary Terms Ch. 1 Flashcards

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Questions and Answers

What is Classic Cuisine?

A mid-20th-century lighter cooking style

A style that focuses on the use of frozen ingredients

A 19th- and 20th-century refinement of French grande cuisine (correct)

A style of cooking emphasizing elaborate presentation

What does Nouvelle Cuisine refer to?

New cooking

What is Grande Cuisine?

The rich, intricate and elaborate cuisine of the 18th- and 19th-century French aristocracy

What is a restaurateur?

A person who owns or operates an establishment serving food Signup and view all the answers

Define cooking.

The transfer of energy from a heat source to food Signup and view all the answers

What is cookery?

The art, practice or work of cooking Signup and view all the answers

What is New American Cuisine?

A cooking movement stressing fresh, seasonal produce and high-quality ingredients Signup and view all the answers

What does Fusion Cuisine mean?

The blending of ingredients and preparation methods from various cuisines Signup and view all the answers

What is Global Cuisine?

Foods or preparation methods ubiquitous throughout the world Signup and view all the answers

What is National Cuisine?

The characteristic cuisine of a nation Signup and view all the answers

Define Regional Cuisine.

A set of recipes based on local ingredients, traditions, and practices Signup and view all the answers

What is Ethnic Cuisine?

The cuisine of a group of people with a common cultural heritage Signup and view all the answers

What is a Brigade in culinary terms?

A system of staffing a kitchen with specific task assignments Signup and view all the answers

Define gastronomy.

The art and science of eating well Signup and view all the answers

What does gourmet mean?

A connoisseur of fine food and drink Signup and view all the answers

What is a gourmand?

A connoisseur of fine food and drink, often to excess Signup and view all the answers

What are gourmet foods?

Foods of the highest quality, perfectly prepared and beautifully presented Signup and view all the answers

Study Notes

Classic Cuisine

Refined and simplified French cuisine from the late 19th to early 20th century.
Emphasizes mastery of culinary principles and techniques.
Focus on the preparation and presentation of high-quality ingredients.

Nouvelle Cuisine

Mid-20th-century French culinary movement contrasting classic cuisine.
Prioritizes natural flavors and lighter dishes.
Reduces cooking times and encourages innovative ingredient combinations.

Grande Cuisine

Elaborate cooking style from the 18th and 19th centuries, associated with French aristocracy.
Based on strict culinary principles and an emphasis on the reasoning behind cooking methods.
Distinction made from regional cuisines in its complexity and intricacy.

Restaurateur

An individual who owns or operates a food-serving establishment, primarily restaurants.

Cooking

Involves transferring energy from a heat source to food, altering its molecular structure.
Transformation changes food's texture, flavor, aroma, and appearance.
Also refers to the preparation of food for consumption.

Cookery

The art, practice, or skill associated with cooking.

New American Cuisine

Late 20th-century movement originating in California.
Focused on fresh, seasonal produce and high-quality ingredients.
Preparation methods that enhance and preserve natural flavors.

Fusion Cuisine

Combines ingredients and preparation techniques from various cultural or ethnic cuisines.
Also known as transnational cuisine, reflecting diverse culinary influences.

Global Cuisine

Refers to foods and cooking methods that are widely present around the world.
Examples include curries, French fries, and other popular dishes.

National Cuisine

The distinctive culinary traditions and practices of a specific nation.

Regional Cuisine

Recipes and cooking styles rooted in local ingredients and cultural practices.
Variations of regional cuisines can merge to form a broader national cuisine.

Ethnic Cuisine

Cuisine derived from specific cultural groups with a common heritage.
Distinct from cuisine defined by geographical or political boundaries.

Brigade

A kitchen staffing system where each worker is assigned specialized tasks.
Task assignments are often based on cooking methods, equipment, or food types.

Gastronomy

The art and science focused on enjoyable and quality eating experiences.

Gourmet

A person with a refined taste for fine foods and beverages.

Gourmand

A person who enjoys fine food and drink, often indulging excessively.

Gourmet Foods

High-quality foods that are meticulously prepared and elegantly presented.

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Description

Test your knowledge of essential culinary terms with these flashcards focused on Chapter 1. From Classic Cuisine to Nouvelle Cuisine, explore the key concepts that shaped modern cooking techniques. Perfect for culinary students or food enthusiasts eager to learn more about the evolution of cuisine.