Culinary Terms Ch. 1 Flashcards

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.

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.