Early Food Preservation Techniques

Study Notes

Early Food Preservation

Food preservation techniques like salting and drying were discovered by accident.
The methods involved brining fish in seawater and drying/fermenting them on the shore.
Meats were preserved by hanging them near fires to prevent scavenging animals from accessing them.
Ancient Greek and Roman civilizations recognized the importance of fish salting centers in Spain and salt producers in Crimea.
Preservation methods used in ancient times: salt, sugar, smoking, pickling, herbs, and spices.
Gauls, inhabitants of modern-day France, were proficient in hog domestication and renowned for their preserved ham and bacon.
12th-century peasants depended heavily on food preservation techniques for survival.
During the Middle Ages, specific areas dedicated to cold food storage, known as Garde Manger (meaning "keep to eat"), emerged below the ground.
The Steward (Officier de la Bouche) managed the Garde Manger and was responsible for distributing food.
Guilds developed training systems for their members, advancing them from apprentices to journeymen and finally to master status.
By the 16th century, around two dozen guilds specialized in various food-related practices.

Charcuterie and its Evolution

Charcuterie, derived from the French word "cooked flesh," refers to a branch of cooking dedicated to preparing meat products, including bacon, ham, sausage, terrines, galantine, ballontines, pâtés, and confit.
Charcutiers, or butchers, are the professionals who specialize in preparing charcuterie.
Following the French Revolution, Garde Manger chefs and cooks found work in restaurants across Europe and the British Isles.
Auguste Escoffier introduced the Brigade System in kitchens, introducing order into the previously chaotic kitchen environment.
The abolition of the Guild System in 1791 led to charcutiers joining restaurant and hotel kitchen staff.
The roles of Garde Manger and charcutier are closely linked, but today, charcutier is often considered a subset of the Garde Manger's responsibilities.

Modern Garde Manger

The Garde Manger retains its traditional focus on preparing a variety of preserved and cold foods.
This includes appetizers, hors d'oeuvres, salads, sandwiches, desserts, and cold sauces and condiments.
The techniques required to prepare pâtés, terrines, sausages, and fresh cheeses are the specific domain of the garde manger.
Hotels, full-service restaurants, and private clubs offering à la carte menus employ one or more people dedicated to the Garde Manger.
Other terms for Garde Manger include Pantry, cold section/side, and salad station.
Entry-level or Commis positions in the Garde Manger provide valuable experience and honed skills for aspiring chefs.

Culinary Terminologies

Gastronomy: The art and science of fine dining and gourmet food.
Gourmand: A person who enjoys food with gusto.
Gourmet: A discerning judge of good food.
Gastronome: An expert in gastronomy with refined taste.
Aristology: The science of dining.
Nutraceutical: A food fortified with extra vitamins and nutrients.
Organic: Food cultivated and processed without chemical fertilizers, maintaining its natural form.
Taste: The sense that detects flavors.
Aroma: Pleasant odors and fragrances.
Body: Describes the texture and flavor of food.
Flavor: The sensation perceived when food and beverages come into contact with taste buds.
Piquant: Describes food with a sharp, pungent aroma and taste.
Rancid: Describes food that is stale, often used for food containing fat or oil.
Savory: Describes non-sweet food with piquant and full flavor.
Mise en place: The process of preparing and organizing everything in its place.

Flavor Profile

Primary: The main ingredient or flavor contributor.
Secondary: Supporting flavors that enhance the primary flavor.
Seasoning: Ingredients that intensify flavor, such as salt and pepper.
Flavoring: Ingredients like spices, herbs, marinades, dry rubs, wines, and vinegar.

Classic Flavoring Agents

Mirepoix:
- White: 25% celery, 50% white onion, 25% leeks (white part). Used in milk-based sauces or dishes where color is undesirable.
- Brown: 25% celery, 50% white onion, 25% carrots. Used in brown sauces or dishes where a nutty flavor is desired but not too dark in color.
Sachet d'epices: A bundle of spices containing one dried bayleaf, two whole cloves, 1g dried thyme, 1g peppercorn, and six stems of parsley.
Bouquet Garni: A bundle of herbs containing one stalk of celery, three stalks of parsley, one sprig of thyme, and one dried bayleaf.
Roux:
- White: A paste made by cooking butter and flour, used in milk-based sauces or those where color is undesirable (e.g., béchamel).
- Peanut Butter: A paste made by cooking butter and flour, used in brown sauces or those where a nutty flavor is desired, but not a dark color (e.g., gravy).
- Blond: A paste made by cooking butter and flour, used in dishes or sauces where stronger flavor is desired.

Description

Explore the fascinating history of food preservation from ancient methods used by Greeks and Romans to the innovations of the Middle Ages. This quiz covers various techniques including salting, drying, and smoking, as well as the roles of individuals in managing food storage. Test your knowledge on how these practices impacted food security throughout history.