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Questions and Answers
The first modern restaurant was opened by a Parisian named ______ in 1765.
The first modern restaurant was opened by a Parisian named ______ in 1765.
Boulanger
The three major departments in a commercial kitchen are the rotisserie, oven, and ______.
The three major departments in a commercial kitchen are the rotisserie, oven, and ______.
stove
The two important cookbooks mentioned are Le Cuisinier François and ______.
The two important cookbooks mentioned are Le Cuisinier François and ______.
Le Viandier
The basis of kitchen organization is determined by the ______.
The basis of kitchen organization is determined by the ______.
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The development of the sciences of microbiology and nutrition greatly impacted food service and emphasized ______ awareness.
The development of the sciences of microbiology and nutrition greatly impacted food service and emphasized ______ awareness.
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The use of ingredients and techniques from multiple regional cuisines in a single dish is referred to as ______ cuisine.
The use of ingredients and techniques from multiple regional cuisines in a single dish is referred to as ______ cuisine.
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The modernization of food service equipment has significantly changed production methods and overall ______ in kitchens.
The modernization of food service equipment has significantly changed production methods and overall ______ in kitchens.
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There are seven major stations in a classical ______.
There are seven major stations in a classical ______.
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The person in charge of the kitchen is called a ______.
The person in charge of the kitchen is called a ______.
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In large establishments, the ______ chef is the manager responsible for food production.
In large establishments, the ______ chef is the manager responsible for food production.
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If a food service operation has multiple departments, each kitchen may have a ______ de cuisine.
If a food service operation has multiple departments, each kitchen may have a ______ de cuisine.
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The ______ chef is directly in charge of production and assists the executive chef.
The ______ chef is directly in charge of production and assists the executive chef.
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A sauce chef is also known as a ______.
A sauce chef is also known as a ______.
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The ______ chef is responsible for cooking vegetables.
The ______ chef is responsible for cooking vegetables.
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Standards of professionalism include a positive attitude, eagerness to learn, and a dedication to ______.
Standards of professionalism include a positive attitude, eagerness to learn, and a dedication to ______.
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Assistants may be promoted to ______ cooks with experience.
Assistants may be promoted to ______ cooks with experience.
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Study Notes
Major Developments in Food Service
- Boulanger's Introduction of Restaurants (1765): First to advertise soups as "restauratives" or restorative dishes in Paris.
- Impact of the French Revolution (1879): Stimulated new developments in food service and organization.
- Advancements in Kitchen Equipment: Introduction of stoves enhanced cooking control, moving away from open fires, and led to the division of commercial kitchens into specialized areas.
Influential Figures
- Marie-Antoine Carême (1784–1833): Renowned as a pioneer in modern culinary art.
- Georges-Auguste Escoffier (1847–1935): Known for reorganizing kitchen operations, contributing significantly to modern cooking techniques.
- Fernand Point (1897–1955): Influential French chef noted for his contributions to fine dining.
Classic Cookbooks
- Le Cuisinier François ("The French Chef"): A seminal work in French culinary literature.
- Le Viandier ("The Cook"): Another key text that shaped culinary practices.
Evolution of Kitchen Organization
- Menu as Foundation: The menu determines the types of dishes produced, influencing overall kitchen operations.
- Control of Cooking Techniques: Use of fusion cuisine arises from combining culinary elements from various traditions.
Structure of the Classical Brigade
- Chef: Oversees kitchen operations, with larger establishments having an executive chef responsible for management duties.
- Chef de Cuisine: Manages a specific kitchen or department, reporting to the executive chef.
- Sous Chef: Second-in-command, oversees production and directly manages kitchen staff.
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Station Chefs (Chefs de Partie): Each oversees specific cooking areas, including:
- Sauce Chef (Saucier)
- Fish Cook (Poissonnier)
- Vegetable Cook (Entremetier)
- Roast Cook (Rôtisseur)
- Broiler Cook (Grillardin)
- Pantry Chef (Garde Manger)
- Pastry Chef (Pâtissier)
- Relief Cook (Tournant)
- Expediter (Aboyeur)
Culinary Skills and Personnel Levels
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Skill Levels in Food Production:
- Supervisory
- Skilled and technical
- Entry-level
Standards of Professionalism
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Behavioral Characteristics for Success:
- Positive attitude towards work
- Perseverance and staying power
- Ability to collaborate and work with diverse teams
- Eagerness to learn and adapt
- Comprehensive skill set
- Experience in the culinary field
- Commitment to quality in food preparation
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Description
Explore the foundational elements of kitchen essentials and basic food preparation in the food service industry. This quiz covers major developments that impacted food service in the twentieth century and introduces key kitchen stations. Perfect for those looking to enhance their culinary knowledge.
