Podcast
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 ______.
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.
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.
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.
There are seven major stations in a classical ______.
There are seven major stations in a classical ______.
The person in charge of the kitchen is called a ______.
The person in charge of the kitchen is called a ______.
In large establishments, the ______ chef is the manager responsible for food production.
In large establishments, the ______ chef is the manager responsible for food production.
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.
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.
A sauce chef is also known as a ______.
A sauce chef is also known as a ______.
The ______ chef is responsible for cooking vegetables.
The ______ chef is responsible for cooking vegetables.
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 ______.
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.
- 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
- Skill Levels in Food Production:
- Supervisory
- Skilled and technical
- Entry-level
Standards of Professionalism
- 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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