Careme’s books contain the first systematic account of. What is the name of the cook who is responsible for the preparation of vegetables?
Understand the Problem
The question is asking about the contributions of Careme in cooking literature and also about the specific chef roles within a kitchen hierarchy, particularly focused on vegetable preparation.
Answer
Cooking principles, recipes, and menu making. Entremetier.
The final answer is: Careme's books contain the first systematic account of cooking principles, recipes, and menu making. The name of the cook responsible for the preparation of vegetables is Entremetier.
Answer for screen readers
The final answer is: Careme's books contain the first systematic account of cooking principles, recipes, and menu making. The name of the cook responsible for the preparation of vegetables is Entremetier.
More Information
Marie-Antoine Carême was a prominent French chef known for organizing culinary principles. The Entremetier is the chef predominately responsible for soups and vegetable dishes.
Tips
A common mistake is confusing the roles of different kitchen positions. Entremetier is specifically for handling vegetables.
Sources
- Professional Cooking Flashcards - Flashcard Machine - flashcardmachine.com
- Flashcards - Cul 101- exam 1 - freezingblue.com
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