1. History of Culinary Arts.pdf

MINDANAO STATE UNIVERSITY AT NAAWAN College of Business Administration & Accountancy Department of Hospitality Management 9023 Naawan, Misamis Oriental History of Culinary Arts _________________ - a person who own...

MINDANAO STATE UNIVERSITY AT NAAWAN College of Business Administration & Accountancy Department of Hospitality Management 9023 Naawan, Misamis Oriental History of Culinary Arts _________________ - a person who owns or In the 1500’s operates an establishment serving food, such _________________ were developed as restaurants. they dictate and monopolize the preparation of certain food items. Food _________________ (1783-1833) production then was controlled by a chef who specialized in Grande guilds. Caterers, pastry makers, Cuisine and also known as the “Cook roasters, and pork butchers held of Kings and the King of Cooks” licenses to prepare specific items. Master of French Grande Cuisine Since the 16th Century _________________ _________________ The rich, intricate and elaborate  used to describe rich and highly cuisine of the 18th and 19th century. flavored soups or stews capable of Characterized by meals consisting restoring lost strength. dozens of courses.  made by the culinary guild members. _________________ (1846-1935) Culinary Guilds Know as the “Emperor of the World’s  _________________ - who cooked Kitchen” main cuts of meat. He refined the French Grande cuisine  _________________ - who cooked and brought French cuisine into the poultry, pies and tarts. 20th century.  _________________ - who baked He was responsible for the brigade breads. system and the creation of the Classic  _________________ - who made Cuisine style. sauces and some stews.  _________________ - who made Books written by Escoffier ragouts. Le Livre des menus a guide to planning meals  _________________ - caterers who Ma cuisine organized feasts and celebration. a survey of middle class cuisine In 1765 _________________ _________________ Still in use today, a collection of  The Parisian soup maker who opened classical cuisine recipes and the first modern restaurant garnishes. Today’s basic cooking methods Restaurant - is derived from the French word and preparations are based _________________ (“to restore”) from Escoffier’s work. _________________ (1789-1799) _________________ Before the French revolution, A late 19th and 20th century refinement chefs were hired only in the and simplification of the French houses of French nobility. Grande cuisine. After the French revolution the Relies on the thorough exploration of restaurant industry emerged culinary principles and techniques and and Chefs could cater to the emphasizes the refined preparation growing middle class. and presentation of superb ingredients. The Early 19th Century  More restaurants opened. _________________ (1897-1955)  Served a greater selection of items Refined and modernized the classical and catering to a wider clientele. cuisine and laid the groundwork for nouvelle cuisine. HTM112 (CULINARY ARTS) | Prepared by: Rhoy F. Castillo, MBA-HRM  MINDANAO STATE UNIVERSITY AT NAAWAN College of Business Administration & Accountancy Department of Hospitality Management 9023 Naawan, Misamis Oriental _________________ _________________ French for “New Cooking” The cuisine of a group of people A mid 20th century movement away having a common cultural heritage, as from many classic cuisine principles opposed to the cuisine of a group and toward a lighter cuisine based on people bound together by geography natural flavors and shortened cooking or political factors. times. _________________ _________________ (1920-2009) A set of recipes based on local The father of modern French pastry. ingredients, traditions and practices; He also developed innovations in within a larger geographical, political, Bavarians, charlottes and mousses. cultural or social unit, regional cuisines are often variations of one another that _________________ blend together to create a national The blending or use of ingredients cuisine. and/or preparation methods from various ethnic, regional or national _________________ dish; also known as transnational The characteristic cuisine of a nation. cuisine. _________________ It is the study of art and science of cooking and baking. The word “culinary” is defined as something related to, or connected with cooking or kitchens. A culinarian is a person working in the culinary arts. Professional Cooking A system of cooking based on a knowledge of and appreciation for ingredients and procedure. _________________ Contemporary scientific movement that investigates the chemistry and physics behind the preparation of foods and dishes. Brigade de Cuisine or _________________ A system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or type of foods being produced. _________________ (Executive Chef) the person in charge of the kitchen. responsible for all aspects of food production, including menu planning, purchasing, costing and planning work schedules. _________________ is directly in charge of production. takes command of the actual production and the minute-by-minute supervision of the staff. _________________ (Station Chef) are in charge of particular areas of production. _________________ (Station Chef) Sauce Chef (_________________) prepare sauces, stews and sautés foods to order. this is the highest of all the stations. Grillardin responsible for all the grilled items Roast Cook (_________________) HTM112 (CULINARY ARTS) | Prepared by: Rhoy F. Castillo, MBA-HRM  MINDANAO STATE UNIVERSITY AT NAAWAN College of Business Administration & Accountancy Department of Hospitality Management 9023 Naawan, Misamis Oriental prepares roasted and braised meats and their gravies and broils meats and other items to order. Vegetable Cook (_________________) prepares vegetables, startches, and eggs. Friturier responsible for all fried items. Soup Station Chef (_________________) responsible for soups and stocks. Pantry Chef (_________________) responsible for cold preparations, salads, cold appetizers. Pastry Chef (_________________) prepares pastries and desserts. Fish Cook (_________________) prepares fish dishes. Relief or Swing Cook (_________________) replaces other station heads. Commis/Apprentices help with the particular duties are assigned to them Opportunities in Culinary Arts Chefs and Cooks Teachers Dining Room Service Food Writers and Food Critics F&B Managers Food Stylists and Photographers F&B Controllers Research and Development Kitchens Consultants and Design Specialists Entrepreneurship Salespeople Attributes of a Professional Chef _________________ Judgment Skill _________________ _________________ Pride Standards of Professionalism Ability to Work with People Good Understanding of the Basics A Full Range of Skills Positive Attitude toward the Job Eagerness to Learn Staying Power Experience HTM112 (CULINARY ARTS) | Prepared by: Rhoy F. Castillo, MBA-HRM