History Of Culinary Arts PDF

HISTORY OF CULINARY ARTS Objectives: At the end of this chapter, the students must be able to: Name and describe the developments that have significantly changes the food service industry,...

HISTORY OF CULINARY ARTS Objectives: At the end of this chapter, the students must be able to: Name and describe the developments that have significantly changes the food service industry, Describe the evolution of food. Discuss the culinary profiles Understand the importance of kitchen Appreciate the history of Culinary Arts refers to the art of preparing and cooking food The word “culinary” is defined as something related to, or connected with cooking. THE EVOLUTION OF FOOD Georges Auguste Escoffier - 18th Century The greatest chef of his time. (1847-1935) Father of the 20th century cookery. 2 Main Contribution 1.simplification of classical menu 2.reorganization of kitchen  Charles Ranhofer THE 1893 He published the Epicurean EPICUREAN Which contained 3500 recipes He invented baked Alaska and lobster New York He introduces the avocado in New York “Sauces and meats should not be repeated in the same menu”/men-yoo/ High quality seasonal foods MARIE ANTOINE CAREME 17th Century Prominent chef of haute cuisine “High Art” of French cooking HAUTE CUISINE French word which means high cooking Also known as grande cuisine Known to be extravagant preparations Presentations served in small and numerous courses NOVELLE CUISINE Alice Walker 1971 characterized by lighter, more delicate dishes and an increase emphasis on presentation. d She modified the nouvelle cuisine She focused on seasonal and locally grown produced prepare in simpler way FUSION CUISINE Mid-1980’s Combination of ingredients and preparation methods of various ethnicities and regions in the world Freedom to create food, no specific principles to be followed CULINARY PROFILES Guillame Tirel – Taillevent (1310-1395) The Head of the Royal Kitchen of Charles VI He wrote the first professional cookery book in France Founded the French gastronomic tradition Catherine de’ Medici (1519-1589) She revolutionized the taste of France Dazzles the French court with her sumptuous banquets of unusual dishes Introduces the fork Introduces the art of making breads, Cakes and pastries Preparation of vegetables and fresh servingfruits and Marie Antoine Careme (1784-1833) Head Chef to George IV of England, Emperor Alexander 1 of Russia and Baron James de Rothschild Author of L’art de la Cuisine Francaise which consists of 5 volumes Founder of French Haute Cuisine – “high art” George Auguste Escoffier (1846- 1935) Called the Emperor of Chefs and Emperor of the World’s Kitchen He served at the 1.Carlton Hotel in London, 2.Grande National Hotel in Lucerne, Switzerland 3. Grand Hotel in Monte Carlo 4.Savory in London 5.Ritz Hotel in Paris and New York Louis Pasteur (1822- 1895) French scientist who showed that microorganisms were responsible for diseases, food spoilage and fermentation Developed pasteurization – process of killing microorganisms by heat Ray Kroc (1955) Franchise agent in 1955 Bought McDonalds to the McDonalds brothers and saw its worldwide growth James Beard Father of American Cooking Provided strong philosophical foundation for a country by becoming aware of its culinary heritage KITCHEN HISTORY  The kitchen is a symbolic room in a home. It has evolved and transformed through time and the course of history together with progressing lifestyles, economic situations, values and morals.The overall appearance , impressions, setting and relatives significance of the kitchen i the home have been emblematic of the people who works in the kitchen and of the food they serve. The same goes through the kitchen in a restaurant it is emblematic of the restaurants cleanliness and quality of served food. There fore, a brief walk through the history of kitchen will help the students understand the ever-changing and complex interconnection between this room and the various roles it plays not only in restaurant but also in domestic life. Kitchen started in a home and later incorporated to businesses such as restaurants. A BRIEF HISTORY OF THE KITCHEN The need for a place to prepare food in a family was the beginning of the modern kitchen. Usually centered on a source of heat and light, a fireplace served as the sole heat source until the seventeenth century, meaning most of the family's daily living activities and cooking practices took place in one room that contained the fireplace. The first known kitchen separated from the living area was in Flanders during the thirteenth-century, along the coast of what is now known as Belgium. The Colonial KitChen Although eventually established as a separate room in many homes, the early colonial kitchen was equipped with perhaps the only heat source in the home, a hearth and it served as the focus of the family activity. 7  The BeeCher KitChen By 1869, Catherine Beecher and her sister, Harriet Beecher Stowe, a noted author and abolitionist , had written a book. The American Woman's Home. The book addressed the problems experienced by women in the kitchen at the time. The Beecher kitchen was modeled from a ship's gallery. It featured work centers and  The ViCtorian KitChen The nineteenth century brought the victorian era, which coincides with the reign of Queen Victoria of the United Kingdom between 1839 and 1901. In this period, gas stoves became available, but many households still preferred the wood- or coal- burning 7  The Mo ern KitChen Two major trends from the nineteenth and twentieth centuries influenced the modern kitchen, Industrialization from the nineteenth century brought to the kitchen and evolved the kitchen with social and technological changes. 7  The Laboratory Look The new kitchens of the era, with their continuous workspace and closed storage looked very much like a laboratory designed for one person Continuous development of cabinets, sink , built-in wall cabinets and new kitchen appliances greatly improved not only the kitchen design but also the way people prepare food. 7 MODERN DEVELOPMENTS  1. Development of new equipment Research and technology continue to produce sophisticated tools for the kitchen. Modern equipment has enabled many food service operations to change their production methods. With sophisticated cooling, freezing and heating equipment, it is possible to prepare some foodsfurther in advance and in larger quantities.  2. Development and availability of new food products Modern refrigeration and rapid transportation caused revolutionarychanges in eating habits. For the first time, fresh foods of all kinds became available all year. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. The development of preservation technique- not just refrigeration but also freezing, canning, freeze-drying, vacuum-packing, and irradiation- increased the availability of most foods and  3. Sanitary and nutritional awareness The development of the science of microbiology and nutritionhas a great impact on foodservice. One hundred years ago, there was little causes of foodpoisoning and Foo understanding of the foodspoilage. d handlingpractices have come a sinc Escoffier’s day. longway e Today, nutrition is an important part of a cook’s training. Customers are also more knowledgeable and therefore more likely to demand healthful, well- balanced menus.  4. Modern cooking styles All these developments have helped change cooking styles, menus and eating habits. The evolution of cuisine that has been continues. Changes occur not because of going onlyon for hundreds of years those technological developments, just described, such as but also because of our reactions to culinary traditions. The Organization of Modern Kitchens  THE BASIS OF KITCHEN ORGANIZATION The purpose of kitchen organization is to assign or allocate tasks so that they can be done efficiently and properly and so that all workers know what their responsibilities are. The way a kitchen is organized depends on several factors. 1. The menu The kinds of dishes to be produced obviously determine the jobs that need to be done. The menus, in fact, the basis for the entire operation. 2.THE TYPE OF ESTABLISHMENT THE MAJOR TYPES OF FOOD ESTABLISHMENTS ARE LISTED AS FOLLOWS: HOTELS INSTITUTIONAL KITCHENS SCHOOLS HOSPITALS EMPLOYEE LUNCHROOMS AIRLINE CATERING MILITARY FOOD SERVICE *CATERING AND BANQUET SERVICE FAST-FOOD RESTAURANTS CARRY-OUT OR TAKE- OUT FOOD FACILITIES FULL-SERVICE RESTAURANTS 3.THE SIZE OF THE OPERATION 4.THE PHYSICAL FACILITIES, INCLUDING THE EQUIPMENT IN USE.  Standards of Professionalism What does it take to be a good food service workers? The emphasis of a food service education is on learning a set of skills. But in many ways, attitudes are more important than skills because a good attitude will help you not only learn skills but also persevere and overcome the many difficulties you will face in your career. The successful food service worker follows an unwritten code of behavior and set of attitudes we call professionalism Some of the qualities that a professional must have: 1. Positive Attitude Toward The Job In order to be a professional cook, you have to like cooking and want to do it well. Being serious about your work doesn’t mean you can’t enjoy it. A cook with positive attitude works quickly, efficiently, neatly and safely. Professionals have pride in their work and want to make sure that the work is something to be proud of. 2.Staying Power Food service requires physical and mental stamina, good health and a willingness to work hard. It is hard work. The pressure can be intense and the hours long and grueling. You may be working evenings and weekends when everyone else is playing. And the work can be monotonous. 3. Ability To Work With People Few of you will work in an establishment so small that you are the only person on the staff. Food service work is teamwork, and it’s essential to be able to work well on a team and to cooperate with your fellow workers. You can’t afford to let ego problems, petty jealousy, departmental rivalries, or feelings about other people get in the way of doing the job well. 4. Eagerness To Learn There is more to learn about cooking that you will learn in a lifetime. But isn’t it great to try? The greatest chefs in the world are the first to admit that they have more to learn , and they keep working, experimenting, and studying. The food service industry is changing so rapidly that it is vital to be open to new ideas. No matter how good your techniques are, you might learn an even better way. 5. A Full Range Of Skills Most people who become professional cooks do so because they like to cook. This is an important motivation, but it is also important to develop and maintain other skills that are necessary for the profession. To be successful, a cook must understand and mange food cot and other financial matters, manage and maintain proper nventories, deal with purveyors and understand personnel management. 6.Experience One of our most respected chefs has said , “You don’t really know how to cook a dish until you have done it in a thousand times.” There is no substitute for years of experience. Studying cooking principles in books and in schools can get your career off to a running start. If you want to become an accomplished cook, you need practice, and more practice. 7. Dedication to Quality Many people think that only a special category of food can be called gourmet food. It’s hard to say exactly what that is. Videos to watch: HTTPS://YOUTU.BE/AXFFUDQDYJ HTTPS://HI- IN.FACEBOOK.COM/HOSPITALITY.HUBVILASH/VIDE OS/A -BRIEF-HISTORY-OF-THE-CULINARY-ARTS/45470537