History of Food Service and Stock/Broths, Soups and Sauces

Describe how the first restaurant came into existence

Boulanger opened the first modern restaurant in Paris in the 1760s, serving soups that were meant to restore health.

Where did the word “restaurant” originate?

It comes from the French word “restaurer,” which means “to restore.”

What existed before restaurants? How did people get their food/meals?

Inns, taverns, and street vendors provided food; people also ate at home or got meals from churches or guilds.

What is Boulanger known for?

He opened the first modern restaurant and served restorative soups.

What is Carême known for?

He founded haute cuisine and created organized systems in French cooking.

What is Escoffier known for?

He modernized kitchens with the brigade system and refined classical French cuisine.

What technological advancements have occurred to bring us up to today’s standards?

Refrigeration, modern stoves, kitchen equipment, and food safety systems.

What is the difference between the classic Brigade and the modern Brigade?

The classic brigade had more specialized roles; the modern brigade is smaller with combined duties.

What are the 6 qualities required to be a professional chef?

Cleanliness, organization, creativity, dedication, attention to detail, and teamwork.

What is a chef’s toque?

It’s a chef’s hat with traditionally 100 pleats, symbolizing 100 ways to cook an egg.

Define stock

A flavorful liquid made by simmering bones, vegetables, and herbs.

Define soup

A liquid food made by combining ingredients like meat or vegetables with stock or water.

What are the three classifications of soup?

Clear soups, thick soups, and specialty/international soups.

How long does it take to make chicken stock?

4–6 hours

How long does it take to make beef stock?

6–8 hours or more

How long does it take to make fish stock?

30–45 minutes

How long does it take to make vegetable stock?

30–45 minutes

Define roux

A thickening mixture made of equal parts flour and fat.

Define bouquet garni

A bundle of herbs used to flavor stocks and soups.

Define mirepoix

A flavor base of chopped onions, carrots, and celery.

What are the five mother sauces?

Béchamel, Velouté, Espagnole, Tomato, Hollandaise

How do you thicken a soup? (3 ways)

Use a roux, puree ingredients, or add a starch like cornstarch or flour slurry.