Hot Kitchen Cookery / TLE Food Technology – Key Points & Timeline

These flashcards cover the historical timeline, restaurant classifications, operational areas, technology trends, and career roles discussed in the Hot Kitchen Cookery / TLE Food Technology lecture notes.

What was an ancient Roman "thermopolium"?

A public snack bar where hot food and drinks were served—considered one of the earliest forms of fast-food outlets.

Which city opened the first recorded coffeehouse in 1555?

Istanbul (Constantinople) during the Ottoman Empire.

Who is credited with opening the first modern-style restaurant in 1765 Paris?

Monsieur (A.) Boulanger, a soup seller offering individual menu portions.

What Paris establishment of 1782 is viewed as a precursor to today’s restaurants?

La Grande Taverne de Londres.

How did the French Revolution of 1789 affect restaurants?

It popularized restaurant dining, greatly increasing the number of public eateries.

Which 19th-century invention transformed long-distance food transport and storage?

Mechanical refrigeration, introduced in the mid-1800s.

What impact did railroads have on early-1800s food service?

They enabled faster transport of perishable goods, expanding menu variety.

Which patented device did E. Hoyt introduce in 1823?

A wood-burning cooking stove.

Name the first fine-dining restaurant in New York City (opened 1831).

Delmonico’s, noted for wine lists and permitting women to dine alone.

Who developed the "brigade de cuisine" system in 1891?

Georges Auguste Escoffier, called the father of twentieth-century cookery.

Which earlier chef codified the five French mother sauces?

Marie-Antoine Carême, founder of classical haute cuisine.

What hamburger chain founded in 1921 pioneered standardized fast food?

White Castle.

Which fast-food giant popularized large-scale quick service in the mid-20th century?

McDonald’s (followed by other global chains).

Name two 1980s food-tech innovations that changed home meal prep.

Microwave ovens and convenience lines like Lean Cuisine or Lunchables.

List two recent tech trends reshaping food service in the 21st century.

Contactless ordering/delivery and kitchen automation with data analytics.

What three broad service styles classify restaurants?

Quick Service (QSR), Fast Casual, and Full Service.

Define a Quick Service Restaurant (QSR).

Establishment with counter or drive-thru service, limited menu, disposable packaging, e.g., McDonald’s.

How does "fast casual" differ from traditional fast food?

Counter ordering but fresher, higher-quality food, trendier décor, and no full table service.

Give one example of a contemporary casual restaurant feature.

Trendy menus (global or fusion), eco-friendly practices, photo-worthy décor.

What distinguishes a fine-dining restaurant?

Formal etiquette, gourmet ingredients, prix fixe menus, elegant ambiance, and high prices.

Core focus of a café/coffee shop menu?

Coffee, tea, and light baked or breakfast items.

What products define a specialty drink shop?

Customizable beverages like bubble tea, smoothies, or fresh juices.

Key trait of a buffet restaurant’s service style?

Self-service food stations with unlimited portions for a flat price.

How does a food truck typically operate?

Mobile kitchen serving a small themed menu from a service window, often using social/online ordering.

What is unique about pop-up restaurants?

Temporary dining concepts testing menus in short-term or unusual locations.

Define a ghost kitchen (ghost restaurant).

Delivery-only kitchen with no storefront; multiple virtual brands can share one facility.

What is the "pass" or expediting station in a kitchen?

Area where finished dishes are organized for servers to pick up.

Where are dry goods and canned foods stored in a restaurant?

The pantry or dry storage area.

If guests want to dine outdoors, where are they seated?

Al fresco or patio seating area.

Where is the host stand usually located?

Near the main entrance, welcoming and managing arriving guests.

Which station is NOT part of front-of-house operations?

Dish pit (dishwashing station).

Primary purpose of the dish pit?

Maintain hygiene by cleaning and sanitizing dishes and utensils.

Who manages menus, kitchen staff, and food prep?

The chef (often the executive chef).

Job title for a dessert and bread specialist?

Pastry Chef.

Main duty of a restaurant General Manager?

Overseeing all operations—staffing, finances, guest satisfaction, and logistics.

Which position centers on direct guest interaction and table service?

Server or waitstaff.

Who plans and executes large events like weddings off-site?

Catering Manager or event caterer.

Name two back-of-house support areas besides the kitchen.

Storage/receiving area and staff break or changing rooms.

Why are sustainability and ethical sourcing growing priorities?

Consumers increasingly consider environmental and social impacts when choosing where to dine.

What is the typical service style at concession stands?

Counter service with limited equipment and often a single snack item focus.