Professionalism (1)
What is the definition of cooking?
the transfer of energy from a heat source to a food; this energy alters the food's molecular structure, changing its texture, flavor, aroma and appearance; (2) the preparation of food for consumption
What is the definition of cookery?
the art, practice or work of cooking
What is professional cooking?
a system of cooking based on a knowledge of and appreciation for ingredients and procedures
What is grand cuisine?
the rich, intricate and elaborate cuisine of the 18th- and 19th-century French aristocracy and upper classes. It is based on the rational identification, development and adoption of strict culinary principles. By emphasizing the how and why of cooking, grande cuisine was the first to distinguish itself from regional cuisines, which tend to emphasize the tradition of cooking.
What is a restaurateur?
a person who owns or operates an establishment serving food, such as a restaurant
Who is the cook of kings and king of cooks?
Marie-Antoine Careme
What is new american cuisine
late-20th-century movement that began in California but has spread across the United States; it stresses the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors
What is classic cuisine?
a late 19th- and early 20th-century refinement and simplification of French grande cuisine. Classic (or classical) cuisine relies on the thorough exploration of culinary principles and techniques and emphasizes the refined preparation and presentation of superb ingredients.
What is ethnic cuisine?
the cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors
What is fusion cuisine?
the blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish; also known as transnational cuisine
Define farm to table/locavore movement:
an awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed foods in season
What is global cuisine?
foods (often commercially produced items) or preparation methods that have become ubiquitous throughout the world; for example, curries and French-fried potatoes
What is national cuisine?
the characteristic cuisine of a nation
What is regional cuisine?
a set of recipes based on local ingredients, traditions and practices; within a larger geographical, political, cultural or social unit, regional cuisines are often variations of one another that blend together to create a national cuisine
What is molecular gastronomy?
a contemporary scientific movement that investigates the chemistry and physics behind the preparation of foods and dishes
What is modernist cuisine?
a term coined by Nathan Myhrvold referring to science-inspired techniques for food preparation; an avant-garde approach to food preparation, sanitation and health concerns based on science-inspired techniques
What is a brigade?
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 the types of foods being produced
What is an etrement?
Entremets were the courses served after the roast; they usually comprised vegetables, fruits, fritters or sweet items (the sorbet served before the main course in some contemporary restaurants is a vestigial entremet).
The Classic Kitchen Brigade
Chef de Cuisine: responsible for all operations, developing menu items and setting the kitchen's tone and tempo.
Sous-Chef: who is responsible for scheduling personnel and replacing the chef and station chefs as necessary. The sous-chef also often functions as the aboyeur (expediter or announcer), who accepts the orders from the dining room, relays them to the various station chefs and then reviews the dishes before service.
Chefs de Partie: produce the menu items under the direct supervision of the chef or sous-chef. Previously, whenever a cook needed an item, he or his assistants produced it
Saucier: who holds one of the most demanding jobs in the classical kitchen, is responsible for all sautéed items and most sauces.
Poissonier: is responsible for fish and shellfish items and their sauces.
Grillardin: is responsible for all grilled items.
Friturier: is responsible for all fried items.
Rôtisseur: is responsible for all roasted items and jus or other related sauces.
Potager: is responsible for soups and stocks.
Legumier: is responsible for all vegetable and starch items
Garde-manger: is responsible for cold food preparations, including salads and salad dressings, cold appetizers, charcuterie items, pâtés, terrines and similar dishes.
Boucher: is responsible for butchering meats and poultry, as well as the chefs responsible for hors d'oeuvre and breakfast items.
Tournant: also known as the roundsman or swing cook, works where needed.
Patissier: is responsible for all baked items, including breads, pastries and desserts.
Boulanger: who makes the breads, rolls and baked dough containers used for other menu items
Confiseur: who makes candies and petit fours
Glacier: who makes all chilled and frozen desserts
Decorateur: who makes showpieces and special cakes .
Maitre ‘D: dining room manager who generally trains all service personnel, oversees wine selections and works with the chef to develop the menu. He or she organizes the seating chart and may also seat the guests
Sommelier: wine steward who is responsible for the wine service, including purchasing wines, assisting guests in selectin wines, and serving the wines
Chef de Salle: head waiter who is responsible for service throughout the dining room or a section of it. In smaller operations, his or her role may be assumed by the maitre d or captain
Chefs de Rang: captains who are responsible for assuring that the tables reset properly for each course. Foods are delivered properly to the proper tables and the needs of the guests are met
Demi-Chefs de Rang or Commis de Rang: back waiters/bus persons who are responsible for cleaning plates, refilling water glasses and other general tasks appropriate for new dining room workers
The art and science of eating well
Gastronomy
A connoisseur of fine food and drink
Gourmet
A connoisseur of fine food and drink, often to excess
Gourmand
Foods of the highest quality, perfectly prepared and beautifully presented
Gourmet foods
What is the definition of cooking?
the transfer of energy from a heat source to a food; this energy alters the food's molecular structure, changing its texture, flavor, aroma and appearance; (2) the preparation of food for consumption
What is the definition of cookery?
the art, practice or work of cooking
What is professional cooking?
a system of cooking based on a knowledge of and appreciation for ingredients and procedures
What is grand cuisine?
the rich, intricate and elaborate cuisine of the 18th- and 19th-century French aristocracy and upper classes. It is based on the rational identification, development and adoption of strict culinary principles. By emphasizing the how and why of cooking, grande cuisine was the first to distinguish itself from regional cuisines, which tend to emphasize the tradition of cooking.
What is a restaurateur?
a person who owns or operates an establishment serving food, such as a restaurant
Who is the cook of kings and king of cooks?
Marie-Antoine Careme
What is new american cuisine
late-20th-century movement that began in California but has spread across the United States; it stresses the use of fresh, locally grown, seasonal produce and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors
What is classic cuisine?
a late 19th- and early 20th-century refinement and simplification of French grande cuisine. Classic (or classical) cuisine relies on the thorough exploration of culinary principles and techniques and emphasizes the refined preparation and presentation of superb ingredients.
What is ethnic cuisine?
the cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors
What is fusion cuisine?
the blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish; also known as transnational cuisine
Define farm to table/locavore movement:
an awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed foods in season
What is global cuisine?
foods (often commercially produced items) or preparation methods that have become ubiquitous throughout the world; for example, curries and French-fried potatoes
What is national cuisine?
the characteristic cuisine of a nation
What is regional cuisine?
a set of recipes based on local ingredients, traditions and practices; within a larger geographical, political, cultural or social unit, regional cuisines are often variations of one another that blend together to create a national cuisine
What is molecular gastronomy?
a contemporary scientific movement that investigates the chemistry and physics behind the preparation of foods and dishes
What is modernist cuisine?
a term coined by Nathan Myhrvold referring to science-inspired techniques for food preparation; an avant-garde approach to food preparation, sanitation and health concerns based on science-inspired techniques
What is a brigade?
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 the types of foods being produced
What is an etrement?
Entremets were the courses served after the roast; they usually comprised vegetables, fruits, fritters or sweet items (the sorbet served before the main course in some contemporary restaurants is a vestigial entremet).
The Classic Kitchen Brigade
Chef de Cuisine: responsible for all operations, developing menu items and setting the kitchen's tone and tempo.
Sous-Chef: who is responsible for scheduling personnel and replacing the chef and station chefs as necessary. The sous-chef also often functions as the aboyeur (expediter or announcer), who accepts the orders from the dining room, relays them to the various station chefs and then reviews the dishes before service.
Chefs de Partie: produce the menu items under the direct supervision of the chef or sous-chef. Previously, whenever a cook needed an item, he or his assistants produced it
Saucier: who holds one of the most demanding jobs in the classical kitchen, is responsible for all sautéed items and most sauces.
Poissonier: is responsible for fish and shellfish items and their sauces.
Grillardin: is responsible for all grilled items.
Friturier: is responsible for all fried items.
Rôtisseur: is responsible for all roasted items and jus or other related sauces.
Potager: is responsible for soups and stocks.
Legumier: is responsible for all vegetable and starch items
Garde-manger: is responsible for cold food preparations, including salads and salad dressings, cold appetizers, charcuterie items, pâtés, terrines and similar dishes.
Boucher: is responsible for butchering meats and poultry, as well as the chefs responsible for hors d'oeuvre and breakfast items.
Tournant: also known as the roundsman or swing cook, works where needed.
Patissier: is responsible for all baked items, including breads, pastries and desserts.
Boulanger: who makes the breads, rolls and baked dough containers used for other menu items
Confiseur: who makes candies and petit fours
Glacier: who makes all chilled and frozen desserts
Decorateur: who makes showpieces and special cakes .
Maitre ‘D: dining room manager who generally trains all service personnel, oversees wine selections and works with the chef to develop the menu. He or she organizes the seating chart and may also seat the guests
Sommelier: wine steward who is responsible for the wine service, including purchasing wines, assisting guests in selectin wines, and serving the wines
Chef de Salle: head waiter who is responsible for service throughout the dining room or a section of it. In smaller operations, his or her role may be assumed by the maitre d or captain
Chefs de Rang: captains who are responsible for assuring that the tables reset properly for each course. Foods are delivered properly to the proper tables and the needs of the guests are met
Demi-Chefs de Rang or Commis de Rang: back waiters/bus persons who are responsible for cleaning plates, refilling water glasses and other general tasks appropriate for new dining room workers
The art and science of eating well
Gastronomy
A connoisseur of fine food and drink
Gourmet
A connoisseur of fine food and drink, often to excess
Gourmand
Foods of the highest quality, perfectly prepared and beautifully presented
Gourmet foods
