Chapter 1 Professional Baking (Gisslen) (Ed.6)
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| chef de cuisine | head of the kitchen, executive chef
in charge of food production; mostly managerial, may do little or no cooking
🗑
|
||||
| cuisiner | (stove) run by
the cook; chef de cuisine
🗑
|
||||
| rotisseur | (rotisserie) run by
the meat chef (roast chef)
🗑
|
||||
| patissier | (oven) run by
the pastry chef; prepares desserts and pastries
🗑
|
||||
| boulanger | bread baker
prepares yeast goods; includes breakfast items like danish pastries, croissants, and brioche.
🗑
|
||||
| poissonier | the fish chef
🗑
|
||||
| confiseur | the confectioner or candy maker
🗑
|
||||
| saucier | the sauce chef; responsible for sauces and sauteed items
🗑
|
||||
| chef garde manger | pantry chef
🗑
|
||||
| decorateur | decorator
prepares showpieces, sugar work, and decorated cakes
🗑
|
||||
| glacier | the ice cream maker
makes frozen desserts
🗑
|
||||
| sous chef | assists the executive chef; directly in charge of cooking during production.
🗑
|
||||
| head baker | professional in charge of the production in a retail bakery;
in charge of the staff
🗑
|
||||
| A. Boulanger | 1765: began advertising on his shop sign that he served soups, which he called "restaurants" or "restoratives".
Challenged the stew guild and won; In challenging the rules of the guilds, Boulanger changed the course of food service history.
🗑
|
||||
| Marie-Antoine Careme | The most famous chef of the early 19th century.
Lived from 1784-1833. Worked for nobility and royalty as a pastry chef. Primarily a chef de cuisine.
His many books contains the first systematic account of cooking principles, recipes and menu making.
🗑
|
||||
| George-August Escoffier | 1847-1935: greatest chef of his time; father of 20th centurty cookery.
simplification of the classical menu
systematizing of cooking methods
reorganization of the kitchen.
books and recipes remain important reference for professional chefs.
🗑
|
||||
| restaurer | to restore
(the word restaurant comes from this french word)
🗑
|
||||
| meunier | the miller
🗑
|
||||
| vermicellier | the pasta maker
🗑
|
||||
| nouvelle cuisine | use of simpler more natural flavors and preparations; lighter sauces/seasonings; shorter cooking times.
emphasis on artful plating done by the chef in the kitchen (rather than being plated at the table by waiters)beginning of modern plated desserts
🗑
|
||||
| fusion cuisine | the use of ingredients and techniques from more than one regional cuisine in a single dish.
can produce poor results because it is not true to any one culture; becomes too mixed up.
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
alicesine
Popular Culinary Arts sets