Professionalism
A connoisseur of fine food and drink
What is a gourmet
foods (often commercially produced items) or perparation methods that have become ubiquitous throughout the world; for example, curries and French-Fried potatoes.
What is global cuisine.
Chef known for early 19th century and grande cuisine aka haute cuisine. Characterized by meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished and sauced foods.
Who is Chef Antonin Careme.
Responsible for preparing menu items according to recipe specifications. Making the most of time, space, talent and equipment.
What is a line cook.
Where is Restaurant Botin, "the oldest restaurant in the world", located?
Madrid, Spain.
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.
The characteristic cuisine of a nation.
What is national cuisine
Credited with refining grand cuisine to create cuisine classique. Developed the brigade system and many kitchen rules as we use them now.
What is Augustus Escoffier.
Assists the Executive Chef and participates, supervises, and coordinates the preparation of all food items. Primary job is to make sure food is prepared and sent out up to the Executive Chefs standards.
What is a sous chef.
What century were cast-iron stoves introduced?
a person who owns or operates an establishment serving food, such as a restaurant.
Restaurateur
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 regional cuisine.
Name of theAlice Waters restaurant in Berkeley, California. Launched New American cuisine.
What is Chez Panisse.
Responsible for developing recipes for and preparing desserts, pastries, frozen desserts and breads.
What is a pastry chef.
What is a food prepared of the highest quality, perfectly prepared and beautifully presented.
What is gourmet food.
to be courteous, honest, and responsible in your dealings with customers and co-workers.
What is to be professional
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 fears.
What is ethnic cuisine.
resopnsible for all kitchen operations
What is the chef.
Coordinates kitchen activities and directs the kitchen staff's training and work efforts.
What is an Executive Chef.
On average, how many times does an adult buy a snack or meal from a restaurant per week?
About five times.
A system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related bycooking method, equipment or the types of foods being processed.
What is a brigade.
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.
What is a fusion cuisine.
"Father of modern pastry"
Who is Gaston Lenortre
Responsible for cold food preparation, including salads, dressings, cold appetizers, charcuterie, pates, terrines and similar dishes.
On average, how many American adults will work in the food service industry at some time in their lives?
What is 1/3.