Food Service History
In today's society, Chefs are considered to be what?
Artist, someone that pushes boundaries, someone creative.
What is a common injury in the kitchen?
Cuts, burns, falls, electrocution
Who started the first restaurant?
Monsieur Boulanger.
When should we mix cleaning chemicals?
Never
When do we clean up a spill?
Immediately
What happened after the French Revolution?
Chefs were allowed to open restaurants and feed the public.
If a knife falls....
Let it drop
Of all the chef's we've discussed, why were they so influential?
Because they pushed boundaries and asked why?
Where do we store sanitation and cleaning chemicals?
Under the sink, bottom shelf of dry storage. Away from food.
Pinch the blade with your index finger and thumb, gripping the handle with the rest of your hand.
What did they serve the soup in, at Boulanger's restaurant.
Sheep Hooves
Where did Chef Curtis put his water logged baseball?
Chef Marie-Antoine Carême is known for developing?
Grand Cuisine and the four mother sauces.
When do we wash our hands?
Who is our Culinary King?
Auguste Escoffier!
What is a brigade?
The hierachry in a kitchen.
When should you leave a knife in the sink?
Never.
What did Fernand Point the father of modern French cuisine, influence?
Nouvelle Cuisine
When should you use gloves?
Anytime dealing with raw proteins.
What is Nouvelle Cuisine?
Rejecting traditional principles, urging for more simpler, natural flavors and preparations to be utilized in cooking.
Combing the use of ingredients or techniques from multiple cultures is called?
Fusion Cuisine.
How do you put out a grease fire?
Covering it and smothering the fire, using baking soda, fire extinguisher.
What is Ecoffier credited for?
Creating the brigade system, and developing over 5,000 recipes.
Name 4 steps that can help prevent food born illnesses?
Cook, Seperate, Chill, and Clean
How do you prevent cross-contamination?
Separate raw proteins from other foods and ingredients when prepping. Constantly be wipping down and cleaning equipment and surfaces.