Welcome to the food service industry
Culinary History
Workstations in the professional kitchen
The professional chef
Vocabulary
100
.Restaurants .Hotels .Clubs
What are three food service operations?
100
.Tomatoes .cattle .New world .pigs
What is cooking of the Renaissance?
100
.Poissonier .Grill station .Fryer station
What are three stations required in a seafood house?
100
.cook .leader .manager .artistic innovator .teacher and mentor
What are various roles a professional chef must fulfill?
100
-Is the business of making and preparing food and drink.
What is food service?
200
.Global Cuisine .Technology .Sustainability .New markets
What are current trends?
200
.Small city's appeared .made yeast bread .tended bees
what is ancient cooking?
200
.Timing .communication
What are two things important between kitchen staff and servers?
200
.Cost accounting .Food & beverage .Sanitation .Equipment and maintenance .Laws of foods industry .Public relation .Food Chemistry .Nutrition .Purchasing & store keeping
What are various types of knowledge and expertise that a chef's job requires?
200
-A large kitchen staff that uses a chain of command
What is Brigade?
300
.Tedious tasks are reduced. .A company's ability to make money is improved. .Food service remains labor-intensive with many traditional methods still being used.
What is two way's technology changed the Food service industry?
300
.Food processor .Wrote cookbook .Emphasis on professionalism
What is cooking of the 1900's?
300
.Stewarding .Dining room .Catering .Room service .Purchasing
What are three other departments the kitchen has to work with?
300
.Instructing new employees on the specific skills or procedures that are unique to the operation while they are working
What is on- the- job training?
300
-An organization based on rank and ability
What is Hierarchy?
400
.Amount of products purchased. .utilities used. .waste created by the industry.
What are three things the food service industry is concerned about the environment?
400
.Almonds .Fasted .Everyone eats with a fork
What is cooking of the middle ages?
400
.Portion-controlled meats and fish .Precut vegetables .Trimmed and washed lettuce and greens .prepared sauces and soups .Powdered soup base and sauce mixes .Frozen precooked meats and vegetables
What is a prepared food item?
400
.Asian chef association
What is a professional organization?
400
-Orderly menus organized by courses that were served table side by waiters in hotels and restaurants
What is Classic cuisine?
500
.Meeting labor demands. .Living wage. .Nutrition Concerns.
What are the three challenges the food service industry is facing?
500
.Cooking traditions .Inventions of stoves .The area indigenous foods
What is cooking of the 1700's and 1800's?
500
.Making sauces .Preparing sauteed items .Preparing pan fried items
What are three responsibilities the saucier has?
500
.Problem is identified .the situation is analyzed to determine the cause or causes .Possible solutions are identified and evaluated .a decision is made on which solution is best
What are the steps for decision making and problem solving?
500
-Method of training in which a person learns a trade under the guidance of skilled tradespeople
What is Apprenticeship?
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