JURA ABOUT THAT?
The art of preserving meats with salting, cooking and curing methods dating back to the ancient times
This role prepares the menu, decides what ingredients to purchase and oversees the operation as a whole
What is Chef de Cuisine? [or executive chef]
This American dessert originated in New Orleans, made with cooked bananas served in a butter, brown sugar and rum sauce. The caramelized liquor-based sauce is often prepared via flambé
What is Bananas Foster?
(Created at Brennan's)
A food preparation method: chefs slice fruit, vegetables, and meats into long and thin strips.
What is Julienne?
This renowned French chemist and microbiologist, was born in Dole, a small town in the Jura region of France. His research on fermentation, pasteurization, and vaccination revolutionized medicine and food science.
Who is Louis Pasteur?
The discovery of this cheese is shrouded in both legend and scientific inquiry, with its origins tracing back to accidental discoveries in caves. The most famous story involves a shepherd in Roquefort, France, who left his lunch in a cave, only to find it transformed by mold months later
What is blue cheese?
This role is responsible for whipping up all the sauces needed for the restaurant’s various menu items, they also work on soups and stews, stocks and broths, gravies, and even the occasional pasta or dessert. They must possess the knowledge and skill to season sauces to perfection and ensure they’re just right consistency-wise.
Who is the Saucier?
Who is Julia Child?
This Chef was a pioneer in making French cuisine accessible to American home cooks. She popularized French cooking through her cookbook, Mastering the Art of French Cooking, and her popular television show, The French Chef. Her work introduced iconic French dishes and techniques to American audiences, showcasing the beauty and simplicity of French cuisine
French culinary knife cut where food, typically vegetables, is diced into small cubes. This cut is primarily used for garnishes, stocks, and soups, and is known for its rapid flavor transfer.
What is Brunois?
The five principal grape varieties of the Jura wine region of eastern France:
What are: Chardonnay, Savagnin, Pinot Noir, Ploussard/Poulsard and Trousseau?
In traditional French cuisine, this loaf of forcemeat or aspic, similar to a pâté, is cooked in a covered pottery mold in a bain-marie
bonus: what is bain-marie? a water bath or double boiler used to heat materials gently
A junior chef who is learning the basics of cooking and assisting more experienced chefs. They may be responsible for tasks like prepping ingredients, cleaning, and basic cooking duties
What are Commis Chefs?
NOT line cooks: responsible for preparing specific dishes at their assigned station in the kitchen. They are specialists in their area and have a good understanding of culinary techniques. [aka Chef de Partie]
This cuisine is a culinary tradition born from the fusion of French, Spanish, African, and Native American culinary practices in Louisiana, specifically New Orleans. It's known for its rich flavors, seafood prominence, and the use of local herbs and spices, particularly tomatoes, rice, and okra.
What is Creole?
a French cooking style, particularly for fish, where the fish is floured, pan-fried in butter, and served with a lemon-butter sauce. The term translates to "in the style of a miller's wife"
What is Meunière?
This sweet dessert wine is produced by drying grapes on straw before pressing. This method concentrates the sugar and flavors of the grapes, resulting in a sweet, concentrated wine
What is Vin de paille ["straw wine"]?
Cheese labelled with this mark are produced, processed, refined and matured in a clearly defined region, made with milk sourced from the same region.
What is AOP? [stands for “Appellation d’Origine Protégée”, or “Protected Designation of Origin” (PDO)]
This role is uniquely responsible for preparing chilled dishes like hors d’oeuvres, salads, charcuterie boards, caviars, and pâtés, to name a few. The person in this position must have a blend of culinary expertise, creativity in food arrangement, and expert food handling skills since their dishes must stay cold.
Who is the Garde Manger?
the Italian Queen Consort of France, significantly influenced French cuisine, particularly through the introduction of new ingredients and cooking techniques. She is credited with bringing the use of tomatoes and pasta to France, along with fine tableware and the concept of serving food in courses
Who is Catherine de'Medici?
A brown sauce or stock formed from meats while cooking, enriching the flavor of many dishes featuring steak, duck, pork, and chicken
What is demi-glace?
In this geological period, dating approximately 150-200 million years ago, the Jura region bathed in the warm waters of a shallow tropical sea. Coral reefs, sea urchins, turtles and crocodiles lived in this sea, while dinosaurs roamed ashore, leaving their footprints on vast beaches.
What is the Jurassic Period?
This cheese was invented by monks more than 1200 years ago and it was a favorite of the great Emperor Charlemagne who liked it so much he had it regularly delivered to his castle.
1000 years later Louis XVI was under house arrest during the time of the French Revolution and missed his chance to escape because he couldn’t resist feasting on this cheese and red wine. In French they say “La gourmandise te perdra” – greed will be your downfall.
What is Brie?
In a time when kitchens were loud, riotous places where drinking on the job was commonplace, This Chef demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped into his own military experience to develop the hierarchical brigade de cuisine system for organizing the kitchen staff which is still standard in many restaurants today.
Who is Auguste Escoffier?
He worked in partnership with hotelier César Ritz, rising to prominence together at the Savoy in London serving the elite of society, and later at the Ritz Hotel in Paris and the Carlton in London.
This dish, a preparation of melted cheese, usually flavored with white wine and kirsch, is enjoyed with small pieces of food. This was initially served as a way for farm families to stretch their sparse resources during the long winter months, but became a popular party dish in America in the 1960s.
a classic French seasoning traditionally comprised of equal parts fresh French tarragon, parsley, chives, and chervil. In 1903, famed French chef Auguste Escoffier was the first to name the blend in writing, which was later confirmed by Julia Child who introduced it to her American audience.
What are fines herbes?