People
Who turned the Classic Cuisine into the Nouvelle Cuisine?
Fernand Point
simplification of the french grand cuisine .
classic cuisine
Responsible for any foods that must be grilled
grill cook
what year was the equal pay act
1963
the transfer of energy from a heat source to a food.
Gaston Lenotre.
french for "cooking" and a mid 20th century movement away from many classic cuisine principles.
nouvelle cuisine
Responsible for creating or prepare bake goods
pastry chef
what year was civil rights act
1964
cookery
the art , practice of cooking
Known as "king of cook"
Marie - Antoin Cream
20th century movement in California but has spread across and stresses fresh locally , locally grown seasonal produce.
new american cuisine
In charge for preparing all fish dishes
fish cook
what year was the equal employment opportunity act
1972
trends
general developments or movement direction within industry
Who created all 5 mother sauces
Auguste Escoffier
american chefs began to combine aspects of two trends.
fusion cuisine
Whos in charge of making soups
soup cook
what year was american with disabilities act
1990
a professional cook
Gaston Lenotre
classic cuisine was turn into what?
nouvelle cuisine
Kitchen managers , payroll, food, cost , personnel management, menu creation and essentially everything that happens in the kitchen is their responsibility
Executive chef
what year was federal insurance contribution act
1937
whats a restaurant manager
a person who complains to a restaurant manager