Culinary History
An American author and television personality, recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking.
Who is Julia Child?
This translates "new cuisine."
What is Nouvelle Cuisine?
The leader of a work station or department in the kitchen.
Who is a Chef de Partie?
In charge of roasting meats and poultry.
What is a Rotisseur
An additional cook or assistant
What is a Commis?
In 1796, she authored American Cookery—believed to be the first cookbook authored by a European American published in the United States.
Who is Amelia Simmons?
Is the highest level of culinary arts
What is Haute Cuisine
"Chef of the kitchen"
What is a Chef de cuisine
Position responsible for makes sauces, also prepares any sautéed and pan-fried items.
What is a Saucier
This worker cuts and trims meats and poultry
What is a Butcher?
He developed the Kitchen Brigade System after his wartime experience in the military.
Who is Auguste Escoffier?
Merging of two or more ethnic cuisines into one cooking style.
What is Fusion Cuisine?
Second in Command
Who is the Sous Chef
A swing Chef (fills in positions of other staff on days off)
What is a Tournant
A fish cook
What is a Poissinier
Became the first famous pastry chef and was the first King of Chefs and Chef of Kings!
Who is Antonin Careme ?
An elaborate and time consuming style of cooking popular in the early 1800s that was often practiced in the homes of the rich.
What is Grande Cuisine?
This leader is responsible for the operational decisions such as menu, marketing, vendors, cost accounting, hiring, and leadership of the restaurant.
Who is the Executive Chef?
Oversees the preparation of vegetables, starches, egg dishes, and hot apps
What is a Entremetier
Prepares and cooks dried bean, peas, lentils and vegetables.
What is a Legumier?
He became the first to host a television cooking show.
Who is James Beard.
A cuisine defined by orderly menus organized by courses that were served tableside by waiters in hotels and restaurants.
What is Classic Cuisine?
Prepares meals for their staff
What is a Communard
In charge of the cold food station
Who is the Garde Manger?
Makes all stocks, soups, and mother sources
What is a Potager