History and Jobs On Culinary
The first known modern restaurant was opened by a Parisian tavern
keeper.
Boulanger’s Restaurant
1 lb = ____ oz
16 oz
The hazards in the kitchen are...
Physical, biological, and chemical
Consistently preparing a set quantity of food is known as...
A standardized recipe
He developed grand cuisine, characterized by meals with dozens of
courses of elaborately and intricately prepared, presented, garnished,
and sauced foods.
Chef Marie-Antoine Carême
1 Gallon = _____ oz
128 oz
Proper Food Handling Techniques for Thawing Foods
Under cool (70 degrees F) running water,
In refrigerator, and In microwave
Standardized recipe
Some employability skills are the following.
Communication and teamwork
Positive Attitude
Willingness to learn
Technology Skills
Math Skills
Brought French cuisine into the twentieth century and is considered to be
the father of twentieth-century cooking.
Chef Georges-Auguste Escoffier
1 Cup = ____ oz
8 oz
Minimal Internal Food Temperatures (cooked)
RTE - 135 degree Fahrenheit
Seafood - 145 degree Fahrenheit
Whole Cuts of beef or pork -145 degree Fahrenheit
Ground Beef - 155 degree Fahrenheit
Poultry - 165 degree Fahrenheit
The béchamel, velouté, and hollandaise sauce are three of the five _____ sauces.
Mother sauces
1 quart = _____ oz
32 oz
Some career and employment opportunities are...
Server/Waiter/Waitress, Cook, and Chef
2 Tablespoons = _____ oz
1 oz
Food allergies and intolerances
Gluten, eggs, dairy, shellfish, fish, peanuts, tree nuts, soy
Digital scales are used to...
Measure weight
Documents required when applying for employment
Resume, cover letter, portfolio
5.5 Cups = ______ oz
44 oz
Every hazardous chemical should have a ________ provided
by the manufacturer
Safety Data Sheet
Julienne, dice, fine julienne, and small dice are some of the several ________ cuts
Basic Knives cuts