Foundations 1

Question 1

Careme

Marie-Antoine

Answer 1

First celerity chef
Elaborate elegant display
Father of Grande Cusine
1st to use mother sauces
Simplified cooking

Question 2

Escoffier

George-auguste

Answer 2

Father of modern food service
Simplification of classical cuisine and classical menu
Defined rank structure 
Brigade ***Reorganization of kitchen
Book: Le Guide Culinaire ***

Question 3

Point

Fernand

Answer 3

Nouvelle cuisine

Refined lighter, more ingredients

Question 4

Fusion cuisine

Answer 4

Use of ingredients and techniques from more than one region or international cuisine in a single dish

Question 5

Sous vide

Answer 5

Vacuum sealed plastic bags, controlled cooking temps and time

Question 6

Major positions of classical brigade

Answer 6

Chef
Chef de cuisine
Sous chef
Station chefs
Cooks and assistants

Question 7

Brunoise

Answer 7

Cut into very small 1/8 in/ 3mm dice.

Garnishes with vegetables cut in this manner

Question 8

Allumette

Answer 8

Cut into matchstick shapes

Usually refers to potatoes

Question 9

Emincer

Answer 9

Cut into very thin slices

Question 10

Sauté

Answer 10

Cook quickly in small amount of fat

Question 11

Umami

Answer 11

5th taste

Perception of meatiness

Question 12

How to sharpen a knife

Answer 12

20' angle on stone
Light even, same number both sides
Sharpen 1 direction
finish with the steel
Wipe blade clean

Question 13

The steel

Answer 13

Not used to shaper
Used to true edge/
Smooth out irregularities
Keep sharp as it is used

Question 14

Safe position for guiding hand

Answer 14

Fingertips curled under

Out of way from blade

Question 15

Tourne

Answer 15

2 inches long x 3/4 in diameter
7 sides
Flat ends 5cm x 2cm

Question 16

Large dice

Answer 16

3/4 x3/4 x3/4 inch

Question 17

Medium dice

Answer 17

1/2 x 1/2 x1/2 in

Question 18

Small dice

Answer 18

1/4 x 1/4 x1/4 inch

Question 19

Brunoise

Answer 19

1/8 x1/8 x1/8 inch

Question 20

Fine burnoise

Answer 20

1/16 x 1/16 x 1/16 inch

Question 21

Rondelle

Answer 21

Round or bias round cuts

Question 22

Paysanne

Answer 22

1/2 x 1/2 x 1/8

Can be round, square, rectangular

Question 23

Lozenge

Answer 23

1/2 x 1/2 x 1/8

Diamond shape

Question 24

Fermiere

Answer 24

Irregular shape
Varied diameter
Thickness a s needed

Question 25

Batonnet

Answer 25

1/4 x 1/4 x 2-2 1/2

Question 26

Allumette for potatoes | Julienne

Answer 26

1/8 x 1/8 x 1-2. Inches

Question 27

Fine julienne

Answer 27

1/16 x 1/16 x 1-2 inches

Question 28

By system metal thermometer

Answer 28

Ice method | 32'

Question 29

Batonnet

Answer 29

1/4 x 1/4 x 2-2 1/2

Question 30

Allumette (potatoes) | Julienne

Answer 30

1/8 x 1/8 x 1-2 inches

Question 31

Small dice

Answer 31

1/4 x 1/4 x 1/4

Question 32

Brunoise

Answer 32

1/8 x 1/8 x 1/8

Question 33

Mode en place

Answer 33

Everything in its place | Preparation of stocks, sauces, batters, cuts,

Question 34

Chef

Answer 34

In charge of kitchen

Question 35

Chef de cuisine

Answer 35

Each kitchen may have chef de cuisine, reports to exec chef

Question 36

Mode en place

Answer 36

Everything in its place | Preparation of stocks, sauces, batters, cuts,

Question 37

Chef

Answer 37

In charge of kitchen

Question 38

Chef de cuisine

Answer 38

Each kitchen may have chef de cuisine, reports to exec chef