Measurements Flashcards
(46 cards)
A combination of proteins, which form an elastic substance, found in wheat.
Gluten
A Persian who changed the course of food service history. He won a court case against “The guild of stew makers.” They challenged him in court over his “sheep’s feet in cream sauce.” Started the first restaurant.
A. Boulanger
The cook, and person that ran the stove.
Cuisinier
The person that runs the rotisserie, also known as the meat chef.
Rôtisseur
The person that runs the oven, also known as the pastry chef.
Pâtissier
“Head of the Kitchen”
Chef de Cuisine
The most famous chef of the early nineteenth century, also known as Antonin Carême, famous for sugar and pastry construction.
Marie - Antoine Carême
Grooved steel rollers used in the process of breaking/ grinding grains into flour.
Roller Milling
1960’s - 1970’s, style of cooking lighter approach simpler more natural flavors and preparations, lighter sauces and seasoning, shorter cooking times.
Nouvelle Cuisine
The use of ingredients and techniques from more than 1 regional cuisine in a single dish.
Fusion Cuisine
The sauce chef - responsible for sauces and sautéed items.
Saucier
The fish chef.
Poissonier
The pastry chef.
Chef Garde Manger
Executive chef’s assistant and is directly in charge of cooking.
Sous Chef
Bread baker prepares yeast goods including breakfast items brioce, croissants, danish pastry.
Boulanger
Ice cream maker, makes from frozen desserts.
Glacier
The confectiour, candy maker.
Contiseur
The decorator, decorates cakes, prepares showpieces, and sugar work.
Décorateur
The professional in charge of the production in a retail bakery, in charge of staff.
Head Baker
A set of instructions for producing a certain dish.
Recipe
A list of ingredients and quantities.
Formula
A set of instructions describing the way a particular establishment prepares a particular item.
Standardized Formula
A baker’s term for weighing ingredients.
Scaling
A simpler system used to measure using one basic unit for each type of measurement.
Metric System
