Week 1 Flashcards
(23 cards)
modern term of professional cookery
food preparation
what is cookery?
is the act of making or preparing food with or without the use of heat
the art of cooking-preparing dishes and the place kitchen in which they are prepared
cuisine
an important invention that changed the organization of the kitchens in the eighteenth century which gave a more controllable and practical heat source
stove
What are the three departments of commercial cooking?
Stove, oven, rotisserie
under the control of pastry chef or patissier
oven
under the control of the meat chef or rotisseur
rotisserie
run by the cook or cuisiner
stove
another name of rotisserie where meat is skewed into a spit
Spit roasting
Also called as middle class, haute cuisine of the elite and often just called home cooking/ family cooking
Bourgeois Cusine
What are the four classifications of cuisines?
Nouvelle Cuisine, La Grande Cuisine, Classic Cuisine, Bourgeois Cuisine
Called haute cuisine and refers to the cuisine of the high level and is characterized by meticulous preparation
La Grande Cuisine
known as “new cuisine” and characterized by lighter and delicate dishes and an increased emphasis on preparation
Nouvelle Cuisine
also called haute cuisine, it aims for a mellow harmony and an appearance of the artfulness of an order. Suavity, balance, and elegant presentation
Classic Cuisine
what is a chef?
a trained and skilled professional in all aspects of food preparation in a particular cuisine
the second in command, he or she is the one that supervises staff, prepares food, and plans activities.
Sous Chef
executive chef or head chef that is in charge of planning everything necessary to run the kitchen. Generally controls the whole kitchen
Chef de Cuisine
the junior of the group that works under the chef de partie to learn the ins and outs of a specific station. He works under the supervision of a specialty chef.
Commis chef
he is in charge of area production and the one who does the cooking
Chef de Partie
he prepares the meals for private households or individuals.
Personal Chef
in charge of baked goods and is similar to Sous Chef but manages a smaller station: the pastry section
Pastry Chef
in charge of preparing and presenting all cold foods. Do the ice sculpture and the centerpieces on bigger occasions.
Garde Manger
why is the Sous Chef called the “unsung hero”?
Because he or she does most of the legwork
