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| the staff- setting of specific tasks related to specific tasks |
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| a connosseur of fine food and drink |
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French for "new cooking"
Based on natural flavors shortened cooking times and innovating combinations |
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intricate, elaborate, cuisine of the 18th-19th century french aristocracy
emphasises the how and why of cooking.
Several course meal |
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| refind escoffiers clasique cuisine and created the nouvelle cuisine |
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| relies on the thorough exploration of culinary principles and techniques and executes refined preparation and superb presentation |
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| coordinates kitchen activity and direscts the kitchen staff |
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| Generally trains all the service personnel and over sees the selections and works closely with the chef |
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| Master chef of french Grande Cuisine |
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| Responsible for preparing menu items according to recipe specifications |
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Defined French cuisine and dining during the "gay nineties"
Created Clasique Cuisine |
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| responsible for developing recipes for preparing desserts |
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| Responsible for specific facility or function with a brigade system working under them |
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| responsible for service throughout the dining room |
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| Cooking for the middle class |
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| Stresses the use of fresh locally gorwn seasonal produce and high quality ingredients |
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| The blending or use of ingredients and\or preparation methods from various ethnicities |
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| a person who owns or operates an establishment serving food- Restaurant |
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| a scientifi movement that investigates the chemistry behind food preparation of food and dishes |
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| An area where Guests are generally not allowed, such as the kitchen is know as the |
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| A type of service that tends to be more formal by using two waiters |
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| the style of table service in which a waiter serves the entree, vegetables and carbohydrate from a platter onto a guests plate is |
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| the name of the front of the house employee who makes sure the tables are properly set, foods are delivered in a timely manner to the proper tables and guests' needs are met |
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| One waiter takes the order and brings the food to the table is |
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| another term used for the position of the dining room attendant who clears plates and refills water glasses at various tables in the dining room is the |
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| Another name for the Sommelier |
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| List three 19th Century preservation and storage techniques |
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Canned food
Ice boxes
Freezers\Fridges |
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| what is the purpose of the checkerd trousers? |
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| what is the purpose of the double breasted white coat? |
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it can be rebuttoned to hide stains and
it is double layer to protect from burn and scalds |
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| protects uniform, insulates body |
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| What are three ways a chef can show pride in performing his or her job? |
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Personal appearance
Positive behavior
Dedication |
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Served fresh american food simply prepared,
originated in california in 1971 |
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| First know to offer a variety of foods prepared on premises to customers whose primary interest was dining |
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| The father of nouvelle cuisine |
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| Exhibited culinary skill in grande cuisine in some of europes finest hotels |
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| Paul Bocuse and Roger Verge |
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| trained by fernand point; pioneers of nouvelle cuisine |
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| Prepared meals consisting of dozens of courses of elaborately prepared and presented foods |
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| An experimental Spanish chef who believes that "creativity means not copying" |
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| takes care of Sauteed items and most sauces |
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| in charge of french fries |
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| Responsible for Stocks and soups |
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Responsible for cold preparations in the kitchen
such as salads |
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| responsible for roasting meats, such as roast pork and au jus |
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poached sloe with caper sauce
Chef responsible for fish preparation |
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chocolate eclairs
Frozen Desserts |
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grilled veal tenderloin
responsible for grilling |
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| responsible for veggies and sauces |
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