1. Cooking means applying heat to food. Cooking is the process of preparing food by applying heat selecting, measuring and combing ingredient’s. And making sure its edible. The term is often used in the narrower sense of applying heat to chemicaly transform a food to change flavor, texture, apperence or nutritional feature. 2. 3. A restaurant is an establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab.
Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef’s cuisines and service models. 4. A Restaurateur. 5. Grande Cuisine The classic cuisine of France as it evolved from its beginnings in the 16th century to its fullest flowering in the lavish banquets of the 19th century. The classic cuisine prizes richness, suavity, balance, and elegant presentation. Unlike a peasant or bourgeois cuisine, in which bold, earthy tastes and textures are allowable and even desirable, grande cuisine aims at a mellow harmony and an appearance of artfulness and order.
. Cuisine Classique Is a specific style of French cuisine that a chef named Georges Auguste Escoffier developed in the mid-19th century. His cooking style and approach to running a professional kitchen were noticeable departures from previous methods, but his ideas became standards for the world of haute cuisine relatively quickly. Chef Escoffier pioneered practices of fine dining service such as meals served in sequential courses.
He also developed and applied the concepts of the chef brigade that are still used to cook and serve fine dining guests as efficiently as possible.
His initial techniques of cuisine classique also saw some refinements and contributions borrowed from the ideas of other chefs such as Antoine Careme and Urbain Francois Dubois. 7. Nouvelle Cuisine It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It’s difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today.
Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn’t want their bodies to pay for it later. 8. Monsieur Boulanger was the founder of the world’s first restaurant. 9. Marie Antoine Careme was the founder and architect of French haute cuisine. His story is one out of a Dickens novel. 10. Georges Auguste Escoffier Is a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. 11. Fernand Point Was a French restaurateur and is considered to be the father of modern French cuisine. 2. 13. Kitchen Brigade Within the culinary industry, the brigade system provides a method of organization in the kitchen. Each worker has a specific food preparation or cleaning duty in a specific location. The concept is designed to enable kitchens to run more efficiently and provide better service. 14. Classic Kitchen Brigade The Classic Kitchen brigade was the idea of Augustus Escofier. He ran his kitchen like it was the military. Each chef had their own stations like food prep, deserts to deep fryers. The kitchen brigade was to make the kitchen more organized.
15. Modern Kitchen Brigade The modern kitchen brigade was developed by Georges-Auguste Escoffier in the 19th century and was based on kitchen brigades started in the late middle ages in military kitchens. Escoffier developed stations, each with a leader and assistants. The Chef de cuisine was in charge of everyone and the sous chef was his assistant. Some of the stations were saucier (sauces), poissionier (fish), grillardin (grilled items), fritteurier (fried items), rotissier (roasts), garde manger (cold food) and patissier(pastries) 16. Characteristics of a Professional Chef
Include stamina, organization, flexibility, creativity, teamwork, customer focus, and a desire to learn. Most professional chefs started their careers by spending four years at an accredited culinary art school. 17. Hazard Analysis & Critical Control Points (HACCP) HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. 18. TDZ Temperature Danger Zone 19. Biological Hazards amples of a microorganism, virus or toxin (from a biological source) that can affect human health. 20. Chemical Hazards Chemical Hazard is the danger caused by chemicals to the environment and people. A chemical hazard arises from contamination with harmful or potentially harmful chemicals. 21. Physical Hazards A physical hazard is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product. 22. Personal Safety Is external awareness of our environment, choices about how we behave, how we speak to others, and how we let others speak to us.
In its simplest sense, it is the skills needed to set limits in situations that make us uncomfortable or are potentially dangerous. It includes how we feel about ourselves (self-esteem, self-efficacy, and confidence), how we relate to our bodies, and how to trust our instincts. 23. Fire Safety Refers to precautions that are taken to prevent or reduce the likelihood of a fire that may result in death, injury, or property damage, alert those in a structure to the presence of an uncontrolled fire in the event one occurs, better enable those threatened by a fire to survive, or to reduce the damage caused by a fire.
Fire safety measures include those that are planned during the construction of a building or implemented in structures that are already standing, and those that are taught to occupants of the building. 24. First aid is the provision of initial care for an illness or injury. It is usually performed by non-expert, but trained personnel to a sick or injured person until definitive medical treatment can be accessed.
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