Culinary Fundamentals-Chapter 1 // Cramberry: Create & study flash cards online

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The foundations of the culinary craft that all professional culinarians must learn are: 1. Handling ingredients and equipment 2. Benchmark techinques and recipes

Those who prepare foods and manage the operation of a kitchen, taking responsibility for the quality of the food and the profitablity of their business are called Chefs

Good service includes at least three things: 1. Quality items that are properly and safely prepared. 2. Foods that are appropriately flavored. 3. Foods that are attractively presented.

To build a solid foundation in basic and advanced culinary techniques and become fluent in the language of the trade will find this as an excellent beginning. Formal training at an accredited school.

This is an alternative to attending a culinary school. Apprenticeship

The means of measuring and quantifying the achievements of a chef. Certification

Certification helps a cook or chef in 4 ways: 1. Enables potential employers to verify the chef's knowledge and sill. 2. Rewards you with promotion and higher certification opportunities. 3. Demonstrates that you are in charge of your professional development and career. 4. Improves the quality of competency throughout the industry.

Candidates for certification must: 1. Have a high level of work and educational experience. 2. Pass both written and practical cooking or baking examination. 3. Complete coursework in food safety, nutrition, and supervisory management.

To maintain their certification, chefs must: 1. Periodically refresh their knowledge in specific competencies and skills. 2. Provide documentation of professional development and continuing education.

Culinarian An entry level culinary professional within a commercial operation who is responsible for preparing foods, possesses a basic knowledge of food safety and sanitation, culinary nutrition and supervisory management.

Pastry Culinarian An entry level culinary professional in the baking/pastry area of a foodservice operation.

Personal Chef A chef with a minimum of 4 years of professional cooking experience with a minimum of 1 full year of employment as a personal chef. Responsible for menu planning and development, marketing, financial management and operational decisions of private business.

Sous Chef A chef who supervises a shift, station or stations in a food service operation. He must supervise a minimum of 2 full-time people in the preparation of food.

Working Pastry Chef A pastry culinarian responsible for a pastry section or a shift within a foodservice operation.

Chef de Cuisine A chef who is the supervisor in charge of food production in a foodservice operation. Must supervise a minimum of 3 full-time people in the production of food.

Secondary Culinary Educator An advanced degreed culinary professional who is working as an educator in an accredited secondary or vocational institution.

Culinary Educator An advanced degreed culinary professional who is working as an educator in an accredited post-secondary institution or military training facility.

Professional Executive Chef A chef with advanced culinary skills and a minimum of 6 years of professional cooking experience with a minimum of 2 full years as a personal chef.

Executive Pastry Chef A pastry chef who is a department head, usually responsible to the executive chef of a food operation or to the management of his/her employing research or pastry specialty firm.

Executive Chef A chef who is the department responsible for all culinary units in a restaurant, hotel, club, hospital, or other foodservice establishment. Must supervise a minimum of 5 full-time personal in the production of food.

Culinary Administrator This is an executive level chef who is responsible for the administrative functions of running a professional foodservice operation. This position supervises at least 10 full-time equivalent employees and reports directly to the owner, general manager, or corporate office.

Master Chef/Master Pastry Chef The consummate chef, possesses the highest degree of professional culinary knowledge and skill. These chefs teach and supervise their entire crew, as well as provide leadership and serve as role models to the AFC apprentices.

Working with other professionals to share information and knowledge is called Networking

That which gives us sound benchmarks for judging the quality of our equipment, our ingredients, and our cooking technique is called Tradition

Who wrote the first cookbook in the fourth century called De re Coquinara? Apicius

This man set the precedent for a new type of eating establishment. Instead of customers having no choice about what they ate, choice became a cornerstone. Frenchman M. Boulanger

This had a particularly significant effect on restaurant proliferation. The French Revolution (1789-99)

This chef is considered one of the greatest chefs of all time. He worked for kings and princes. His grande cuisine detailed numerous dishes and their sauces. Marie-Antoine Careme

The multi-volume work written by Marie-Antoine Careme was called L'Art de la Cuisine Francaise au dixneuvieme siecle (The Art of French Cooking in the Nineteenth Century)

One of the best known chefs in France. His restaurant is La Pyramide. Fernand Point

What are some growing demands for foods that fit a specific profile? 1. Vegetarian 2. Low or reduced calorie 3. Low or reduced fat 4. Low or reduced carbohydrates 5. Foods and dishes with reduced sodium and cholesterol 6. Foods with enhanced nutritional values and greater safety.

How do chefs gain a public presence? 1. Marketing and Promotional efforts. 2. TV appearances and program hosts 3. Cookbooks 4. Selling licensed products such as knives and cooking equipment.

Name the places culinary professionals are needed. Full service restaurants, hotels and resorts, private clubs, executive dining rooms, institutional catering, caterers, supermarkets, personal and private chefs, and upscale retirement developments.

Where each position has a station and defined responsibilities to make best use of space and talents is called Brigade System

List the examples of station chefs The saute chef, the fish chef, the roast chef, the grill chef, the fry chef, the vegetable chef, the swing cook, the announcer, the communard, the apprentice or stager, the cold-foods chef, the butcher, the pastry chef, the confiseur, the boulanger, glacier, and the decorateur.

List the non-culinary positions Food and beverage managers, consultants and design specialists, well-informed salespeople, teachers, food writers and critics, food stylists and photographers, research and development kitchens, and entrepreneurs.