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CULA 101 Introduction to Culinary Arts Final Study Guide Exam Questions with Latest Update €12,26
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CULA 101 Introduction to Culinary Arts Final Study Guide Exam Questions with Latest Update
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Marie-Antoine Carême () - Answer-First real celebrity chef. Responsible for bringing cooking out of the Middle Ages and into the modern period. Emphasized procedure and order. Books contain the first systematic account of cooking principles, recipes, and menu making. Georges Auguste Escoffier (...

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  • 12 oktober 2024
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Voorbeeld van de inhoud

CULA 101 Introduction to Culinary Arts
Final Study Guide Exam Questions with
Latest Update
Marie-Antoine Carême (1784-1833) - Answer-First real celebrity chef. Responsible for
bringing cooking out of the Middle Ages and into the modern period. Emphasized
procedure and order. Books contain the first systematic account of cooking principles,
recipes, and menu making.

Georges Auguste Escoffier (1847-1935) - Answer-Father of 20th century cookery. Two
main contributions: 1) the simplification of classical cuisine and the classical menu, and
2) the reorganization of the kitchen. Books and recipes are still important reference
works for professional chefs. The system of organization he established is still in use.

Nouvelle Cuisine - Answer-A modern style of cooking that emphasizes lightness of
sauces and seasonings, shortened cooking times, and new and sometimes startling
combinations of foods.

Sustainable Agriculture - Answer-Methods of raising healthful food in ways that are
profitable to farms and farming communities and that provide living wages and benefits
to workers while at the same time preserving and enhancing the soil, water, and air.

Fusion Cuisine - Answer-The use of ingredients and techniques from more than one
regional or international cuisine in a single dish.

Sous Vide - Answer-French for "under vacuum"; a technique for cooking vacuum-
packed foods at precise temperatures.

Molecular Gastronomy - Answer-The study of the chemical and physical processes that
occur in cooking and the application of this science to food preparation. In general, a
range of techniques used by avant-garde chefs.

Chef - Answer-Person in charge of a kitchen or of a department of a kitchen.

Executive Chef - Answer-The manager of a large kitchen or food production
department.

Chef de Cuisine - Answer-French term meaning "head of the kitchen." The cook who
runs the stove department of the kitchen and to whom the meat chef and pastry chef
report. Also known as the cuisinier.

Sous Chef - Answer-Cook who supervises food production and who reports to Chef de
Cuisine or Executive Chef.

, Station Chef (Chef de Partie) - Answer-Cook in charge of a particular department in a
kitchen or food production facility.

Saucier - Answer-Sauce cook; prepares sauces and stews and sautés foods to order.

Poissonier - Answer-Fish cook.

Entremetier (awn truh met yay) - Answer-The cook who prepares vegetables, starches,
soups, and eggs.

Rôtisseur - Answer-Cook who prepares roasted, braised, and broiled meats.

Grillardin - Answer-Broiler cook.

Garde Manger (Pantry Chef) - Answer-(1) The cook in charge of cold food production,
including salads and buffet items. (2) The department of a kitchen in which these foods
are prepared.

Pâtissier - Answer-Pastry chef.

Tournant - Answer-Cook who replaces other station cooks; relief cook or swing cook.

Expediter (Aboyeur) - Answer-Kitchen worker who accepts and transmits orders from
waiters, calls for orders to be finished, inspects finished dishes, and passes them to the
dining room staff.

Working Chef - Answer-The cook in charge of operations of a kitchen not large enough
to have an executive chef. May work one or more production stations.

Line Cook - Answer-A cook responsible for preparing or finishing hot à la carte items
during service in a restaurant.

Short-Order Cook - Answer-The cook responsible for the preparation of foods that are
quickly prepared to order during service time. May handle the broiler, deep fryer,
griddle, sandwich production, and sautéed items.

Breakfast Cook - Answer-A type of short-order cook who is skilled in quickly and
efficiently cooking egg dishes and other breakfast items to order.

Professionalism - Answer-An unwritten code of behavior and set of attitudes followed by
the successful food service employee.

Escoffier is sometimes called the father of modern food service. What were his most
important accomplishments? - Answer-The simplification of classical cuisine and the
classical menu, and the reorganization of the kitchen.

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