TRACK 1: CULINARY (week 2)

• What years mark the history of culinary mentioned in the study material?

  1783 to 1833
• What was the first job of the 16th child of a poor family in the culinary history?


  Kitchen boy in a catering service
• How did the individual mentioned in the culinary history improve his education?


  He taught himself to read and write
• Who was Chef Pâtissier to Talleyrand?


  The individual became Chef Pâtissier in 1803
• Why did the individual turn down Czar Alexander's invitation?


  He preferred to work at Carlton House in London
• What culinary system did the individual begin to establish?


  A system of organization in the kitchen
• Who is known as the Emperor of Chefs?


  Georges Auguste Escoffier
• What years did Georges Auguste Escoffier live?


  1847-1935
• What significant establishment did Escoffier open with Ritz in 1890?


  The Savoy in London
• At what age did Escoffier start working with his uncle in Nice?


  Age 13
• What was Escoffier's role at the Carlton Hotel in 1898?


  He moved to the Carlton Hotel
• What did Emperor William II call Escoffier?


  The Emperor of chefs
• What honor did Escoffier receive in 1920?


  Chevalier of the Legion of Honour
• What did Escoffier publish that included around 5000 recipes?


  Le Guide culinaire
• What kitchen system did Escoffier restructure?


  The Brigade System
• What is the highest level in the kitchen brigade?

  Executive chef
• What is the role of the Chef de Cuisine?


  Manager of the kitchen and kitchen staff
• What is the responsibility of the Sous Chef?


  Responsible for the physical operation of the kitchen
• What does the title "Head chef" refer to?


  The person in authority in the kitchen
• What is the role of a Working chef?


  In charge of the kitchen in smaller establishments
• What does a Saucier do?


  Prepares fish, sautéed dishes, and sauces
• What is the responsibility of a Rotisseur?


  Prepares items roasted in the oven
• What does a Friturier specialize in?


  Deep fried foods
• What is the role of a Grillardin?


  Responsible for grilled foods
• What does a Garde Manger do?


  Processes raw meat and cold dishes
• What is the responsibility of an Entremetier?


  Responsible for soups and vegetables
• What does a Patissier specialize in?


  All basic desserts and pastries
• What is the role of Commis in the kitchen brigade?


  Assistants to the chefs de partie
• How do duties change in smaller kitchens compared to larger ones?

  Brigade lines are blurred and duties are less defined
• What year did the first a la carte menu appear?


  1765
• Who is credited with the first a la carte menu?

  Boulanger
• What did Boulanger display on his menu?


  Dishes and prices on slate or poster
• What was the first culinary school to hold career-based courses?

  Culinary Institute of America (CIA)
• Where was the first location of the CIA?


  On the campus of Yale University
• What was the traditional method of learning culinary arts before CIA?


  Apprenticeships under seasoned chefs
• What year was the American Culinary Federation founded?


  1929
• What significant event happened in 1963 related to culinary arts?


  Julia Child's "The French Chef" aired on TV
• What is the significance of Taillevent in culinary history?


  He wrote Le Viandier, the first important cookbook
• What did Taillevent emphasize in his cooking?


  Flavors of the foods themselves over heavy spices
• What was the first printed cookbook?

  Le Viandier, printed in 1490