food & beverage

• It was then when that kitchen was termed "culina" which later coined into "culinary".
• France


  In ____, cooking was highly practiced in renowned monasteries and convents by the year 750 A.D.
• French cuisine


  flourished because each chateaux or castle had its own recipes and wealthy people of Franc are fanatic of buying spices, from the east and introduced new and exotic spices in their kitchens.
• 1800 century


  where chefs had organized and planned kitchen activity and they were separated into groups according to their specific task/
• Toque (Chef's tall hat)


  became a symbol of the apprentice and later the black hat symbolized master chef.
• Catherine de Medici of Italy


  married Henry II of France, 1553, she introduced Gelato and the use of knives, forks and spoons during meal time
• Henry IV


  Developed trend towards fine food
• King Louis XIV


  encouraged the development of good chef schools.
• Boulanger (1760)


  offered a ragoux, a "health restorer" in the place called "restaurer"
• Marie Antoine Careme


  one of the world's most famous chefs as the chef to kings, heads of state and wealthy pratons.
• Grande Cuisine


  The rich, indicate and elaborate cuisine of the 18th and 19th century french aristocracy and upper class
• George Auguste Escoffier


  The father of 20th century cookery and called the "emperor of the world's kitchen"
• Ferdinand Point


  he was the most influential chef in the Middle of the 20th century
• Sanitary and Nutritional awareness


  understanding the causes of food poisoning and spoilage
• Modern Cooking style


  use of new techniques in cooking
• Menu


  determines the job that needs to be done and serves as the basis for the entire operation
• Trend in Cooking

  1. Fusion cuisine
  2. Sous vide
  3. molecular gastronomy
• Fusion cuisine


  practice of ingredients and techniques from more than one regional, or international cuisine in a single dish
• Kitchen


  the most important of an establishment where the meal preparation and production is processed
• 3 important features of the Kitchen:

  1. Design
  2. layout
  3. work selection
• Flow and kitchen design:

  1. Straight line
  2. Parallel flow
• Straight line


  most basic, and most desirable flow plan, also called the assembly-line flow. This type of design minimizes backtracking; it saves preparation time and confusion
• Parallel flow


  is used when there is not enough space to arrange food preparation in a straight line
• The 4 variations of Parallel Flow:

  1. back-to-back
  2. face-to-face
  3. L-shape
  4. U-shape
• back-to-back


  is arranged in a long, central counter or island in two straight line that run parallel to each other
• face-to-face


  central aisle separates two straight lines of equipment on either side of the room
• L-shape


  is well suites to access several groups of equipment and is adaptable for table service restaurants
• U-shape


  is ideal for small space with one or two employees, such as a salad preparation or pantry
• Escoffier


  instituted the brigade system to streamline and simplify work in hotel kitchens
• Chef de cuisine


  responsible for all aspects of food production. this includes menu planning, purchasing, costing, and planning work schedules
• sous chef


  second in command and answers to the executive chef
• Chef de partie


  in-charge in particular areas of production
• commis


  apprentice or stager works under a chef de partie to learn station and its responsibilities
• saucier


  prepares all kinds of sauces, stews
• poissoinier


  prepares fish dishes
• entremetier


  prepares vegetables, soups, starches, and eggs
• pattisier


  responsible for baked items, pastries and desserts
• potager 


  prepares soup
• Flavor


  appearance, aroma, taste and mouthfeel
• Kinds of Flavor:

  1. Primary Flavor- main ingredient
  2. supporting flavors