HFT 3806 EXAM 1 VERIFIED STUDY GUIDE
F&B Trends - Answers - Now: Very Trendy, celebrity chefs, food networks, shows
Then: chefs were domestic servants, employed by aristocracy
Guilds monopolize preparation of food, broken down by culinary specialization
-Only deathly and powerful have access to expertly prepared food
Key Players in F&B - Answers - -----
Boulanger - Answers - -Credited with opening 1st restaurant
-"restoratives"-heavy soups and stews
-Prior to Boulanger, originally utilitarian institutions-you eat what were serving
-Introduced choice and variety to customers whose focus was dining
The French Revolution (1789-1799) - Answers - -Guilds and Aristocracies abolished
-Social Structure in France is changing (middle class growing, nobility shrinks)
-Chefs previously employed by guilds are free to take skill elsewhere
-Some opened restaurants
-Public has access to professionally prepared food
Marie-Antoine Careme - Answers - -"The Cook of Kings and the King of Cooks"
-Grande Cuisine- large portions, elaborate preparations, heavy on meat and game
(Haute Cuisine
-Goals: Refine Haute Cuisine via lightness, grace and order
-Attention to flow of meal, flair, style, wild presentations
-Systemize recipes and the profession of cooking (order)
-Recipe books
Transitions - Answers - Chefs in US and Europe, start to open restaurant
-Charles Ranhofer: the first internationally celebrated chef of an American Restaurant
-Grande (haute) cuisine gives way to classical cuisine via Escoffier
Auguste Escoffier - Answers - -Main name to know in classical cuisine
-Organized the professional kitchen
-Brought fine cooking into the 20th century
-Harmony, composition, focus
-Focus on simplicity, mastery, understanding cooking principles, and quality of food
-Building blocks of a great chef
Kitchen Brigade System - Answers - -Head Chef (executive chef, chef de cuisine)
****Working Chef (Smaller Operations)****
-Sous Chef (Under Chef): often aboyeur (expo)
-Saucier (Sautee), Rotissieur (Griller), friturier (frier), Grillardin
,-Garde Manager, Charcutier (cured/salted meats), poissonier (fish)
-Entremetier (Vegetables), Poteger (soups)
-Patissier (pastries)
-Commis Chef (rotational line cooks, refiller)
-Chef de partie (line cooks)
Fernand Point & Nouvelle Cuisine - Answers - -Focus on simplification
-No fuzzy garnishes, no unnecessary components
-Trained many big name chefs that went on to impact nouvelle cuisine and modern
cuisine (Paul Bocuse, Alain Chapel, Jean & Pierre Troisgros)
American Culinary Revolution - Answers - -1960s to present
-Immigration increases in the 70's-Americans develop a taste for authentic Mexican and
Asian Flavors
-New techniques, flavors, colors, ingredients
Alice Waters - Answers - -Chez Penisse
-"Fresh food, prepared simply"-on site sourcing
-Emphasized a collaboration between farmers and chefs
-Farm-to-table movement (60's)
-Sourcing, sustainability, respect for enviroment, responsibility to environment
Other factors - Answers - -Refrigeration, gas/electric/induction stoves and ovens
-Blenders, food processor, electric mixers, slicers
-Transportation Methods- steam ships and efficient rail transport make it possible to get
food from one corner of the world to another
Trends in Dining and Cooking today - Answers - -Convenience foods vs. slow food
movement and "locavores"
-Label Readers
-Organics, provenance (origins)
Molecular Gastronomy - Answers - Creating foods to look nothing like it originally did
Fire Safety - Answers - -Fires are a real concern
-Open flames + hot equipment + grease/oil + cloth towels, rags, clothing, paper
products= potential for fire
Gas Equipment - Answers - -Dominant source of heat
-All gas equipment has a pilot light which must stay on (if not a dangerous build can
occur)
-Natural gas is the most common (smells like rotten eggs, sulfur, garlic)
Grease Fires - Answers - -Most notorious kitchen disasters
-Best way to extinguish is to smother (not water)
-Start with fryers, hot pans, grease buildups
, Electrical Fires - Answers - -30 % of all accidental fires
-Usually a result of faulty wiring, electrical equipment, or improper use of electrical
equipment
Chemical and Dry Storage - Answers - -Food laws/codes mandate that chemical are
stored in a separate area
Fire Control - Answers - Detectors- Smoke detectors, and heat detectors
-Automatic fire extinguishers (hooded suppression system)
-Sprinklers
-Fire Extinguishers-class k is in most commercial kitchens (PASS system)
Accidents - Answers - Main types: cuts, burns, sprains, strains, and falls
Burns - Answers - -Water boils at 212 degrees
-1st degree: skin turns red and may swell, running water to treat
-2nd degree: deeper and more painful blisters, may need medical attention
-3rd degree: skin turns white or leathery, nerve damage, medical attention
Cuts - Answers - -Abrasion: scrape induced by friction
-Laceration: cut or tear in skin, can require stitches
-Avulsion: removes pieces of skin
-Puncture: piercing
Sprains, strains, falls - Answers - -By far the most common
-Improper jerking/erractic/twisting motions while lifting
-improper deadlifting
-Keep organization clean, wear right shoes
Dress for safety - Answers - -Uniform exists mainly for safety
-Hair restraints
-No long nails, dangling jewelry
-Double-breasted and long sleeves
-Apron to add another layer
-Closed toed shoes
-Additional protective gear may be required based on machinery and chemicals
Handle knives safety - Answers - -Falling Knives: keep area clean and organized
-Dull knives more dangerous
-Point down when walking
-Best way to pass a knife is to give them the handle first
Spills - Answers - -Simple, tell someone, clean it up right away
F&B Trends - Answers - Now: Very Trendy, celebrity chefs, food networks, shows
Then: chefs were domestic servants, employed by aristocracy
Guilds monopolize preparation of food, broken down by culinary specialization
-Only deathly and powerful have access to expertly prepared food
Key Players in F&B - Answers - -----
Boulanger - Answers - -Credited with opening 1st restaurant
-"restoratives"-heavy soups and stews
-Prior to Boulanger, originally utilitarian institutions-you eat what were serving
-Introduced choice and variety to customers whose focus was dining
The French Revolution (1789-1799) - Answers - -Guilds and Aristocracies abolished
-Social Structure in France is changing (middle class growing, nobility shrinks)
-Chefs previously employed by guilds are free to take skill elsewhere
-Some opened restaurants
-Public has access to professionally prepared food
Marie-Antoine Careme - Answers - -"The Cook of Kings and the King of Cooks"
-Grande Cuisine- large portions, elaborate preparations, heavy on meat and game
(Haute Cuisine
-Goals: Refine Haute Cuisine via lightness, grace and order
-Attention to flow of meal, flair, style, wild presentations
-Systemize recipes and the profession of cooking (order)
-Recipe books
Transitions - Answers - Chefs in US and Europe, start to open restaurant
-Charles Ranhofer: the first internationally celebrated chef of an American Restaurant
-Grande (haute) cuisine gives way to classical cuisine via Escoffier
Auguste Escoffier - Answers - -Main name to know in classical cuisine
-Organized the professional kitchen
-Brought fine cooking into the 20th century
-Harmony, composition, focus
-Focus on simplicity, mastery, understanding cooking principles, and quality of food
-Building blocks of a great chef
Kitchen Brigade System - Answers - -Head Chef (executive chef, chef de cuisine)
****Working Chef (Smaller Operations)****
-Sous Chef (Under Chef): often aboyeur (expo)
-Saucier (Sautee), Rotissieur (Griller), friturier (frier), Grillardin
,-Garde Manager, Charcutier (cured/salted meats), poissonier (fish)
-Entremetier (Vegetables), Poteger (soups)
-Patissier (pastries)
-Commis Chef (rotational line cooks, refiller)
-Chef de partie (line cooks)
Fernand Point & Nouvelle Cuisine - Answers - -Focus on simplification
-No fuzzy garnishes, no unnecessary components
-Trained many big name chefs that went on to impact nouvelle cuisine and modern
cuisine (Paul Bocuse, Alain Chapel, Jean & Pierre Troisgros)
American Culinary Revolution - Answers - -1960s to present
-Immigration increases in the 70's-Americans develop a taste for authentic Mexican and
Asian Flavors
-New techniques, flavors, colors, ingredients
Alice Waters - Answers - -Chez Penisse
-"Fresh food, prepared simply"-on site sourcing
-Emphasized a collaboration between farmers and chefs
-Farm-to-table movement (60's)
-Sourcing, sustainability, respect for enviroment, responsibility to environment
Other factors - Answers - -Refrigeration, gas/electric/induction stoves and ovens
-Blenders, food processor, electric mixers, slicers
-Transportation Methods- steam ships and efficient rail transport make it possible to get
food from one corner of the world to another
Trends in Dining and Cooking today - Answers - -Convenience foods vs. slow food
movement and "locavores"
-Label Readers
-Organics, provenance (origins)
Molecular Gastronomy - Answers - Creating foods to look nothing like it originally did
Fire Safety - Answers - -Fires are a real concern
-Open flames + hot equipment + grease/oil + cloth towels, rags, clothing, paper
products= potential for fire
Gas Equipment - Answers - -Dominant source of heat
-All gas equipment has a pilot light which must stay on (if not a dangerous build can
occur)
-Natural gas is the most common (smells like rotten eggs, sulfur, garlic)
Grease Fires - Answers - -Most notorious kitchen disasters
-Best way to extinguish is to smother (not water)
-Start with fryers, hot pans, grease buildups
, Electrical Fires - Answers - -30 % of all accidental fires
-Usually a result of faulty wiring, electrical equipment, or improper use of electrical
equipment
Chemical and Dry Storage - Answers - -Food laws/codes mandate that chemical are
stored in a separate area
Fire Control - Answers - Detectors- Smoke detectors, and heat detectors
-Automatic fire extinguishers (hooded suppression system)
-Sprinklers
-Fire Extinguishers-class k is in most commercial kitchens (PASS system)
Accidents - Answers - Main types: cuts, burns, sprains, strains, and falls
Burns - Answers - -Water boils at 212 degrees
-1st degree: skin turns red and may swell, running water to treat
-2nd degree: deeper and more painful blisters, may need medical attention
-3rd degree: skin turns white or leathery, nerve damage, medical attention
Cuts - Answers - -Abrasion: scrape induced by friction
-Laceration: cut or tear in skin, can require stitches
-Avulsion: removes pieces of skin
-Puncture: piercing
Sprains, strains, falls - Answers - -By far the most common
-Improper jerking/erractic/twisting motions while lifting
-improper deadlifting
-Keep organization clean, wear right shoes
Dress for safety - Answers - -Uniform exists mainly for safety
-Hair restraints
-No long nails, dangling jewelry
-Double-breasted and long sleeves
-Apron to add another layer
-Closed toed shoes
-Additional protective gear may be required based on machinery and chemicals
Handle knives safety - Answers - -Falling Knives: keep area clean and organized
-Dull knives more dangerous
-Point down when walking
-Best way to pass a knife is to give them the handle first
Spills - Answers - -Simple, tell someone, clean it up right away
