The Food-Service Industry
Modern food service began shortly after the middle of ____ - Answers-1700s
Guilds - Answers-a medieval association of craftsmen/merchants, often having considerable power
Food production in France controlled by _____ in 1700s. - Answers-guilds
In 1700s, caterers, pastry makers, roasters, & pork butchers held ____________________. - Answers-
licenses to prepare specific items
In 1765, Boulanger (Parisian) advertised that he served soups. What did this cause? - Answers-changed
the course of food-service history b/c he challenged the rules of the guilds by challenging the guild of
stew makers
restaurants/restoratives = "__________" - Answers-fortifying
In 1789, the _____ _____ boosted new developments in food service: - Answers-FRENCH REVOLUTION
- before this time, the great chefs were employed in the houses of the French nobility
- w/ the revolution & end of the monarchy, many chefs, suddenly out of work, opened restaurants in &
around Paris
- the revolutionary government abolished guilds, so restaurants & inns could serve their own chefs' food
- start of revolution: 50 restaurants in Paris & 10 years later: 500 restaurants
, Important invention that changed the organization of kitchens in 1700s - Answers-stove or potager
- more practical & controllable heat source than open fire
Commerical kitchens became divided into 3 departments: - Answers-- Rotisserie: run by the meat chef
- Oven: run by the pastry chef
- Stove: run by the cook
meat & pastry chef report to "chef de cuisine" (head of kitchen)
rotisserie = - Answers-rôtisseur
oven = - Answers-pâtissier
stove - Answers-cuisinier
Changes in the world of cooking during 1700s led to, for the first time, ____________________. -
Answers-a difference between home cooking & pro-cooking
One of the greatest chefs after the French Revolution: - Answers-Marie-Antoine Carême (1784-1833)
Carême dedicated his career to __________. - Answers-refining & organizing culinary techniques.
Carême's many books contain ____________________. - Answers-the first systematic account of
cooking principles, recipes, & menu making
Carême became famous as the __________________ - Answers-creator of elaborate, elegant display
pieces & pastries
Modern food service began shortly after the middle of ____ - Answers-1700s
Guilds - Answers-a medieval association of craftsmen/merchants, often having considerable power
Food production in France controlled by _____ in 1700s. - Answers-guilds
In 1700s, caterers, pastry makers, roasters, & pork butchers held ____________________. - Answers-
licenses to prepare specific items
In 1765, Boulanger (Parisian) advertised that he served soups. What did this cause? - Answers-changed
the course of food-service history b/c he challenged the rules of the guilds by challenging the guild of
stew makers
restaurants/restoratives = "__________" - Answers-fortifying
In 1789, the _____ _____ boosted new developments in food service: - Answers-FRENCH REVOLUTION
- before this time, the great chefs were employed in the houses of the French nobility
- w/ the revolution & end of the monarchy, many chefs, suddenly out of work, opened restaurants in &
around Paris
- the revolutionary government abolished guilds, so restaurants & inns could serve their own chefs' food
- start of revolution: 50 restaurants in Paris & 10 years later: 500 restaurants
, Important invention that changed the organization of kitchens in 1700s - Answers-stove or potager
- more practical & controllable heat source than open fire
Commerical kitchens became divided into 3 departments: - Answers-- Rotisserie: run by the meat chef
- Oven: run by the pastry chef
- Stove: run by the cook
meat & pastry chef report to "chef de cuisine" (head of kitchen)
rotisserie = - Answers-rôtisseur
oven = - Answers-pâtissier
stove - Answers-cuisinier
Changes in the world of cooking during 1700s led to, for the first time, ____________________. -
Answers-a difference between home cooking & pro-cooking
One of the greatest chefs after the French Revolution: - Answers-Marie-Antoine Carême (1784-1833)
Carême dedicated his career to __________. - Answers-refining & organizing culinary techniques.
Carême's many books contain ____________________. - Answers-the first systematic account of
cooking principles, recipes, & menu making
Carême became famous as the __________________ - Answers-creator of elaborate, elegant display
pieces & pastries
