Professional Documents
Culture Documents
The
th 18
Century
Boulangers Restaurant
The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, Monsieur Boulanger. Boulanger sold soups, which he called restaurants or restoratives; derived from the French word restaurer (to restore or fortify). The Guilds charged that Boulanger had violated their rules. Boulanger challenged the rules of the Guilds and won, unwittingly changing the course of modern food service.
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The
th 18
Century
The
th 19
Century
(1784 1833)
A great chef of the time whose career spanned 30 years and was the chefs to kings, heads of state and wealthy persons. He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced foods. His books contain the first real systematic account of cooking principles, recipes, and menu making. He was one of the primary reasons cooking of the Middle Ages was brought into the modern era.
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The
th 20
Century
(1847 1935)
Escoffier brought French Cuisine into the twentieth century and is considered to be the father of twentieth-century cooking. Escoffier rejected the general confusion of the old menus in which quantity seemed to be the main emphasis. He called for order and diversity and a careful selection of one or two items per course. The basic cooking methods and preparations we study today are based on Escoffiers work. His book Le Guide Culinaire, which is still widely used, arranges recipes in a simple system based on main ingredient and cooking method.
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The
th 20
Century
The Grillardin : in larger kitchensbroiled items, and maybe deepfried meats and fish The Garde Manger : cold foods, including salads, dressings, pt, cold hors doeuvres, and buffet items The Ptissier The Tournant : pastries and desserts : relief cook or swing cook : takes orders from waiters and passes
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Modern Technology
Development of New Equipment
Today, we often take for granted electric ranges and ovens and electric refrigerators, which did not exist until fairly recently. The easily controlled heat of modern cooking equipment and the use of motorized cutters and mixers have greatly simplified work. With sophisticated cooling, freezing, and heating equipment, it is possible to prepare some foods further in advance and in larger quantities. Some large multiunit chains prepare foods in central commissaries for distribution to their individual stores. They cook, cool, or freeze the foods at the peak of their quality and flavor.
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Modern Technology
Development and Availability of New Food Products
Modern refrigeration and rapid transportation caused revolutionary changes in eating habits. Exotic delicacies can now be shipped from anywhere in the world and arrive fresh and in peak condition. Freezing, canning, freeze-drying, vacuum-packing, and irradiationincreased the availability of most foods and made affordable some that were once rare and expensive.
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Modern Technology
Development and Availability of New Food Products
Techniques of food production are changing rapidly. It is now possible to do some preparation and processing away from the food service operation rather than in it. Convenience foods will continue to be a increasing share of the market.
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Modern Technology
Food Safety & Nutritional Awareness
The development of the sciences of microbiology and nutrition have had a considerable impact on food service. A hundred years ago, little was known about sanitation and nutrition. Nutrition and sanitation are a very important aspect of a cooks training. Today customers are very knowledgeable about nutrition and are more likely to demand healthful and well-balanced menus. Food allergies and intolerances:
Not only are chefs called upon to provide nutritious, low-fat, lowcalorie meals, they must also adapt to the needs of customers who must eliminate certain foods from their diets, such as gluten, soy, dairy, or eggs.
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