20 terms

Baking I - Chapter 1 Key Terms

An elastic substance formed from proteins present in wheat flours that gives structure and strength to bake goods
A. Boulanger
An eighteenth-century Parisian credited with starting the first restaurant
A cook, the head of a kitchen
Roast cook or meat cook
A pastry chef
chef de cuisine
The head of the kitchen
Marie-Antoine Careme
(1783-1833), often called the father of French cuisine, was one of the most prolific food writers of the 19th century. He was abandoned in Paris at the age of 8 and began working as a kitchen boy in a Parisian steakhouse. At the age of 14 he was apprenticed to Sylvain Bailly, a famous patissier in Paris.
roller milling
A process of milling wheat into flour that involves repeatedly cracking and sifting the grain
George-August Escoffier
(1846 - 1935) A French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style
nouvelle cuisine
Important cooking style of the 1960s and 1970s, known for lighter flavors and elaborate plating styles
fusion cuisine
The use of techniques and ingredients from more than one regional cuisine in a single dish
The station chefwho prepares and stews and sautes foods to order
The station chef in charge of fish preparation
chef garde manger
Pantry chef
sous chef
The station chef who assists the executive chef and is directly in charge of the cooking during production
The bread maker, who prepares breads and othe yeast goods, including such breakfast items as brioche, croissants, and Danish pastry
A confectioner, or candy maker
A chef whose speciality is ice cream
A pastry chef who specializes or is skilled in decorative work, such as showpieces, sugar work, and fancy cakes
head baker
The professional in charge of staff and production in a bakery