Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
HAPTER 1 THE FOOD-SERVICE INDUSTRY
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. T
HE F OOD -S ERVICE I NDUSTRY It is an exciting time to be starting
a career in food service! Interest in food and cuisine is soaring.
The industry has many openings for talented creative people. New
restaurants opening, new interest in dining, and a vast
availability of foods are making for a challenging and rewarding
future.
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. T
HE F OOD -S ERVICE I NDUSTRY The chef of today is respected as an
artist and craftsperson. Thousands of skilled food-service people
are needed every year. The truth behind all the celebrity chefs and
the glamorous side of the industry is that it takes many years of
hard work and being able to handle pressure to be successful. High
levels of job satisfaction, financial gain, and immediate feedback
on your work are part of the fascination with the industry.
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE 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. T
HE O RIGINS OF C LASSICAL AND M ODERN C UISINE
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE The French Revolution Before the
French Revolution (1789): Great chefs worked for nobility, and food
service was controlled by guilds. The revolutionary government
abolished the guilds, which left many chefs without work. Many of
these chefs opened restaurants, which allowed the public access to
skills and creativity of sophisticated chefs. THE ORIGINS OF
CLASSICAL AND MODERN CUISINE (CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE Chef Marie-Antoine Carme
(17841833) A great chef of the time whose career spanned 30 years;
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. C ARME
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H ISTORY OF M ODERN F OOD S ERVICE Chef Georges-Auguste Escoffier
(18471935) 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. E SCOFFIER
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE Called for order and diversity
in dish preparation. Emphasized the importance of selecting one or
two dishes per course that would follow each other harmoniously and
delight the taste with their delicacy and simplicity. Escoffiers
recipes and books are still quality references for chefs of today.
Escoffiers second major accomplishment was reorganizing the
kitchen, creating a streamlined workplace. He called this system
the brigade system and it is still used today around the world.
ESCOFFIER (CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE Development of New Equipment 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, some foods
can be prepared further in advance and in larger quantities. Some
large multi-unit 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. M ODERN T
ECHNOLOGY
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE 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.
MODERN TECHNOLOGY (CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE Development and Availability of
New Food Products (contd) 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. MODERN TECHNOLOGY (CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE Food Safety and 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. MODERN TECHNOLOGY (CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
H ISTORY OF M ODERN F OOD S ERVICE Food Safety and Nutritional
Awareness (contd) 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, low-calorie 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. MODERN
TECHNOLOGY (CONTD)
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OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Two
opposing forces can be seen at work throughout the history of
cooking: The urge to simplify, to eliminate complexity and
ornamentation, and instead to emphasize the plain, natural tastes
of basic, fresh ingredients. The urge to invent, to highlight the
creativity of the chef, with an accent on fancier, more complicated
presentations and procedures. Both forces are valid and healthy;
they continually refresh and renew the art of cooking.
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The most
influential chef in the middle of the twentieth was Fernand Point
(18971955). Many of his apprentices, including Paul Bocuse, Jean
and Pierre Troisgros, and Alain Chapel, later became some of the
greatest stars of modern cooking. They, along with other chefs in
their generation, became best known in the 1960s and early 1970s
for a style of cooking called nouvelle cuisine.
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OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Nouvelle
cuisine: Rejecting many traditional principles, nouvelle cuisine
urged more simpler, natural flavors and preparations to be utilized
in cooking. Emphasis placed on artful plating presentations done in
the kitchen by the chef rather than by waiters in the dining room.
The best achievements of nouvelle cuisine have taken a permanent
place in the classical tradition; many of its excesses have been
forgotten. The best ideas and the longest-lasting accomplishments
come from classically trained chefs with a solid grounding in the
basics.
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Slow food:
A prominent movement dedicated to improving food quality. Alice
Watersphilosophy: good food depends on good ingredients. Larry
Forgione: made a name for himself and his New York City restaurant
in part by emphasizing good- quality local ingredients N EW E
MPHASIS ON I NGREDIENTS
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OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The public
has benefited greatly from these efforts. Supermarkets as well as
restaurants offer a much greater variety of high-quality foods than
was available 40 or 50 years ago. Many chefs have modified their
cooking styles to highlight the natural flavors and textures of
their ingredients, and their menus are often simpler now for this
reason. NEW EMPHASIS ON INGREDIENTS (CONTD)
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OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES Travel
became easier. New waves of immigrants arrived in Europe and North
America from around the world. Awareness of and taste for regional
dishes grew. Chefs became more knowledgeable about the traditional
cuisines of other parts of Europe and those of Asia, Latin America,
and elsewhere. I NTERNATIONAL I NFLUENCES
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OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The use of
ingredients and techniques from more than one regional, or
international, cuisine in a single dish is known as fusion cuisine.
Today, chefs make good use of all the ingredients and techniques
available to them. INTERNATIONAL INFLUENCES (CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The
practice of cooking sous vide (French for under vacuum). Sous vide
began simply as a method for packaging and storing foods in vacuum
sealed plastic bags. Modern chefs are exploring ways to use this
technology to control cooking temperatures and times with extreme
precision. As a result, familiar foods have emerged with new
textures and flavors. N EW T ECHNOLOGIES
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. C
OOKING IN THE T WENTIETH AND T WENTY -F IRST C ENTURIES The
practice of cooking molecular gastronomy explores new possibilities
in gels, foams, powders, infusions, extracts, and other unexpected
ways of presenting flavors, textures, and aromas. Pioneered by the
Spanish chef Ferran Adri NEW TECHNOLOGIES (CONTD)
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HE O RGANIZATION OF M ODERN K ITCHENS The way a kitchen is
organized depends on several factors: The menu Type of
establishment (e.g., hotels, institutional kitchens, clubs,
catering and banquet services, restaurants, carry- out or take-out
facilities, private homes) The size of the operation The physical
facilities, including equipment T HE B ASIS OF K ITCHEN O
RGANIZATION
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. T
HE O RGANIZATION OF M ODERN K ITCHENS The chef is the person in
charge of the kitchen. In large establishments he/she might be
called the executive chef. If a food service operation is large and
has several individual departments or several units in different
locations, each kitchen may have a chef de cuisine, who reports to
the executive chef. The sous chef is normally second in command and
controls production and staff supervision. T HE C LASSICAL B
RIGADE
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. T
HE O RGANIZATION OF M ODERN K ITCHENS The station chefs are in
charge of specific areas of production: The saucier : responsible
for sauces, stews, stocks, hot hors doeuvres, and sauted items The
poissonier : prepares fish dishes The rtisseur : roasted and
braised meats and their gravies and broiled meats The grillardin :
in larger kitchensbroiled items, and maybe deep-fried meats and
fish THE CLASSICAL BRIGADE (CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. T
HE O RGANIZATION OF M ODERN K ITCHENS The station chefs are in
charge of specific areas of production (contd): The garde manger :
cold foods, including salads, dressings, pt, cold hors doeuvres,
and buffet items The ptissier : pastries and desserts The tournant
: relief cook or swing cook The expediter or aboyeur : takes orders
from waiters and passes them on to cooks THE CLASSICAL BRIGADE
(CONTD)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. A
large establishment needs a staff like the classical brigade. Most
modern operations are smaller. The size of the classical brigade
may be reduced simply by combining two or more positions where the
workload allows it. A typical medium-size operation may employ a
chef, a second cook, a broiler cook, a pantry cook, and a few cooks
helpers. A working chef is in charge of operations not large enough
to have an executive che f. T HE O RGANIZATION OF M ODERN K ITCHENS
MODERN KITCHEN ORGANIZATION
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved.
Cooks who prepare or finish hot la carte items during service in a
restaurant may be known as line cooks. The short-order cooks
responsibility is the preparation of foods that are quickly
prepared to order. A breakfast cook is skilled at quickly and
efficiently turning out egg dishes and other breakfast items to
order. T HE O RGANIZATION OF M ODERN K ITCHENS Modern Kitchen
Organization (contd)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved.
Skills can be grouped into three categories: 1. Supervisory 2.
Skilled and technical 3. Entry level Starting at the entry level
has been the traditional method of advancing ones food service
career. T HE O RGANIZATION OF M ODERN K ITCHENS SKILL LEVELS
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved.
Today, many cooks are graduates of culinary schools and programs.
Even with such an education, many new graduates begin at
entry-level positions. This is as it should be and certainly should
not be seen as discouragement. Schools teach general cooking
knowledge. Every food-service establishment requires specific
skills according to its own menu and its own procedures. T HE O
RGANIZATION OF M ODERN K ITCHENS Skill Levels (contd)
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Copyright 2014 John Wiley and Sons, Inc. All rights reserved. S
TANDARDS OF P ROFESSIONALISM These are the qualities that a
professional must have: 1. A positive attitude on the job 2.
Staying power: requires physical and mental stamina 3. Ability to
work with people 4. Eagerness to learn 5. A full range of skills 6.
Experience 7. Dedication to quality 8. Understanding of the
basics