Beruflich Dokumente
Kultur Dokumente
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. Start of FR there were 50 restaurants in Paris, after ten years there were about 500.
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Boulanger challenged the rules of the Guilds and won, unwittingly changing the course of modern food service.
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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 Developments
Development of New Equipment
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.
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Modern Developments
Development and Availability of New Food Products
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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Modern Developments
Sanitary and Nutritional Awareness
Both these forces are valid and healthy; they continually refresh and renew the art of cooking.
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Modern Developments
Modern Cooking Styles Nouvelle cuisine new cooking
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Type of establishment
Hotel Institutional kitchens Catering and banquet services Quick service, carry-out, and full-service restaurants.
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