FRENCH CUISINE

A famous chef known for publishing a book called 'Larousse'

Founded the genre of gastronomy.

Known as the father of 20th century cookery

Established the grande cuisine, and is the first internationally renowned celebrity chef

First chef to collect 6 michelin star, and founded the Enderlin School.

Famous chef who owns a 16 michelin star restaurant.

Most famous chef in the UK

Chef of the century, and a pioneer of molecular gastronomy.

The only American to have 6 michelin star.

Chef that is in charge of particular areas of production.

Directly in charge of production and work as the assistant to the executive chef or chef de cuisine.

Responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring and training.

A tool that uses gas and pressure to whip cream and create foams in just a matter of minutes.

A stock made with fish bones, white wine, leeks, onion, garlic, parsley, bay leaves, lemon and peppercorns.

Whisking or swirling cold butter into a sauce to give it body and sheen.

Briefly plunging an ingredient (usually a vegetable) into boiling water, and then plunging it into ice water to halt the cooking process.

Thickening and intensifying the flavor of a liquid by simmering or boiling.

To salt, cure, cook and store meat in fat as a means of preservation. To slowly cook any ingredient in fat at a low temperature.

The french word for Burnt, it refers to either food that's burnt or something caramelized, such as creme brulee.

Rare, edible mushrooms that grow underground along the roots of trees, and considered a delicacy because of their intense aroma and flavor.

A stew.

Slicing not directly across, but at an angle.

Adding liquid such as stock or wine to a hot pan to loosen and dissolve the carmelized bits of yumminess stuck to the bottom.

The point in which fat begins to smoke and give off an unpleasant odor.

To slowly add hot liquid to eggs while stirring vigorously to slowly bring mixture up to temperature without curdling the eggs.

A smooth puree of fruit or vegetables

Used when talking about pasta and vegetables, rice or beans that are cooked, but still firm to the bite.

To secure poultry with a string or skewers, to hold its shape while cooking.

Perserving food by soaking it in a brine or vinegar.

When a sauce is thick enough to coat the back of a spoon, and hold a clean line drawn across with your finger.

SAFFRON - The most expensive spice in the world by weight. Has a strong earthy, hay-like aroma and slightly bitter taste.

Eggs beaten and mixed w/ a little water or milk, then brushed over a pastry before baking.

To remove the skin, pith, membranes, and seeds of a citrus fruit, and separate its segments.

An elegant, football-shaped scoop created by running a warm spoon over the surface of ice cream, mousse or whipped cream.

Thickening and intensifying the flavor of a liquid by simmering or boiling.

A light alcoholic beverage served before a meal, usually sherry or champagne, to stimulate the appetite.

An alcoholic beverage served after a meal, in theory to aid digestion.

What are the five characteristics of french cuisine?

The four chef cooks and assistants assigned to each station and department help with the duties assigned to them.

Sauce chef

Middle man

Fish cook

Relief cook

Vegetable cook

Pastry chef

Roast cook

Pantry chef

Griller cook, broiled items