|
Brigade De Cuisine
(, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; super ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georges Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional soup. History The 10th-century '' Kitab al-Tabikh'', the earliest known Arabic cookbook, contains a recipe for a fish aspic called . This dish was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds, and long pepper. The resulting dish was then colored with saffron to give it a "radiant red" color. The cooked fish heads and seasonings were then removed from the cooking liquid before the tongues and the lips were returned to steep until the liquid and everything in it had cooled and gelatinized. According to one poetic reference by Ibr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Services Occupations
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Wiley & Sons
John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in 1807 that focuses on academic publishing and instructional materials. The company produces books, journals, and encyclopedias, in print and electronically, as well as online products and services, training materials, and educational materials for undergraduate, graduate, and continuing education students. History The company was established in 1807 when Charles Wiley opened a print shop in Manhattan. The company was the publisher of 19th century American literary figures like James Fenimore Cooper, Washington Irving, Herman Melville, and Edgar Allan Poe, as well as of legal, religious, and other non-fiction titles. The firm took its current name in 1865. Wiley later shifted its focus to scientific, technical, and engineering subject areas, abandoning its literary interests. Wiley's son John (born in Flatbush, New York, October 4, 1808; died in East Orang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoboken, New Jersey
Hoboken ( ; Unami: ') is a city in Hudson County in the U.S. state of New Jersey. As of the 2020 U.S. census, the city's population was 60,417. The Census Bureau's Population Estimates Program calculated that the city's population was 58,690 in 2021, ranking the city the 668th-most-populous in the country. With more than , Hoboken was ranked as the third-most densely populated municipality in the United States among cities with a population above 50,000. Hoboken is part of the New York metropolitan area and is the site of Hoboken Terminal, a major transportation hub for the tri-state region. Hoboken was first settled by Europeans as part of the Pavonia, New Netherland colony in the 17th century. During the early 19th century, the city was developed by Colonel John Stevens, first as a resort and later as a residential neighborhood. Originally part of Bergen Township and later North Bergen Township, it became a separate township in 1849 and was incorporated as a city in 1855 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maître D'hôtel
The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d’hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads. Traditionally, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waiting Staff
Waiting staff (British English), waitstaff (North American English), waiters (male) / waitresses (female), or servers (North American English), are those who work at a restaurant, a diner, or a bar and sometimes in private homes, attending to customers by supplying them with food and drink as requested. Waiting staff follow rules and guidelines determined by the manager. Waiting staff carry out many different tasks, such as taking orders, food-running, polishing dishes and silverware, helping bus tables and restocking working stations with needed supplies. Waiting on tables is part of the service sector and among the most common occupations in the United States. The Bureau of Labor Statistics estimates that, as of May 2008, there were over 2.2 million people employed as servers in the U.S. Many restaurants choose a specific uniform for their waiting staff to wear. Waiting staff may receive tips as a minor or major part of their earnings, with customs varying widely fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Restaurant Terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. Restaurant terminology * 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. Increasingly; when a bar patron is ejected from the premises and refused readmittance. Usually it is only for the rest of that night, though if the patron is especially violent, the ban may be for a longer term or even permanently. * À la carte * Bartender * Blue-plate special * Brigade de cuisine * BYOB – an initialism standing for "bring your own bottle", "bring your own beer", "bring your own b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butcher
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker
A baker is a tradesperson who baking, bakes and sometimes Sales, sells breads and other products made of flour by using an oven or other concentrated heat source. The place where a baker works is called a bakery. History Ancient history Since grains have been a staple food for millennia, the activity of baking is a very old one. Control of yeast, however, is relatively recent.Wayne Gisslen, ''Professional Baking'' (4th ed.: John Wiley & Sons, 2005), p. 4. By the fifth and sixth centuries BCE, the Ancient Greek civilization, ancient Greeks used enclosed ovens heated by wood fires; communities usually baked bread in a large communal oven. Greeks baked dozens and possibly hundreds of types of bread; Athenaeus described seventy-two varieties. In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time." Ancient Roman bakers used honey and oil in their products, creating pastries rathe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petit Four
A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, ''petit four'' (), meaning "small oven". History and etymology In 18th and 19th century France, gas ovens did not exist. Large brick (Dutch design) ovens were used, which took a long time to heat up to bake bread, but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking ''à petit four'' (literally "at small oven"), a lower temperature which allowed pastry baking. Types Petits fours come in three varieties: * ''Glacé'' ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets * ''Salé'' ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets * ''Sec'' ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries In a French patisserie, asso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> List Of Restaurant Terminology")
