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Garde Manger
A () is a cool, well-ventilated area where savory cold dishes (such as salads, , appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area, and all of the savory cold foods served by the restaurant, is known as the , or pantry chef. Larger hotels and restaurants may have staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces. History The term (French for larder) originated in pre-Revolutionary France, where large, wealthy households designated a kitchen manager to supervise the use and storage of large amounts of foodstuffs. The term literally means 'keeping to eat'. The main focus of the work was food preservation. The work included drying, salting, and smoking foods, as well as making cheese. The term is also related to the cold rooms inside castles and manor houses where the food was stored. Thes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Modern Charcuterie Display
Modern may refer to: History *Modern history ** Early Modern period ** Late Modern period *** 18th century *** 19th century *** 20th century ** Contemporary history * Moderns, a faction of Freemasonry that existed in the 18th century Philosophy and sociology * Modernity, a loosely defined concept delineating a number of societal, economic and ideological features that contrast with "pre-modern" times or societies ** Late modernity Art * Modernism ** Modernist poetry * Modern art, a form of art * Modern dance, a dance form developed in the early 20th century * Modern architecture, a broad movement and period in architectural history ** Moderne, multiple architectural styles ** Modernisme a.k.a. Catalan Modernism * Modern music (other) Geography *Modra, a Slovak city, referred to in the German language as "Modern" Typography * Modern (typeface), a raster font packaged with Windows XP * Another name for the typeface classification known as Didone (typography) * Modern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, Terrine (food), terrines, ''galantines'', ''ballotines'', ''pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. In larger restaurants, a dedicated specialist known as a ''charcutier'' may prepare charcuterie instead of the ''garde manger''. Originally intended as a way to preserve meat before the advent of refrigeration, meats are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The Herbsts in ''Food Lover's Companion'' say, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bill Buford
William Holmes Buford (born 6 October 1954) is an American author and journalist. He is the author of the books '' Among the Thugs'' and ''Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany''. Buford was previously the fiction editor for ''The New Yorker'', where he is still on staff. For sixteen years, he was the editor of ''Granta'', which he relaunched in 1979. He is also credited with coining the term " dirty realism." Early years Buford was born in Baton Rouge, Louisiana, and raised in Southern California, attending the University of California, Berkeley, from 1973 to 1977. He then received a Marshall Scholarship to read English at King's College, Cambridge, where he graduated with a BA in 1979. He remained in England for most of the 1980s. Work As an author '' Among the Thugs'' (1990) is presented as an insider's account of the world of (primarily) English football hooliganism. ''Heat'' (2006) is B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Continental Cuisine
European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. The cuisines of European countries are diverse, although some common characteristics distinguish them from those of other regions.Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co. Compared to East Asian cuisine, traditional cooking of East Asia, meat holds a more prominent and substantial role in serving size.Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co. Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats. Those better-off would also make pasta, dumplings and Pastry, pastries. The potato has become a major starch plant in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foodborne Illness
Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes. While contaminants directly cause some symptoms, many effects of foodborne illness result from the body's immune response to these agents, which can vary significantly between individuals and populations based on prior exposure. Symptoms vary depending on the cause. They often include vomiting, fever, aches, and diarrhea. Bouts of vomiting can be repeated with an extended delay in between. This is because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria (if applicable), can pass through the stomach into the intestine and begin to multiply. Some types of microbe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Contamination
Contamination is the presence of a constituent, impurity, or some other undesirable element that renders something unsuitable, unfit or harmful for the physical body, natural environment, workplace, etc. Types of contamination Within the sciences, the word "contamination" can take on a variety of subtle differences in meaning, whether the contaminant is a solid or a liquid, as well as the variance of environment the contaminant is found to be in. A contaminant may even be more abstract, as in the case of an unwanted energy source that may interfere with a process. The following represent examples of different types of contamination based on these and other variances. Chemical contamination In chemistry, the term "contamination" usually describes a single constituent, but in specialized fields the term can also mean chemical mixtures, even up to the level of cellular materials. All chemicals contain some level of impurity. Contamination may be recognized or not and may become a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butcher
A butcher is a person who may Animal slaughter, 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-employment, 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 Professional certification, 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, onc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charcuterie
Charcuterie (, , also , ; ; from , and ) is a branch of French cuisine devoted to prepared meat products, such as bacon, ham, sausage, Terrine (food), terrines, ''galantines'', ''ballotines'', ''pâtés'', and ''confit'', primarily from pork. Charcuterie is part of the ''garde manger'' chef's repertoire. In larger restaurants, a dedicated specialist known as a ''charcutier'' may prepare charcuterie instead of the ''garde manger''. Originally intended as a way to preserve meat before the advent of refrigeration, meats are prepared today for their flavors derived from the preservation processes.Ruhlman, 19. Terminology The French word for a person who practices charcuterie is . The etymology of the word is the combination of ''chair'' and ''cuite'', or cooked flesh. The Herbsts in ''Food Lover's Companion'' say, "it refers to the products, particularly (but not limited to) pork specialties such as , etc., which are made and sold in a delicatessen-style shop, also called a ''charcut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guild
A guild ( ) is an association of artisans and merchants who oversee the practice of their craft/trade in a particular territory. The earliest types of guild formed as organizations of tradespeople belonging to a professional association. They sometimes depended on grants of letters patent from a monarch or other ruler to enforce the flow of trade to their self-employed members, and to retain ownership of tools and the supply of materials, but most were regulated by the local government. Guild members found guilty of cheating the public would be fined or banned from the guild. A lasting legacy of traditional guilds are the guildhalls constructed and used as guild meeting-places. Typically the key "privilege" was that only guild members were allowed to sell their goods or practice their skill within the city. There might be controls on minimum or maximum prices, hours of trading, numbers of apprentices, and many other things. Critics argued that these rules reduced Free market, fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Pierre La Varenne
François Pierre de la Varenne (, 1615–1678 in Dijon), Burgundian by birth, was the author of ''Le Cuisinier françois'' (1651), one of the most influential cookbooks in early modern French cuisine. La Varenne's book expressed the culinary innovations that had revolutionised medieval and Renaissance French cookery in the 16th century and early 17th century. Historical context La Varenne was the foremost member of a group of French chefs, writing for a professional audience, who codified French cuisine in the age of King Louis XIV. The others were Nicolas de Bonnefons, ''Le Jardinier françois'' (1651) and ''Les Délices de la campagne'' (1654), and François Massialot, ''Le Cuisinier royal et bourgeois'' (1691), which was still being edited and modernised in the mid-18th century. The cookbook was still used in France until the French Revolution. The seventeenth century saw a culinary revolution which transported French gastronomy into the modern era. The heavily spiced fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
