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UNT - HMGT 1470 - Study Guide - Midterm

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UNT - HMGT 1470 - Study Guide - Midterm

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background image 1470  Food Prep Study Guide What you should know:  Chapter One  In the Beginnings:  • Nobilities were what kind of people and how were they treated?  - Nobility had wealth, land, and material possessions, and many had large kitchens  with chefs and cooks who ran them  - the vast majority didn’t have money and very little food  - kitchens were different from today  - large, open fireplaces that burned coal and wood, they were very dangerous  • What is a Commis?  - apprentices under the Chefs who did most of the chopping and preparing  • Define Code of Hospitality.  - travelers could stop at a nobleman’s abode to rest and be fed  - Kings would sometime use this to punish a noble family  Trade: 
• What was the significance of the City Hotel and Delmonico? 
- City Hotel, the first specifically designed hotel in the U.S. opened in New York  City in 1794  - Delmonico was a bakery that became the first restaurant chain to open in the U.S.  with patrons like Abraham Lincoln and Mark Twain  • Who was Catherine de Medici?  - King Henry II of France’s Florentine wife  - she introduced Italian customs to the French table  - her court brought forks to France  - her entourage of servants included Italian Chefs  • What is a Guild?  - organizations that created goods and supported craftsmen and merchants  - families would arrange for their children to become apprentices under the masters  of a guild to give them a better life  - had complete control over their product  • The French Revolution in 1789 changed the restaurant business forever, how?  - the bourgeoise had disposable income and were willing to spend it  - chefs, cooks, butlers started their own restaurants and hotels to accommodate the  new middle class 
background image 1470  Food Prep Study Guide Historic Figures: 
• Chef Marie-Antoine Careme: 
- Careme taught himself to read, wrote the first cook book with actual instructions  - his dishes were beautiful creations that resembled the Neoclassical and Georgian  styles of the time, his cuisine was called Grand Cuisine  - Careme wanted Chefs to be recognized as professionals   - he created a chefs uniform to raise chefs from servants to skilled craftsmen and to  ensure safety   - the Chef Toque keeps the head cool and prevents sweat from getting in the food  - the double breasted jacket protects the torso from burns and spills  • George-August Escoffier:  - Escoffier is considered the father of twentieth century cuisine  - he simplified sauces and preparations, and created Classic Cuisine  - he wrote Le Guide Culinaire, which categorized all known dishes at the time and  gave their basic components   - Escoffier changed dining to course that followed each other in a distinct way  • Eugenie Brazier:  - known as La Mere Brazier  - she was the first woman to earn 3 Michelin stars, and the first chef ever to have two  restaurants at the same time both with 3 Michelin stars and her restaurant in Lyon  helped turned the city into a gastronomical capital  - Fernand Point, Paul Bocuse and many other chefs apprenticed with her  • Fernand Point:  - Point opened La Pyramide, near Lyon, France in 1921  - desired to make food lighter to highlight the flavor of the nest ingredients available  - brought the dishes back into the kitchen and plated them beautifully  - created what is now known as Nouvelle cuisine  - he fostered a number of famous chefs  - Paul Bise, Jeana and Pierre Troisgros, Alain Chapel  • Paul Bocuse:  - closely associated with Nouvelle Cuisine  - Nouvelle Cuisine had much smaller plates than Escoffier’s twelve course meals, and  had light garnishes and reductions, food was plated intricately in the kitchen rather  than table side  • Alice Water:  - created Chez Panisse in Berkley, CA in 1971  - worked with local farmers and began the farm to table concept  - has been instrumental in changing the food served in public schools by bringing  farmers and school cafeterias together 
background image 1470  Food Prep Study Guide Chapter One Other Important Information: 
• The Kitchen Brigade is a system with 12 different stations, what are those twelve 
stations?  - executive chef  - chef de cuisine  - sous chef  - saucier  - poissonnier  - rotisserie  - grillardin  - fritterer  - entremetier  - tournant  - garde manger  - aboyer  - patissier  - confiseur  - boulanger  - glacier  • Who started the Slow Food movement and what is its significance?  - the Slow Food movement was started by Carlo Petrini in Italy in response to the rise  of fast food and mass agriculture  - processed food is the root of many health concerns  - purchasing local and organic supports local farmers, and can be healthier and tastier  Chapter Two  Sanitation & Safety:  • What is clean and sanitary?  - clean is removing visible dirt  - sanitary is killing possible pathogens  • There are five forms of possible hazards, what are they?  - bacteria  - viruses  - fungi  - parasites  - physical contaminates 

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School: University of North Texas
Department: Hospitality
Course: Prof Food Prep
Professor: Jodi Duryea
Term: Spring 2019
Tags: 1470HMGT and Study Guide
Name: 1470 Food Prep Study Guide
Description: This is a study guide I came up with for the course 1470 Food Prep
Uploaded: 01/31/2019
9 Pages 119 Views 95 Unlocks
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