Line cook: They are responsible for preparing menu items according to recipe specifications. Also they may be assigned to a specific area. They are capable of working several stations and wherever needed during each shift. Define: Marie Antoine Careme: He is known as the “cook of kings and the king of cooks”. He is an acknowledged master of French Grande cuisine. His stated goal was to achieve ”lightness”‚ ”grace”‚ ”order” and “Perspicuity” in presentation of foods. Also he was a writer of
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Before and during the French Revolution there were many factors that were put into shaping and impacting the culinary industry such as the creation of Haute Cuisine and two chefs involvement on new styles of cooking MarieAntoine Careme and Auguste Escoffier. During the French Revolution food played a pretty large role. The most essential elements of French cuisine which are bread and salt were the heart of the conflict. Bread was considered a public service necessary to keep people from rioting
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There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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Brooke Johnson Mrs. Wardell English II 18 May 2012 French Food and Traditions Creamy cheeses‚ steaming bread‚ the scent of olive oil and pepper in the air‚ and warm sugar dusted pastries that melt on your tongue are just some of the things that describe the food in France. In many ways‚ understanding the food is understanding France itself. The French take pride in their cooking. In France‚ it is said the way you prepare and serve your meal reflects upon you and your family. France has set the
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Introduction In these few years‚ molecular gastronomy has become a key topic and it is the new fashion for chefs to offer their customers. This is a new culinary trend called molecular cooking has been investigated as the most exciting development in haute gastronomy. Molecular gastronomy is refers to a modern style of cooking‚ which is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. As well as it is the
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difficult to come by. Certain spices became prized possessions and gifts for the wealthy and the most powerful. The French have been credited with refining the sauce making process into an art form. It was a nineteenth century French chef‚ Antonin Carème who was considered to be the most prolific food writer of his time. And it was he who developed a system into which hundreds of sauces were categorized into several major sauce groups. This system‚ which remains today‚ has enabled chefs to invent
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the standard to emphasize cleanliness and good sanitation. There are numerous unsubstantiated legends about the origins of the chef’s tall white toque; one version attributes it to the tubular black hats worn by Greek Orthodox priests. Antonin Carême‚ the 18th-century chef to Tallyrand and various Rothschilds‚ is also credited with bringing the toque into the kitchen. Supposedly inspired by a woman’s hat‚ he inserted a snappy cardboard tube into his cap‚ and the style caught on. Traditional stiff
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400 BLOWS The movie 400 BLOWS is about a young boy named Antoine who was very unfortunate. The movie was directed by Francios Truffaut‚ and takes place in France and was released on May 4‚ 1959. The boy‚ Antoine‚ was raised in a very unstable home and after being treated poorly for so long‚ runs away and gets into lots of trouble. In the beginning of the film Antoine’s parents were not very supportive and very inconsistent. Antoine was very independent and was perhaps trying to grow up too fast
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disgusted by life. Antoine visualizes life as bare existence without meaning or purpose. As he says‚ “I cannot even conceive of anything around me being other than what it is.”ii In other words‚ life has no meaning or essence and just “is”. The lack of essence and the bare existence is the root of Antoine’s nausea and problems and from what he must find an escape. Unfortunately‚ he never finds this “way out” but does find a means of survival by the end of the novel. The nausea Antoine suffers during
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first scenes of Pulp Fiction‚ Jules Winnfield is telling Vincent Vega about an incident that involves their boss‚ Marsellus Wallace‚ his wife Mia‚ and a man by the name of Antoine Rockamora. Jules tells Vincent that Antoine gave Mia a foot massage‚ and once Marsellus found out‚ he had some men attack Antoine. They dropped Antoine through a greenhouse‚ and “since then he kind of developed a speech impediment.” It is to this that Vincent says‚ “you play with matches‚ you get burned.” This is the claim
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