Chapter 1 Objectives

1. Chapter 1 Objectives • Name and describe four major developments that have significantly changed the food service industry in the 20th century. • Identify 7 major stations in a classical kitchen. • Explain how the size and type of an operation influence the organization of the modern kitchen. • Identify and describe 3 skill levels of food production personnel. • Identify 8 behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism.

2. Boulanger (1765)

4. The Founders of Classical and Modern Cuisine • Marie-Antoine Carême (1784–1833)—The founder of classical cuisine • Auguste Escoffier (1847–1935)—The “father” of 20th-century cookery; responsible for simplifying classical cuisine and the classical menu and reorganizing the kitchen Transparency 1-1

6. Modern Developments in the Foodservice Industry • Modern cooking equipment • Modern refrigeration • Rapid transportation • Preservation techniques • Creation of convenience foods • Development of the sciences of microbiology and nutrition Transparency 1-2

7. Scientific Advances

8. Chef/Executive chef Sous chef Station chefs Sauce chef Fish cook Vegetable cook Roast cook Pantry chef Pastry chef Relief cook Cooks and assistants The Classical Kitchen Transparency 1-3

9. The Modern Kitchen • Chef • Second cook • Broiler cook • Pantry cook • Assistants Transparency 1-4

10. Qualities of a Professional • Positive attitude toward the job • Staying power • Ability to work with people • Eagerness to learn • Full range of skills • Experience • Dedication to quality • Good understanding of the basics Transparency 1-5