On Cooking: Chapter 1 Vocabulary

Ok so I decided I was going to use different colors for different posts. I’m writing this as I’m watching Halloweentown. I always loved that movie at Halloween time, im just getting started a little early. Anyways here’s the Vocabulary that you need to know for Chapter one.

Cooking- The transfer of energy from a heat source to a food; this energy alters the food’s molecular structure, changing its texture flavor, aroma, and appearance; the preparation of food for consumption

Cookery- the art, practice or work of cooking

Professional Cooking- a system of cooking based on a knowledge of and appreciation for ingredients and procedures

Grande Cuisine- the rich, intricate and elaborate cuisine of the 18th and 19th century French aristocracy and upper classes. It is based on the rational identification, development and adoption of strict culinary principles. By emphasizing the how and why of cooking, grande cuisine was the first to distinguish itself from regional cuisines, which tend to emphasize the tradition of cooking

Restaurateur- a person who owns or operates an establishment serving food, such as a resturant

New American Cuisine- a late 20th century movement that began in California but has spread across the united states; it stresses the use of fresh locally grown, seasonal procedure and high quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors

Classic Cuisine- a late 19th century and early 20th century refinement and simplification of French Grande Cuisine. Classic (or classical) cuisine relies on the thorough exploration of culinary principles and techniques and emphasize on the refined preparation and presentation of superb ingredients

Nouvelle Cuisine- French for “new cooking,” a mid 20th century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations

Ethnic Cuisine- the cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors

Fusion Cuisine- the blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish; also known as transnational cuisine

Farm-to-table or Locavore Movement- An awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed foods in season

Global Cuisine- foods (often commercially produced items) or preparation methods that have become ubiquitous throughout the world; for example, curries and French-Fried potatoes

National Cuisine- the characteristic cuisine of a nation

Regional Cuisine- a set of recipes based on local ingredients, traditions and practices; within a larger geographical, political, cultural or social unit, regional cuisines are often variations of one another that blend together to create a national cuisine

Molecular Gastronomy- a contemporary scientific movement that investigates the chemistry and physics behind the preparation of foods and dishes

Modernist Cuisine- a term coined by Nathan Myhrvold referring to science-inspired techniques for food preparation; an avant-garde approach to food preparation, sanitation and health concerns based on science inspired techniques

Brigade- a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced

Executive Chef- Someone who coordinates kitchen activities and directs the kitchen staff’s training and work efforts. They also plan menus, and creates recipes

Sous-Chef – Primarily responsible in making sure the food is prepared, portioned, garnished and presented according to the executive chef’s standards. The sous-chef may be the cook principally responsible for producing menu items and supervising the kitchen

Area Chefs- Chefs responsible for a specific facility or function, they usually report to the executive chef. Each chef has a brigade working under him

Line Cooks- also known as section cooks are responsible for preparing menu according to recipe specifications

Pastry Chef- responsible for developing recipes for and preparing desserts, pastries, frozen desserts and breads, usually responsible for purchasing the food items used in the bake shop

Assitants & Apprentices- employed through entry-level workers throughout modern kitchens

Institutional Cook- Generally works with large quantities of packaged or prepared foods for a captive market such as a school, hospital, or prison

Master chef, Master pastry chef, Master baker- These titles recognize the highest level of achievement; only highly skilled and experienced professioanls who have demonstrated their expertise and knowledge in written and practical exams are entitled to use them

Gastronomy- the art and science of eating well

Gourmet-  a connoisseur of fine food and drink

Gourmand- a person who enjoys eating and often eats too much

Gourmet Foods- foods of the highest quality, perfectly prepared and beautifully presented

 

These are taken straight from On Cooking A Textbook of Culinary Fundamentals 5th edition update. You can buy a copy from amazon if you would really like your own copy, but I am going to upload posts on each recipe in the book. The book can get kinda pricey though.

 

Next post will be all about Marie-Antoine Careme.

 

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