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26 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Year when italian cuisine pervaded in france. |
1533 |
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Name. Of first restaurant in france. |
Boulangers |
Like the baker |
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Cook of. Kings |
A. Careme. |
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Alla carte menu |
G. A. Escoffier |
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Founder of french cuisine |
A. Careme |
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Canning preservation system |
G. A. Escoffier |
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Kitchen brigade system |
G. A. Escoffier |
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1st celeb. Chef who introduced art of plating |
A. Careme |
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Grouped mother sauces |
A. Careme |
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Introduced practical kitchen utensils |
G. A. Escoffier |
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Modernized chefs uniform |
G. A. Escoffier |
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Usage of truffles and mushrooms |
A. Careme |
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Introduced fish and roast in skewer |
A. Careme |
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King of. All chefs |
G. A. Escoffier |
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Dean of chefs |
Fernand point |
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When did cooking begin |
When. Man invented fire |
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Careme |
CoK. AoP. Utam. 5MS.F&Rs.FFC.1st cc. |
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G. A. Escoffier |
KoAC. Ipku. KBS. CpS.mcu.acm. |
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Art of fine dining and gourmet food |
Gastronomy |
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Person who enjoys good food and drinks. With appetite and less discernment |
Gourmand |
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Person with. Refined. Palate or epicure. Studied haute cuisine |
Gastronomme |
Close to the term for the actual art |
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Judge of good food. A connoisseur |
Gourmet |
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Science of. Dining |
Aristology |
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Nutritionally enhanced food |
Neutraceutical |
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Food cultivated without fertilizer |
Organic. Food |
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For what did careme became famous first for |
Pièces montées, similar to croquembouche the profiterole assemblage |
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