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65 Cards in this Set
- Front
- Back
- 3rd side (hint)
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developed in the 1500's, developed to dictate & monopolize the preparation of certain items |
Culinary Guilds |
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Rôtisseurs are responsible what products |
main cuta of meat |
guild responsibilities |
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What were Pâtissiers responsible for |
poultry, pies, tarts |
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Tamisiers were responsible for what |
breads |
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Vinaigeriers were responsible for what |
sauces and stews |
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Traiteurs were responsible for |
Ragouts |
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What year did the first restaurant open |
1765 |
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Who opened the first free standing restaurant in Paris |
Monsieur Boulanger |
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This person standardized the use of roux and a system to classify sauces |
Antonin Carême |
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this person classified the 5 families of sauces Also wrote Le Guide Culinaire |
Auguste Escoffier |
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Who opened the first restaurant in NYC and published The Epicurean |
Charles Ranhofer |
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this person refined and modernized classic cuisine and laid groundwork for Nouvelle Cuisine |
Fernand Point |
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Father of Modern french pastry, developed innovations in Bavarians, charlottes and mousses. Mastered techniques of freezing baked products |
Gaston Lenôtre |
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The American Culinary Revolution started in the |
1960's |
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Who opened Chez Panisse in Berkeley California in 1971 |
Alice Waters |
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The study of chemistry and physics in food preparation |
Molecular gastronomy |
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Known as the father of Molecular gastronomy |
Ferran Adría |
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what is the modern kitchen brigade |
executive chef, sous chef, area chef, line cook, pastry chef, apprentice, short order cook |
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who is credited with developing the heirarchical system of Modern and Classic |
Escoffier |
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Define Procurement |
process of acquiring and evaluating goods |
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what is a make or buy analysis |
process to determine whether products should be prepared on site or be purchased from an external source |
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what is the main purpose for a P&L report |
to track profits and expenses to see how well your business is doing |
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what does ACF stand for |
American Culinary Federation |
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What service has large platters presented to guests and they serve themselves |
French |
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This service is derivative of french service, platters presented to guests and then served by waiter to guest |
Russian |
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this service is the standard for most restaurants today |
American |
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the top level manager in a large hospitality organization who is responsible for purchasing |
Purchasing director |
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A tool that describes the quality requirements to be met by products purchased by a hospitality org. |
Purchase Specification |
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the situation in which a product normally available in suppliers inventory is out of stock |
Back order |
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A careful controlled process to determine the amount of as purchased quantity of a product remaining after production loss |
Yeild Test |
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A supplier that provides a wide variety of things |
Broad line supplier |
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a supplier who offers a deep selection of relatively few products |
Specialty Line Supplier |
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what formula should you use to calculate the menu or selling price |
raw food cost÷food cost percent |
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Negotiation with the objective that both parties gain a lasting benefit |
Mutual Gains Bargaining |
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Money that is owed to, but has not been received by an organization |
Accounts receivable |
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Steps in negotiation |
Preparation, participation, follow up |
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the transfer of ownership from supplier to a hospitality operation |
Receiving |
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Qualifications to perform a job that are legally judged as reasonably necessary to safely or adequately perform all tasks within it |
Bonafide Occupational Qualifications |
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Steps for effective receiving |
compare invoice/order, confirm quality, sign invoice, complete recieving report |
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an accounting document used to revise(correct) info initially recorded on a delivery invoice |
Credit Memo |
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document that separates incoming food costs into components required for daily food cost calculations |
Receiving reports |
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cost of goods sold |
beginning inventory+ purchases- ending inventory= cost of goods sold |
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USDA approved "Institutional Meat Purchase Specifications" |
IMPS |
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Define primal cut |
large meat cuts |
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milk that is 3.5% fat, 8.5% other solids, 88% water |
whole |
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whipping cream fat |
30%-40% fat |
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heavy whipping cream fat content |
36-40% fat |
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table cream fat content |
18-30%fat |
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half and half fat content |
10-18% |
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what is butter comprised of |
80% fat, 16-18% water, 2-4% impurities( milk solids, salt, proteins & minerals) |
3 parts |
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European butter has how much fat |
82-84% |
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what is Plugra |
99% pure butter fat, clarified |
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what does clarifying butter do |
removes the water and impurities |
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part of the egg that is high in fat and protein, contains iron and serveral vitamins |
the Yolk |
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part of the egg that is primarily albumin protein, contains sulfur |
White |
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what are the beef primal cuts |
chuck, rib, loin, round, flank, short plate, brisket, shank |
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what is a fat gauge |
used to measure fat depth |
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what percentage of live weight of pork goes into the cooler as a carcass |
70% |
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how many ribs do pigs have |
between 13-16 |
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primals of pork |
shoulder, leg, loin, belly |
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what do iberian pigs eat |
acorns |
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primal of lamb |
shoulder, rack, loin, leg |
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subprimal lamb cuts |
shoulder, breast,neck,shank,leg,shank portion, butt portion, sirloin, rib, loin |
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how many cuts from a chicken |
10. 2 airline breast, 2 tenders, 2drumsticks, 2 thighs, 2 drumettes |
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main parts of octopus |
head, middle (eyes,beak), tentacles |
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