Chapter 1 Professional Baking (Gisslen) (Ed.6)
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| chef de cuisine | show 🗑
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| show | (stove) run by
the cook; chef de cuisine
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| rotisseur | show 🗑
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| patissier | show 🗑
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| show | bread baker
prepares yeast goods; includes breakfast items like danish pastries, croissants, and brioche.
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| show | the fish chef
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| show | the confectioner or candy maker
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| show | the sauce chef; responsible for sauces and sauteed items
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| chef garde manger | show 🗑
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| show | decorator
prepares showpieces, sugar work, and decorated cakes
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| glacier | show 🗑
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| sous chef | show 🗑
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| show | professional in charge of the production in a retail bakery;
in charge of the staff
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| A. Boulanger | show 🗑
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| show | The most famous chef of the early 19th century.
Lived from 1784-1833. Worked for nobility and royalty as a pastry chef. Primarily a chef de cuisine.
His many books contains the first systematic account of cooking principles, recipes and menu making.
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| George-August Escoffier | show 🗑
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| show | to restore
(the word restaurant comes from this french word)
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| show | the miller
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| vermicellier | show 🗑
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| show | use of simpler more natural flavors and preparations; lighter sauces/seasonings; shorter cooking times.
emphasis on artful plating done by the chef in the kitchen (rather than being plated at the table by waiters)beginning of modern plated desserts
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| show | the use of ingredients and techniques from more than one regional cuisine in a single dish.
can produce poor results because it is not true to any one culture; becomes too mixed up.
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Or sort by any of the columns using the down arrow next to any column heading.
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