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French Kitchen Terminology

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by

Ian Champion

on 19 August 2016

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Transcript of French Kitchen Terminology

French Kitchen Terminology
Haut Cuisine
Haute cuisine was characterised by French cuisine in elaborate preparations and presentations served in small and numerous courses that were produced by large and hierarchical staffs at the grand restaurants and hotels of Europe.
Terminology Evolution
Antonin Carême, born in 1784, published works on cooking, and although many of his preparations today seem extravagant, he simplified and codified an earlier and even more complex cuisine.
Careme is called the founder of Classical Cuisine and was credited with first systematic organization of :
Cooking Principals
Recipes
Menu Making

Auguste Escoffier (1846 – 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine.
Escoffier was the founding father of today's TV Chefs, and the
Celebrity Chef of
his day; his achievement was to simplify and modernize Carê
me's elaborate and
ornate style. He was the Head Chef of the Ritz Hotel in Londo
n, where he wrote
his famous 'Guide to Modern Cookery.'
Escoffier
Careme
Escoffier
Escoffier organised the Kitchen Brigade into the one we still use today...
Escoffier
Objectives
In Escoffier's time all the best hotels and restaurants in England had French Chefs. Their impact was such that French terminology was used in every kitchen throughout the country, right up to the 1980's.
Terminology Evolution
French was used to call out the orders ("the service"), for all cooking techniques, and...
......and even for most items of kitchen equipment, and food produce and ingredients.
Terminology Evolution
Terminology Evolution
In Catering Colleges and Chef Schools, all stutents had to learn Kitchen French, it was part of the curriculum.
Terminology Evolution
MERDE !!!
And High Class Menus in
England were written totally
in French
Terminology Evolution
In the late 1970's the arrival of "Cuisine Nouvelle" heralded the start of tremendous changes in cooking the world over.
Terminology Evolution
In Britain, after Cuisine Nouvelle, British Cuisine and regional British dishes came more and more to the
fore.
And consequently French cooking terminology was
used less and less.
Terminology Evolution
Until we arrive at today's diverse culinary scene in the UK. Now nearly everything is in English. But some French terms remain. Such as.........
Terminology Evolution
French Culinary Terms we still use
Mise en Place - literal translation is 'put in place'
Mise en Place - it means 'prepare' or 'get ready'
French Culinary Terms we still use
Aubergine
In English?
Egg Plant
French Culinary Terms we still use
French Culinary Terms we still use
Finely Diced Vegetables
are called?
Brunoise
French Culinary Terms we still use
French Culinary Terms we still use
The French for a fine
conical strainer is...
French Culinary Terms we still use
Chinois
French Culinary Terms we still use
What does Creme Brule translate to?
French Culinary Terms we still use
"Burnt Cream"
French Culinary Terms we still use
The English for
Mange Tout is?
Snow Peas
French Culinary Terms we still use
Saute ?
-Pan Fry
Sabayon?
Gratin?
Roux?
-whisked egg
yolks over heat
-browned under grill
-butter & flour
cooked out
French Culinary Terms we still use
French Culinary Terms we still use
Fine strips of
vegetables are called?
Julienne
And this would be...
French Culinary Terms we still use
French Culinary Terms we still use
French Culinary Terms we still use
Terminology Evolution
Anything cooked in it's own fat is a...
French Culinary Terms we still use
-Confit
French Culinary Terms we still use
Anything
involving
a hot water
bath is a ....
And
what is a
Mirepoix ?
Bain-Marie
French Culinary Terms we still use
French Culinary Terms we still use
Mirepoix

-Roughly cut vegetables
French Culinary Terms we still use
An A
La Carte
Menu is?
a menu with
individually priced dishes that are cooked to order
And an
"Entree"
is?
French Culinary Terms we still use
French Culinary Terms we still use
a dish served
before the
main course
French Culinary Terms we still use
French Culinary Terms we still use
A Clear
Soup in
French
is a...

Presentation
Consomme
French Culinary Terms we still use
1) Explain who Escoffier was
2) Discuss the evolution of French Kitchen Terminology
3) List 4 French terms with the English translations
4) Define the term "Mise en Place"
5) State what "Burnt Cream" means

French Kitchen Terminology

To be continued in "French Connection 2"
French Culinary Terms we still use
What is a "Bisque" ?
French Culinary Terms we still use
Bisque -
a type of Shellfish Soup
Bechamel-
Basic White
Sauce
French Culinary Terms we still use
What is a
Bechamel?

French Culinary Terms we still use
What is the chef making here?
And what will it be used for?
Bouquet Garni
-Aromatic Herbs used in Stocks, Sauces, Stews
French Culinary Terms we still use
Which healthy,
steaming method of cookery uses greaseproof paper ?
French Culinary Terms we still use
"En Papillote"
French Culinary Terms we still use
Describe a
"Compote"
"Compote"
-stewed or poached fruit
French Culinary Terms we still use
Foie Gras
(force-fed)
Goose Liver
French Culinary Terms we still use
French Culinary Terms we still use
An Entree is a course
served before the main course
-An Entree is a course served
before the main course
-An Entree is a course served
before the main course
Full transcript