Culinary

Fundamentals
Hany Dyanne Teope BSHM 1A

Professor. Arianne Andaya

 History of Food
Service Industry
History of Food Service Industry

Thousands of years have

passed since the food service sector first
emerged. Its earliest documents, in fact, date
back to the Stone Age. The first multi-person
eating was seen during Pangaea in the
Denmark/Orkney Isles region. By 5000 BC, there
were texts indicating that Swiss lake people were
dining in groups. Later, around the year 500 BC,
Egyptian and Assyrian archives revealed
evidence of a large feast including both beer and
wine. More proofs of extravagant dinners and
accomplishments have been unearthed since then.
In Hangzhou, China's Song Dynasty's cultural, political, and economic hub, food catering
establishments that might be characterized as restaurants have existed since the 12th
century.

Ma Yu Ching's Bucket Chicken House, was opened in 1153 AD in Kaifeng, China, is still
serving food today. Restaurants in Hangzhou have grown into a thriving sector that caters to
both tourists and residents. Restaurants catered to a variety of food types, pricing ranges, and
religious needs. Ma Yu Ching's Bucket Chicken House is one of the world’s oldest restaurant.
Having survived numerous wars, invasions, and dynasty changes, it still offers takeout food.
In the West, even when inns and taverns
were known for antiquity, these were
establishments aimed at travelers, and in
general locals would rarely eat there.
Restaurants, as businesses dedicated to the
serving of food, and where specific dishes
are ordered by the guest and generally
prepared according to this order emerged
only in the 18" century.

The Sobrino de Botin in Madrid, Spain is

the oldest restaurant in existence today. It
was opened in 1725.
Since there are no sufficient documents to prove that the Ma Yu Ching's Bucket
Chicken House is the oldest restaurant in the world, the official title was given by
Guinness Book Records to Sobrino de Botin This restaurant is located in Calle de
los Cuchilleros 17, 28005 in Madrid, Spain. It was established in 1725 and
recognized as the world's oldest eatery. Part of the restaurant's folklore has it that a
young Francisco Goys worked there on a waiter whilst he was waiting to onf a
place at Madrid's Specialty of the Sobrino is cochinillo asado of roast sucking po
Other signature dishes include sopa de ajo an egg ponched in chicken broth and
laced with sherry and garlic, and the favorite pick-me-up with Madrileño revelers
 Monsieur Antoine Boulanger

The very first restaurant in the world was opened

in Paris in 1765. A tavern keeper, Monsieur
Boulanger, served a single dish- sheep’s feet
simmered in a white sauce. Boulanger's business
was different from other food businesses, like
cafes and inns, because Boulanger's business was
centered on food, not alcohol (like taverns) or
coffee and tea (like cafes).
Customers came to Boulanger's establishment primarily to eat, and this was a novelty in
the late 18th Century, where the population ate their meals at home or, if they were away
from home overnight on business, at an inn. Boulanger claimed that his dish restored
one's health, i.e., that it was a restorative. In French, the word restorative is restaurant.
A local food guild (a union monopoly) sued Boulanger in court for infringing on its
monopoly on the sale of cooked foods, but Boulanger won and was allowed to continue.
This victory led to the rapid spread of these new restaurants across France.
 Antoine Beauvilliers

Antoine B. Beauvilliers was a pioneering restaurateur

who opened the first prominent grand restaurant in
Paris and wrote the cookbook L'Art du Cuisinier.
Boulanger may have been the first to use the term
'restaurant' to describe his eating establishment in 1765,
but Antoine Beauvilliers opened the first 'real'
restaurant in Paris in 1782. He named it La Grande
Taverne de Londres because he was influenced by the
English, rather than by Boulanger.
 Marie-Antoine Carême

At a time when the interesting advances in cooking

were happening in restaurants, Carême worked as a
chef to wealthy patrons, kings, and heads of state. He
was perhaps the first real celebrity chef, and he
became famous as the creator of elaborate, elegant
display pieces and pastries, the ancestors of our
modern wedding cakes, sugar sculptures, and ice and
tallow carvings. But it was Carêmes practical and
theoretical work as an author and an inventor of
recipes that was responsible, to a large extent, for
bringing cooking out of the Middle Ages and into the
modern period.
 Georges-Auguste Escoffier

The greatest chef of his time, is still today

revered by chefs and gourmets as the father of
twentieth-century cookery. His two main
contributions were (1) the simplification of classical
cuisine and the classical menu, and (2) the
reorganization of the kitchen.

Escoffier's second major achievement,the

reorganization of the kitchen,resulted in a streamlined
workplace that was better suited to turning out the
simplified dishes and menus he instituted.The system
of organization he established is still in use today,
especially in large hotels and full-service restaurants.
Restaurants became commonplace in French after the French Revolution broke up
catering guilds and forced the aristocracy to flee, leaving a retinue of servants
with the skills to cook excellent food: while at the same time numerous
provincials arrived in Paris with no family to cook for them. Restaurants were the
means by which these two could be brought together and the French tradition of
dining out was born.
 Today's kitchens look much different from those of
Escoffier's day, even though our basic cooking principles are the same.
Also,the dishes we eat have gradually changed due to the innovations and
creativity of modern chefs.The process of simplification and refinement,
to which Carême and Escoffier made monumental contributions, is still
ongoing, adapting classical cooking to modern conditions and tastes.
Kitchen Organization
 Executive Chef

An executive chef is the head of the

entire kitchen operation of a restaurant. Executive chefs
manage inventory, budgeting, menu planning, training,
plating, and all kitchen staff, from sous chefs to
dishwashers. They ensure the high standard of food
quality and that service runs smoothly and efficiently.

Executive sous chefs

Executive sous chefs are second-in-command to executive chefs. They handle more of the
operational aspects of the kitchen, such as managing line cooks and wait staff. They also hire,
train, and discipline employees. Executive chefs oversee the operations of a kitchen.
Sous chefs are second-in-command under the executive chef and typically spend more time
preparing food than executive chefs.
Chef de Partie ( Station Chefs )

1. Sauté chef (aka saucier or sauce chef) – Often the

most respected role in the brigade system of stations,
reporting directly to the head chef or sous-chef. They're
responsible for sautéing foods, but their most vital role
lies within the creation of the sauces and gravies that will
accompany other dishes.

2. Poissonnier, commonly referred to as the fish chef,

is responsible for the preparation of all fish dishes in the
kitchen. This can include acquiring fresh fish on a daily
basis from local fishermen or other merchants, as well
as bringing in non-local catches, as needed, to
supplement the menu.
Chef de Partie ( Station Chefs )

3. Grillardin, also known as the grill chef, is, as the name

implies, responsible for any foods that must be grilled. This
can include meats, poultry, or even vegetables.

4. Entremetier station is where one would find the vegetable

chef. Unlike other stations that are managed by a single chef,
larger establishments may often choose to employ two
different chefs to work the entremetier station.

5. Friturier, more commonly known as the fry cook, handles

any foods that must be cooked in oils or other animal fats.
Like the grillardin, the friturier can handle anything from
meats to potatoes to vegetables.
Chef de Partie ( Station Chefs )

6. Rotisseur, also known as the roast chef, is in charge of preparing any roasted or braised meats on the menu.
This includes anything from steaks to veal to lamb or any other similar items. The rotisseur may also be in
charge of obtaining meats from local suppliers or arranging deliveries from other retailers.

7. Garde manger, also known as the pantry chef, is in charge of most

cold dishes on the menu. This includes various salads and cold
appetizers, such as pate, cheese spreads, or even tartars. The garde
manger is also in charge of making any large buffet services look
presentable.

8. Tournant is the all-purpose chef in the kitchen brigade. The role is designed to move from station to station,
assisting with any tasks, as needed. The tournant, along with his commis, must have a broad knowledge of the
basic operations of each station, allowing him to step in when another station member is absent or the workload
approaches a more hectic pace.
Chef de Partie ( Station Chefs )
6. Rotisseur, also known as the roast chef, is in charge of preparing any roasted or braised meats on the menu.
This includes anything from steaks to veal to lamb or any other similar items. The rotisseur may also be in
charge of obtaining meats from local suppliers or arranging deliveries from other retailers.

7. Garde manger, also known as the pantry chef, is in charge of most

cold dishes on the menu. This includes various salads and cold
appetizers, such as pate, cheese spreads, or even tartars. The garde
manger is also in charge of making any large buffet services look
presentable.
8. Tournant is the all-purpose chef in the kitchen brigade. The role is designed to move from station to station,
assisting with any tasks, as needed. The tournant, along with his commis, must have a broad knowledge of the
basic operations of each station, allowing him to step in when another station member is absent or the workload
approaches a more hectic pace.

9. Patissier, also known as a pastry chef, is typically one of the most

beloved of all the station chefs, particularly for the dishes he is
charged with preparing. This station is responsible for creating or
preparing baked goods, such as breads and pastries.
Cooking Methods
1. Roasting is a dry heat method of cooking, where
hot air from an oven, open flame, or another heat source
completely surrounds the food, cooking it evenly on all
sides.

2.Grilling with direct heat is accomplished by placing food on

the grilling grate in the area directly over the heat source. For
outdoor grilling, the grate can be positioned over an open fire or
wood burning grilling unit; a charcoal grill; or a gas grill. Direct
heat grilling is the best method for foods such as hot dogs, brats,
steaks, hamburgers, fish, and pork chops.
3.Sautéing or sautéing is a method of cooking that uses
a relatively small amount of oil or fat in a shallow pan over
relatively high heat. Various sauté methods exist.

4.Searing (or pan searing) is a cooking method in which

the surface of the food (typically meat: beef, chicken, pork,
seafood) is cooked at a high temperature until a browned
crust forms. It is used in grilling, baking, braising, roasting,
sautéing, and other applications.
 5.Steaming is a method of cooking that requires moist
heat. The heat is created by boiling water which vaporizes
into steam. The pot is filled with a small amount of liquid
that is brought to a simmer; the item to be cooked is placed
in a basket suspended above the liquid, and the pot is then
covered.

6.Boiling is a moist method of cooking in which

foods are immersed in a liquid that is either at or
brought to the boiling point.
 7. Poaching is a moist heat method of cooking by
submerging food in some kind of liquid and heating
at a low temperature. This is a technique that is
used to cook delicate proteins such as fish, chicken,
and eggs, as well as some fruits and vegetables.

8. Blanching is a cooking process in which a food,

usually a vegetable or fruit, is scalded in boiling
water, removed after a brief, timed interval, and
finally plunged into iced water or placed under cold
running water to halt the cooking process.
9.Stewing is a combination cooking method that uses
small, uniform pieces of meat that are totally immersed in
liquid and slowly simmered. In this case, the food and the
liquid are served together as one dish

10.Braising is a combination-cooking method that uses

both wet and dry heats: typically, the food is first browned
at a high temperature, then simmered in a covered pot in
cooking liquid (such as wine, broth, coconut milk or beer).
It is similar to stewing, but braising is done with less liquid
and usually used for larger cuts of meat.
11. Shallow frying is a hot oil-based cooking
technique. It is typically used to prepare
portion-sized cuts of meat, fish, potatoes and
patties such as fritters. Shallow frying can
also be used to cook vegetables

12. Deep frying (also referred to as deep fat

frying) is a cooking method in which food is
submerged in hot fat, traditionally lard but today
most commonly oil, as opposed to the shallow oil
used in conventional frying done in a frying pan.
 13.Broiling requires the source of heat to come
from the top and mostly ovens are used to broil.
The setting can be adjusted to broil so that the top
heat source is the only one that comes on.
However, while broiling, one must keep an eye on
the food, as it cooks very fast.

14.Baking simply means cooking food items

(usually uncovered) in an oven using dry heat.
This method of cooking is used for foods like
bread, cakes, cookies, muffins, lasagna, etc.
Culinary Terms
A la carte - separately priced items from a menu, not as part of a set meal.
Al dente - cooked so it's still tough when bitten, often referring to pasta
A la grecque - served in the Greek style of cooking, with olive oil, lemon juice, and several
seasonings, often referring to vegetables
A point - cooking until the ideal degree of doneness, often referring to meat as medium rare
Acidulation - the process of making something acid or sour with lemon or lime juice
Aerate - the process when dry ingredients pass through a sifter and air is circulated through,
changing the composition of the material, often referring to flour
Aspic - a dish in which ingredients are set into a gelatine made from a meat stock or
consommé
Au gratin - sprinkled with breadcrumbs and cheese, or both, and browned
Au jus - with its own juices from cooking, often referring to steak or other meat
Au poivre - coated with loosely cracked peppercorns and then cooked, often referring to steak
Au sec - the descriptor for a liquid which has been reduced until it is nearly dry, a process
often used in sauce making
Bain Marie - a container holding hot water into which a pan is placed for slow cooking,
otherwise known as a "water bath" or "double boiler"
Barding - to cover a meat with a layer of fat, such as bacon, before cooking, effectively
maintaining the moisture of the meat while it cooks to avoid overcooking
Baste - to pour juices or melted fat over meat or other food while cooking to keep it moist
Beurre blanc - a sauce made with butter, onions, and vinegar, usually served with seafood
dishes
Bisque - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game
Blanching - to plunge into boiling water, remove after moment, and then plunge into iced
water to halt the cooking process, usually referring to vegetable or fruit
Braising - a combination-cooking method that first sears the food at high temperature, then
finished it in a covered pot at low temperature while sitting in some amount of liquid
Brining - the process of soaking meat in a brine, or heavily salted water, before cooking,
similar to marination
Concasse - to roughly chop raw or cooked food by peeling, seeding, and chopping to make it
ready to be served or combined with other ingredients, usually referring to tomatoes
Consommé - a type of clear soup made from richly flavored stock that has been clarified, a
process of using egg whites to remove fat
Confit - meat cooked slowly in its own fat, usually referring to duck
Coring - to remove the central section of some fruits, which contain seeds and tougher
material that is not usually eaten
Coulis - a thick sauce made with fruit or vegetable puree, used as a base or garnish
Croquette - a small round roll of minced meat, fish, or vegetable coated with egg and
breadcrumbs
Deglaze - to remove and dissolve the browned food residue, or "glaze", from a pan to flavor
sauces, soups, and gravies
Degrease - to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew,
also known as defatting or fat trimming
Dredging - to coat wet or moist foods with a dry ingredient before cooking to provide an
even coating
Dress - to put oil, vinegar, salt, or other toppings on a salad or other food
Effiler - to remove the string from a string bean or to thinly slice almonds
Emincer - to slice thinly, similar to julienne style, but not as long
Escabeche - a dish consisting of fish marinated for approximately one day in a sauce of olive
oil, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool
Fillet - a boneless piece of meat, poultry, or fish; the French version, spelled as "filet," is
also used when referencing a cut of beef that is boneless, such as filet mignon
Flambe - the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create
a burst of flames
Frenching - the process of removing all fat, meat, and cartilage from rib bones on a rack
roast by cutting between the bones with a sharp paring knife, often referring to lamb, beef, or
pork rib
Galantine - a Polish dish of de-boned stuffed meat that is poached in gelatin stock, pressed,
and served cold with aspic or its own jelly
Galette - flat, round cakes of pastry, often topped with fruitor a food prepared in served in
the shape of a flat round cake, such as "a galette of potatoes"
Gazpacho - a Spanish dish of cold, uncooked soup, which typically contain tomatoes,
cucumbers, onions, garlic, oil, and vinegar
Harissa - a spicy, aromatic chile paste made from a variety of hot peppers and spices,
often used in North African and Middle Eastern cooking
Infusion - the process of extracting chemical compounds or flavors from a vegetable in
water, oil, or alcohol, by allowing the material to remain suspended in the liquid over
time, also known as steeping
Involtini - food such as meat, poultry, seafood, or vegetables, wrapped around a filling
such as cheese, cured meats, or nuts
Irradiation - the process of exposing food to radiation, designed to eliminate disease-
causing germs from foods
Isinglass - a pure, transparent form of gelatin, obtained from the bladders of certain fish,
used in jellies as a clarifying agent
Jacquarding - the process of poking holes into the muscle of meat in order to tenderize
it, also known as needling
Jeroboam - an oversize wine bottle holding about three liters
Jus lie - meat juice that has been lightly thickened with either arrowroot or cornstarch
Kipper - a whole herring that has been split into a butterfly fashion from tail to head,
gutted, salted, or pickled

Kirsch - a fragrant, colorless, unaged brandy distilled from fermented cherries , used
with fondue

Kissing Crust- the portion of an upper crust of a loaf of bread which has touched another
loaf when baking

Lactobacillus - a bacterium usually found in fermenting products, such as yogurts

Larding - the process of inserting strips of fat into a piece

Liaison - a binding agent of cream and egg yolks used to thicken soups or sauces
Macerate - the process of softening or breaking into pieces using liquid, often referring
to fruit or vegetables, in order to absorb the flavor of the liquid
Marinate - the process of soaking foods in seasoned and acidic liquid before cooking for
hours or days, adding flavor to the food
Mesclun - a salad consisting of tender mixed greens such as lettuce, arugula, and chicory,
herbs, and edible flowers
Mignonette - roughly cracked or coarsely ground peppercorns, used for au poivre dishes
or for mignonette sauce, which contains vinegar and shallots as well and is often used for
oysters
Mince - to finely divide food into uniform pieces smaller than diced or chopped foods,
prepared using a chef's knife or food processor
Mise en place -the preparation of ingredients, such as dicing onions or measuring spices,
before starting cooking

Mother - the base sauce used to make other variations of the original sauce; there are five
variations: brown or espagnole, velouté, béchamel, tomato sauce, and emulsions
Nappe - the ability of a liquid to coat the back of a spoon or the act of coating a food,
such as a leg of lamb, with glaze

Needling - injecting fat or flavors into an ingredient to enhance its flavor

Nutraceutical - used to describe food that provides health or medical benefits as well as
nutritional value, also known as functional food

Oeuf - the French term for egg

Oignon brule - literally meaning "burnt onion," a culinary term for a half-peeled onion
seared on a skillet

Ort - a scrap or morsel of food left over after a meal

Ouzo - an anise-flavored, strong, colorless liquor from Greece

Parboiling - the process of adding foods to boiling waters, cooking until they are softened,
then removing before they are fully cooked, usually to partially cook an item which will then
be cooked another way
Parcooking - the process of not fully cooking food, so that it can be finished or reheated
later
Pâté - a mixture of seasoned ground meat and fat minced into a spreadable paste
Paupiette - a thin, flattened piece of meat, rolled with a stuffing of vegetables or fruits, which
is then cooked before served
Persillade - a sauce or seasoning mixture of parsley chopped with seasonings, often used as
part of a saute cook's mise en place
Polenta - a mush or porridge made from yellow or cornmeal which originated in Northern
Italy
Praline - a confection of nuts cooked in boiling sugar until brown and crisp
Quadriller - to make criss-cross lines on the surface of food, as part of food presentation
Quatre-epices - literally meaning "four spices," a finely ground mixture of generally pepper,
cinnamon, nutmeg, ginger, or cloves, used to season vegetables, soups, and stews
Quenelle - a small quantity of a mixture of creamed fish or meat with a light egg binding,
usually formed into a round shape, and then cooked
Remouillage - a stock made from bones that have already been used once to make a stock,
making it weaker
Render - to cook the fat out of something, such as bacon
Rondeau - a wide, shallow pan with straight sides and two loop handles, often used for
searing and poaching.
Sautéing - to cook food quickly over relatively high heat, literally meaning "to jump" as
the food does when placed in a hot pan
Scald - to heat a liquid so it's right about to reach the boiling point, where bubbles start to
appear around the edges
Sear - a technique used in grilling, baking, or sautéing in which the surface of the food is
cooked at high temperature until a crust forms
Staling - a chemical and physical process in which foods such as bread become hard,
musty, or dry, also known as "going stale"
Steep - to allow dry ingredients to soak in a liquid until the liquid takes on its flavor,
often referring to coffee, tea, or spices
Sweat - gently heating vegetables in a little oil, with frequent stirring and turning to
ensure emitted liquid will evaporate; usually results in tender, or in some cases such as
onions', translucent pieces
Tempering - raising the temperature of a cold or room-temperature ingredient by slowly
adding hot or boiling liquid, often referring to eggs
Tourner -to cut ingredients such as carrots or potatoes into a barrel-like shape that form six or
seven sides on the length of the item being cut, using a Tourner knife or a paring knife
Trussing - to tie meat or poultry, such as turkey with a string, woven through the bird parts by
using a needle, in order to create a more compact shape before cooking
Ultra-pasteurization - the process of heating up milk products to 280 degrees Fahrenheit for a
few seconds and chilling it down rapidly, resulting in milk that's 99.9% free from bacteria and
extending their shelf-life
Unleavened - made without yeast or any other leavening agent, often referring to bread.
Vandyke - to cut a zig-zag pattern around the circumference of a lemon to create decorative
garnishes for food presentation
Velouté - a type of sauce in which a light stock, such as chicken of fish, is thickened with a
flour that is cooked and then allowed to turn light brown
Victual - any food or provisions for humans; all food is a "victual"
Vol-au-Vent- a round pastry that is baked and then filled with meat or vegetables after the fact.
Whip - to beat food with a mixer to incorporate air and produce volume, often used to create
heavy or whipping cream, salad dressings, or sauces.

Whisk - a cooking utensil used to blend ingredients in a process such as whipping, salad
dressings, or sauces.

Xanthan gum - a food additive, commonly used to thicken salad dressings, that is water-
soluble and produced by the fermentation of sugar with certain microorganisms.

Xylitol - a naturally fulfilling alcohol found in most plants such as fruits and vegetables, widely
used as a sugar substitute in sugar-free chewing gums, mints, and other candies.

Yakitori - a Japanese dish of small pieces of boneless chicken that is marinated, skewered, and
grilled.

Zest - to cut the zest, or the colorful part of the skin that contains oils and provide aroma and
flavor, away from the fruit.
THANK YOU!
CREDITS: This presentation template was created by Slidesgo, including
icons by Flaticon, and infographics & images by Freepik