tailieunhanh - Lecture Professional cooking (6/e): Chapter 1 - Wayne Gisslen

Chapter 1 - The food service industry. This chapter gives you a brief overview of modern food service, including how it got to where it is today and where it is headed. After reading this chapter, you should be able to: Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century, identify seven major stations in a classical kitchen, explain how the size and type of an operation influence the organization of the modern kitchen,. | Chapter 1 The Food Service Industry Chapter Objectives 1. Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century. 2. Identify seven major stations in a classical kitchen. 3. Explain how the size and type of an operation influence the organization of the modern kitchen. 4. Identify and describe three skill levels of food production personnel. 5. Identify eight behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism. It is an exciting time to be starting a career in food service. Interest in food and cuisine is soaring. The industry has many openings for talented creative people. New restaurants opening, new interest in dining, and a vast availability of foods are making for a challenging and rewarding future. The chef of today is respected as an artist and craftsperson. Thousands of skilled food service people are needed . | Chapter 1 The Food Service Industry Chapter Objectives 1. Name and describe four major developments that have significantly changed the modern food service industry in the twentieth century. 2. Identify seven major stations in a classical kitchen. 3. Explain how the size and type of an operation influence the organization of the modern kitchen. 4. Identify and describe three skill levels of food production personnel. 5. Identify eight behavioral characteristics that food service workers should develop and maintain to achieve the highest standards of professionalism. It is an exciting time to be starting a career in food service. Interest in food and cuisine is soaring. The industry has many openings for talented creative people. New restaurants opening, new interest in dining, and a vast availability of foods are making for a challenging and rewarding future. The chef of today is respected as an artist and craftsperson. Thousands of skilled food service people are needed every year. The truth behind all the celebrity chefs and the glamorous side of the industry is that it takes many years of hard work and being able to handle pressure to be successful. High levels of job satisfaction, financial gain, and immediate feedback on your work are part of the fascination with the industry. Long work hours are also. The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, Monsieur Boulanger. Boulanger sold soups, which he called restaurants, derived from the French word restaurer (to restore or fortify). Since the 16th century, restorative described rich and highly flavored soups or stews capable of restoring lost strength. Boulanger served a variety of foods prepared on premises to customers whose primary interest was dining. The 18th Century - Boulanger’s Restaurant The French Revolution Before the French Revolution (1873), great chefs worked for nobility, and food service was controlled by guilds. The revolutionary government