tailieunhanh - Lecture Professional cooking (7/E): Chapter 1 - Gisslen

In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. | Chapter 1 The Food-Service Industry Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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 Food-Service Industry Career 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. The Food-Service Industry Career The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, . | Chapter 1 The Food-Service Industry Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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 Food-Service Industry Career 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. The Food-Service Industry Career The first known modern restaurant was opened in 1765 by a Parisian tavern keeper, Monsieur Boulanger. Boulanger sold soups, which he called restaurants or restoratives; derived from the French word restaurer (to restore or fortify). The Guilds charged that Boulanger had violated their rules. Boulanger challenged the rules of the Guilds and won, unwittingly changing the course of modern food service. The 18th Century Boulanger’s Restaurant Before the French Revolution(1789): Great chefs worked for nobility, and food service was controlled by guilds. The revolutionary government abolished the guilds, which left many chefs without work. Many of these chefs opened restaurants, which allowed the public access to skills and creativity of sophisticated chefs. The 18th Century The French Revolution A great chef of the time whose career spanned 30 years and was the chefs to kings, heads of state and wealthy persons. He developed grand cuisine, characterized by meals with dozens of courses of elaborately and intricately prepared, presented, garnished, and sauced .