Notes-Foods - Foods 1 Notes 11/29/2007 11:11:00 AM...

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Foods 1 Notes 29/11/2007 13:11:00 Marie-Antoine Careme (1784-1833) : founder of classical cuisine “celebrity chef” cooked for the royalties cook of kings, king of chef Auguste Escoffier (1847-1935) European, moved to America Simplifying classical cuisine, menu, and reorganizing kitchen Responsible for brigade  Bullion cube (think ramen) Teamed up with Ritz The classical kitchen: The Broadmoor and the Brown Palace have a similar set  up – but this has a lot of people in one kitchen Modern kitchen Institutional cook – has worst reputation (hospital reputation or airline food)
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Foods 1 Class Notes 29/11/2007 13:11:00
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Hors d’Oeurves, Sandwiches, Salads2/12/2008 01:46:00 PM Hors d’Oeuvre: No silverware Serve while preparing large meal Make sure they compliment the meal Canapes: Made in pie crusts Salads: Appetizer : think garnish Accompaniment : light and flavorful Main course  – 3-4 oz of protein  Separated  – cleanses the palate Dessert salad : ex – fruit salad The 4 Parts of a Salad: Base: lettuce, taco salad Body: lettuce (main ingredient) and protein Garnish: for appearance Dressing: you put the dressing on as it goes out or table side
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Stocks, Sauces 2/12/2008 01:46:00 PM Stocks foundation of soups Flavorful, clear liquid, extracting flavors from meats and/or vegetables Type of Stocks o Brown: beef, lamb or veal. Do not wash bones. (6-8 hours simmer) o White: beef, lamb, pork bones – no browning. (6-8 simmer) o Poultry: chicken, turkey, duck (3-4 simmer) o Fish: bones, shells, and other unused parts – really fast (1)
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Notes-Foods - Foods 1 Notes 11/29/2007 11:11:00 AM...

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