Specialised vocabularies evolve in a trade or profession so that everyone who works in that industry, knows, understands and uses the terms to standardise industry practices and protect their profession.
Culinary terminology and commercial cookery descriptions represent a commonly agreed way that cooks and chefs will apply a method, cut a shape, follow a recipe, garnish a dish, name a product, present a dish, use a technique, identify a title, and more.
Culinary terminology is shorthand communication in a kitchen. It facilitates leaving one job and quickly assimilating into another and as importantly, correct usage of culinary terms especially on menus educates the public.
Originally derived from French technical recipe books, many technical terms and cookery descriptions are now a global chef’s language. A cook or chef will have a substantial repertoire of terms, some of which follow. Many other terms exist especially in kitchens that focus on one culture. An Indian restaurant will have its own set as will Italian, Japanese, Mexican, and others.
The following list is representative of common of Western culinary terminology. There are literally thousands of culinary terms that assist cooks and chefs with their mobility from kitchen to kitchen, country to country and used to build bridges across cultures.
This following list is not a reference; it is a sample listing and demonstrates a reason why there is a need for culinary terminology. The list is indicative of a typical cook of chefs understanding of their language.
Aioli A cold egg and oil emulsion with olive oil and garlic.
Ballontine Boned stuffed leg of poultry or game bird.
Beurre blanc Emulsified sauce from wine or vinegar butter and cream.
Bouquet garni ...
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... Rosette, Roulade and Troncon.
Brigade The collective term for the kitchen staff.
Apprentice cook Indentured apprentice.
Chef de cuisine Head chef of a kitchen.
Chef Chef de partie
Commis Assistant cook.
Cook Commercial cook.
Executive Chef Senior chef manager with two or more kitchens.
Food Service Assistant Simple food preparer and cleaner.
Garde manger Cold larder cook.
Pâtissier Pastry cook.
Sous Chef Second in command or deputy Chef de cuisine.
Trainee cooks Persons in training.
Additional titles and descriptions associated with specialists in the classical hierarchy system, seldom found in modern kitchens, nevertheless known by a competent cook. Brigade system (Kitchen hierarchy established by Auguste Escoffier). Aboyeur, Chef de nuit, Entremettier, Grillardin, Legumier, Plongeur, Poissonnier, Potager, Rôtisseur, Saucier and Tournant.
“The strength of a nation is in the hands of the cook. Feed a man well, he will work well, he will fight well” (Eustis). These words are not what would typically be expected from a cookbook yet, nonetheless this is how author Celestine Eustis chooses to start her collection of recipes. In 1836, Celestine Eustis was born in Paris, to her mother who was from a prominent French-speaking Creole family. In 1904, when Eustis was in her late sixties, she wrote Creole in Old Cooking Days (On History and Food). Cooking in Old Creole Days shows the diversity of Creole culture with its variety of recipes and songs as well as other things that are included in this guide to Creole cooking even more so in the author’s introduction, as she utilizes some unconventional methods. This cookbook highlights the diversity and vibrancy of the Creole culture and how it played an important role in the exotic regional culture of Louisiana and in the old south. It served as a reflection of her Creole heritage, New Orleans background, French living, and privileged lifestyle. The recipe book celebrates the cooking traditions and meals created in the kitchens of the wealthy Southern society (On History and Food).
Lexis is referred to as terminology that is used by only members of the community for intercommunication that outsiders of the community would not comprehend. “Serve it”, “Hold It”, “HBO”, “WOW”, and “Working” are some of the terminology that we use at the McDonald’s that I work at. The first phrase “Serve it”, is used to serve off the orders on the screen in drive thru. There is a timer that keeps up with how long it takes to have the order ready from the time the order is cashed out until the customer makes it to the second window. You tend to hear the runner who is bagging the orders for the person in the drive thru window yell to “Serve it”. “Hold it”, the second phrase is when the order at the window is not ready yet or something for that order is in the process of cooking. We tend to tell them to pull around and park in a reserved spot that is only for drive thru. “HBO”, is yelled by the person presenting the order at the second window in drive thru. HBO means when an order is ready before the customer makes it to the second window. “WOW” is when a customer brings back an order that is either messed up, or wrong. Last but not least, “Working” is used by the people on the grill. When the people in the front call out something their waiting on to the grill people they tend to say “working”, which means it is in
A wave of celebrity chefs began maybe with Julia child and Graham Kerr in the 1970s, with many more following when the rise of cable channels like Food Network. fashionable food things in the 2000s and 2010s (albeit with long traditions) embrace doughnuts, cupcakes, macaroons, and meatballs.
1. Food Event-- it is the most general; it refers to an occasion when food is taken, without prejudice
First, it changes because the needs of its speakers change. New technologies, new products, and new experiences require new words to refer to them clearly and efficiently.
Cuisine is a method of cooking. It can be done in various forms of style. Cuisine is also subjected to change throughout history as well as countries. This is a very broad term that is what comes to mind to most people when they hear the word cuisine. Culturally, cuisine plays a huge role. Every country and region has his or her style of cuisine. Furthermore, when people immigrate they bring their own cuisines over and cultivate a new culture and new dishes. Cuisine is important not only for the nutrition but for the culture that comes along with it. Nonetheless, cuisine generally is not considered to have correlation to art.
I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce
In order to get a greater sense of the food personality attributes, three episodes from each show’s current season were analyzed to examine the personalities’ mannerisms and culinary identity. These attributes and characteristics were coded and analyzed (see Table 2). Content analysis started with cursory examination of the television episodes. I posed two questions during my initial examinations: how do these culinary personalities present themselves as experts in either the domestic or public spheres, and how do these presentations adhere or diverge from the earlier outlined gender culinary stereotypes. This meant looking at the theme of the shows, setting, the appearance and mannerisms of the culinary personalities, and how well these shows convey the tone of the network. While watching, I took note of any personal anecdotes or memories given while the food was being
I believe that in order to preserve the authenticity of regional cuisine the people preparing the foods need to possess knowledge about their culture, an understanding of the ingredients they are using, and the ingredients they select must be from their region and no other. In their ess...
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
In the technical field for example, there is technical jargon, as legal jargon is to the legal field. I have used the term “subnetting a segment of nodes” in a business context while describing the kind of work that was to be done, to some users of a system. The users only worked with applications and were not familiar with the details of networks, and it is no surprise that they could not understand what was said. Rephrasing helped clear this up.
Each and every year millions of people become sick because of food poisoning and other food related illnesses. Many of these illnesses can easily be prevented by properly cooking and handling food in the kitchen. Unfortunately, many people around the world are unaware of the consequences that can occur from contaminated and undercooked food. It is important for every individual who is planning on making a meal in their life (virtually everyone) to understand how to properly prepare their meal.
The movie “The Hundred Foot Journey” is a great representation of different cultures interacting as well as the different food habits. The movie is based on an Indian family who moves to Italy and wants to open an Indian restaurant across street from a famous Italian restaurant in the small town. The Kadam family wants to bring the Indian cuisine to a new culture and share some of their values. They have trouble expanding their culinary delights to the public because Marquerite the sous-chef doesn’t want any competition. Throughout the movie, secrets on certain dishes are shared and tricks to improve the certain style of food is greatly appreciated by both restaurant chefs.
Good cooking doesn’t always come naturally, but when skill’s and/or talents are perfected strengths such as cooking can become fun or even a hobby. Good cooking is something that takes time and skill and good cooking can’t be rushed otherwise the food does not come out the way it is supposed to. Another key factor of good cooking is to always know what is going on and what the next step in the process is.
A cuisine cannot simply be defined as a particular group of food associated with a geographic location. To understand a cuisine equal understanding of the culture to which it belongs must exist. A culture, such as the population of Italy, manipulates the presentation and substances of a cuisine to something representative of that culture. This makes a cuisine much more than food on a plate; a cuisine includes history, both of those making the dish and the ingredients and cooking styles that form the final product. A cuisine includes pride of nationality and personality. Similarly culture is more than a geographic location; it is a way of living and a respect for a group of beliefs and traditions. To understand this relationship between culture and cuisine certain information must be addressed; information such as the demographic figures surrounding a culture, the specific effect Italian culture has on Italian food, as well as the ingredients and cooking skills applied in the Italian cuisine. Consequences of the Italian cuisine will also be identified, both nutritional value and health detriments and how these effects may continue into the future.