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8
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Wrote and published the first American cookbook
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10
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1. Largest professional chefs organization in North America. 2. Leader in providing educational resources, training and apprenticeships to increase professional growth 3. ACF operates the most comprehensive certification program for chefs in the Unit
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11
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Create works of art through food to communicate ideas, thoughts, or feelings
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12
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Position in charge of any of the particular workstations in the kitchen, where they specialize in preparing particular dishes, and recipes, sometimes practicing certain techniques with expertise
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13
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1. Established by Barbara Tropp and seven pioneering women chefs and restaurateurs 2. Resource for women wanting to advance culinary education and gain recognition in various areas of the food and beverage industry. 3. Through experiences and opportu
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14
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Cooks all grilled and broiled meats, poultry and fish
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15
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Wrote 'The Physiology of Taste' , Possibly the greatest food critic ever
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16
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Manages a team of cooks that roasts, broils, and deep-fries dishes
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17
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. Professional organization for chefs and cooks 2. Founded in 1997 by Walter Neuhold. 3. Established itself as 'home' for practicing Culinarians throughout nation
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18
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Married Henri II in 1533 , Known as the 'mother of French haute cuisine'
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21
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Help organizations solve problems using mathematical models to help make decisions
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22
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Staff who prepare and serve food Staff who prepare and serve food
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24
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Actor and cook Created first televised cooking show in the United States
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1
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Proponent of movement to serve foot hot and wrote extensively about the use of Russian service
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2
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Food is prepared in bite-sized pieces... chopsticks are used at the table
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3
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Meat is more prominent and substantial in serving-size.
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4
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Known for its emphasis on seasonality of food (shun), quality of ingredients and presentation.
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5
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Merging of two or more ethnic cuisines into one cooking style.
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6
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Prepares any and all pork products exclusively
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7
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Establishes and enforce rules in the food industry that protect the public
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9
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1. The largest food service trade association in the world 2. In partnership with state restaurant associations 3. Work to empower all restaurant owners and operators to succeed
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19
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More highly skilled and better trained cooks who measure, mix and cook food according to recipes
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20
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Treats, prepares, cuts and trims meats and poultry for other stations in the kitchen
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23
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Characterized by use of various spices, herbs and other vegetables, and sometimes fruits.
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