The Ancient World Rome

PRO CHEF The Ancient World: Rome Joel Robuchon - Chef of the century 28 Michelin Stars Samian ware - A red pottery bowl or dish course is “gustum”- was similar to our hors d’oeuvre, served with “muslum”, a light wine with honey 1st 2nd course is called “ mensa primae” or first table, red wine and water was mixed with this course 3rd course was “minsae secundae” or second table, this course includes dessert of fruits and sweets. Nappe - Francois La Varenne one of the greatest Chefs of France trained in the kitchen of Henri IV Henry IV - He was a great gastrosoph Guilds, responsible for preparing foods August Escoffier - - Ferran Adria - Brigade system Classical Cuisine Grand Father of French Cuisine Modernization of Haute Cuisine La Guide Culinaire – Explained Classic cuisine, Le Livre Des Menus, Ma Cuisine (books) Opened culinary school Fernand Point - Nouvelle Cuisine – natural flavors, shortened cooking times, and innovative combination Marie Antoine Careme - Sugar works Chef of Kings Culinary Writings (Le Cuisinier Parisien, Le Patissier Royal, La Cuisine Classique) Jean Anthelme Brillat Savarin - Greatest food connoisseur La Physiologic de Gout Tell me what you, I’ll tell you what you are Katharina Medici - Married Henri II king of France She took all the best chefs from Italy with her to the French court Paul Bocuse - Culinary foam Nicholas Kurti and Herve This - - Founding father of Gastronomy One of the pillars of novelle cuisine 3 stars, longest run in Michelin Bocuse Odir the chef of Delmonico’s, the first fine dining restaurant in New York, America Michel Guerard - Developed cuisine minceur, he earned the gold medal of a Meilleur Ouvrier de France and many other awards. Freddy Girardet - Hotel de la Ville, Crissier VD, Swtzerland. Named as Chef of the Century. Author of the book spontannee Joseph Favre - Initiater of the first culinary exhibition which took place in Paris 1882 Dictionaire universel de cuisine et d’hygien alimentaire (book) Francois Appert - Gaston Lenotre - 21 Michelin stars Charles Ranhofer French banquets were covered with a large cloth. French word “nappe” English word “Nappery”. Notable People - Alain Ducasse A chemist who loved cooking Inventor of canning technique which was an important step to food preserving CHATEAUBRIAND, Francois Rene - Great French connoisseur, author and diplomat Always hungry and expected big portions ROSSINI, Gioacchino Antonio - Great Italian composer Wrote the “Barber of Seville “Tournedos Rossini” was named after him Vatel - Swiss chef and maître d’hotel for famous Prince Conde PARMENTIER, Antoine-Auguste - French agriculturist Introduced the use of potatoes as staple in Europe SCAPPI Bartolomeo - Private cook of Pope Pius V He wrote: Opera COLBERT, Jean Baptiste - Great food connoisseur Famous dish “Sole Colbert” made of fish in bread crumbs fried and fillet with herb butter. Conde Gault Milau - Other Information 1906 publication of Le Guide Culinaire 1956 Culinary Institute of America is opend by 2 women 1961 Mastering the Art of French Cooking by Julia Child 1970’s the cooking shows of Julia Child Takes hard work and handle pressure Artist and craft person Industrial Revolutions - Growth and diversification in food service industry Monsieur Boulanger; 1st modern restaurant in Paris Le Guide Culinaire Classic - - Promote culinary arts by honoring chef Oscars of Food world Zagat Survey - - Tim and Nina Zagat Rating of the restaurant, 30-point scale Auguste Manual – it explained classic cuisine Culinary competition American Culinary Federation - Boulanger’s Restaurant - James Beard Foundation World Association of Chefs Societies (WACS) Food service industry - Rating system (1 – 20) Based on rating, it may display one to four toques Authority cooking Bocuse D’or - Olympics of culinary industry An exhibition, organized by pro for pro Caty Award - Oscars of Hospitality Industry Green Chef Immigration of 1965 - Brought immigrants Chez Panisse - Alice Waters, opened in Berkeley Kitchen Organization - Menu, Establishment, Size of Operation, Equipment and Facilities Brigade System - Framework of the kitchen staff Parmentier - Potatoes staple in Europe Cooking in 20th and 21st Century - Simplified Invent new recipes and techniques ISO 14001 - Global Standard for Environmental Excellence 7 principles of Environment - Stewardship, Diversity and Stability, Interdependence, Nature knows best, Pollution, Finiteness of Resources, Change RA 9003 - Ecological solid waste management act of 2003 (segregate trash) 1st step – segregate, 2nd step – collect, 3rd step – sorting Carbon Footprint - Total amount of greenhouse gases (causes global warming) Climate Change - Alteration of temperature and weather patterns STEMS theory of Zero waste - Space, Time, Energy, Material, Spiritual Bocashi Nouvelle Cuisine - Simpler and natural flavors Artful plating presentation Slow food – Improves food quality Alice Water – Food depends on good ingredients Larry Forgione – Good quality local ingredients Fusion Cuisine – happened because of immigrants New Technologies Organizational and Awards Michelin guide - Quality of products, mastery, personality, value, and consistency - Fermented organic mater Aerobic matter Organic to usable material FSS Foodborne illness - a disease transmitted to people through food - isolated case - illness is considered an outbreak when: two or more people having same symptoms after eating the same food confirmed by lab analysis Biological - hazards from living organisms; pathogens = harmful microorganisms eg: viruses, hepa, bacteria, parasites, fungi, spoil food (bacteria comes/multiply = toxins) hazards from chemicals, misuse of preservatives, additives, cleaners, sanitizers, polishes Physica - hazards from foreign objects, soap, detergent, hair, staple wore, metal shavings, bandages, glass, dirt, natural objects (fish bone) People at Risk - Elderly People, Pre-school age children, People with compromised immune systems, and Pregnant Women* Focus on these measures: ● Controlling Time and Temperature ● Preventing Cross-contamination ● Practicing Personal Hygiene ● Purchasing from approved and reputable supplier ● Cleaning and Sanitizing Microorganism - small, living organism that can be seen only with a microscope 7.5-4.6 water acidity - pH level TEMPERATURE ● Chemical - ● bacteria grow rapidly between 41F- 135F (5C - 57C) - danger zone TIME ● TDZ (Time Danger Zone) ● TTDZ (Time & Temperature Danger Zone) ● bacteria need time to grow ● more time in danger = greater chance to go to unsafe level ● CHILL = 4HRS ● WARM = 2HRS ● FREEZER: slow multiplication of bacteria ● KILL BACTERIA: BOIL OXYGEN ● some need oxygen to grow while others grow when oxygen isn’t there ● AEROBIC: exposed to air, ● ANAEROBIC: no air, vacuum packed BACTERIA MOISTURE Pathogen ● bacteria grow well in food with high levels of moisture - ● aw = water activity: the amount of moisture available in food for bacteria growth ● aw = scale ranges from 0.0 to 1.0 ● WATER ACTIVITY: harmful microorganism: make people sick when eaten or produce toxin causing illness (FOODBORNE) Toxin - poison, innate, red tide, bird flu, food, and mouth (FOOD POISON) TYPES OF PATHOGENS Nontyphoidal Salmonella (Nts) - Farm, Animals, People - Poultry and eggs - Meat F - FOOD - Milk and dairy products A - ACIDITY - Products - Bacteria, Viruses, Parasites, Fungi T - TEMPERATURE T - TIME O - OXYGEN .85 good breeding bacteria SHIGELLA SPO - HUMAN FECES - Food easily contaminated - Food contacted water such as produce M - MOISTURE SHIGA TOXIN-PRODUCING ESCHERICHIA COLI (STEC) aka E-COLI - INTESTINES OF CATTLE & INFECTED PEOPLE FOOD ● PROTEIN, CARBS - Ground beef ● most bacteria need nutrients to survive - Contaminated produce ● TCS (Time & Temperature Control for Safety) food supports the growth of bacteria better than other types of food ACIDITY ● bacteria grow best in food that contains a little or no acid Viruses - Location: Carried by human beings and animals: - Require a living host to grow - Do not grow in food - Can be transferred through food and remain infectious to food - Sources: Food, water, or any contaminated surface; occur through fecal or oral routes 2 VIRUSES THAT ARE HIGHLY CONTAGIOUS AND CAN CAUSE SEVERE ILLNESSES: HEPATITIS A - RTE - Shellfish from contaminated water ALLERGY SYMPTOMS - Nausea - Wheezing or shortness of breath - Hives/Itchy Rashes - Swelling - Vomiting/Diarrhea - Abdominal Pain Allergic Reactions Norovirus - Symptoms = Serious - exclude food handlers - Severe reaction, anaphylaxis can lead to death - RTE - Shellfish from contaminated water Parasites - Location: require a host to live and reproduce - Source: seafood, wild game, food processed with contaminated water such as produce Fungi BIG EIGHT FOOD ALLERGENS ● Milk ● Eggs ● Soy ● Fish ● Tree nuts (almond, walnuts, pecans) ● Peanuts - Yeasts, Molds, Mushrooms ● Crustacean shellfish, lobster, shrimp, crab - Some molds and mushrooms produce toxins ● Wheat - Threw out moldy food unless mold is a natural part of the food Notes from discussion: Bacillus Cereus Biological Toxins - Pathogen found in rice Botulism - Origin: naturally occur in certain plants, mushrooms, seafood - Seafood Toxins - Produced by pathogens found on certain fish. Histamine produced when fish is in time-temperature abused. Toxin medication infection Occur in certain fish and eat smaller fish that has toxin Hemorrhagic Colitis - Chemical Contaminants - Sources: Certain types of kitchenware and equipment (items made from BLANK, copper, zinc, and same types of pottery) - Cleaners, sanitizers, polishes, machine lubricants, pesticides - Deodorizers, first-aid products and health, beauty products (hand lotions, hair sprays etc) Food Allergen - Protein in a food or ingredient in which same people are sensitive to - These proteins occur naturally - When an enough of an allergen is eaten allergic reaction occurs - Canned foods - Clostridium botulinum - E coli - Ground beef, contaminated produce Hepatitis A - RTE - Raw and partially cooked shellfish Norovirus Gastroenteritis - Virus - Shellfish Parasites Anisakiasis - water and shellfish