Cooking Meaning and History
1. Cooking means applying heat to food. Cooking is the process of preparing food by applying heat selecting, measuring and combing ingredient's. And making sure its edible. The term is often used in the narrower sense of applying heat to chemicaly transform a food to change flavor, texture, apperence or nutritional feature.
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3. A restaurant is an establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models.
4. A Restaurateur.
5. Grande Cuisine The classic cuisine of France as it evolved from its beginnings in the 16th century to its fullest flowering in the lavish banquets of the 19th century. The classic cuisine prizes richness, suavity, balance, and elegant presentation. Unlike a peasant or bourgeois cuisine, in which bold, earthy tastes and textures are allowable and even desirable, grande cuisine aims at a mellow harmony and an appearance of artfulness and order.
6. Cuisine Classique Is a specific style of French cuisine that a chef named Georges Auguste Escoffier developed in the mid-19th century. His cooking style and approach to running a professional kitchen were noticeable departures from previous methods, but his ideas became standards for the world of haute cuisine relatively quickly. Chef Escoffier pioneered practices of fine dining service such as meals served in sequential courses. He also developed and applied the concepts of the chef brigade that are still used to cook and serve fine dining guests as efficiently as possible. His initial techniques of cuisine classique also saw some refinements and contributions borrowed from the ideas of other chefs such as
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3. A restaurant is an establishment which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models.
4. A Restaurateur.
5. Grande Cuisine The classic cuisine of France as it evolved from its beginnings in the 16th century to its fullest flowering in the lavish banquets of the 19th century. The classic cuisine prizes richness, suavity, balance, and elegant presentation. Unlike a peasant or bourgeois cuisine, in which bold, earthy tastes and textures are allowable and even desirable, grande cuisine aims at a mellow harmony and an appearance of artfulness and order.
6. Cuisine Classique Is a specific style of French cuisine that a chef named Georges Auguste Escoffier developed in the mid-19th century. His cooking style and approach to running a professional kitchen were noticeable departures from previous methods, but his ideas became standards for the world of haute cuisine relatively quickly. Chef Escoffier pioneered practices of fine dining service such as meals served in sequential courses. He also developed and applied the concepts of the chef brigade that are still used to cook and serve fine dining guests as efficiently as possible. His initial techniques of cuisine classique also saw some refinements and contributions borrowed from the ideas of other chefs such as