INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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This chef perfected sauces for the “Grand Cuisine.”
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Boulanger
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Carame
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Escoffier
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None of the above
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Explanation:
Detailed explanation-1: -Sauté Chef/Saucier (Sauce chef) – This chef is responsible for sautéing foods and creating sauces and gravies that accompany other dishes. They report directly to the head chef or sous chef.
Detailed explanation-2: -Famous chef Marie-Antoine Carême codified the four original Mother Sauces in the early 1800s. His recipes for Velouté, Béchamel, Allemande, and Espagnole were vital to every French chef.
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