Presentation by profession of a cook. Presentation "my future profession is a cook". The relevance and relevance of the profession "cook"

and Dvinova Valeria.

The history of the profession, cook, pastry chef From generation to generation people have passed on the experience of cooking. They carefully preserved all traditions related to food, understanding that food is the basis of life, health and well-being. Even in ancient Greece, the cult of Asclepius, a mythical doctor-healer, who received the name Aesculapius in Rome, arose. His daughter Guinea was considered the patroness of health science, and the cook Kulina was their faithful assistant. She became the patroness of the culinary business, which received the name "cooking" (from the Latin culina - kitchen).

Cookery as a science emerged in Russia only at the end of the 18th century. The development of professional cooking is associated with the emergence of out-of-home catering enterprises. They originated in Ancient Russia. Initially, these were taverns (from the Slavic root "feed"), in which travelers could find shelter and food. Then there were roadside inns (from the Latin "trakt" - path, stream) - hotels with a dining room and kitchen. At the same time, along with taverns in large cities of Russia, restaurants began to appear (from the French "restauration" - restoration).

By the end of the 18th century in Russia, the process of one-sided integration of Western European dishes, dishes and technologies (on-board, not oven cooking) was completed and their development and adaptation of these "innovations" to Russian conditions began. At the same time, everything new from the court table goes first to the capital's noble-bureaucratic table, then to the provincial noble-landowner's environment, and from there to other estates. This process is especially noticeable in the capital of the empire, in St. Petersburg, which, from the last quarter of the 18th century, finally became a trendsetter in the field of cooking. Since the 1890s, numerous cookbooks have appeared, translated from German and French, in which recipes for Russian dishes are drowned in the mass of foreign ones.

An important contribution of French chefs to the development of Russian cuisine was the fact that they trained a galaxy of brilliant Russian chefs. Mikhail and Gerasim Stepanovs, G. Dobrovolsky, V. Bestuzhev, I. M. Radetsky, P. Grigoriev, I. Antonov, 3. Eremeev, N. Khodeev, P. Vikentiev and others supported and disseminated the best traditions of Russian cuisine throughout the whole XIX century Such outstanding practitionershow I. Radetsky and G. Stepanov left behind extensive guides on Russian cooking

Confectioner is a chef who specializes in making confectionery(pastries, desserts, sweets, etc.)

Mainly in educational institutions confectioners receive universal training, which provides the opportunity to perform almost all the basic work required in manufacturing factories and organizations catering... However, in some cases, confectioners specialize in the manufacture of a specific product, for example, chocolates are professionals in the preparation of chocolate and chocolate products.

A pastry chef is a professional chef who creates pastries, desserts, and other baked foods. Representatives of this profession can be found in large hotels, restaurants and bakeries. Less commonly, a confectioner is a person whose business is associated with the sale of confectionery.

The pastry chef is cooking different types dough, fillings, creams according to a given recipe, bakes and decorates products. They are high quality, varied in appearance, taste and aroma. food products... Most of the work is done by hand using special tools, turning the profession of a pastry chef into an art.

The qualification level of pastry chefs is determined by ranks. There are only 6 of them. Immediately after graduation, the pastry chef receives the 3rd or 4th category. But in the process of work it can be increased. The 6th grade is the highest. For work in prestigious restaurants or in the shops of large confectionery factories, the 6th grade is a prerequisite.

A cook is a person whose profession is cooking; nowadays, as a rule, in catering establishments.

Cook Most likely, the word "cook" comes from the East Slavic "var", meaning boiling water and heat. In the navy, the position of a cook is called a cook. "

The chef prepares and designs culinary products of mass demand and to order. However, his responsibilities are much broader. The cook composes the menu, calculates required amount raw materials, makes applications for the required products.

Cooking begins with preparatory operations. The chef sorts out, washes food, cuts, etc. And then he prepares the dish according to the recipe. When the dish is ready (this is determined not only by its appearance and smell, but also with the help of control and measuring devices), the chef puts it in portions, arranges it for serving.

You can just be a cook, cook-technologist and chef. A cook-technologist is a specialist who not only knows how to cook, but also draws up calculation cards. That is, it distributes dishes into categories (here we are talking about quality and compliance with certain standards), according to the output (that is, the mass of the finished product). Also, the cook-technologist calculates energy value meals, the content of proteins, fats and carbohydrates in it.

The chef is a creative profession. The chef determines the menu, can compose recipes for dishes himself, improve the existing ones.

Who among us doesn't like sweets? Any festive table is never complete without a cake or some pastry. On the shelves of confectionery shops such outwardly appetizing confectionery flaunts that even if a person is not hungry, he has a desire to try this beauty

All these confectionery products are baked both in large confectionery factories and in small private and public confectionery shops... People who work in these shops and who are engaged in baking and decorating ready-made confectionery are called confectioners. The work of pastry chefs is very interesting and creative, because you need to bake a cake like that, and even more so to decorate it, so that a person really wants to taste it. That is why every good pastry chef should have imagination and artistic taste, and even more so if he works in those confectionery shops that are more specialized in the production of custom-made cakes.

Most of the cakes are ordered for anniversaries, weddings or children's birthdays, and it is natural that the decoration of such a cake can only be entrusted to a true master of his craft. And the best gift for the pastry chef himself will be such a thing as a silver jug, and no doubt he will appreciate such a gift.

Also, decorating cakes requires good hand coordination. The job of a pastry chef also includes kneading various dough, baking it and making various creams. The dough is often kneaded by hand and baked at high temperatures, so the job of a pastry chef is not easy. It is especially hot in pastry shops in the summer season.

The pastry chef must be physically tough because he works all day while standing. He also must have a certain talent in preparing products according to a recipe, because everyone knows that from the same set of products, two different housewives will cook the same dish, different in taste. The pastry chef should have a developed delicate taste and smell, as well as a gustatory memory. The pastry chef must have a good eye, because usually cakes from one large layer of dough are cut by eye and only then weighed.

The profession of a cook is one of the oldest in the world, always and everywhere people use the results of the work of cooks. The fact that a person eats depends on his health, mood, and quality of work. Cooking is a real science that has evolved along with humanity, so each nation has its own national cuisine with special recipes. Cooking is also a real art that requires creativity, imagination, ingenuity.

The cook is one of the few professions where the senses are very important. After all, the cook determines the degree of readiness of a dish and its quality by its appearance and color, smell, and taste. In addition, a chef needs a good memory to memorize recipes for different dishes. A chef needs to know a lot about products: how to choose the best products, how to store them correctly, how to determine their freshness. Different foods are cooked differently and the chef needs to know how they are prepared. It is very important to be able to beautifully design and serve the prepared dish.

To teach these wisdoms in the 19th century, the First Practical School of Cookery Art was opened in Russia. Nowadays, chefs are trained in many educational institutions.

The cooking profession is unique in its own way. As practice shows and the chefs themselves say, the knowledge and skills acquired at the culinary school play a very insignificant role in the formation of professional skills. The skill of the cook is honed only in the process of work, with the daily practice of techniques and the parallel development of professional qualities.

In general, if you are fascinated by the process of cooking, if you sometimes like to conjure over ingredients and bungle something like that, but you still do not know what to devote your life to, try working as a cook - it may very well be that you will like it.

Literature used http://vyborprofessia.narod.ru/povar-konditer.htm http://www.referat.ru/referats/view/29420 http://ru.wikipedia.org/wiki/%CA%EE%ED%E4% E8% F2% E5% F0

A cook. Cook. His own cook. Chef's job. Brewer. Chef profession. My profession is a cook. Profession Confectioner. Chef training. Organization of accounting production costs... The history of the profession of a cook. The image of the cook. “We are bakers-confectioners” (Acquaintance with the profession of baker-confectioner). Topic: "Acquaintance with the work of a cook." The cook is a collector.

Profession: cook, pastry chef. The cooks of the school canteen are preparing a hot breakfast. What professions are there? Artist, cook and poet, Teacher, doctor and pharmacist But there is also a librarian. A good cook is a doctor's assistant. Media projects in teaching German. Internship from students of KMGMA. The main ideas of the Cambridge approach to teaching.

Multilevel reader training program at SSAU. Practice of 1C solutions in production holdings... Application of modular teaching technology in the classroom of the OSED. Simulation of devices, systems and production processes... What is the profile training of foreign language in the very general plan. Distance learning in specialized classes of secondary schools.

METHODOLOGICAL RECOMMENDATIONS for keeping a journal of theoretical training. Learning is a craft with an infinite number of little tricks. Active methods social and psychological training of students in institutions of NGOs, SVO. Research activities in the formation of the structure of profile training on the SYUTour.

A modern lesson - methods and forms of teaching that motivate the cognitive activity of students. Implementation of results scientific research in the production activities of the Centers of the West Siberian UGMS. Professional activity Vilchik A.I. masters of industrial training of the profession "Electric and gas welder".

COOK- An ancient profession A cook is a person whose profession is cooking. Most likely, the word Cook comes from the East Slavic "Var" meaning boiling water and heat.

Parable about the profession of a cook Why the apprentice returned Once philosophers gathered and argued which profession is more important. One said: “The teacher is most needed. Without education, progress will stop. “Without builders, man will have nowhere to hide, and humanity will be deprived of beautiful buildings,” said the second philosopher. - Musicians, artists and poets make our life special. Art distinguishes man from animals, exclaimed the third philosopher. Then the student and at the same time the servant of the master of the house intervened in the conversation. - Dear scientists, you have forgotten about the profession of a cook. “You are not supposed to interfere with our conversation. Cooking is not an art. Go prepare dinner, - the owner was angry. The disciple silently left the room. On this day, the philosophers did not wait for dinner, the student disappeared. The owner had to prepare dinner himself. Unfortunately, after the meal, the philosophers felt ill and went home. The owner found another servant. Time passed, and the philosopher, the owner of the house, noticed that his friends had stopped visiting him, and he himself, after eating, was not able to think. The philosopher thought, and then fired the new chef and sent a note to the former student with one phrase: "Cooking is not a craft, but an art." Soon scholars began to gather again in the philosopher's house. The discussion was interrupted only by a delicious lunch prepared by the student. “Cooking is not a craft, but an art,” the owner said after dinner.

It is difficult to answer when the first cook appeared on earth. Man always ate, but when the caveman got the fire, things went uphill, so the profession of a cook can be considered the oldest. It would seem that frying meat is a matter of minutes. But some of the tribesmen turned out the meat tastier, juicier and more tender. It was he who began to be trusted with cooking. This is how the first cooks appeared on earth.

For a long time, cooking was a purely family business. Knew them, as a rule, the oldest woman in the princely family. Professional chefs first appeared at the courts, and then in the monastery refectory. Cooking in Russia became a specialty only in the 11th century, although the mention of professional chefs is found in chronicles as early as the 10th century. The Laurentian Chronicle (1074) says that in the Kiev-Pechersk monastery there was a whole cookery with a large staff of monks-cooks. During the times of Kievan Rus, cooks were in the service of princely courts and wealthy houses. Some of them even had several chefs. This is evidenced by the description of one of the houses of a rich man of the 12th century, where many "sokachy" are mentioned, that is, cooks.

NOTABLE PEOPLE IN ANCIENT ROME AND ANCIENT GREECE SPECIALLY APPRECIATED TASTY FOOD. THE VERY HUGE DEMAND FOR VARIETY AND ABUNDANCE OF DIFFERENT FOOD LEADED TO THE FORMATION OF THE FIRST CULINARY SCHOOLS. BY THE BEFORE THE SLAVES COOKED FOOD AND THEY DIDN'T ALWAYS COPE WITH IT.

The first cooking school in Europe appeared in the 19th century in England, then culinary schools began to appear in other countries. In France, it was believed that it was necessary to study cooking from the age of 6-7, otherwise the cook would not be able to be truly skillful.

The first woman in Russia to write a work on cooking was the cook Ekaterina Avdeeva. Her Pocket Cookbook was published in 1845. The culinary book "A Gift to Young Housewives or a Means to Reduce Household Costs", written by Elena Ivanovna Molokhovets, was first published in 1861. The book has gone through dozens of reprints and was one of the most popular books in the pre-revolutionary household. It contains recipes for vegetarian, traditional and lean meals, as well as tips for preparing, storing and preserving food at home. The book contained recipes for 4000 dishes. She was passionate about cooking, inventing new dishes, based not only on Russian traditions, but also on Ukrainian, Polish, French, Dutch, German, Jewish, and English. The first book in Russia

In 1816 in Russia, in Moscow, the first national cookery book was published under the title "Russian cook". Previously, only translated books were published in Russia. The author of these lines owes the preservation of recipes for old Russian dishes most of all to the Russian scientist of the late 18th century V.A.Levshin, whose surname was immortalized by A.S. Pushkin in Eugene Onegin.

Russian chefs sacredly kept the traditions of folk cuisine, which served as the basis for their professional excellence, as evidenced by the oldest written monuments - "Domostroy" (XVI century), "Painting for the royal dishes" (1611-1613), table books of Patriarch Filaret and boyar Boris Ivanovich Morozov, monastic expendable books, etc. folk dishes are mentioned - cabbage soup, fish soup, porridge, pies, pancakes, kulebyaki, pies, jelly, kvass, honey and others.

LOTS OF RECIPES ……………………………… .. There are many recipes that are named after famous people, as well as in honor of the chefs who created them. Such dishes include, for example, bechamel, sandwich, Olivier salad, or delicious beef stroganoff.

BEFSTROGANOV - this dish appeared at the end of Х1Х and is named after Count Alexander Grigorievich Stroganov, Governor General of Novorossiya. One of the Count's chefs invented a wonderful meat dish - small slices of meat fried with sauce. This dish can be called Russian-French, since the sauce - the invention of the French - was served not separately, in French, but together with meat, like Russian gravy.

Chronology of the appearance of some dishes Approximately 10 thousand years BC. e. Beer and bread appeared in the human diet. The beer was bottled in 1568. Approximately 6 thousand years before. n. e. The appearance of cottage cheese and cheese. Approximately 3 thousand years BC e. People have learned to cook soup. In 1500 BC. e. The use of chocolate has begun. The bar of chocolate appeared only in 1849, and milk chocolate - in 1875. Around 1000 BC. e. Cucumbers were salted for the first time. In about 500 BC. e. The first sausage is prepared. In 490 BC. n. e. The first pasta is cooked. The first culinary recipe for macaroni and cheese was recorded in 1367. Spaghetti was invented in 1819. In the 4th century BC. n. e. The first extant salad recipe (white bean salad) has been written down. 2nd century AD e. Sushi (Japanese rice and seafood dish) was prepared for the first time. 7th century. The famous Korean kim-chi sauerkraut recipe was created

15th century. Pancakes were made for the first time. 1487 year. Hot dogs are invented - buns with sausages, which have become the national dish of Americans. 1610 year. Bagels are baked for the first time. 1621 year. The technology for the production of popcorn (popcorn) was developed for the first time. 1680s. French fries appeared. 17th century. Ketchup in 1739 entered the world menu. Crackers. 1756 year. Mayonnaise sauce is invented. The year is 1798. Lemonade (i.e. a carbonated soft drink) has appeared. 1845 year. Jelly made for the first time. 1871 year. A Stroganoff beef recipe is written down (beef stroganoff). 1924 year. Frozen products. The emergence of the convenience food industry

Famous and renowned chefs Wolfgang Puck. Austrian chef, author of books, owner of a chain of restaurants around the world. Studied in France

Gordon Ramsay. Scottish chef, opened his own restaurant chain. He became famous after filming several talk shows, for example, "Hell's Kitchen", "Ramsay's Kitchen Nightmares" and others.

The history of the profession of a cook.

The earth is therefore still generous, That there are chefs in the world. Blessed are their simple fates. And the hands as thoughts are pure. Their profession is essentially good: An evil person will not stand at the stove .

Parable about the profession of a cook "Why did the student come back"

Once philosophers got together and argued which profession is more important. One said: - The teacher is most needed. Without education, progress will stop. “Without builders, man will have nowhere to hide, and mankind will be deprived of beautiful buildings,” said the second philosopher. - Musicians, artists and poets make our life special. Art distinguishes man from animals, exclaimed the third philosopher. Then the student and at the same time the servant of the master of the house intervened in the conversation. - Dear scientists, you have forgotten about the profession of a cook. “You are not supposed to interfere with our conversation. Cooking is not an art. Go prepare dinner, - the owner was angry. The disciple silently left the room. On this day, the philosophers did not wait for dinner, the student disappeared. The owner had to prepare dinner himself. Unfortunately, after the meal, the philosophers felt unwell and went home. The owner found another servant. Time passed, and the philosopher, the owner of the house, noticed that his friends stopped visiting him, and after eating he himself was not able to think. The philosopher thought, and then he fired the new cook and sent a note to the former student with one phrase: "Cooking is not a craft, but an art." Soon scholars began to gather again in the philosopher's house. The discussion was interrupted only by a delicious lunch prepared by the student. – Cooking is not a craft, but an art - said the owner after dinner.

The profession of a cook has developed along with civilization, so we can say that this is the most ancient profession.

The first courses looked just like half-baked pieces of meat or fish burnt on an open fire. People have used fire since at least the Middle Paleolithic, but they were not cooks. The marks of Greek civilization on the island of Crete in 2600 BC speak of the first professionals who make a living with this craft. e. A specially hired culinary master prepared food for the Tsar's soldiers from selected products. It can be safely assumed that in the more ancient cultures of Egypt, Phenicia and Sumer there were also professional chefsworking for families of noble people and rulers. Later, such concepts as sanitary norms appeared, regulating the work of such specialists. ...

The history of human development from ancient times to the present day has known unprecedented ups and downs in cooking. Either food was lifted up to heaven, considering it one of the best pleasures, then they treated it with almost contempt, believing that even talk about food and dishes is "unworthy of a true gentleman." Take the ancient Hellenes. In Sparta, food was reserved : in the campaign and in the war, it was necessary to get by with simple-to-cook food. And very close, in Athens, were sophisticated in the preparation of an unheard-of festive dish : a tiny olive was baked inside a dove, a dove in a kid, a kid in a sheep, a sheep in a bull, all this was roasted on a spit, and the most honored guest got that very olive.

Tens of thousands of dishes the world cuisine has created in its history. The culinary specialists were considered, the prestige of this or that noble house depended on them. In ancient Rome, even cook uprisings who subjugated some cities. Under the emperors Augustus and Tiberius (about 400 AD), the first schools of cookery were organized, headed by the wizard of the cauldron and cooks - the great cook Apicius ... The cooks of ancient Rome achieved unheard-of sophistication in cooking, some of which cost a fortune.
From generation to generation passed on by people cooking experience ... They carefully preserved all the traditions associated with food, realizing that food is the basis of life, health and well-being. Even in Ancient Greece, the cult of Axlepius, a mythical doctor-healer, who received the name Aesculapius in Rome, arose. His daughter Hygeya was considered the patroness of health science, and the cook Kulina was their faithful assistant. Rumor gave Kulina the name of the tenth muse, of whom there were nine before her. The Romans called the tenth muse that way. Cooking ... She became the patroness of the culinary business, which received the name "cooking" (from the Latin culina - kitchen).
The oldest written monuments of Babylon, Egypt, China and the Arab East already contain records of individual culinary recipes.

Then, after a long stagnation, at the end of the Middle Ages, thanks to the rapid penetration of spices from the eastern colonies, gourmet cuisine was further developed. The cradle of fine dining is Italy, especially the south and Sicily. Under King Louis XIV, France experienced a rise in the art of cooking, and since then these European countries have been in an incessant rivalry in the culinary field. Not only professional culinary specialists, but also many scientists, philosophers, statesmen took part in the development of the art of cooking. It is known that the inventors of new dishes were Richelieu, Mazarin, Michel Montaigne wrote the book "The Science of Food". The dishes invented by the composer Rossini are still in use in Italian restaurants. France is proud that Alexandre Dumas, the father, the great Balzac, contributed to the national cuisine.

Powerful medieval Europe highly valued its chefs. In Germany, since 1291, the chef was one of the four most important figures at court. In France, only noble people became chefs of the highest ranks. The position of chief winemaker in France was the third most important after the positions of chamberlain and chief equestrian. Then came the bread manager, the chief butler, the chef, the restaurant managers closest to the court, and only then the marshals and admirals.

As for the kitchen hierarchy - and it employed a huge number (up to 800 people) of interdependent workers - the first place was given to the main thing about meat ... A position characterized by the honor and trust of the king, for no one was immune from poison. He had six people at his disposal, who selected and prepared meat for the royal family every day. Teilevant, the famous chef of King Charles the Sixth, had 150 subordinates. .

Chef in Russia

For a long time, cooking was a matter of purely family. Knew them, as a rule, the oldest woman in the princely family. Professional chefs first appeared at the courts, and then - in the monastery refectory.

Cooking in Russia became a specialty only in the 11th century, although the mention of professional chefs is found in chronicles as early as the 10th century. The Laurentian Chronicle (1074) says that in the Kiev-Pechersk monastery there was a whole cookery with a large staff of monks-cooks. Prince Gleb had an "elder cook" named Torchin , the first Russian chef known to us.

During the times of Kievan Rus, cooks were in the service of princely courts and wealthy houses. Some of them even had several chefs. This is evidenced by the description of one of the houses of a rich man of the 12th century, where many "sokachy" are mentioned, that is, cooks "working and making food".

Russian chefs sacredly kept t radiation of folk cuisine, which served the foundation of their professional skills , as evidenced by the most ancient written monuments - "Domostroy" (XVI century), "Painting for the royal dishes" (1611-1613), table books of Patriarch Filaret and boyar Boris Ivanovich Morozov, monastic expenditure books, etc. folk dishes are mentioned - cabbage soup, fish soup, porridge, pies, pancakes, kulebyaki, pies, jelly, kvass, honey and others.

However, the Russian “cooks” borrowed many secrets from the Tsargrad masters who came to Muscovy - “men of skill, experienced not only in painting icons, but also in kitchen art”. Acquaintance with the Greco-Byzantine cuisine turned out to be very useful for our cuisine.

No less strong was influence on Russian cuisine and our eastern neighbors - India. China, Persia. The Russians learned a lot from the famous book by Afanasy Nikitin "Traveling across the Three Seas" (1466-1472), which contains a description of products unfamiliar in Russia - dates, ginger, coconut, pepper, cinnamon. And the book by Vasily Gagara (written in 1634-1637) expanded the horizons of our compatriots. They learned about the products that the people of the Caucasus and the Middle East used.

But our ancestors mastered not only the practical methods of cooking. They also thought about the essence of the phenomena occurring in this case. A long time ago they mastered the secrets of making yeast dough, which is mentioned in the chronicles: the monks of the Kiev-Pechersk Lavra knew how to cook custard that did not stale for a long time.
Already in the XI-XII centuries. Russians knew many rather complicated methods of making kvass, honey, and hops. They can be found in the famous ancient Russian herbalists, as well as in various "lives". So, kvass was widely known - rye, honey, apple, yashny, etc. Our ancestors were well versed not only in the intricacies of preparing various types of kvass, but also in the mechanism of action of sourdough, yeast, as evidenced by the numerous instructions of the ancients:

Cookery as a science emerged in Russia only at the end of the 18th century. The development of professional cooking is associated with the emergence of out-of-home catering enterprises. They originated in Ancient Russia. Initially, these were taverns (from the Slavic root "feed"), in which travelers could find shelter and food. Then there were roadside inns (from the Latin "trakt" - path, stream) - hotels with a dining room and a kitchen.
At the same time, along with taverns, restaurants began to appear in large cities of Russia (from the French “restauration” - restoration).
In Russia, the first culinary book "Cookery Notes" was compiled by S. Drukovtsov in 1779.
The first culinary school was opened in St. Petersburg on March 25, 1888 at the initiative of Professor I. Ye. Andrievsky and culinary specialist D. V. Kanshin.

Chronology of the appearance of some dishes

About 10 thousand years BC e. Beer and bread appeared in the human diet. The beer was bottled in 1568. Approximately 6 thousand years before. n. e. The appearance of cottage cheese and cheese. Approximately 3 thousand years BC e. People have learned to cook soup. In 1500 BC. e. The use of chocolate has begun. The chocolate bar appeared only in 1849, and milk chocolate in 1875. Around 1000 BC. e. Cucumbers were salted for the first time. In about 500 BC. e. The first sausage is prepared. In 490 BC. n. e. The first pasta is cooked. The first culinary recipe for macaroni and cheese was recorded in 1367. Spaghetti was invented in 1819. In the 4th century BC. n. e. The first extant salad recipe (white bean salad) has been written down. 2nd century AD e. Sushi (Japanese rice and seafood dish) prepared for the first time. 7th century. Created a recipe for the famous Korean kimchi sauerkraut.

15th century. Pancakes were made for the first time. 1487 year. Invented "hot dogs" hot dogs - buns with sausages, which have become the national dish of Americans.

1610 year. Bagels are baked for the first time. 1621 year. For the first time a technology for the production of "popcorn" (popcorn) was created. 1680s. French fries appeared. 17th century. Ketchup entered the world menu

1739 year. Crackers. 1756 year. Mayonnaise sauce is invented. The year is 1798. Lemonade (i.e. a carbonated soft drink) has appeared.

1845 year. Jelly made for the first time. 1871 year. A Stroganoff beef recipe is written down (beef stroganoff). 1924 year. Frozen products. The emergence of the convenience food industry

Several interesting facts from the history:

After the "Black Death" mowed down half of Europe, meat became more affordable. This was facilitated by the freed up jobs and the transformation of abandoned fields into pastures.

The famous glutton, the Roman emperor Heliogabalus used grated pearls as a spice and "joked" with the guests, serving them dishes made of ivory or stuffed with broken glass. When he was finally killed (in the toilet), they tried to push the emperor's body down the drain, but it did not get through.

Tea appeared in Europe only at the end of the 16th century, coffee - at the beginning of the 17th century. At the same time, bananas were brought to the north of Europe.

Charles Darwin had not only scientific but also gastronomic interest in animals. In Cambridge, he was chairman of the Glutton Club, where weekly tastings of unusual dishes were arranged (once the students even ate an old owl). Traveling on the Beagle, Darwin ate a variety of exotic animals - from parrots to battleships .

Varieties of profession

Chef

Draws up applications for the necessary foodstuffs, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale. Based on the study of consumer demand, it provides a variety of assortment of dishes and culinary products, makes a menu. Carries out constant control over the technology of cooking, the norms for laying raw materials and compliance by employees sanitary requirements and personal hygiene rules. Carries out the arrangement of cooks and other production workers. Draws up a schedule for chefs to go to work. Carries out rejection of finished food. Organizes accounting, preparation and timely submission of reports on production activities, the introduction of advanced techniques and methods of work.

Pastry chef

He specializes in confectionery.

Cook-technologist

Organizes the cooking process. Determines the quality of raw materials, calculates its quantity for receiving portions of finished products, calorie content of the daily ration, makes menus and price lists. Distributes responsibilities in the chef team. Supervises the process of cooking culinary products, develops recipes for new signature dishes and compiles them technological maps... Prepares the necessary documentation, instructs the chefs. Keeps full records material values, equipment, raw materials, finished products.

The chef must have the following qualities:

developed visual
olfactory perception
good taste
creative imagination
physical endurance
good visual and imaginative memory
long-term verbal
logical memory
Patience
observation and goodwill .

To the pluses of this profession the fact that the work of a cook is in great demand and there is always the possibility of a stable income. In addition, it is possible career growth, which provides for the development from an assistant chef to a chef in a prestigious establishment. By cons can be attributed to the fact that the work of a cook, in essence, is quite hard. Sometimes you have to work in the evening and night hours in a state of constant composure and attentiveness. Plus, in order to work in a hot kitchen, you need to be in good health.

The profession of a cook is one of the oldest in the world, one of the most demanded now and one of the few that humanity will always need!

Who is a cook and his varieties! 

A cook is a food preparation specialist. A good cook is sometimes called a wizard, because he can prepare a real masterpiece from the most common products that will bring joy and pleasure to people.
“A good cook is a lot of character,
fantasies and feelings "- EMIL YUN, chef
Strasbourg restaurant "Au Crocodile"
“Even culinary masterpieces cannot be preserved in any museums. The faster they are eaten, the more beautiful they are ”- V.Pokhlebkin.
Short description
The chef prepares dishes according to special recipes, but he can modify them to his liking, that is, to approach the process creatively.

The specifics of the profession
The work of a cook consists of several stages:
obtaining initial products;
maintaining technology and recipes for cooking;
ensuring the cooking process: preparation necessary equipment, preparation of semi-finished products;
correct operation of kitchen equipment;
ensuring proper accounting and storage of products in accordance with sanitary and hygienic standards;
sales of products.

In Russia, there is a classification of the profession of a cook, which differs from European and American:
The chef is the highest level in the profession. He draws up applications for the necessary products, ensures their timely receipt from the warehouse, controls the timing, assortment, quantity and quality of their receipt and sale. Studying the demand of customers, it forms an assortment of dishes and culinary products, makes up a daily menu. Monitors the technology of cooking and the observance of sanitary requirements and hygiene rules by employees. Organizes accounting and reporting on the activities of the enterprise.
The pastry chef specializes in the manufacture of confectionery, which requires exquisite taste, imagination and ingenuity.
The cook-technologist organizes the cooking process. Determines the quality of raw materials, calculates its quantity to obtain portions of finished products, calorie content of the daily diet. Develops recipes for new signature dishes and draws up technological maps for them. Prepares the necessary documentation, instructs the chefs.
The culinary chef calculates the raw materials and the output of finished products, prepares dishes, performs filtering, kneading, grinding, molding, stuffing, filling products, regulates the temperature regime, determines the readiness of dishes, products using control and measuring devices, as well as appearance, smell, color, taste, makes decoration of dishes and confectionery, divides them into portions.

Pros and cons of the profession!

"+" The profession of a cook is in demand and creative, it has a place for imagination and ingenuity. Good chefs have high wages.

"-" Work requires great physical stamina and responsibility. Not everyone can stand at a hot stove for a full day. At the same time, the constant tension of attention, when you have to follow the preparation of many dishes and there is no way to relax or be distracted.

What qualities a cook should have! 

Personal qualities
olfactory and tactile sensitivity, olfactory memory;
good taste and color perception, taste memory;
good eye;
refined taste, imagination, a penchant for creativity;
ability to recognize small deviations of parameters technological processes from the set values \u200b\u200bby visual signs;
the ability to simultaneously perceive several objects;

well-developed sense of timing;
dynamic thinking;
knowledge of measures, the ability to quickly and accurately determine by eye the required amount of liquid, bulk products, spices
the ability to understand the quality and freshness of meat, fish, vegetables and fruits
knowledge of fast cooking technologies
good coordination of movements of both hands, hand firmness, hand stability;
the ability to perform small precise movements;
physical endurance: the ability to work intensively for a long time without reducing performance;
energy;
the ability to improvise;
punctuality, pedantry;
the ability to switch from one activity to another;
striving for professional excellence.

The history of cooking!

The ancient world knew chefs as people capable of giving pleasure, which was so appreciated by the profligate Romans and the unrestrained Greeks. At first, cooks in Roman homes were hostesses or slaves. Subsequently, the Romans increasingly began to hire chefs for this or that occasion, and later, permanent chefs appeared. The first schools of cooks were organized in Ancient Rome, their father was the well-known cook and gourmet Apticius at that time. In ancient Persia, the inventors of new unusual dishes were generously rewarded by the king. There were, of course, exceptions - for example, the Spartans, accustomed to the harsh conditions of life, did not at all recognize the pleasures of culinary delights, and treated the profession of a cook with contempt.
Over time, chefs have improved more and more in their art. The exchange of recipes among themselves began, they went on trips.

In Russia, the first professional chefs appeared at the courts of the Kiev princes. Already in the 17th century, during the reign of Peter I, they began to bring to Russia not only new unusual products, but also skilled chefs from different countries... At the end of the 19th century, culinary schools began to open in Russia one after another, where professional chefs were trained.
The first cooking school in Europe appeared in the 19th century in England, then culinary schools began to appear in other countries. In France, it was believed that it was necessary to study cooking from the age of 6-7, otherwise the cook would not be able to be truly skillful.
For example, the mood of their master depended on the cooks who served at the court of this or that prince. Chefs could create reputations for noble houses and even entire states.
In Russia, the head chef was called ARCHIMAGIRUS

Slide number 10

Kitchen in Russia

Slide number 11

The history of the chef's hat

Even in ancient Rome, in the homes of the rich, there was a whole hierarchy of kitchen attendants:
head chefs, just cooks and cook assistants; slaves keeping fire; bakers and many pastry masters followed by slaves who were entrusted with inviting guests; the head of the banquet hall; slaves who set up the couches, laid the table, arranged a feast; kravchy; slaves who served bread and meat, tasted food before serving them to the table;
young slaves who sat at the feet of the master to carry out his orders, and also to amuse him with jokes.

Slide number 12

Antonio Latini gained great fame in 1692 thanks to his book "The Modern Butler", which became the first work in European history dedicated to the daunting task of conveying in all the smallest details the court customs and the structure of a noble house, which was nothing more than a "reduced and simplified "copy of the royal palace.
It contains the following hierarchy:
errand boys
chef assistant
cook ("soup", "pastry" and "in charge of the entreme")
senior chef
Chef
the Butler

Slide number 13

The hierarchy currently looks like this:
service personnel (administrators, waiters, bartenders),
chef assistant, cook, sous-chef, chef
As already mentioned, the history of the chef's headdress began in England.
The uniforms of the chef and sous-chef (assistant chef) differ only in the height of the cap. The chef's hat is 20 cm higher.
According to French traditions, a chef's hat should have exactly 100 folds - according to the number of methods for preparing egg dishes that a good chef knows.
The traditional headdress of the head of the chef caste in India is a saucepan. She usually dressed under a turban and served as a disguised protection from a sudden attack by unfriendly catering customers. Perfectly protected the owner from being hit by a ladle, a bowl, and even from an attempt to hit the head with a FORK or SPOON. Later, the practice of wearing KASTRULI under a chef's hat was adopted by European chefs, since they had the same problems with poisoned eaters and their inconsolable relatives.

Slide number 14

The form of chefs has undergone relatively few changes over the past two hundred years. The most characteristic part of it is the chef's hat, according to tradition it has from 48 to 100 folds, depending on the height of the hat. Of course, the tallest cap is worn by the top chef. The chef's hat appeared in the 16th century (some, however, believe that it originated in Byzantium), when unlucky chefs were often persecuted and took refuge in monasteries. There, to hide, they dressed in the same way as the clergy.

It might be useful to read: