1. Presentation on
A short history of modern food service
Cuisine theory

2. The origins of classical and modern cuisine
Modern food service began at the time of the French Revolution in
1793.
Before chefs were employed in the houses of the French nobility.
The end of the monarchy led many chef unemployed and later they
opened their own restaurant to support themselves financially.
Marie – Antoine Careme (1784-1833) was the one of the great of this
time and whose career spanned the first 30 years of the 19th century.
Careme was credited as the founder of classical cuisine as he
learned all the branches of cooking during he’s young age.
He dedicated his career to refining and organizing culinary
techniques.

3. The Father of Twentieth Cookery “Escoffier”
Georges Auguste Escoffier (1847-1935) was the great chef of this
century and was revered by chef and gourmets as the father of
twentieth-century cookery.
The simplification of classical cuisine and classical menu also the
re-organization of the kitchen were he’s two main contributions.
Escoffier also introduced the menu cards system into the
twentieth century.
Escoffier’s books and recipes are still important reference works
for professional chefs.
The basic cooking, it’s method and preparation we study today
are based on Escoffier’s work.

4. Modern Development
Basic principles are the same even-though today’s kitchen look
much different from those of Escoffier’ day.
Modern development has introduced many equipment's which are
very easy to handle.
Equipment’s like motorized food cutters, mixtures, and other
processing equipment, has greatly simplified food production.
Researches and rapid development of technology has produce
sophisticated tools for kitchen. Some of these products, such as
tilting skillets and steamed-jacketed kettles, can do many jobs and
are popular in many kitchens.
Also dishes we eat have gradually changed due to innovation and
creativity of modern chefs.

5. Development and availability of new food
products
Modern refrigeration and rapid transportation caused
revolutionary changes in eating habits.
Fresh foods of all kinds-meats, fish, vegetables, and
fruits-became available all year.
Exotic delicacies can now be shipped from anywhere in
the world and arrive fresh and in peak condition.

6. Sanitary and nutritional awareness
Development of the sciences of microbiology and nutrition had a great
impact on food service as food handling practices have come a long
way since Escoffier's day.
In today’s world nutrition is an important part of a cook’s training.
Customers are also more knowledgeable and therefore more likely to
demand healthful, well-balanced menus.

7. Modern cooking styles
Cooking or cookery is the art of preparing food for consumption with the use of
heat.
Cooking techniques and ingredients vary widely across the world, reflecting unique
environmental, economic, and cultural traditions and trends.
These include baking, roasting, frying, grilling, barbecuing, smoking, boiling,
steaming and braising and a more recent innovation is microwaving.
Changes occur not only because of technological developments but also
because of our reactions to culinary traditions.
Therefore, all above mention developments have helped change cooking styles,
menus and eating habits.
Also they continually refresh and renew the art of cooking.

8. Thank you everyone for your patience
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