Culinary arts are the cuisine arts of food preparation , cooking , and presentation of food , usually in the form of meals . People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks , although, at its most general, the terms culinary artist and culinarian are also used.
22-543: In the culinary arts , fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". It refers to the flavorful solid bits of food stuck to a pan or pot after cooking. These bits are deglazed with a liquid in order to produce a stock , broth , or sauce . The name is an abbreviated form of the French word fondation (foundation in English). In popular usage,
44-412: A home cook might not, such as the use of an expensive professional grill. Modern culinary arts students study many different aspects of food. Specific areas of study include butchery , chemistry and thermodynamics , visual presentation , food safety , human nutrition , and physiology , international history, menu planning, the manufacture of food items (such as the milling of wheat into flour or
66-449: A raw hunk of meat into the flames and watched it sizzle. Another theory claims humans may first have savoured roasted meat by chance when the flesh of a beast killed in a forest fire was found to be more appetizing and easier to chew and digest than conventional raw meat. Culinary techniques improved with the introduction of earthenware and stoneware, the domestication of livestock, and advancements in agriculture . In early civilizations,
88-634: A wider variety of animal types, meat cuts and quality of cuts. Additionally, butcher shops may focus on a particular culture , or nationality , of meat production. Some butcher shops, termed "meat delis", may also include a delicatessen . In the United States and Canada, butcher shops have become less common because of the increasing popularity of supermarkets and warehouse clubs. Many remaining ones are aimed at Hispanic and other immigrants or, more recently, those looking for organic offerings. Supermarkets employ butchers for secondary butchery, but in
110-536: Is fatback , which in Europe is an important primal cut of pork , but in North America is regarded as trimmings to be used in sausage or rendered into lard . The primal cuts may be sold complete or cut further. In various periods and cultures, the term "butcher" has been applied to people who act cruelly to other human beings or slaughter them. For example, Pompey , a prominent Roman general and politician of
132-399: Is a person who may slaughter animals , dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets , grocery stores , butcher shops and fish markets , slaughter houses , or may be self-employed . Butchery
154-548: Is an ancient trade, whose duties may date back to the domestication of livestock ; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries
176-405: Is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a master butcher (Fleishmaster). Standards and practices of butchery differ between countries, regions and ethnic groups. Variation with respect to the types of animals that are butchered as well as the cuts and parts of
198-411: The carotid or brachial arteries to facilitate blood removal), skinning (removing the hide or pelt) or scalding and dehairing (pork), evisceration (removing the viscera ) and splitting (dividing the carcass in half longitudinally ). After the carcasses are chilled (unless "hot-boned"), primary butchery consists of selecting carcasses, sides, or quarters from which primal cuts can be produced with
220-509: The United States even that role is diminished with the advent of "case-ready" meat, where the product is packaged for retail sale at the packinghouse or specialized central processing plants. A primal cut is a piece of meat initially separated from the carcass during butchering. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. One notable example with pork
242-419: The animal that are sold depends on the types of foods that are prepared by the butcher's customers. Butchery is a traditional line of work. In the industrialized world, slaughterhouses use butchers to slaughter the animals, performing one or a few of the steps repeatedly as specialists on a semi-automated disassembly line. The steps include stunning (rendering the animal incapacitated), exsanguination (severing
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#1732765211759264-600: The chefs took their craft to inns and hotels . From here, the craft evolved into a field of study. Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. An integral part of
286-453: The culinary arts are the tools, known as cooking or kitchen utensils , that are used by both professional chefs and home cooks alike. Professionals in the culinary arts often call these utensils by the French term "batterie de cuisine". These tools vary in materials and use. Cooking implements are made with anything from wood, glass, and various types of metals, to the newer silicone and plastic that can be seen in many kitchens today. Within
308-523: The different cuisines of many different cultures from around the world. The culinary arts, in the Western world , as a craft and later as a field of study, began to evolve at the end of the Renaissance period. Prior to this, chefs worked in castles, cooking for kings and queens, as well as their families, guests, and other workers of the castle. As Monarchical rule became phased out as a modality,
330-553: The different parts of food science and gastronomy. Over time, increasingly deeper and more detailed studies into foods and the culinary arts has led to a greater wealth of knowledge. In Asia, a similar path led to a separate study of the culinary arts, which later essentially merged with the Western counterpart. In the modern international marketplace, there is no longer a distinct divide between Western and Eastern foods. Culinary arts students today, generally speaking, are introduced to
352-651: The first century BC, got the Latin nickname adulescentulus carnifex , translated as "The Teenage Butcher" or "The Butcher Boy", due to brutal treatment of political opponents in the early part of his career. More recently, the Bosnian Serb war criminal Ratko Mladić was nicknamed "the Butcher of the Balkans ". The term can also be used in a semi-humorous or metaphorical way to describe someone whose actions resemble
374-483: The minimum of wastage; separating the primal cuts from the carcass; trimming primal cuts and preparing them for secondary butchery or sale; and storing cut meats. Secondary butchery involves boning, trimming and value-adding of primal cuts in preparation for sale. Historically, primary and secondary butchery were performed in the same establishment, but the advent of methods of preservation ( vacuum packing ) and low cost transportation has largely separated them. In parts of
396-517: The primary employers of professional chefs were kings, aristocrats, or priests. The divide between professional chefs cooking for the wealthy and peasants cooking for their families engendered the development of many cuisines. Much of the study of culinary arts in Europe was organized by Jean Anthelme Brillat-Savarin , famous for his quote "Tell me what you eat, and I will tell you what you are", which has since been mistranslated and simplified into "You are what you eat". Other people helped to parse out
418-432: The realm of the culinary arts, there is a wide array of different cooking techniques that originate from various cultures and continue to develop over time as these techniques are shared between cultures and progress with new technology. Different cooking techniques require the use of certain tools, foods and heat sources in order to produce a specific desired result. The professional kitchen may utilize certain techniques that
440-455: The refining of cane plants into crystalline sucrose ), and many others. Training in culinary arts is possible in most countries around the world usually at the tertiary level (university) with institutions government funded, privately funded or commercial. Professional Culinary Arts Programmes are curated educational and skills studies over a 3-year period with select Universities and Hotel and Culinary schools . Butchery A butcher
462-686: The word fond is often used to refer to the stock made from a fond. Culinary arts Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham , author of Catching Fire: How Cooking Made Us Human , primitive humans simply tossed
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#1732765211759484-692: The world, it is common for butchers to perform many or all of the butcher's duties. Where refrigeration is less common, these skills are required to sell the meat of slaughtered animals. Butchers sell their goods in specialized stores, commonly termed a butcher shop ( American English ), butchery ( South African English ) or butchers ( British English ). Butchers at a butcher shop may perform primary butchery, but will typically perform secondary butchery to prepare fresh cuts of meat for sale. These shops may also sell related products, such as Charcuterie , hot food (using their own meat products), food preparation supplies, baked goods and grocery items. Butcher shops can have
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