History & Philosophy

1. instructed their cooks to use large amounts in their foods
7. maple syrup, apple cider, succotash and yams~candied
8. sure that all restaurants are following all guidelines
9. Influence
11. called his café “Restorante”
12. Romano, Mozzarella, Ricotta and Mascarpone
15. meals with many courses that are intricately prepared
17. learned the basics of cooking in a small restaurant and developed a reputation of excellence over years of experience
18. Influence
21. pictures for cookbooks and magazines
22. Le Cordon Bleu in Paris while her husband work for the Embassy
23. of preparation originating from the United States of America

2. Careme’s grand cuisine into Classical Cuisine
3. first was opened in 1650 in Oxford, England
4. cuisine has spread from border states such as Texas and those in the Southwestern United States to the rest of the country
5. Onions, Vegetables, Biscuits and Grits
6. 1400-1600
10. cuisine with few ingredients and flavor
13. cooks found themselves out of work
14. food and nutritional value
16. Grain Rice, cabbage, carrots, peas onions and broccoli
19. available ingredients predominate, and preparation is simple
20. Style/ Raised, Casseroles and Hearty Breakfast