陳威 發問時間: 社會與文化語言 · 6 年前

20點 急 Auguste Escoffiers eassy

我需要一篇essay

Explain who was Escoffier and list his major contributions to the modern cuisine. Explain what the Brigade System and the effectiveness of this organization in kitchen.

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還有請幫我coulutiion

If we don’t have Auguste Escoffier the modern restaurant is we think of today is not exist. In 19th century, a national treasure chef, worked in France's history has left immortal fame, he is, Mr. Auguste Escoffier. In his brilliant culinary career, toured the world, He makes the idea of haute cuisine fame.

Escoffier is a talented chef, but he likes innovation, like to try some general do not want to cook dishes. He establishment safety in the kitchen. Developed the brigade system and Bouillon cube, created thousands of recipes, elevated cooking as profession, Introduced healthful cooking. Making dining in public respectable for women.

Escoffier also modernized old French food into haute cuisine. restructuring tasks and activities in the kitchen. More than anyone else, Escoffier help make the food service provider focused on the important task of guests on the needs and wants by making dinner a memorable experience. This is just the beginning besides his research, but also to the number of dishes produced greatly increased.

Brigade system to streamline and simplify the hotel kitchen. It helps eliminate confusion and duplication of effort, resulting in workers do not have a clear-cut responsibilities. In this system, each location has a stop, clear responsibilities, as summarized below. In smaller operations, the classic systems are generally abbreviations and responsibilities of the organization, so that the best use of the work area and personnel. Shortage of skilled personnel has also made the necessary changes in the travel system. The introduction of new equipment has helped ease some of the smaller kitchen staff-related issues. ensures the task will be completed efficiently and in a timely manner.

已更新項目:

Escoffier published Le Guide Culinaire, which is still used a major reference work.

championed farm to table.

created social security for staff.

before escoffier offer is no chose.

請大大幫幫忙!!本人英文文法不是很好已經盡力打出來一篇 希望能幫我補充或者縮減文章內容以簡潔明瞭為主!!

1 個解答

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  • Shuang
    Lv 7
    6 年前
    最佳解答

    If we don’t have Auguste Escoffier the modern restaurant is we think of today is not exist. In 19 century, a national treasural chef, who was worked in France's culinary history which has left immortal fame, he is, Mr. Auguste Escoffier. In his brilliant culinary career, tour de force to the world. He makes the idea of hauteur cuisine fame.

    Escoffier is a talented chef, but he likes innovation, like to try some general make not want to cook dishes. He establishes safety in the kitchen. Developed the brigade system and Bouillon cube, created thousands of recipes, elevated cooking as professional, introduced healthful cooking. Making dining in public respectable for women.

    Escoffier also modernized old French food into hauteur cuisine. restructuring tasks and activities in the kitchen. More than anyone else, Escoffier help make the food service provider focused on the important task of guests on the needs and wants by making dinner a memorable experience. This is not only just the beginning it, besides his research, but also to the number of dishes produced greatly increased.

    Brigade system to streamline and simplify the hotel kitchen. It helps eliminate confusion and duplication of effort, which resulting in workers do not have a clear-cut responsibilities. In this system, each location has a stop, clear responsibilities, as summarized below. In smaller operations, the classic systems are generally abbreviations and responsibilities of the organization, so that the best use of the work area and personnel. Shortage of skilled personnel has also made the necessary changes in the travel system. The introduction of new equipment has helped ease some of the smaller kitchen staff-related issues. ensures the task will be completed efficiently and in a timely manner.

    Escoffier published Le Guide Culinaire, which is still used a major reference work. and championed farm to table and created social security for staff, before Escoffier offer is no chose.

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