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15 Cards in this Set
- Front
- Back
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Slurry |
A mixture of raw starch and cold liquid, used for thickening |
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A la Carte |
(1) Referring to a menu on which each individual item is listed with a separate price. (2) Referring to cooking to order, as opposed to cooking ahead in large batches |
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Bain Marle |
A container of hot water used for keeping foods hot |
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Consommé |
A rich, flavorful, seasoned stock or broth that has been clarified to make it perfectly clear and transparent |
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Food Danger Zone |
The temperature range of 45°F to 140°F, in which bacteria grow rapidly |
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Cross Contamination |
The transfer of bacteria to food from another food or from equipment or work surfaces |
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Garnish |
Decorative edible items used to ornament or enhance the eye appeal of another food item. To add decorative item to food |
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Julienne |
(1) Cut into small, thin strips about 1/8×1/8×2 1/2 inches (2) Garnished with foods cut in this manner |
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Salmonella |
A widespread food borne disease, spread by improper food handling and inadequate sanitation |
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Steam |
To cook by direct contact with steam |
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Mousse |
A soft, creamy food, either sweet or savory, that us made light by the addition of whipped cream or beaten egg whites or both |
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Sorbet |
Sherbet, usually made without milk products |
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Crudités |
French term for raw vegetables served ad a relish |
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Batter |
Semi liquid mixture containing flour or other starch used for the production of such products as cakes and breads and for the coating products to be deep fried |
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Béchamel |
A sauce made by thickening milk with a roux |
