Food Production Management

Front 1

a la

Back 1

French for "in the manner or style of"
used in relation to a food
designates a style of preparation or presentation

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a la carte

Back 2

a menu on which each food and beverage is listed and priced separately
foods cooked in order as opposed to foods cooked in advance and held for later service

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a la grecque

Back 3

a preparation style in which vegetables are marinated in olive oil, lemon juice and herbs, then served cold

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a point

Back 4

French term for cooking to the ideal degree of doneness
when applied to meat, refers to cooking it medium rare

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absorption

Back 5

the ability of flour to absorb moisture when mixed into dough, which varies according to protein content, growing, and storage conditions

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acid

Back 6

a substance that neutralizes a base in a liquid solution
foods such as citrus juice, vinegar and wine that have a sour or sharp flavor
pH less than 7

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acidulation

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the browning of cut fruit caused by the reaction of an enzyme (polyphenoloxidase) with the phenolic compounds present in these fruits
browning often mistakenly attributed to exposure to oxygen

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additives

Back 8

substances added to many foods to prevent spoilage or improve appearance, texture, flavor or nutritional value
they must be synthetic materials copied from nature (ie sugar substitutes) or naturally occuring (lecithin)
some food additives may cause allergic reactions in sensitive people

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adobo seasoning

Back 9

a commercial spice blend
although several brands are available, most include dried chilies, Mexican oregano, cumin, black pepper, garlic powder, and onion powder

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aerate

Back 10

to incorporate air into a mixture through sifting and mixing

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aerobic bacteria

Back 11

bacteria that thrive on oxygen

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aging

Back 12

the period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate
the period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky doughs
the aging of flour can be chemically accelerated

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agneau pre-sale

Back 13

distinctively flavored lamb that grazes on salt marshes in France

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airline breat

Back 14

a boneless chicken breast with the first wing bone attached

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albumen

Back 15

principal protein found in egg whites

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al dente

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Italian for "to the tooth"
used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it

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alkali

Back 17

also known as a base
any substance with a pH higher than 7
baking soda is one of the few alkaline foods

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allemande

Back 18

an intermediary sauce made by adding lemon juice and a liaison to chicken or veal veloute

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allergens

Back 19

substances that may cause allergic reactions in some people

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allumette

Back 20

a matchstick cut of
1/8in x 1/8in x 2in
usually used for potatoes
a strip of puff pastry with a sweet or savory filling

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amino acid

Back 21

the basic molecular component of proteins, each of the approximately two dozen amino acids contains oxygen, hydrogen, carbon, and nitrogen atoms

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anadromous

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describes a fish that migrates from saltwater habitat to spawn in fresh water

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anaerobic bacteria

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bacteria that are able to live and grow without the presence of oxygen

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andouille

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a very spicy smoked pork sausage, popular in Cajun cuisine

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angus beef, certified

Back 25

brand created in 1978 to distinguish the highest quality beef produced from descendants of the black, homeless Angus cattle of Scotland

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anterior

Back 26

at or toward the front of an object or place
opposite of posterior

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appetizers

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also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial course to follow

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aquafarming

Back 28

also known as aquaculture
the business, science, and practice of raising large quantities of fish and shellfish in tanks, ponds, or ocean pens

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aroma

Back 29

the sensations, as interpreted by the brain, of what we detect when a substance cones in contact with sense receptors in the nose

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aromatic

Back 30

a food added to enhance the natural aromas of another food
aromatics include most flavorings, such as herbs and spices, as well as some vegetables

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artisan

Back 31

a person who works in a skilled craft of trade
one who works with his or her hands
applied to bread bakers, cheese makers, confectioners, charcutiers, and other craftspeople who prepare foods using traditional methods

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aspic, aspic jelly

Back 32

a clear jelly usually made form a clarified stock thickened with gelatin
used to coat foods, especially charcuterie items, and for garnish

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as purchased (a.p.)

Back 33

the condition or cost of an item as it is purchased or received from the supplier

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au gratin

Back 34

foods with a browned or crusted top
often made by browing a food with a bread crumb, cheese, and/or sauce topping under a broiler or salamander

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au jus

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roasted meats, poultry, or game served with their natural unthickened juices

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au sec

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cooked until nearly dry

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bacteria

Back 37

single-celled organisms, some of which can cause diseases
including food-borne diseases

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bagel

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a dense, donut-shaped yeast roll
it is cooked in boiling water, then baked, which gives it a shiny glaze and chewy texture

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bain marie

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a hot-water bath used to gently cook food or keep cooked food hot
a container for holding food in a hot water bath

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baked alaska

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ice cream set on a layer of spongecake and encased in meringue then baked until the meringue is warm and golden

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baked blind

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describes a pie shell or tart shell that is baked unfilled, using baking weights or beans to support the crust as it bakes

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baking

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a dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment
similar to roasting,
term usually applies to breads, pastries, vegetables, and fish

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baking powder

Back 43

mixture of Na bicorbonate and one or more acids
generally cream of tartar and/ or Na aluminum sulfate
used to leaven baked boods
it releases CO2 gas if moisture is present in a formula
single-acting baking powder releases CO2 gas in the presence of moisture only
double-acting releases some CO2 upon contact with moisture and then more gas is released when heat is applied

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baking soda

Back 44

Na bicarbonate
alkaline compound that releases CO2 gas when combined with an acid and moisture
used to leaven baked goods

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ballotine

Back 45

similar to a galantine
usually made by stuffing a deboned poultry leg with forcemeat, then poached or braised and normally served hot

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barbecue

Back 46

to cook foods over dry heat created by the burning of hardwood or hardwood charcoals
a tangy tomato-or vinegar-based sauce used for frilled foods
foods cooked by this method and/or with this sauce

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barding

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tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting

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barista

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Italian for "bartender"
now used to describe someone who has been professionally trained in the art of preparing espresso and espresso-based beverages

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base

Back 49

a substance that neutralizes an acid in a liquid solution
ingredients such as Na bicarbonate (baking soda) that have an alkaline or bitter flavor
pH more than 7

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baste

Back 50

to moisten foods during cooking
usually grilling, broiling or roasting
with melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor

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batonnet

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foods cut into matchstick shapes of 1/4in x 1/4in x 2 in

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batter

Back 52

semiliquid mixture containing flour or other starch used to make cakes and breads
the gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed
generally contains more fat, sugar, and liquids than a dough
a semiliquid mixture of liquid and starch used to coat foods for deep-frying

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baume scale

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hydrometer

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bavarian cream

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a sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream
the final product is poured into a mold and chilled until firm

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bean flour

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cooked beans including chickpeas, soybeans, and white beans that are dried, then ground into a fine powder
many bean flours are added to wheat flour mixtures to boost protein content (soy has 50% protein content)

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beard

Back 56

a clump of dark threads found on a mussel

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bearnaise

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a sauce made of butter and egg yokes and flavored with a reduction of vinegar, shallots, tarragon, an peppercorns

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beating

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a mixing method in which foods are vigorously agitated to incorporate air or develop gluten
a spoon or electric mixer with its paddle attachment is used

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bechamel

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a leading sauce made by thickening milk with a qhite roux and adding seasonings

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beefalo

Back 60

the product of crossbreeding a bison and a domestic beef animal

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beer

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an alcoholic beverage made from water, hops and malted barley, fermented by yeast

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beignets

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squares or strips of eclair paste deep-friend and dusted with powdered sugar

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Berkshire pork

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a breed of black pig named for the region of Great Britain where they were discovered, also known as Kurobuta in Japan
considered a rare and endangered breed, hogs produce port that is well-marbled, moist and tender

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berry

Back 64

the kernel of certain grains such as wheat
small, juicy fruits that grow on vines and bushed

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beurre blanc

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French for "white butter"
an emulsified butter sauce made from shallots
white wine and butter

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beurre compose

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compound butter

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beurre fondu

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French for "melted butter"
often served over steamed vegetables such as asparagus or poached white fish

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beurre manie

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a combination of equal amounts by weight of flour and soft, whole butter
whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor

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beurre noir

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French for "black butter"
used to describe whole butter cooked until dark brown
sometimes flavored with vinegar or lemon juice, capers, and parsley and served over fish, eggs, and vegetables

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beurre noisette

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French for "brown butter"
used to describe butter cooked until it is a light brown color
flavored and used in much the same manner as beurre noir

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beurre rouge

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French for "red butter"
emulsified butter sauce made from shallots, red wine and butter

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biological hazard

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a danger to the safety of food caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi

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< 1/8 tsp

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pinch/dash

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3 tsp

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1 tbsp

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2 tbsp

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1 fl oz

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8 fl oz

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1 c

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2 c

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1 pint

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2 pints

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1 quart

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32 fl oz

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1 quart

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4 quarts

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1 gallon

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8 pints

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1 gallon

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16 oz

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1 lb

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1000 ml

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1 L

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1 lb

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454 g

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1000 g

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1 kg

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1 oz

Back 86

1/8 c
30 ml

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2 oz

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1/4 c
50 ml

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4 oz

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1/2 c
125 ml

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6 oz

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3/4 c
200 ml

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8 oz

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1 c
250 ml

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chowder

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hearty soup made from fish, shellfish and/or vegetables, usually containing milk and potatoes and often thickened with roux

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churros

Back 92

a spanish and Mexican pastry in which sticks of eclair paste flavored with cinnamon are deep-fried and rolled in sugar while still hot

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chutney

Back 93

a sweet-and-sour condiment made of fruits and/or vegetables cooked in vinegar with sugar and spices
some chutneys are reduced to a puree, while others retain recognizable pieces of their ingredients

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cider

Back 94

mildly fermented apple juice
nonalcoholic apple juice may also be labeled cider

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citrus

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fruits characterized by a thick rind, most of which is bitter white pith (albedo) with a thin exterior layer of colored skin (zest)
their flesh is segmented and juicy and varies from bitter to tart to sweet

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clarification

Back 96

(1) the process of transforming a broth into a clear consomme by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix, and other ingredients
(2) the clearmeat used to clarify broth

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clarified butter

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purified butterfat
the butter is melted and the water and milk solids are removed

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classic cuisine

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a late 19th/early 2th century refinement and simplification of French grande cuisine
relies on the thorough exploration of culinary principles and techniques
emphasizes the refined preparation and presentation of superb ingredients

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clean

Back 99

to remove visible dirt and soil

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clear soups

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unthickened soups, including broths, consommes and broth-based soups

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club roll

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a small oval-shaped roll made of crusty French bread

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coagulation

Back 102

the irreversible transformation of proteins from a liquid or semisolid state to a solid state

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cocoa butter

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the fat found in cocoa beans and used in fine chocolates
it is white, solid at room temperatures and tasteless

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coconut cream

Back 104

(1) a coconut-flavored liquid made like coconut milk but with less water, it is creamier and thick than coconut milk
(2) the thick fatty portion that separates and rises to the top of canned or frozen coconut milk
*do not substitute cream of coconut for true coconut cream

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coconut milk

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a coconut-flavored liquid made by pouring coiling water over shredded coconut
may be sweetened or unsweetened
*do not sub cream of coconut for coconut milk

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coconut water

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the thin, slightly opaque liquid contained within a fresh coconut

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colander

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a perforated bowl used to strain foods

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collagen

Back 108

a protein found in connective tissue
it is converted into gelatin when cooked with moisture

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combination cooking methods

Back 109

cooking methods, principally braising and stewing, that employ both dry-heat and moist-heat procedures

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composed salad

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a salad prepared by arranging each of the ingredients (base, body, garnish, and dressing) on individual plates in an artistic fashion

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composition

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a completed plate's structure of colors, shapes and arrangements

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compound butter

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also known as a beurre compose, a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces

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concassee

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peeled, seeded, and diced tomato

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concentrate

Back 114

also known as a fruit paste or compound
a reduced fruit puree without a gel structure
used as a flavoring

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conching

Back 115

stirring melted chocolate with large stone or metal rollers to create a smooth texture in the finished chocolate

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condiment

Back 116

traditionally, any item added to a dish for flavor (including herbs, spices, and vinegars)
now also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottled sauces, and pickles

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conduction

Back 117

the transfer of heat from one item to another through direct contact

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confit

Back 118

meat or poultry (often lightly salt-cured) slowly cooked and preserved in its own fat and served hot

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connective tissue

Back 119

tissue found throughout an animal's body that binds together and supports other tissues such as muscles

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consomme

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a rich stock or broth that has been clarified with clearmeat to remove impurities

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contaminants

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biological, chemical, or physical substances that can be harmful when consumed in sufficient quantities

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contamination

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the presence, generally unintentional, of harmful organisms or substances

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convection

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the transfer of heat caused by the natural movement of molecules in a fluid (air, water, or fat) from a warmer area to a cooler one
mechanical convection is the movement of molecules caused by stirring

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conversion factor (C.F.)

Back 124

the number used to increase of decrease ingredient quantities and recipe yields

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cookery

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the art, practice, or work of cooking

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cookie press

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also known as a cookie gun
a hollow tube fitted with a plunger and an interchangeable decorative tip or plate
soft cookie dough is pressed through the tip to create shapes or patterns

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cookies

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small, sweet, flat pastries
usually classified by preparation or makeup techniques as drop, icebox, bar, sheet, cutout, pressed, rolled or molded and wafer

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cooking

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(1) transfer of energy from a heat source to a food, this energy alters the food's molecular structure, changing its texture, flavor, aroma, and appearance
(2)the preparation of food for consumption

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cooking medium

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the air, fat, water, or steam in which a food is cooked

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coring

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the process of removing the seeds or pit from a fruit or fruit-vegetable

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cost of goods sold

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the total cost of food items sold during a given period
calculated as beginning inventory plus purchases minus ending inventory

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cost per portion

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the amount of the total recipe cost divided by the number of portions produced from that recipe
the cost of one serving

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coulibiac

Back 133

a creamy mixture of salmon fillet, rice, hard-cooked eggs, mushrooms, shallots, and dill enclosed in a pastry envelope usually made of brioche dough

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coulis

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a sauce made from a puree of vegetables and/or fruit
may be served hot or cold

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count

Back 135

the number of individual items in a given measure of weight or volume

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coupe

Back 136

another name for an ice cream sundae
especially one served with a fruit topping

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court bouillon

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water simmered with vegetables, seasonings and an acidic product such as vinegar or wine, used for simmering or poaching fish, shellfish or vegetables

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couverture

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high quality chocolate containing at least 32% cocoa butter

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cracking

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a milling process in which grains are broken open

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cream filling

Back 140

a pie filling made of flavored pastry cream thickened with cornstarch

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cream of coconut

Back 141

a canned commercial product consisting of thick, sweetened coconut-flavored liquid
used for baking and in beverages

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cream puffs

Back 142

baked rounds of eclair paste cur in half and filled with pastry cream, whipped cream, fruit or other filling

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creams

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also known as cremes
include light, fluffy or creamy-textured dessert foods made with whipped cream or whipped egg whites (Bavarian creams, chiffons, mousses, creme Chantilly)

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cream sauce

Back 144

a sauce made by adding cream to a bechamel sauce

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creme brulee

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French for "burnt cream"
used to describe a rich dessert custard topped with a crust of caramelized sugar

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creme caramel

Back 146

custard baked over a layer of caramelized sugar and inverted for service (like flan)

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creme Chiboust

Back 147

a vanilla pastry cream lightened by folding in Italian meringue

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creme patissiere

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cream pastry

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crepe

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a thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot saute pan
used in sweet and savory preparations

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critical control point

Back 150

a step during the processing of food when a mistake can result in the transmission, growth, or survival or pathogenic bacteria

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croissant

Back 151

a crescent-shaped roll made from a rich, rolled-in yeast dough

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cronquembouche

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a pyramid of small puffs, each filled with pastry cream
a French tradition for Christmas and weddings
it is held together with caramelized sugar and decorated with spun sugar or marzipan flowers

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croquette

Back 153

a food taht has been pureed or bound with a thick sauce, made into small shapes and then breaded and deep-fried

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cross-contamination

Back 154

the transfer of bacteria or other contaminants from one food, work surface, or piece of equipment to another

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fondant

Back 155

a sweet, thick opaque sugar paste commonly used for glazing pastries such as napoleons or making candies

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fond lie

Back 156

sauce made by thickening brown stock with cornstarch or similar starch
often used like a demi-glaze especially to produce small sauces

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fondue

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a Swiss specialty made with melted cheese, wine and flavorings;
eaten by dipping pieces of bread into the hot mixture with long forks

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food cost

Back 158

the cost of the materials that go directly into the production of menu items

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food cost percentage

Back 159

the ratio of the cost of foods used to the total food sales during a set period, calculated by dividing the cost of food used by the total sales in a restaurant

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forcemeat

Back 160

a prep made from uncooked ground meats, poultry, fish or shellfish, seasoned, and emulsified with fat;
commonly prepared as country-style, basic and mousseline and used for charcuterie items

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fork tender

Back 161

describes braised meat that is so tender it shows little resistance when pierced with a fork

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formula

Back 162

the standard term used throughout the industry for a bakeshop recipe;
formulas rely on weighting to ensure accurate measuring of ingredients

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frangipane

Back 163

a sweet almond and egg filling cooked inside pastry

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free-range chickens

Back 164

chickens allowed to move freely and forage for food;
as opposed to chickens raised in coops

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free-range veal

Back 165

the meat of calves that are allowed to roam freely and eat grasses and other natural foods;
this meat is pinker and more strongly flavored than that of milk-fed calves

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freezer-burn

Back 166

the surface dehydration and discoloration of food that results from moisture loss at below-freezing temperatures

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French dressing

Back 167

classically, a vinaigette dressing made from oil, vinegar, salt and pepper; in the US the term also refers to a commercially prepared dressing that is creamy, tartly sweet and red-orange in color

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frenching

Back 168

a method of trimming racks or indicidual chops of meat, especially lamb, in which the excess fat is cut away, leaving the eye muscle intact;
all meat and connective tissue are removed from the rib bone

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fresh-frozen

Back 169

describes a food that has been frozen while still fresh

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fricassee

Back 170

a white stew in which the meat is cooked in fat without browning before the liquid is added

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frittata

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an open-faced omelet of Spanish-Italian origin

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fritters

Back 172

deep-fried sweet or savory cakes or spheres often made with chopped fruits or vegetables coated in batter

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frosting

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also known as icing
a sweet decorative coating used as a filling between the layers or as a coating over the top and sides of a cake

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fruit

Back 174

the edible organ that develops from the ovary of a flowering plant and contains one or more seeds (pips or pits)

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frying

Back 175

a dry-heat cooking method in which foods are cooked in hot fat; includes sauteing and stir-frying, pan-frying and deep-frying

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fumet

Back 176

a stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings

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fungi

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a large group of plants ranging from single-celled organisms to giant mushrooms, the most common are molds and yeast

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fusion cuisine

Back 178

the blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish; also known as transnational cuisine

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galatine

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similar to a ballotine;
a charcuterie item made from a forcemeat of poultry, game or suckling pig usually wrapped in the skin of the bird or animal and poached in an appropriate stock;
often served cold, usually in aspic

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game

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birds and animals hunted for sport or food, many game birds and animals are now ranch-raised and commercially available

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game hen

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the class of young or immature progeny of Cornish chickens or of a Cornish chicken and White Rock chicken, they are small and very flavorful

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ganache

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a rich blend of chocolate and heavy cream and, optionally, flavorings, used as a pastry or candy filling or frosting

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garde-manger

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(1) also known as the pantry chef, the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers, and buffet items
(2) the work area where these foods are prepared

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garnish

Back 184

(1) food used as an attractive decoration
(2) a subsidiary food used to add flavor or character to the main ingredient in a dish (i.e. noodles to chicken noodle soup)

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gastrique

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caramelized sugar deglazed with vinegar, used to flavor tomato or savory fruit sauces

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gastronomy

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the art and science of eating well

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gateau

Back 187

(1) American: any cake-type dessert
(2) French: carious pastry items made with puff pastry, eclair paste, short dough, or sweet dough

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gaufrette

Back 188

a thin layer or waffle-textured slice of vegetable, especially potatoes, cut on a manoline

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gelatin

Back 189

a tasteless and odorless mixture of proteins (especially collagen) extracted from boiling bones, connective tissue and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jellylike substance used as a thickener and stabilizer

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gelatinization

Back 190

the process by which starch granules are cooked, they absorb moisture when placed in a liquid and heated;
as the moisture is absorbed, the product swells, softens and clarifies slightly

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gelato

Back 191

an italian-style ice cream that is dense, softer and often more intensely flavored than American-style ice cream

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genoise

Back 192

(1) a form of whipped-egg cake that uses whole eggs whipped with sugar
(2) a french spongecake

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germ

Back 193

the smallest portion of a cereal grain and the only part that contains fat

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ghee

Back 194

a form of clarified butter in which the milk solids remain with the fat and are allowed to brown;
originating in India and now used worldwide as an ingredient and cooking medium, it has a long shelf life, a high smoke point and a nutty, caramel-like flavor

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gianduja

Back 195

chocolate blended with hazelnut paste

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giblets

Back 196

the collective term for edible poultry viscera, including gizzards, heats, livers, and necks

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gizzard

Back 197

a bird's second stomach

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glacage

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browning or glazing a food, usually under a salamander or broiler

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glace de poisson

Back 199

a syrupy glaze made by reducing a fish stock

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glace de viande

Back 200

a dark, syrupy glaze made by reducing a chicken stock

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glace de volaille

Back 201

a light brown, syrupy glaze made by reducing a chicken stock

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glaze

Back 202

(1) any shiny coating applied to food or created by browning
(2) the dramatic reduction and concentration of a stock
(3)a thin, flavored coating poured or dripped onto a cake or pastry

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global cuisine

Back 203

foods (often commercially produced items) or preparation methods that have become ubiquitous throughout the world; for example, curries and French-fried potatoes

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glucose

Back 204

(1) energy source for the body, also know as blood sugar
(2) a thick, sweet syrup made from cornstarch, composed primarily of dextrose, light corn syrup can usually be substituted for it in baked goods or candy making

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gluten

Back 205

an elastic network of proteins created when wheat flour is moistened and manipulated

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goat

Back 206

meat of the species Capra hircus, closely related to lamb;
this ruminant thrives in rocky mountainous terrains, preferring scrub and bark to grass;
Tender young goat is called a kid.
Most goats are bred for milk and cheese production.
In Mediterranean countries as well as in the west indies, goat or kid is served whole and spit-roasted or in stews and curries

Front 207

goat's milk

Back 207

milk produced by a female goat; it has about 4.1% milkfat, 8.9% milk solids, and 87 % water

Front 208

gougere

Back 208

eclair pastry flavored with cheese or herbs, baked and served as a savory hors d'oeuvre

Front 209

gourmand

Back 209

a connoisseur of fine food and drink, often to excess

Front 210

gourmet

Back 210

a connoisseur of fine food and drink

Front 211

gourmet foods

Back 211

foods of the highest quality, perfectly prepared and beautifully presented

Front 212

grading

Back 212

a series of voluntary programs offered by the US Department of Agriculture to designate a food's overall quality

Front 213

grains

Back 213

(1) grasses that bear edible seeds, including corn, rice, and wheat
(2) the fruit (that is, the seed or kernel) of such grasses

Front 214

gram

Back 214

the basic unit of weight in the metric system;
equal to about 1/30 of an ounce

Front 215

grande cuisine

Back 215

the rich, intricate and elacorate cuisine of the 18th and 19th century French aristocracy and upper classes
it is based on the rational identification, development and adoption of strict culinary principles
by emphasizing the how and why of cooking, grande cuisine was the first to distinguish itself from regional cuisines, which tend to emphasize the tradition of cooking

Front 216

grate

Back 216

to cut a food into small, thin shreds by rubbing it against a serrated metal plate known as a grater

Front 217

gravy

Back 217

a sauce made from meat or poultry juices combined with a liquid and thickening agent; usually made in the pan in which the meat or poultry was cooked

Front 218

gremolata

Back 218

an aromatic garnish of chopped parsley, garlic and lemon zest used for osso buco

Front 219

grilling

Back 219

a dry-heat cooking method in which foods are cooked by heat rediating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals

Front 220

grind

Back 220

to pulverize or reduce food to small particles using a mechanical grinder or food processor

Front 221

grinding

Back 221

a milling process in which grains are reduced to a powder, the powder can be of differing degrees of fineness or coarseness

Front 222

gristle

Back 222

a tough, elastic, whitish connective tissue that helps give structure to an animal's body (cartilage)

Front 223

grosse piece

Back 223

a centerpiece consisting of a large piece of the principal food offered,
i.e. a large wheel of cheese with slices of the cheese cascading around it

Front 224

gum paste

Back 224

a smooth dough of sugar and gelatin that can be colored and used to make decorations, especially for pastries

Front 225

HACCP

Back 225

Hazard Analysis Critical Control Points

Front 226

halal

Back 226

describes food prepared in accordance with Muslim dietary laws

Front 227

hanging

Back 227

the practice of allowing eviscerated (drawn/gutted) game to age in a dry, well-ventilated place, hangning helps tenderize the flesh and strengthen its flavor

Front 228

Hazard analysis Critical Control Points

Back 228

a rigorous system of self-inspection used to manage and maintain sanitary conditions in all types of food service operations
focuses on the flow of food through the food service facility to identify any point or step in preparation where some action must be taken to prevent or minimize a risk/hazard

Front 229

herb

Back 229

any of a large group of aromatic plants whose leaves, stems, or flowers are used as a flavoring
used either dried or fresh

Front 230

heritage or heirloom breed

Back 230

a loosely defined term that refers to older breeds of pork, meat, or poultry less commonly raised in modern agricultural systems or food production
many believe that protecting a genetically diverse population of livestock by raising and consuming such animals is important culturally and scientifically and will help ensure human survival

Front 231

high-ratio cake

Back 231

a form of creamed-fat cake that uses emulsified shortening and two-stage mixing method

Front 232

hollandaise

Back 232

an emulsified sauce made of butter, egg yolks an flavorings (especially lemon juice)

Front 233

homogenization

Back 233

the process by which milk fat is prevented from separating out of milk products

Front 234

hors d'oeuvre

Back 234

very small portions of hot or cold foods served before the meal to stimulate the appetite

Front 235

hotel pan

Back 235

a rectangular, stainless steel pan with a lip allowing it to rest in a storage shelf or steam table;
available in several standard sizes

Front 236

hull

Back 236

also know as the husk
the outer covering of a fruit, seed, or grain

Front 237

hulling

Back 237

a milling process in which the hull or husk is removed from grains

Front 238

hybrid

Back 238

the result of crossbreeding different species that are genetically unalike
often a unique product

Front 239

hydrogenated fat

Back 239

unsaturated, liquid fats that are chemically altered to remain solid at room temperature, such as solid shortening or margarine

Front 240

hydrogenation

Back 240

the process used to harden oils;
hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temperature

Front 241

hydrometer

Back 241

a device used to measure specific gravity,
it shows degrees of concentration on the Baume scale

Front 242

hygroscopic

Back 242

describes a food that readily absorbs moisture from the air

Front 243

icing

Back 243

see frosting

Front 244

IMPS/NAMPS

Back 244

Institutional Meat Purchasing Specifications

Front 245

HACCP

Back 245

Hazard Analysis Critical Control Points

Front 246

halal

Back 246

describes food prepared in accordance with Muslim dietary laws

Front 247

hanging

Back 247

the practice of allowing eviscerated (drawn/gutted) game to age in a dry, well-ventilated place, hangning helps tenderize the flesh and strengthen its flavor

Front 248

Hazard analysis Critical Control Points

Back 248

a rigorous system of self-inspection used to manage and maintain sanitary conditions in all types of food service operations
focuses on the flow of food through the food service facility to identify any point or step in preparation where some action must be taken to prevent or minimize a risk/hazard

Front 249

herb

Back 249

any of a large group of aromatic plants whose leaves, stems, or flowers are used as a flavoring
used either dried or fresh

Front 250

heritage or heirloom breed

Back 250

a loosely defined term that refers to older breeds of pork, meat, or poultry less commonly raised in modern agricultural systems or food production
many believe that protecting a genetically diverse population of livestock by raising and consuming such animals is important culturally and scientifically and will help ensure human survival

Front 251

high-ratio cake

Back 251

a form of creamed-fat cake that uses emulsified shortening and two-stage mixing method

Front 252

hollandaise

Back 252

an emulsified sauce made of butter, egg yolks an flavorings (especially lemon juice)

Front 253

homogenization

Back 253

the process by which milk fat is prevented from separating out of milk products

Front 254

hors d'oeuvre

Back 254

very small portions of hot or cold foods served before the meal to stimulate the appetite

Front 255

hotel pan

Back 255

a rectangular, stainless steel pan with a lip allowing it to rest in a storage shelf or steam table
available in several standard sizes

Front 256

hull

Back 256

also known as the husk, the outer covering of a fruit, seed, or grain

Front 257

hulling

Back 257

a milling process in which the hull or husk is removed from grains

Front 258

hybrid

Back 258

the result of crossbreeding different species that are genetically unalike, often a unique product

Front 259

hydrogenated fat

Back 259

unsaturated, liquid fat that is chemically altered to remain solid at room temperature, such as solid margarine or shortening

Front 260

hydrogenation

Back 260

the process used to harden oils;
hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temperature

Front 261

hydrometer

Back 261

a device used to measure specific gravity, it shows degrees of concentration on the Baume scale

Front 262

hygroscopic

Back 262

describes a food that readily absorbs moisture from the air

Front 263

icing

Back 263

see frosting

Front 264

IMPS

Back 264

Institutional meat Purchasing Specifications

Front 265

induction cooking

Back 265

a cooking method hat uses a special coil placed below the stove top's surface in combination with specially designed cookware to generate heat rapidly with an alternating magnetic field

Front 266

infection

Back 266

in the food safety context, a disease caused by the ingestion of live pathogenic bacteria that continue their life processes in the consumer's intestinal tract

Front 267

infrared cooking

Back 267

a heating method that uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiant heat that cook the food

Front 268

infuse

Back 268

to flavor a liquid by steeping it with ingredients such as tea, coffee, herbs or spices

Front 269

infusion

Back 269

(1) the extraction of flavors from a food at a temperature below boiling
(2) a group of coffee brewing techniques, including steeping, filtering, and dripping
(3) the liquid resulting from this process

Front 270

instant-read thermometer

Back 270

a thermometer used to measure the internal temp of foods;
the stem is inserted in the food, producing an instant temp readout

Front 271

intoxication

Back 271

in the food safety context, a disease caused by the toxins that bac produce during their life processes

Front 272

inventory

Back 272

the listing and counting of all foods int eh kitchen, storerooms, and refrigerators

Front 273

IQF

Back 273

individually-quick frozen;
the technique of rapidly freezing each individual item of food such as slives of fruit, berries, or pieces of fish before packaging
IQF foods are not packaged with syrup or sauce

Front 274

irradiation

Back 274

a preservation method used for certain fruits, vegetables, grains, spices, meat and poultry in which ionizing radiation sterilizes the food, slows ripening and prevents sprouting

Front 275

jam

Back 275

a fruit gel made from fruit pulp and sugar

Front 276

jelly

Back 276

a fruit gel made from fruit juice and sugar

Front 277

juice

Back 277

the liquid extracted from an fruit or vegetable

Front 278

julienne

Back 278

(1) cut food into stick-shaped pieces, 1/8 x 1/8 x 2 inches
(2) the stick-shaped pieces of cut food

Front 279

jus lie

Back 279

also known as fond lie
a sauce made by thickening brown stock with cornstarch or similar starch; often used as demi-glace especially to produce small sauces

Front 280

Kaiser roll

Back 280

a large round yeast roll with a crisp crust and a curved pattern stamped on the top; used primarily for sandwiches

Front 281

kneading

Back 281

working a dough to develop gluten

Front 282

Kobe beef

Back 282

exclusive type of beef produced in Kobe, Japan
fed a special diet (includes beer)
animals are massaged
super tender and full-flavored
expensive!

Front 283

kosher

Back 283

describes food prepared in accordance with Jewish dietary laws

Front 284

Lactose

Back 284

a disaccharide that occurs naturally in mammalian milk, milk sugar

Front 285

ladyfingers

Back 285

small cakes or cookies made from spongecake batter piped inot finger-length strips
used to line molds for desserts or layered with fillings

Front 286

lamb

Back 286

the meat of sheep slaughtered under the age of one year

Front 287

lard

Back 287

the rendered fat of hogs

Front 288

larding

Back 288

inserting thin slices of fat into low-fat meats in order to add moisture

Front 289

lardons

Back 289

diced, blanched, fried bacon

Front 290

leading sauces

Back 290

mother sauces
foundation of all hot sauces
distinguished by the liquids and thickeners used to make them
can be seasoned/garnished to create variety

Front 291

leavener

Back 291

ingredient/process that produces or incorporates gases in a baked product in order to increase volume, provide structure and give texture

Front 292

lecithin

Back 292

natural emulsifier found in egg yolks

Front 293

legumes

Back 293

(1) French for vegetables
(2) large group of vegetables with double-seamed seed pods

Front 294

liaison

Back 294

mixture of egg yolks and heavy cream used to thicken and enrich sauces

Front 295

liqueur

Back 295

strong, sweet, syrupy alcoholic beverage made by mixing or redistilling neutral spirits with fruits, flowers, herbs, spices or other flavorings
also known as cordial

Front 296

liquor

Back 296

alcoholic beverage made by distilling grains, fruits, vegetables, and other foods
includes rum, whiskey, and vodka

Front 297

liter

Back 297

basic unit of volume in metric system, equal slightly more than a quart

Front 298

lozenges

Back 298

diamond-shaped pieces
usually of firm vegetables

Front 299

macaroni

Back 299

any dried pasta made with wheat flour and water, only in the US does the term refer to elbow-shaped tubes

Front 300

macerate

Back 300

to soak foods in a liquid, usually alcoholic, to soften them

Front 301

macronutrients

Back 301

the nutrients needed in large quantities
carbs, protein, fat, water

Front 302

Madeira

Back 302

Portuguese fortifies wine heated during aging to give it a distinctive flavor and brown color

Front 303

magret

Back 303

a duck breast, traditionally taken from the ducks that produce foie gras
served boneless but with the skin intact

Front 304

maitre d'hotel

Back 304

(1) the leader of the dining room brigade, manager
(2) compound butter flavored with chopped parsley and lemon juice

Front 305

Maillard reaction

Back 305

the process whereby sugar breaks down in the presence of protein

Front 306

make-up

Back 306

the cutting, shaping, and forming of dough products before baking

Front 307

marbling

Back 307

whitish streaks of inter- and intramuscular fat

Front 308

marinade

Back 308

the liquid used to marinate foods
it generally contains herbs, spices, and other flavoring ingredients as well as an acidic product such as wine, vinegar, or lemon juice

Front 309

marinate

Back 309

to soak a food in a seasoned liquid in order to tenderize the food and add flavor to it

Front 310

marmalade

Back 310

a citrus jelly that also contains unpeeled slices of citrus fruit

Front 311

marquise

Back 311

a frozen mousselike dessert, usually chocolate

Front 312

marrow

Back 312

soft tissue in the center of animal bones, especially leg bones

Front 313

marsala

Back 313

a flavorful fortified sweet-to-semidry Sicilian wine

Front 314

marzipan

Back 314

a paste of ground almonds, sugar, and egg whites used to fill and decorate pastries

Front 315

masa harina

Back 315

spanish for "dough flour"
finely ground flour made from dried hominy, used to make tamales and tortillas

Front 316

mass

Back 316

heaviness of a substance

Front 317

matignon

Back 317

standard mirepoix plus diced smoked bacon / smoked ham
sometimes called an edible mirepoix
usually cut more uniformly than a mirepoix and left in the finished dish as a garnish

Front 318

matzo

Back 318

thin, crisp unleavened bread made only with flour and water
can be ground into meal that is used for matzo balls and pancakes

Front 319

mayonnaise

Back 319

thick, creamy sauce consisting of oil and vinegar emulsified with egg yolk

Front 320

meal

Back 320

(1) coarsely ground seeds of any edible grain such as corn or oats
(2) any dried, ground substance
(3) food eaten at one time

Front 321

mealy potatoes

Back 321

also known as starchy potatoes
those with high starch content and thick skin
best for baking

Front 322

medallion

Back 322

small, round, relatively thick slice of meat

Front 323

melting

Back 323

process by with certain foods, especially those high in fat, gradually soften and then liquefy when heated

Front 324

menu

Back 324

list of foods and beverages available for purchase

Front 325

meringue

Back 325

foam made of beaten egg whites and sugar

Front 326

metabolism

Back 326

the chemical reactions and physical processes that occur continuously in living cells and organisms

Front 327

meter

Back 327

the basic unit of length in the metric system (slightly more than 1 yard)

Front 328

micronutrients

Back 328

the nutrients needed only in small mounts
vitamins and minerals

Front 329

microorganisms

Back 329

single-celled organisms as well as tiny plant and animals that can be seen only through a microscope

Front 330

microwave cooking

Back 330

heating method that uses radiation generated by a special oven to penetrate food
agitates water molecules, creating friction and heat
spread through food by conduction (convection in liquids)

Front 331

mignonette

Back 331

(1) a medallion
(2) vinegar sauce with shallots

Front 332

milk-fed veal

Back 332

also known as formula-fed veal
meat of calves fed only a nutrient-rich liquid and kept tethered in pens
meat is whiter and more mildly flavored

Front 333

millet

Back 333

high-protein cereal grain cooked and eaten like rice
used in combination with wheat flour in conventional baking when it's ground

Front 334

milling

Back 334

the process by which grain is ground into flour or meal

Front 335

mince

Back 335

to cut into tiny pieces when uniformity of shape is not important

Front 336

minerals

Back 336

inorganic micro nutrients necessary for regulating body functions and proper bone and tooth structures

Front 337

mirepoix

Back 337

mixture of coarsely chopped onions, carrots, and celery used to flavor stocks, stews, and other foods
usually 50% onions, 25% carrots, 25% celery

Front 338

mise en place

Back 338

French for "putting into place"
prep and assembly of all necessary ingredients and equipment

Front 339

mix

Back 339

to combine ingredients in such a way that they are evenly dispersed throughout the mixture

Front 340

moist-heat cooking methods

Back 340

cooking methods (simmering, poaching, boiling, steaming) that uses water/steam to transfer heat through convection
used to emphasize the natural flavors of foods

Front 341

mojo criollo

Back 341

a citrus and herb marinade used in Latino cuisines, bottled brands are available in Hispanic markets

Front 342

molding

Back 342

process of shaping foods, particularly grains and veggies bound by sauces, into attractive, hard-edged shapes by using metal rings, circular cutters or other forms

Front 343

molds

Back 343

()algaelike fungi that form long filaments or strands, affect only food appearance and flavor
(2) containers used for shaping foods

Front 344

molecular gastronomy

Back 344

a contemporary scientific movement that investigates the chemistry and physics behind the preparation of foods and dishes

Front 345

mollusks

Back 345

shellfish characterized by a soft, unsegmented body, no internal skeleton and hard outer shell

Front 346

monounsaturated fats

Back 346

unsaturated fats

Front 347

monter au beurre

Back 347

to finish a sauce by swirling or whisking in butter (raw or compound) until it is melted,
used to give sauces shine, flavor, and richness

Front 348

mortadella

Back 348

Italian smoked sausage made with ground beef, pork and pork fat, flavored with coriander and white wine;
it's air-dried and has a delicate flavor
also a large American bologna-type pork sausage studded with park fat and garlic

Front 349

mortar and pestle

Back 349

hard bowl (mortar) club-shaped tool (pestle) used to grind foods into a powder

Front 350

mother sauces

Back 350

leading sauces

Front 351

mousse

Back 351

soft, creamy food (sweet or savory) lightened by adding whipped cream, beaten egg whites or both

Front 352

mousseline

Back 352

a cream or sauce lightened by folding in whipped cream

Front 353

mouthfeel

Back 353

the sensation created in the mouth by a combination of a food's taste, smell, texture, and temperature

Front 354

muffin method

Back 354

a mixing method used to make quick-bread batters, it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredients

Front 355

muscles

Back 355

animal tissues consisting of bundles of cells fibers that can contract and expand; they are the portions of a carcass usually consumed

Front 356

mushrooms

Back 356

members of a broad category of plants known as fungi; they are often used and served like vegetables

Front 357

mutton

Back 357

the meat of sheep slaughtered after they reach the age of one year

Front 358

NAMP/IMPS

Back 358

Institutional Meat Purchasing Specifications (IMPS) published by the US Department of Agriculture;
illustrated and described in The Meat Buyer's Guide published by the National Association of Meat Purveryors (NAMP)

Front 359

nappe

Back 359

the consistency of liquid, usually a sauce, that will coat the back of a spoon;
to coat a food with sauce

Front 360

national cuisine

Back 360

the characteristic cuisine of a nation

Front 361

navarin

Back 361

a brown ragout generally made with turnips, other root vegetables, onions, peas, and lamb

Front 362

neapolitan

Back 362

a three-layered loaf or cake of ice cream, each layer is a different flacor and a different color, a typical combination being chocolate, vanilla, and strawberry

Front 363

nectar

Back 363

the diluted, sweetened juice of peaches, apricots, guavas, black currants, or other fruits
the juice of which would be too thick or too tart to drink straight

Front 364

neutral spirits/grain spirits

Back 364

pure alcohol
odorless, tasteless and a very potent 190 proof

Front 365

New American Cuisine

Back 365

late 20th century movement that began in california but has spread across the US
stresses the use of fresh, local grown seasonal produce and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors

Front 366

niche pork

Back 366

industry term for alternative or specialty pork products
meat from a specific breed such as Duroc or Tamworth higs
meat raised using a particular feeding method such as free-range or without antibiotics and hormones is considered a niche

Front 367

noisette

Back 367

small, usually round, portion of meat cut from the rib

Front 368

noodles

Back 368

flat strips of pasta-type dough made with eggs
may be fresh or dried

Front 369

nouvelle cuisine

Back 369

"new cooking"
movement away from classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations

Front 370

nut

Back 370

(1) edible single-seed kernel of a fruit surrounded by a hard shell
(2) any seed/fruit with an edible kernel in a hard shell

Front 371

nutrients

Back 371

the chemical substances found in food that nourish the body by promoting growth, facilitating body functions and providing energy
6 categories: proteins, carbs, fats, water, minerals, vitamins

Front 372

nutrition

Back 372

the science that studies nutrients

Front 373

oblique cuts

Back 373

small pieces with 2 angle-cut sides

Front 374

offal

Back 374

variety meats'edible entrails (kidney, liver, heart, tongue) and extremities (pig's feet) of an animal

Front 375

oignon brule

Back 375

"burnt onion"
made by charring onion halves, used to flavor and color stocks and sauces

Front 376

oignon pique

Back 376

"pricked onion"
bay leag tacked with a clove to a peeled onion, used to flavor sauces and soups

Front 377

oil

Back 377

type of fat that remains liquid at room temp

Front 378

organic farming

Back 378

method of farming that does not rely on synthetic pesticides, or fertilizers

Front 379

orzo

Back 379

rice-shaped pasta

Front 380

oven spring

Back 380

rapid rise of yeast food in a hot oven, resulting from the production and expansion of trapped gases

Front 381

overhead costs

Back 381

expenses related to operating a business
advertising, equipment leasing, insurance, property rent, supplies and utilities

Front 382

overrun

Back 382

measure of the air churned into an ice cream
expressed as a percentage, which reflects the increase in volume of the ice cream greater than the amount of the base used to produce the product

Front 383

paillard

Back 383

scallop of meat pounded until then, usually grilled

Front 384

palate

Back 384

(1) complex of smell, taste, touch receptors that contribute to a person's ability to recognize and appreciate flavors
(2) range of an individual's recognition and appreciation of flavors

Front 385

panada / panade

Back 385

(1) something other than fat added to a forcemeat to enhance smoothness, aid emulsification or both
often bechamel, rice, or crustless white bread soaked in milk
(2) mixture for binding stuffings and dumplings, notably quenelles, often chouz pastry, bread crumbs, frangipane, pureed potatoes or rice

Front 386

pan-broiling

Back 386

dry-heat cooking method that uses conduction
no fat is used and food remains uncovered

Front 387

pan-dressed

Back 387

a market form for fish in which the viscera, gills, an dscales are removed and the fins and tail are trimmed

Front 388

panettone

Back 388

sweet Italian yeast bread filled with raisins, candied fruits, anise seeds and nuts
traditionally baked in a rounded cylindrical mold and served as a breakfast bread or dessert during the Christmas holidays

Front 389

pan-frying

Back 389

dry-heat method in which food is placed in a moderate amount of hot fat

Front 390

pan gravy

Back 390

a sauce made by deglazing pan drippings from roast meat or poultry and combining them with a roux or other starch and stock

Front 391

papain

Back 391

an enzyme found in papayas that breaks down proteins, used as the primary ingredient in many commercial meat tenderizers

Front 392

papillote, en

Back 392

a cooking method in whcih food is wrapped in paper or foil and then heated so that the food steams in its own moisture

Front 393

pappadam

Back 393

thin waterlike flat bread made from chickpea, lentil, or rice flour flavored with spices and served in India and other south Asian countries
usually deep fried before serving with chutney, raita and indian curries

Front 394

parboiling

Back 394

partially cooking a food in boiling or simmering liquid, similar to blanching but cooking time is longer

Front 395

parchment (paper)

Back 395

heat-resistant paper used throughout the kitchen for tasks such as lining baking pans, wrapping foods to be cooked en papillote and covering foods during shallow poaching

Front 396

parcooking

Back 396

partially cooking a food by any cooking method

Front 397

parfait

Back 397

ice cream served in a long, slender glass with alternating layers of topping or sauce
also the name of the mousselike preparation that forms the basis for some still-frozen desserts

Front 398

paring knife

Back 398

short knife used for detail work
especially cutting fruits and vegetables
rigid blade approx. 2-4 inches long

Front 399

Paris-Brest

Back 399

rings of baked eclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream
the top is dusted with powdered sugar or drizzled with chocolate glaze

Front 400

parisienne

Back 400

spheres of fruits or vegetables cut with a small melon ball cutter

Front 401

parstock (par)

Back 401

amt of stock necessary to cover operating needs between deliveries

Front 402

pasta

Back 402

(1) unleavened paste/dough made from wheat flour, water, and eggs
dough can be colored and flavored with herbs, spices, other and cut into shapes and sizes
can be fresh or dried and boiled for service
(2) general term for any macaroni product or egg noodle

Front 403

pasteurization

Back 403

process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

Front 404

pastillage

Back 404

paste made of sugar, cornstarch, and gelatin
may be cut/molded into decorative shapes

Front 405

pastry cream

Back 405

also known as creme patissiere
stirred custard made with egg yolks, sugar and milk, thickened with starch
used for pastry and pie fillings

Front 406

pate (paht)

Back 406

French for dough

Front 407

pate (pah-tay)

Back 407

fine, savory meat filling wrapped in pastry , baked and served hot or cold
as opposed to a terrine which is coarsely ground and highly seasoned meat mixure baked in an earthenware mold and served cold

Front 408

pate a choux

Back 408

soft dough that produces hollow baked products with crisp exteriors

Front 409

pate au pate

Back 409

specially formulated pastry dough used for wrapping pate when making pate en croute

Front 410

pate brisee

Back 410

dough that produces very flaky baked product containing little or no sugar,
used for prebaked pie shells or crusts
mealy dough is a less flaky product used for custard, cream, or fruit pie crusts

Front 411

pate en croute

Back 411

pate baked in pastry dough such as pate au pate

Front 412

pate feuilletee

Back 412

also known as puff pastry
rolled-in dough used for pastries, cookies, and savory products
produces a rich and buttery but not sweet baked product with hundreds of light flaky layers

Front 413

pate sucree

Back 413

dough containing sugar that produces a very rich, crisp baked product
also known as sweet dough, it's used for tart shells

Front 414

pathogen

Back 414

any organism that causes disease
usually refers to bacteria
undetectable by smell, sight, or taste

Front 415

patissier

Back 415

a pastry cheg
responsible for all baked items

Front 416

paupiette

Back 416

thin slice of meat or fish that is rolled around a filling of finely ground meat or vegetables, then fried, baked or braised in wine or stock

Front 417

paysanne

Back 417

foods but into flat square, round or triangular items with 1/2 in X 1/2 in X 1/8 in

Front 418

pearling

Back 418

a milling process in which all or part of hull, bran and germ are removed from grains

Front 419

pectin

Back 419

gelatin-like carb obtained from certain fruits
used to thicken jams and jellies

Front 420

pepperoni

Back 420

hard, thin, air-dried Italian sausage seasoned with red and black pepper

Front 421

persillade

Back 421

(1) food served with / containing parsley
(2) mixture of bread crumbs, parsley, and garlic used to coat meats, especially lamb

Front 422

pH

Back 422

measurement of the acid/alkali content of solution

Front 423

PHF/TCS foods

Back 423

foods on which bacteria can thrive

Front 424

physical hazard

Back 424

a danger to the safety of food cause by partibles such as glass chips, metal shavings, bits of wood or other foreign matter

Front 425

pickle

Back 425

(1) to preserve food in a brine or vinegar solution
(2) food that has ben preserved in a seasoned brine or vinegar, especially cucumbers

Front 426

pie

Back 426

food item composed of a sweet or savory filling in a baked crust, generally prepared in a round, slope-sided pan

Front 427

pigment

Back 427

any substance that gives color to an item

Front 428

pilaf

Back 428

a cooking method for grains in which the grains are lightly sauteed in hot fat and then a hot liquid is added, the mixture is simmered without stirring until the liquid is absorbed

Front 429

pimenton

Back 429

Spanish paprika produced from one of several varieties of Capsicum annuum peppers
dried over an oak fire (smoky flavor)

Front 430

poaching

Back 430

a moist-heat cooking method that uses convection to transfer heat from a hot liquid to the food submerged in it

Front 431

poeleing

Back 431

moist heat cooking method used for tender cuts of meat or poultry
the food is cooked in an oven in a covered pot and is often browned in hot fat first

Front 432

polyunsaturated fats

Back 432

multiple double bonds

Front 433

pomes

Back 433

tree fruits with a thin skin and firm flesh surrounding a central core containing many small seeds (apples, pears, quince)

Front 434

ponzu

Back 434

Japanese dipping sauce traditionally made with lemon juice or rice wine vinegar, soy sauce, mirin or sake, seawood and dried bonito flakes

Front 435

popovers

Back 435

crisp hollow muffin-shaped breads made from a rich egg batter and leavened with steam

Front 436

pork

Back 436

the meat of hogs, usually slaughtered under the age of one year

Front 437

posole

Back 437

also known as hominy or samp
dried corn that has been soaked in hydrated lime or lye,
stewlike soup made with pork and hominy served in Mexica and Central America

Front 438

posterior

Back 438

at or toward the rear of an object or place, opposite of anterior

Front 439

Potentially Hazardous Foods (PHF)

Back 439

foods on which bacteria can thrive
generally high protein, cooked grains,
known as time/temp controlled for safety foods

Front 440

poultry

Back 440

the collective term for domesticated birds bred for eating
chicken, ducks, geese, guineas, pigeons, turkeys

Front 441

poussin

Back 441

French term for a small immature chicken

Front 442

preserve

Back 442

fruit gel that contains large pieces or whole fruits

Front 443

primal cuts

Back 443

the primary divisions of muscle, bone and connective tissue produced by the initial butchering of the carcass

Front 444

prix fixe

Back 444

"fixed price"
refers to a menu offering a complete meal for set price

Front 445

professional cooking

Back 445

a system of cooking based on a knowledge of and appreciation for ingredients and procedures

Front 446

profiteroles

Back 446

small baked rounds of eclair paste filled with ice cream and topped with chocolate sauce

Front 447

proofing

Back 447

the rise given shaped yeast products just prior to baking

Front 448

proteins

Back 448

a group of compounds composed of O, H, C, N
4 calories per gram
constructed of various combinations of amino acids

Front 449

pudding

Back 449

a thick, spoonable dessert custard usually made with eggs, milk, sugar, and flavorings and thickened with flour or another starch

Front 450

puff pastry

Back 450

see pate feuilletee

Front 451

pulled sugar

Back 451

doughlike mixture of sucrose, glucose, and tartaric acid that can be colored and shaped by hand into decorative items

Front 452

pulses

Back 452

dried seeds from a variety of legumes

Front 453

pumpernickel

Back 453

(1)coarsely ground rye flour
(2) bread made with this flour

Front 454

puree

Back 454

(1) to process food to achieve a smooth pulp
(2) food that is processed by mashing, straining, or fine chopping to achieve a smooth pulp

Front 455

puree soup

Back 455

soup usually made from starchy vegetables or legumes
after the main ingredient is simmered in a liquid, it's pureed

Front 456

putrefactives

Back 456

bacteria that spoil food without rendering it unfit for human consumption

Front 457

quality grades

Back 457

guide to the eating qualities of meat--tenderness, juiciness, flavor--based on an animal's age, color, texture, and degree of marbling

Front 458

quenelle

Back 458

small, dumpling-shaped portion of a mousseline forcemeat poached in an appropriately flavored stock,
shaped by using 2 spoons

Front 459

quiche

Back 459

savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes

Front 460

quick bread

Back 460

bread, including loaves and muffins, leavened by chemical leaveners or steam rather than yeast

Front 461

quinoa

Back 461

tiny, spherical seeds of a plant native to South America
cooked like grain or ground and used like flour

Front 462

radiation cooking

Back 462

heating process that does not require physical contact between the heat source and the food being cooked
energy is transferred by waves of heat or light striking the food
infrared and microwave

Front 463

raft

Back 463

a crust formed during the process of clarifying consomme
composed of the clearmeat and impurities from the stock
rise to the top of the simmering stock and release additional flavors

Front 464

ragout

Back 464

(1) traditionally a well-seasoned, rich stew containing meat, vegetables, and wine
(2) any stewed mixture

Front 465

ramekin

Back 465

a small, ovenproof dish, usually ceramic

Front 466

rancidity

Back 466

the decomposition of fats by exposure to oxygen, resulting in off-flavors and destruction of nutritive components

Front 467

ratites

Back 467

a family of flightless birds with small wings and flat breastbones, they include the ostrich, emu, ad rhea

Front 468

recipe

Back 468

a set of written instructions for producing of specific food or beverage;
also known as a formula

Front 469

recovery time

Back 469

the length of time it takes a cooking medium such as fat or water to return to the desired cooking temperature after food is submerged in it

Front 470

red rice

Back 470

an unmilled short- or long-grain rice from the himalayas;
it has a russet-colored brean and an earthy, nutty flavor

Front 471

reduction

Back 471

cooking a liquid such as a sauce until its quantity decreases through evaporation

Front 472

refreshing

Back 472

submerging a food in cold water to quickly cook it and prevent further cooking (shocking)

Front 473

regional cuisine

Back 473

a set of recipes based on local ingredients, traditions, practices
regional cuisines blend together to make national cuisine

Front 474

relish

Back 474

a cooked or pickled sauce often used as a condiment

Front 475

remouillage

Back 475

"rewetting"
stock produced by reusing the bones left from making another stock

Front 476

render

Back 476

(1) to melt and clarify fat
(2) to cook meat in order to remove the fat

Front 477

respiration rate

Back 477

the speed with which the cells of a fruit use oxygen and produce carbon dioxide during ripening

Front 478

restaurateur

Back 478

a person who owns or operates an establishment serving food, such as a restaurant

Front 479

ribbon stage

Back 479

a term used to describe the consistency of a batter or mixture

Front 480

ricer

Back 480

a sievelike utensil with small holes through which soft food is forced;
produces particles about the size of a grain of rice

Front 481

rillette

Back 481

meat or poultry slowly cooked, mashed and preserved in its own fat

Front 482

ripe

Back 482

fully grown and developed
a ripe fruit's flavor, texture, and appearance are at their peak

Front 483

risers

Back 483

boxes covered with linens, paper or other decorative items and used on a buffet table as a base for platters, trays, or displays

Front 484

risotto

Back 484

(1) a cooking method for grains in which the grains are lightly sauteed in butter and then a liquid is gradually added
(2) Northern Italian rice dish prepared this way

Front 485

roasting

Back 485

dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire

Front 486

roe

Back 486

fish eggs

Front 487

roll cuts

Back 487

oblique cuts

Front 488

rolled fondant

Back 488

cooked mixture of sugar, glucose, and water formulated to drape over cakes

Front 489

rolled-in dough

Back 489

a dough in which a fat is incorporated in many layers by using a rolling and folding procedure (croissants)

Front 490

rondeau

Back 490

shallow, wide, straight-sided pot with two loop handles

Front 491

rondelles

Back 491

disk-shaped slices

Front 492

rotate stock

Back 492

to use products in the order in which they were received (FIFO)

Front 493

rotisserie

Back 493

cooking equipment that slowly rotates meat or other foods in front of a heating element

Front 494

roulade

Back 494

(1) slice of meat, poultry, or fish rolled around a stuffing
(2) a filled and rolled spongecake

Front 495

round fish

Back 495

fish with round, oval, or compressed bodies that swim in a vertical position and have eyes on both sides of their heads
salmon, swordfish, and cod

Front 496

rounding

Back 496

the process of shaping dough into smooth, round balls
used to stretch the outside layer of gluten into a smooth coating

Front 497

roux

Back 497

a cooked mixture of equal parts flour and fat by weight used as a thickener for sauces

Front 498

rub

Back 498

a mixture of fresh or dried herbs and spices ground together

Front 499

sabayon

Back 499

also known as zabaglione
foamy, stirred custard sauce made by whisking eggs, sugar, and wine over low heat

Front 500

sachet d'epices (sachet)

Back 500

"bag of spices"
aromatic ingredients tied in a cheesecloth bag and used to flavor stocks and other foods

Front 501

salad

Back 501

a single food or a mix of different foods accompanied or bound by a dressing

Front 502

salad dressing

Back 502

a sauce for a salad

Front 503

salad greens

Back 503

a variety of leafy vegetables that are usually eaten raw

Front 504

salamander

Back 504

a small broiler used primarily for browning or glazing the tops of foods

Front 505

salsa

Back 505

Spanish for "sauce"

Front 506

salt-curing

Back 506

the process of surrounding a food with salt or a mixture

Front 507

sanding sugar

Back 507

granulated sugar with a large, coarse crystal structure that prevents it from dissolving easily;
used for decorating cookies and pastries

Front 508

sanitation

Back 508

the creation and maintenance of conditions that will prevent food contamination or food-borne illness

Front 509

sanitize

Back 509

to reduce pathogenic organisms to safe levels

Front 510

sansho

Back 510

dried berries of the prickly ash tree, ground into powder (Japanese)

Front 511

sashimi

Back 511

raw fish eaten without rice; usually served as the first course of a Japanese meal

Front 512

saturated fats

Back 512

fats found mainly in animal products such as milk, butter, cheese, eggs, and meat as well as in tropical oils such as coconut and palm

Front 513

sauce

Back 513

generally, a thickened liquid used to flavor and enhance other flavor

Front 514

saucisson sec

Back 514

a hard, air-dried French sausage seasoned with garlic and black peppers

Front 515

sausage

Back 515

a seasoned forcemeat usually stuffed into a casing

Front 516

sauteing

Back 516

a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat

Front 517

sauteuse

Back 517

the basic saute pan with sloping sides and a single long handle

Front 518

sautoir

Back 518

a saute pan with straight sides and a single long handle

Front 519

savory

Back 519

describes spiced or seasoned as opposed to sweet foods

Front 520

scald

Back 520

to heat a liquid, usually milk, to just below the boiling point

Front 521

scallop

Back 521

(1) thin, boneless slice of meat
(2) bivalve shellfish with an edible white muscle and fan-shaped shells

Front 522

scorch

Back 522

to burn the surface of a food, changing its color and/or flavor

Front 523

score

Back 523

to cut shallow gashes across the surface of a food before cooking

Front 524

Scoville Heat Units

Back 524

a subjective rating for measuring a chile's heat

Front 525

seafood

Back 525

an inconsistently used term encompassing some or all of the following: saltwater shellfish, saltwater fish, freshwater fish, and other edible marine life

Front 526

sear

Back 526

to brown food quickly over high heat

Front 527

season

Back 527

(1) to enhance flavor by adding salt
(2) to enhance by adding salt and/or pepper as well as herbs and spices

Front 528

seasoning

Back 528

an item added to enhance the natural flavors of a food without dramatically changing its taste;
salt is the most common seasoning

Front 529

seitan

Back 529

a form of wheat gluten;

Front 530

semifreddi

Back 530

also known as still-frozen desserts

Front 531

sfoglia

Back 531

a thin, flat sheet of pasta dough that can be cut into ribbons, circles, squares or other shapes

Front 532

shallow poaching

Back 532

moist-heat cooking method that combines poaching and steaming

Front 533

shank

Back 533

leg of beef, veal, pork, or lamb

Front 534

shellfish

Back 534

aquatic invertebrates with shells or carapaces

Front 535

sherbet

Back 535

a frozen mixture of fruit juice or fruit puree that contains milk and/or eggs for creaminess

Front 536

shocking

Back 536

also called refreshing
the technique of quickly chilling blanched or parcooked foods in ice water
prevents further cookingand sets colors

Front 537

shortening

Back 537

(1) white, flavorless, solid fat formulated for baking or deep-frying
(2) any fat used in baking to tenderize the product by shortening gluten strands

Front 538

shred

Back 538

to cut into then but irregular strips

Front 539

shrinkage

Back 539

the loss of weight in a food due to evaporation of liquid or melting of fat during cooking

Front 540

shuck

Back 540

(1) a shell, pod, or husk
(2) to remove the edible portion of a food from its shell, pod or husk

Front 541

sifting

Back 541

shaking one or more dry substance through a sieve or sifter to remove lumps, incorporate air and mix

Front 542

silverskin

Back 542

the tough connective tissue that surrounds certain muscles

Front 543

simmering

Back 543

moist-heat cooking method that uses convection to transfer heat from a hot liquid to the food submerged in it
just below boiling point

Front 544

skim

Back 544

to remove fat and impurities from the surface of a liquid during cooking

Front 545

slice

Back 545

to cut an item into relatively broad, thin pieces

Front 546

slurry

Back 546

a mixture of raw starch and cold liquid used for thickening

Front 547

small sauce

Back 547

also known as compound sauces
made by adding one or more ingredients to a leading sauce

Front 548

smoke point

Back 548

the temperature at which a fat begins to break down and smoke

Front 549

smoking

Back 549

any of several methods for preserving and flavoring foods by exposing them to smoke

Front 550

smorbrod

Back 550

Norwegian cold open-faced sandwiches

Front 551

solid pack

Back 551

canned fruits or vegetables with little or no water added

Front 552

soppressata

Back 552

a hard, aged Italian salami, sometimes coated with cracked peppercorns or herbs

Front 553

sorbet

Back 553

a frozen mixture of fruit juice or fruit puree, similar to sherbet but without milk products

Front 554

sorghum

Back 554

grain harvested from a plant that resembles corn, used primarily for animal feed and food processing applications

Front 555

souffle

Back 555

either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and then baked

Front 556

sourdough

Back 556

fermented mixture of flour and water added to dough for leavening and flavor

Front 557

sous-chef

Back 557

a cook who supervises food production and who reports to the executive chef (second command)

Front 558

sous-vide

Back 558

"under vacuum"
type of low-temp cooking in which food are vacuum-sealed in pouches

Front 559

specifications, specs

Back 559

standard requirements to be followed in procuring items from suppliers

Front 560

spice

Back 560

any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as a flavoring

Front 561

sponge

Back 561

thick flour and water batter, which may or may not contain yeast
used to improve flavor and texture of breads

Front 562

springform pan

Back 562

a circular baking pan with a separate bottom and a side wall held together with a clamp that is released to free the baked product

Front 563

spring lamb

Back 563

young lamb born in the early spring and slaughtered when 3 to 5 months old

Front 564

spun sugar

Back 564

a decoration made by flicking dark caramelized sugar rapidly over a dowl to create long, fine, hairlike threads

Front 565

squab

Back 565

the class of young pigeon used in food service operations

Front 566

staling

Back 566

starch retrogradation
a change in the distribution and location of water molecules within baked products

Front 567

standard breading procedure

Back 567

the procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs, it gives foods a relatively thick, crisp coating when deep-fried or pan-fried

Front 568

standardized recipe

Back 568

a recipe producing a known quality and quantity of food for a specific operation

Front 569

staples

Back 569

(1) a certain food regularly used throughout the kitchen
(2) certain foods, usually starches that help form the basis for a regional or national cuisine and are principal components in the diet

Front 570

starch

Back 570

(1) complex carbs from plants that are edible and either digestible or indigestible
(2) a rice, grain, pasta, or potato accompaniment to a meal

Front 571

steamer

Back 571

(1) set of stacked pots with perforations in the bottom of the pot
(2) perforated insert made of metal or bamboo placed in a pot and used to steam foods

Front 572

steaming

Back 572

moist-heat method where heat is transferred from steam to the food being cooked by direct contact

Front 573

steel

Back 573

a tool, usually made of steel, used to hone or straighten knife blades

Front 574

steep

Back 574

to soak food in hot liquid in order to either extract its flavor or soften its texture

Front 575

stewing

Back 575

a combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a sauce

Front 576

stir-frying

Back 576

a dry-heat method similar to sauteing in which foods are cooked over very high heat using little fat and are stirred constantly and briskly; often done in a work

Front 577

stock

Back 577

a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish and their bones as well as from a mirepoix, other veggies and seasonings

Front 578

streusel

Back 578

a crumbly mixture of fat, flour, and sugar ad sometimes nuts and spices, used to top baked goods

Front 579

sugar

Back 579

a carb that provides the body with energy and gives a sweet taste to foods

Front 580

sweat

Back 580

to cook a food in a pan without browning, over low heat until the item softens and releases moisture
allows food to release its flavor more quickly when cooked with other foods

Front 581

tang

Back 581

portion of a knife's blade that extends inside the handle

Front 582

tapioca

Back 582

starch produced from the root of the cassava plant, sometimes used for thickening sauces or fruit mixtures

Front 583

tart

Back 583

a sweet or savory filling in a baked crust made in a shallow, straight-sided pan without a top crust

Front 584

temper

Back 584

to heat gently and gradually
slowly adding a hot liquid to eggs or other foods to raise their temp without causing them to curdle

Front 585

temperature danger zone

Back 585

41-135

Front 586

tempering

Back 586

(1) process for melting chocolate during which the temp of cocoa butter is carefully stabilized, keeps the chocolate smooth and glossy
(2) gradually raising temp of a cold liquid

Front 587

thickening agents

Back 587

ingredients used to thicken sauces, unclude starches, gelatin, and liaisons

Front 588

toque

Back 588

tall white hat worn by chefs

Front 589

torte

Back 589

rich cake in which all or part of the flour is replaced with finely chopped nuts or bread crumbs

Front 590

tossed salad

Back 590

salad prepared by placing the greens, garnishes, and salad dressing in a large bowl and tossing to combine

Front 591

total recipe cost

Back 591

the total cost of ingredients for a particular recipe, it doesn't reflect overhead, labor, fixed expenses or porfit

Front 592

truffles

Back 592

(1) flavorful tubers that grow near the roots of oak or beech trees
(2) rich chocolate candies made with ganache

Front 593

tube pan

Back 593

a deep round baking pan with a hollow tube in the center

Front 594

tunneling

Back 594

large tubular holes in muffins and cakes, a defect caused by improper mixing

Front 595

umami

Back 595

5th taste
savory or rich, full taste from glutamate

Front 596

veal

Back 596

meat of calves under the age of nine months

Front 597

veloute

Back 597

a leading sauce made by thickening a white stock (fish, veal, or chicken) with roux

Front 598

vinaigrette

Back 598

a temporary emulsion of oil and vinegar seasoned with salt and pepper

Front 599

vinegar

Back 599

thin, sour liquid used as a preservative, cooking ingredient, and cleaning solution

Front 600

wash

Back 600

a glaze applied to dough before baking, commonly used wash is made with whole egg and water

Front 601

whipping

Back 601

mixing method in which foods are vigorously beaten in order to incorporate air; a whisk or an electric mixer with its whip attachment is used

Front 602

yeasts

Back 602

microscopic fungi whose metabolic processes are responsible for fermentation, used for leavening bread and in cheese, beer and wine making

Front 603

yield

Back 603

total amount of a product made from a specific recipe, also amount of a food item remaining after cleaning or processing

Front 604

zest

Back 604

the colored out portion of the rind of citrus fruit, contains the oil that provides flavor and aroma