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95 Cards in this Set
- Front
- Back
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A la carte cookery
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When each menu is cooked to the diner's order just before being served.
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A la carte menu
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A menu on which each item is offered separately, priced separately, and selected separately by the diner.
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Administrative dietitian
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A person, often a registered dietitian, who works in a foodservice, usually a healthcare-related foodservice.
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Aging
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Holding of meats over a period of time long enough for enzymatic action to tenderize them.
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Al dente
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Firm to the bite, crisp-tender.
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American Dietetic Association
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A national association that represents most registered dietitians and registered dietetic technicians in the United States.
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Anthocyanins
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Pigments in red vegetables; red in an acid medium, changing to blue or purple in an alkaline medium.
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Antipasto
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A small plate or tray of flavorful, bite-sized cold foods.
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Aspic
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A powdered meat-flavored gelatin.
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Bain-marie
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A vat of hot water kept at 180 F for holding hot liquids such as soups or sauces in readiness for service.
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Baking powder
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A chemical leavener composed of baking soda and an acid; it releases carbon dioxide gas in the presence of moisture and heat.
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Baking soda
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An alkaline chemical leavener; it releases carbon dioxide gas in the presence of moisture and heat.
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Bavarian cream
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Flavored, light custard sauces with gelatin and whipped cream.
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Bearnaise
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A butter sauce made with an emulsion of egg yolks, clarified butter, and a reduction containing tarragon and other finely minced herbs, unstrained.
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Bechamel
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A white sauce made by thickening milk with white roux. One of the mother sauces.
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Beurre manie
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A thickening agent of butter and flour in a 1-to-1 ratio by weight, made by kneading ingredients together to form a paste.
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Bisque
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A thickened shellfish soup.
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Blend
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To mix two or more ingredients so completely that they lose their separate identities.
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Boiled icing
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A foamy, airy icing used in angel food and chiffon cakes. It is made from hot simple syrup, whipped egg whites, and flavorings.
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Borscht
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A Russian or Polish soup made with beets and other ingredients.
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Botulism
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A foodborne illness caused by a family of bacteria that produce deadly toxins in nonacid foods in the absence of air.
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Bouillabaisse
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A fish soup or stew from France.
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Bouillon
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Seasoned stock
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Bouquet garni
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Sprigs of parsley, bay leaf, thyme, tied together in a bundle with a string used to flavor stocks, soups, and sauces.
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Braise
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To cook food until tender with a small amount of liquid in a covered container, usually after browning.
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Brioche
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A cakelike bread with a light texture made of rich yeast dough.
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Brochettes
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Small skewers containing meat, poultry, fish, shellfish, or vegetables.
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Brown sauce
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A sauce made by thickening a dark stock with brown roux or cornstarch.
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Brown stock
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A type of stock made from the browned bones of beef or veal and browned mirepoix.
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Canape
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A bite-sized finger food consisting of a base, spread, or topping, and a garnish.
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Carryover cooking
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The increase in internal temperature of a food after removal from the heat source
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Chemical hazards
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poisonous substances unintentionally added to foods, such as pesticides or cleaning chemicals.
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Chiffon
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A stirred custard base with gelatin and beaten egg whites
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Chlorophyll
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Pigment that makes vegetables green, with changes to olive green in acid medium.
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Chop
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To cut into pieces of no specified shape.
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Chowder
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Chunky, hearty soups of fish or vegetables with a large proportion of solid ingredients served in the liquid.
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Clearmeat
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A mixture of lean ground meat, mirepoix, water, and egg whites, used to make consomme.
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Clear soup
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An unthickened soup, usually translucent.
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Coating
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Covering a food with a layer of crumbs, meal, flour, or other fine substance before cooking it.
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Cold sauce
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A cold, usually thickened, seasoned liquid used to enhance a meat, poultry, fish, or vegetable dish or a sweet.
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Concasser
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To cut rough-shaped but even-sized pieces.
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Consomme
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An enriched, clarified stock served as a soup.
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Convection
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The spread of heat by a flow of hot air or steam or liquid.
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Court bouillon
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An acid and highly flavored poaching liquid used to cook fish.
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Cream pies
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An unbaked pie filled with a pastry cream base.
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Cream soup
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A soup thickened with a thickening agent.
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Crudites
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Raw, crisp vegetables.
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Custard
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An egg-milk mixture that is either stirred over heat or baked until the egg coagulates.
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Cut
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To divide into pieces or to shape using a knife.
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Deglaze
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To dissolve the glaze of drippings in the bottom of a pan by adding cold liquid to the hot pan and stirring.
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Demiglace
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A sauce made from equal parts espagnole and brown stock, reduced by half; often used as a base for other sauces.
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Dock
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To cut a bread dough with a knife or to perforate a pie dough with a fork to allow steam to escape.
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Dredging
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A three step process of coating a food with crumbs or meal.
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Dressed fish
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Fish that are eviscerated and scaled or skinned.
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Drop method
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A makeup method for cookies in which a scoop is used to spread the dough on the pan.
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Eclair paste
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A paste of flour, butter, egg, and water or milk, used for cream puffs and certain potato dishes.
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Elastin
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Tough yellow connective tissue in meat, which cannot be tenderized by cooking.
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Emincer
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To mince or to cut into thin uniform strips.
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Endosperm
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The large center area in a grain that is rich in starch.
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En papillote
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Steaming food wrapped in foil or parchment paper.
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Entremetier
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Station chef responsible for vegetables and soups.
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Espagnole
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A brown sauce made from an enriched beef stock thickened with roux. Espagnole is a mother sauce for many small sauces.
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Executive chef
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Manager responsible for all kitchen operations.
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Expediter
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Responsible for getting a la carte entrees from the cooks to the servers.
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Flavones
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Pigments in white vegetables: white in an acid medium, yellow in an alkaline medium.
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Food Spoilage
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Any change in food that causes undesirable flavors, textures, or appearance. It is caused by the action of bacteria, yeast, and molds on food.
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Formula
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A recipe, especially on used in the bake shop.
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Freezer burn
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On foods, white spots having off flavors and pulpy texture, caused by dehydration through exposure to air at below-freezing temperatures.
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French knife
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A fairly thick, rigid, wide-bladed knife with a distinctive triangular profile.
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French toast
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Fried bread that has been soaked in a, egg-and-milk mixture.
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Fritter
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Breaded or battered vegetables that are deep fried.
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Fruit pie
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An unbaked shell of mealy dough that is filled with fruit and usually topped with a flaky top crust or lattice.
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Fruit salad
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Any salad in which fruit predominates.
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Fudge Icing
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An icing made from hot, simple syrup, fat, sugar, and cocoa.
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Fumet
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A flavorful snack, usually fish, used for poaching and frequently used as the body of an accompanying sauce.
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Function sheet
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An order form for one-time special events, such as banquets.
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Fusion cooking
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Blending of ingredients, flavors, and techniques from various ethnic cuisines to develop new dishes.
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Fry station chef
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Station chef responsible for all fried foods.
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Garnish
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To add a colorful edible accent to a finished dish entirely for eye appeal.
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Garniture
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Something edible added to a finished dish for eye appeal, flavor, and often textural contrast.
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Gazpacho
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A spanish soup that is an uncooked vegetable puree thickened with bread crumbs and served cold.
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Gelatin
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A semisolid jellylike substance, or gel, used as a binding agent in salads, desserts, and cold entrees.
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Gelatinization
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The reaction of starch to heat and moisture in which dry starch granules absorb liquid, swell, and become jellylike, thickening and binding a product with which they are mixed.
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Germ
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The area of the grain kernel that sprouts when allowed to germinate.
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Glaze
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To add a shine or gloss to the surface of a product for taste or eye appeal by basting during cooking, by coating with a sauce. Baked products are glazed with egg wash, coating, and icing. A stock is reduced to a gelatinous consistency.
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Gluten
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The protein substance that provides structure in baked goods. Moisture is necessary for gluten to develop.
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Gratine
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Glazed in the salamander or broiler.
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Green meat
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Meat that has not had time to be softened by enzymatic action following the onset of rigor mortis.
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Green shrimp
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Raw shrimp in the shell.
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Grind coffee
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The size of the grounds produced from coffee beans. The size of the grind is related to the method of making the coffee.
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Gumbo
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A soup thickened with brown roux and crowded with meat or fish and vegetables, usually served with rice.
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Hard roll dough
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A lean dough that makes chewy, hard-crusted rolls or french/italian style bread.
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HACCP
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A prevention-based food safety system designed to prevent the occurance of foodborne illness.
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Helper
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A person in training or one lacking the skills necessary to merit the title of cook.
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Holding
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The keeping of a food product for a short period before its intended use at a specific time.
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