On Cooking Vocab 2

Front 1

biscotti

Back 1

twice baked cookies with a long-lasting, firm, crisp texture; Italian in origin, they are usually served with coffee, wine or other beverages

Front 2

biscuit method

Back 2

a mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added

Front 3

bisque

Back 3

a soup made from shellfish; classic versions are thickened with rice

Front 4

bivalves

Back 4

mollusks such as clams, oysters and mussels that have two bilateral shells attached at a central hinge

Front 5

blanching

Back 5

very briefly and partially cooking a food in boiling water or hot fat; used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method or to remove undesirable flavors

Front 6

blanquette

Back 6

a white stew made of a white sauce and meat or poultry that is simmered without first browning

Front 7

blending

Back 7

a mixing method in which two or more ingredients are combined just until they are evenly distributed

Front 8

bloom

Back 8

1. a white, powdery layer that sometimes appears on chocolate if the cocoa butter separates
2. a measure of gelatin's strength
3. to soften granulated gelatin in a cold liquid before dissolving and using

Front 9

blue cheese

Back 9

1. generic term for any cheese containing visible blue-green molds that contribute a characteristic tart, sharp flavor and aroma; also known as a blue0veined cheese or bleu
2. a group of Roquefort-style cheeses made in the United States and Canada from cow's or goat's milk rather than ewe's milk and injected with molds that form blue-green veins; also known as blue mold cheese or blue-veined cheese

Front 10

boiling

Back 10

a moist heat cooking method that uses convection to transfer heat from a hot liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering

Front 11

bombe

Back 11

two or more flavors of ice cream, or ice cream and sherbet, shaped in a spherical mold; each flavor is a separate layer that forms the shell for the next flavor

Front 12

bouchees

Back 12

small puff pastry shells that can be filled and served as bite-size hors d'oeuvre or petit fours

Front 13

bound salad

Back 13

a salad composed of cooked meats, poultry, fish, shellfish, pasta or potatoes combined with a dressing

Front 14

bouquet garni

Back 14

fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups, and stews

Front 15

boxed beef

Back 15

industry terminology for primal and subprimal cuts of beef that are vacuum sealed and packed into cardboard boxes for shipping from the packing plant to retailers and food service operations

Front 16

braising

Back 16

a combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods

Front 17

bran

Back 17

the tough outer layer of a cereal grain and the part highest in fiber

Front 18

brandy

Back 18

an alcoholic beverage made by distilling wine or the fermented mash of grapes or other fruits

Front 19

brawn

Back 19

also called an aspic terrine, mad from simmered meats packed into a terrine and covered with aspic

Front 20

brazier; brasier

Back 20

a pan designed for braising; usually round with two handles and a tight-fitting lid

Front 21

breading

Back 21

1. a coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that will typically be deep-fried or pan-fried
2. the process of applying this coating

Front 22

brigade

Back 22

a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced

Front 23

brine

Back 23

a mixture of salt, water and seasonings used to preserve foods

Front 24

brioche

Back 24

a rich yeast bread containing large amounts of eggs and butter

Front 25

brochettes

Back 25

skewers either small hors d'oeuvre or large entree size, threaded with meat, poultry, fish, shellfish and/or vegetables and grilled, grilled or baked; sometimes served with a dipping sauce

Front 26

broiling

Back 26

a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source

Front 27

broth

Back 27

a flavorful liquid obtained from the long simmering of meats and/or vegetables

Front 28

brown sauce

Back 28

espagnole

Front 29

brown stew

Back 29

a stew in which the meat is first browned in hot fat

Front 30

brown stock

Back 30

a richly colored stock made of chicken, veal, beef or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings

Front 31

brunoise

Back 31

1. foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch cube is referred to as a fine brunoise
2. foods garnished with vegetables cut in this manner

Front 32

buckwheat flour

Back 32

a dark, nutty tasting flour milled from the seeds of the buckwheat plant; used for centuries in Middle Eastern and Asian countries to make bread, cereals and baked goods

Front 33

buffet service

Back 33

restaurant service in which diners generally serve themselves foods arranged on a counter or table or are served by workers assigned to specific areas of the buffet. Usually buffet-service-style restaurants charge by the meal; restaurants offering buffet service that charge by the dish are known as cafeterias

Front 34

bun

Back 34

any of a variety of small, round yeast rolls; can be sweet or savory

Front 35

butcher

Back 35

to slaughter and/or dress or fabricate animals for consumption

Front 36

butler service

Back 36

restaurant service in which servers pass foods (typically hors d'oeuvre) or drinks arranged on trays

Front 37

buttercream

Back 37

a light, smooth, fluffy frosting of sugar, fat and flavoring; egg yolks or whipped egg whites are sometimes added. There are three principal kinds: simple, Italian and French

Front 38

butterfly

Back 38

to slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book

Front 39

caffeine

Back 39

an alkaloid found in coffee beans, tea leaves and cocoa beans that acts as a stimulant

Front 40

cake

Back 40

in American usage, refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux; can refer to almost anything that is baked, tender, sweet and sometimes frosted

Front 41

calf

Back 41

1. a young cow or bull
2. the meat of calves slaughtered when they are older than five months

Front 42

calories

Back 42

the unit of energy measured by the amount of heat required to raise 1000 grams of water one degree Celsius; it is also written as kilocalorie or kcal

Front 43

canape

Back 43

a tiny open faced sandwich served as an hors d'oeuvre usually composed of a small piece of bread or toast topped with a savory spread and garnish

Front 44

capicaola

Back 44

Italian dry-cured salami made from pork shoulder that is seasoned with garlic, hot pepper, spices and wine, then smoked and cured

Front 45

capon

Back 45

the class of surgically castrated male chickens; they have well-flavored meat and soft, smooth skin

Front 46

capsaicin

Back 46

an alkaloid found in a chile pepper's placental ribs that provides the pepper's heat

Front 47

caramelization

Back 47

the process of cooking sugars; the browning of sugar enhances the flavor and appearance of foods

Front 48

carbohydrates

Back 48

a group of compounds composed of oxygen, hydrogen and carbon that supply the body with energy (4 calories per gram); carbohydrates are classified as simple (including certain sugars) and complex (including starches and fiber)

Front 49

carotenoid

Back 49

a naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers

Front 50

carryover cooking

Back 50

the cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food

Front 51

cartilage

Back 51

also known as gristle; a tough, elastic, whitish connective tissue that helps give structure to an animals body

Front 52

carve

Back 52

to cut cooked meat or poultry into portions

Front 53

casings

Back 53

membranes used to hold forcemeat for sausages; they can be natural animal intestines or manufactured from collagen extracted from cattle hides

Front 54

casserole

Back 54

1. a heavy dish, usually ceramic, for baking foods
2. foods baked in a casserole dish

Front 55

caul fat

Back 55

a fatty membrane from pig or sheep intestines; it resembles fine netting and is used to bard roasts and pates and to encase forcemeat for sausages

Front 56

caviar

Back 56

traditionally, the salted roe (eggs) of sturgeon fish; imported sturgeon caviar is classified by species, size and color as beluga, osetra, or sevruga

Front 57

cellulose

Back 57

a complex carbohydrate found in the cell wall of plants; it is edible but indigestible by humans

Front 58

cephalopods

Back 58

mollusks with a single, thin internal shell called a pen or cuttlebone, well-developed eyes, a number of arms that attach to the head and a saclike fin-bearing mantle; include squid and octopus

Front 59

Certified Angus Beef

Back 59

a brand-created in 1978 to distinguish the highest-quality beef produced from descendants of the black, hornless Angus cattle of Scotland. the meat must meet American Angus Associated standards for yield, marbling and age, and be graded as high choice or prime

Front 60

chafing dish

Back 60

a metal dish with a heating unit (flame or electric) used to keep foods warm at tableside or during buffet service

Front 61

chalazae cords

Back 61

thick, twisted strands of egg white that anchor the yolk in place

Front 62

challah

Back 62

a yeast bread enriched with eggs and flavored with honey; loaves are traditionally braided and topped with sesame or poppy seeds

Front 63

charcuterie

Back 63

the porudction of pates, terrines, galantines, sausages and similar foods

Front 64

chaud-froid

Back 64

French for "hot-cold"; refers to a white sauce made with either mayonnaise or cream and and stock thickened with gelatin; used to coat foods such as whole fish or poultry for decorative purposes

Front 65

cheesecloth

Back 65

a light, fine mesh gauze used to strain liquids and make sachets

Front 66

chef de cuisine

Back 66

also known simply as chef; the person responsible for all kitchen operations, developing menu items and setting the kitchen's tone and tempo

Front 67

chef's knife

Back 67

an all-purpose knife used for chopping, slicing and mincing; its tapering blade is 8-14 inches long

Front 68

chemical hazard

Back 68

a danger to the safety of food caused by chemical substances, especially cleaning agents, pesticides and toxic metals

Front 69

chevre

Back 69

French for "goat" generally refers to a cheese made from goat's milk

Front 70

chiffon

Back 70

1. a cake leavened with whipped egg whites and enriched with egg yolks and oil, usually flavored with citrus and baked in a tube pan
2. a pie filling or dessert preparation lightened with whipped egg whites and thickened with gelatin

Front 71

chiffonade

Back 71

to finely slice or shred leafy vegetables or herbs

Front 72

chile

Back 72

a member of the Capsicum family; may be used fresh or dried or dried and ground into a powder

Front 73

chili

Back 73

a stewlike dish containing chiles

Front 74

chilli

Back 74

a commercial spice powder containing a blend of seasonings

Front 75

china cap

Back 75

a cone-shaped strainer made of perforated metal

Front 76

chine

Back 76

the backbone or spine of an animal; a subprimal cut of beef, veal, lamb, pork or game carcass containing a portion of the backbone with some adjoining flesh

Front 77

chinois

Back 77

a conical strainer made of fine mesh, used for straining and pureeing foods

Front 78

chlorophyll

Back 78

a naturally occurring pigment that predominates in green vegetables such as cabbage

Front 79

cholesterol

Back 79

a fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease

Front 80

chop

Back 80

1. a cut of meat, including part of the rib;
2. to cut into pieces when uniformity of size and shape is not important

Front 81

chorizo

Back 81

a coarse, spicy pork sausage flavored with ground chiles and removed from its casing before cooking; used in Mexican and Spanish cuisines