On Cooking Vocab 5

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fondant

Back 1

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

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fond lie

Back 2

jus lie

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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

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

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food cost percentage

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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

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a preparation 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

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

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formula

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

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frangipane

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a sweet almond and egg filling cooked inside pastry

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free-range chickens

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

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free-range veal

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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

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

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French dressing

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

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frenching

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a method of trimming racks or individual 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

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describes a food that has been frozen while still fresh

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fricassee

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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

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deep-fried sweet or savory cakes or sphere 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

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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

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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

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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 yeasts

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fusion cuisine

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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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galantine

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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

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1- foods used as an attractive decoration
2- a subsidary food used to add flavor or character to the main ingredient in a dish (Ex- noodles in chicken noodle soup)

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gastrique

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carmelized 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

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1- in American usage, refers to any cake-type dessert
2- in French usage, refers to various pastry items made with puff pastry, eclair paste, short dough or sweet dough

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gaufrette

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a thin lattice or waffle-textured slice of vegetable, especially potatoes, cut on a mandoline

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gelatin

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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 a stabilizer

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gelatinization

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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

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

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genoise

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

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germ

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

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ghee

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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

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chocolate blended with hazelnut paste

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giblets

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

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gizzard

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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

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a syrupy glaze made by reducing a brown stock

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glace de viande

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a dark, syrupy glaze made by reducing a chicken stock

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glaze

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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

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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

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1- energy source for the body, also known 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

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

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goat

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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 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

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goat's milk

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

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gougere

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

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gourmand

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a connoisseur of fine food and drink, often to excess

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gourmet

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a connoisseur of fine food and drink

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gourmet foods

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foods of the highest quality, perfectly prepared and beautifully presented

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grading

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

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grains

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

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gram

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

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grande cuisine

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the rich, intricate and elaborate 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

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grate

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

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gravy

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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

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gremolata

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

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grilling

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

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grind

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

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grinding

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

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gristle

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see cartilage

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grosse piece

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a centerpiece consisting of a large piece of the principal food offered; for example, a large wheel of cheese with slices of the cheese cascading around it

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gum paste

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

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HACCP

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Hazard Analysis Critical Control Points

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herb

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

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heritage or heirloom breed

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

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high-ratio cake

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

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hollandaise

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

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homogenization

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

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hors d'oeuvre

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

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hotel pan

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

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hull

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

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hulling

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

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hybrid

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

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hydrogenated fat

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

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hydrogenation

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

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hydrometer

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a device used to measure specific gravity; it shows decrees of concentration on the Baume scale

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hygroscopic

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describes a food that readily absorbs moisture from the air

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induction cooking

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a cooking method that 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

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infection

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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

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infrared cooking

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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

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infuse

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

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infusion

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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

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instant-read thermometer

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

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intoxication

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

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inventory

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the listing and counting of all foods in the kitchen, storerooms and refrigerators

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IQF (individually quick frozen)

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