Food Service

Front 1

bain-marie

Back 1

a container holding hot water into which a pan is placed for slow cooking.

used to melt chocolate

Front 2

baker's skale

Back 2

a precise skale to measure portions.

used to measure perfect portions of dough

Front 3

baking

Back 3

method of cooking food, normally in an oven

bake a cake

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barding

Back 4

cover something with bacon

cover meat with a layer of bacon

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basking method

Back 5

prevents food from sticking together during frying

used to deep fry potatoes

Front 6

batter

Back 6

liquid mixture of one or more flours made with ground grains or soaked grains that are ground.

used to make pancakes

Front 7

bench scraper

Back 7

tool to scrape work surfaces clean in the kitchen

used to clean

Front 8

blanching

Back 8

cooking process wherein the food substance is plunged into boiling water and, after a while, plunged into iced water or placed under cold running water.

used to soften or cook food

Front 9

bolster

Back 9

thick junction between the handle and the knife blade

strengthens the knife, adds durability, and provides a counter-balance

Front 10

boning knife

Back 10

A boning knife is a type of kitchen knife with a sharp point and narrow blade.

removing the bones of poultry, meat, and fish

Front 11

bowl scraper

Back 11

cleaning and scraping tool

scrape dough out of bowls

Front 12

braising

Back 12

fry food lightly and then stew it slowly in a closed container.

meat on vegetables

Front 13

braising pan

Back 13

big pan

used for braising

Front 14

breading

Back 14

process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

breading meat

Front 15

broiling

Back 15

cook meat or fish by exposure to direct, intense radiant heat

broiling hamburger meat

Front 16

carryover cooking

Back 16

food retains heat and continues to cook even after being removed from the source of heat.

resting meat after cooking

Front 17

ceramic steel

Back 17

sharpening tool

used to sharpen knifes

Front 18

chafing dish

Back 18

container to keep food warm

when serving food

Front 19

charbroiler

Back 19

a grill

used to grill meat

Front 20

cheesecloth

Back 20

thin, loosely woven cloth of cotton, used originally for making and wrapping cheese.

used to remove whey from cheese curds

Front 21

chef's french knife

Back 21

chef's knife was originally designed primarily to slice and disjoint large cuts of beef

today it is the primary general-utility knife for most western cooks

Front 22

combination cooking

Back 22

These types of cookingmethods require long, gentle cooking to turn tougher cuts of meat into fork-tender dishes

excellent for cooking tougher (but often tastier) cuts of meats.

Front 23

conduction

Back 23

a method of heat transfer where a piece of food is heated through direct contact with a hotter object like a hot pan

to heat meat

Front 24

convection oven

Back 24

a cooking device that heats food by the circulation of hot air

for faster and more even heating and cooking

Front 25

countertop broiler

Back 25

A small electric oven designed for use on thecountertop

typically features warming, broiling, roasting, baking, and toasting modes; with some having convection and rotisserie features

Front 26

cuisson

Back 26

cooking, the process of heating food

prepare hot foods

Front 27

cutting edge

Back 27

the edge of a knife's blade

to cut food

Front 28

daube

Back 28

a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière

it's a stew.

Front 29

deglazing

Back 29

diluting meat sediments in a pan

to make a gravy or sauce

Front 30

DRI

Back 30

general term for a set of reference values

used to plan and assess nutrientintakes of healthy people

Front 31

discretionary calorie allowance

Back 31

Discretionary calories are excess calories to enjoy once your required nutrient needs are met

can be used toward higher-fat forms

Front 32

double boiler

Back 32

a saucepan with a detachable upper compartment heated by boiling water in the lower one

to melt foods with a low melting temperature (chocolate)

Front 33

estouffade

Back 33

A French stew whereby the meat is marinated in wine before being browned and slowly cooked in a tightly covered pan

Front 34

food processor

Back 34

an electric kitchen appliance

used for chopping, mixing, or pureeing foods

Front 35

garnish

Back 35

to decorate or embellish food

to make it look tastier and prettier

Front 36

herbs

Back 36

any plant with leaves, seeds, or flowers used for flavoring food

add taste to dishes

Front 37

honing

Back 37

a rod of steel, ceramic or diamond coated steel

used to sharpen knifes

Front 38

immersion blender

Back 38

a kitchen blade grinder

used to blend ingredients or purée food in the container in which they are being prepared.

Front 39

mandoline

Back 39

A utensil consisting of a base into which adjustable blades are set

used to slice or cut fruits and vegetables

Front 40

marinating

Back 40

soak meat, fish, or other food in a marinade

used to flavor foods and to tenderize tougher cuts of meat

Front 41

meat grinder

Back 41

a machine for mincing meat

to make hamburger meat

Front 42

mise en place

Back 42

literally means, "setting in place." It's used in cooking to describe all the prep and gathering of ingredients before starting the actual cooking process.

Front 43

pan frying

Back 43

fry in a pan in a small amount of fat

to cook food

Front 44

paring knife

Back 44

a small knife used mainly for peeling fruits and vegetables.

Front 45

pastry bag

Back 45

an often cone- or triangular-shaped, hand-held bagmade from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end

used to make cake or icing

Front 46

pastry brush

Back 46

acooking utensil used to spread butter, oil or glaze on food

to decorate food or to protect it from heat

Front 47

pastry knife

Back 47

a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries

Front 48

paupiettes

Back 48

a long, thin slice of fish or meat, rolled and stuffed with a filling.

Front 49

pressure steamer

Back 49

the process of cooking food, using water or other cooking liquid, in a sealed vessel

can be used for quick simulation of the effects of long braising

Front 50

Recommended Dietary Allowances

Back 50

average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people

Front 51

rotisserie

Back 51

a cooking appliance with a rotating spit for roasting and barbecuing meat.

Front 52

sauté

Back 52

to frie quickly in a little hot fat.

Front 53

sharpening stone

Back 53

used to grind and hone the edges of steel tools and implements

Front 54

simmering

Back 54

stay just below the boiling point while being heated

a gentle technique that's useful for cooking everything from vegetables, soup and stews, even large cuts of meat

Front 55

slow-roasting oven

Back 55

a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source

Front 56

smoker

Back 56

Smoking is the process of flavoring, cooking, or preservingfood by exposing it to smoke from burning or smoldering material, most often wood

Front 57

sous vide

Back 57

a method of treating food by partial cooking followed by vacuum-sealing and chilling.

useful for cooking meats and seafood

Front 58

spices

Back 58

an aromatic or pungent vegetable substance used to flavor food

e.g. cloves, pepper, or mace

Front 59

steamer

Back 59

a type of saucepan in which food can be steamed

e.g. soft boiled eggs

Front 60

steaming

Back 60

cook (food) by heating it in steam from boiling water

e.g. vegetables

Front 61

stewing

Back 61

cook or be cooked slowly in liquid in a closed dish or pan.

meat

Front 62

stir frying

Back 62

fry rapidly over a high heat while stirring briskly.

meat and vegetables

Front 63

tourné

Back 63

French for the word "turned." The term refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes

Front 64

zester

Back 64

a kitchen utensil for removing fine shreds of zest from citrus fruit.

shreds are used to add flavor to food