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65 Cards in this Set

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Bain-marie

Bain-marie

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



use- Melting Chocolate or other quickly burned materials

Bakers scale

Bakers scale

to measure weight or mass




uses- Measure food

baking

baking

cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.




use- cook food such as brownies or cookies

balance scale/baker's scale
balance scale/baker's scale
A device for weighing. It has a balanced beam and two pans



use- to weigh two food

barding

barding

covering meat with slices of bacon




use- to make filet mignon

basket method

basket method

used as a basket to hold foods that are breaded, this method is to prevent foods from sticking together during frying



use-to keep food from sticking together during frying

batter

batter

Batter is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground



use- to mix ingredients

bench scraper

bench scraper

A bench scraper a rectangular tool that is used to scrape work surfaces clean in the kitchen.



use- to clean

blanching

blanching

Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.



use- halt cooking process

bolster

bolster

To help, prop up, strengthen or reinforce



use- to prop up

boning knife

boning knife

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



use- to cut

bowl scraper

bowl scraper

used to remove material from mixing bowls



use- to take materials out of a bowl easier

braising

braising

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



use- to fry food

braising pan

braising pan

are used to braise, sauté, broil, roast, boil, fry, griddle, proof, hold, simmer, melt and steam



use- to cook certain foods

breading

breading

a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked



use- as an ingredient in food

broiling

broiling

high heat to brown and cook food



use- to cook food

carryover cooking

carryover cooking

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



use- cooks food after its been removed from heat

ceramic steels

ceramic steels

realign blade edges



use- realign blades

chafing dishes

chafing dishes

portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the "fierce" heat of direct flames.



use- for cooking with gentle flames instead of direct

charbroiler

charbroiler

the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor



use- to give a meat a smokey flavor

cheesecloth

cheesecloth

A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt



use- strain or to hold

chef's(french) knife

chef's(french) knife

is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef.



use- to cut

combination cooking

combination cooking

excellent for cooking tougher (but often tastier) cuts of meats ex: Braising, stewing and pot-roasting



use- to cook meat

conduction

conduction

the process by which heat or electricity is directly transmitted through a substance when there is a difference of temperature or of electrical potential between adjoining regions, without movement of the material.



use- heat transfer

convection oven

convection oven

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



use- to heat food

countertop broiler

countertop broiler

A small electric oven designed for use on the countertop. Typically features warming, broiling, roasting, baking, and toasting modes; with some having convection and rotisserie features



use- cook foods

cuisson

cuisson

The liquid used for shallow poaching



use- poaching

cutting edge

cutting edge

the sharp edge of a cutting implement



use- cut

daube

daube

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



use- a stew

deglazing

deglazing

is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies



use- to flavor certain sauces and soups

Dietary Reference Intakes (DRIs)
Dietary Reference Intakes (DRIs)
is the general term for a set of reference values used to plan and assess nutrient intakes of healthy people



use- assess nutrient intakes

discretionary calorie allowance
discretionary calorie allowance
are excess calories to enjoy once your required nutrient needs are met. They can be used toward higher-fat forms of foods like milk, cheese and meat, and high-fat and sugary toppings such as butter, sauce, sugar and syrup



use-excess calories

double boiler

double boiler

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



use- to cook with a detachable sauce pan

estouffade

estouffade

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



use- marinated stew in wine

food processors

food processors

an electric kitchen appliance used for chopping, mixing, or pureeing foods



use- chop, mix, or puree

garnish

garnish

is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor



use- to add flavor or decoration

herbs

herbs

refer to the leafy green or flowering parts of a plant



use- to create a certain flavor

honing

honing

sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to realign blade edge



use- realign blade edges

immersion blender

immersion blender

a handheld electric appliance for blending or grinding food with a protected blade that can be submerged in the food being processed



use- blend food

mandoline

mandoline

A utensil consisting of a base into which adjustable blades are set, used to slice or cut fruits and vegetables

use- cut or slice

marinating

marinating

is the process of soaking foods in a seasoned, often acidic, liquid before cooking



use- to give foods flavor

meat grinder

meat grinder

is a kitchen appliance for fine chopping ('mincing') of, or mixing of raw or cooked meat, fish, vegetables or similar food



use- fine chop food

mise en place

mise en place

a French culinary phrase which means "putting in place"



use- french term

pan-frying

pan-frying

fry in a pan in a small amount of fat



use- to fry food

paring knife

paring knife

a small knife with a short blade used especially for cutting fruit and vegetables



use- cutting food

pastry bag

pastry bag

a funnel-shaped container for holding soft food mixtures (as mashed potatoes, icing, or whipped cream) from which the foods are forced through a pastry tube at the tip in making ornamental spreads or decorations



use- holding food and spreading for decoration

pastry brush

pastry brush

is a cooking utensil used to spread butter, oil or glaze on food



use- spread

pastry knife (paddle)

pastry knife (paddle)

An implement with for cutting or slicing



use- to spread or cut

paupiettes

paupiettes

a type of roulade and sometimes called a braciole



use- secure in string

pressure steamer

pressure steamer

a steamer used to steam certain vegetables or meats



use- steam cooking

recommended dietary allowance

recommended dietary allowance

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



use- dietary allowance

rotisserie

rotisserie

is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven

use- cooking by spinning over heat

saute

saute

fried quickly in a little hot fat



use- to fry

sharpening stone

sharpening stone

sharpens a dull knife




use- to sharpen

simmering

simmering

keep (food) just below boiling when cooking or heating it



use- to cook food

slow roasting oven

slow roasting oven

oven that slowly roasts over time




use- to roast

smoker

smoker

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



use- to smoke food to bring flavor out

sous vide

sous vide

Is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times



use-cook food

spices

spices

an aromatic or pungent vegetable substance used to flavor food



use- to flavor

steamer

steamer

a oven used to smoke food in




used- smoke food

steaming

steaming

the process of giving off steam




use- steaming

stewing

stewing

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy



use- combination of foods and gravy

stir-frying

stir-frying

fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly



use- to fry food

tourne

tourne

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



use- to cut

zester

zester

A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit



use- to obtain zest