Skills Usa Study Guide

Front 1

bacon

Back 1

meat that comes from the side of a pig, and is cured and often smoked for flavor

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bacteria

Back 2

tiny, single-celled microorganisms

Front 3

bag-in-the-box system

Back 3

a cardboard box with a bag of concentrated soda syrup inside

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bain marie

Back 4

water bath used to keep foods such as sauces and soups warm

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bake

Back 5

cook with dry heat in a closed environment, usually an oven. No fat or liquid is used

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baker's percentage

Back 6

in a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product

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baking blind

Back 7

to prepare pie shells in advance

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baking cup

Back 8

a paper liner that keeps muffins from sticking to the muffin pan

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baking powder

Back 9

a leavening agent made up of baking soda, an acid such as cream of tartar, and a moisture absorber such as cornstarch

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baking soda

Back 10

a chemical leaving agent that must be used with acid to give off CO2 gas

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balance

Back 11

dividing space to meet customer and preparation staff needs

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balance scale

Back 12

a scale with two platforms. One platform holds the item being weighed. The other platform holds weights. These weights are added or removed until the two platforms are balanced

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banquette

Back 13

a type of seating arrangement in which customers are seated facing the server with their backs against the wall

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bar code

Back 14

a series of bars, spaces, and sometimes numbers that contain coded information and are designed to be scanned into a computer system

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barding

Back 15

wrapping a lean meat with fat, such as bacon, before roasting. A few minutes before doneness, you remove the meat from the oven, unwrap the fat, put the meat back in the oven, and allow the surface of the meat to brown

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barley

Back 16

a hardy, adaptable grain that can grow in both warm and cold climates

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barnacle

Back 17

a crustacean that attaches itself to rocks, boats, or other sea life

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barquette

Back 18

dough formed into a small boat-shaped shell

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base

Back 19

a stock that is purchased in a powdered or concentrated form

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basic pie dough

Back 20

sometimes called 3-2-1 dough. This ratio refers to the weight of three parts flour, two parts fat, and one part water

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baste

Back 21

a process in which fat drippings are spooned over a large bird every 15-20 minutes

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basting

Back 22

moistening foods with melted fats, pan drippings, or another liquid during cooking

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batch cooking

Back 23

the process of preparing small amounts of food several times throughout a food service period

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batonnet

Back 24

matchstick-shaped cuts that are 1/4-inch thick

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batter

Back 25

a semi liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings

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bavarian

Back 26

a dessert made of whipped cream, gelatin, and a flavored custard sauce

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beat

Back 27

agitate ingredients vigorously to add air or develop gluten

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bechamel

Back 28

a basic French white sauce made with milk and a thickener

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bench box

Back 29

a covered container in which dough can be placed before shapping

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bench rest

Back 30

a time when rounded portions of dough are placed in bench boxes or left covered on the work bench

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beneficial

Back 31

helpful

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benifits

Back 32

services or payments provided by an employer in addition to wages

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bid

Back 33

a price quote

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biscuit

Back 34

a small, round quick bread

Front 35

biscuit method

Back 35

requires cutting or rubbing the fat into the dry ingredients. This is done until the fat and dry ingredients resemble cornmeal. Then, the liquid ingredients are added

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bisque

Back 36

specialty soup this is usually made from shellfish and contain cream

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bivalve

Back 37

a mollusk that has two shells that are hinged together

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blanching

Back 38

using the boiling method to partially cook food

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blend

Back 39

a combination of herbs, spices, and seeds

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blending

Back 40

mixing or folding two or more ingredients together until they are evenly combined

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blending method

Back 41

combines the liquid, sugar, liquid fat, and eggs at the same time in baking. Then, the dry ingredients are added to the mixture

Front 42

blind taste test

Back 42

a food test in which food samples are not labeled so that the testers will not know which product they are tasting

Front 43

boiling

Back 43

a moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep at that temperature while food cooks

Front 44

boiling point

Back 44

temperature at which a liquid boils

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bolster

Back 45

helps keep out food particles from between the tang and the handle on a knife

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boneless fish

Back 46

fish that have cartilage instead of bones. Many boneless fish also have smooth skin instead of scales

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booth

Back 47

a type of seating arrangement in which the table rests against, or is attached to, a wall

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bouchee

Back 48

a shell made from puff pastry used for appetizers or desserts

Front 49

bouquet garni

Back 49

a combination of fresh herbs and vegetables tied in a bundle with butcher's twine. The bundle is dropped into the stock pot and allowed to simmer

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bouquetiere

Back 50

bouquet of three or more vegetables

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braising

Back 51

a long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used

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bread flour

Back 52

flour that has a high gluten-forming protein content to allow bread to rise fully

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breading

Back 53

a coating made of eggs and crumbs

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break even

Back 54

when costs equal income

Front 55

breakfast meats

Back 55

meats such as ham, bacon, Canadian bacon, sausage, hash, and steak

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brochette

Back 56

a combination of meat, poultry, fish, and vegetables served on a small skewer

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broiling

Back 57

to cook food directly under a primary heat source

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broth

Back 58

a liquid made from simmered meat and vegetables

Front 59

brown rice

Back 59

rice with a tan color, a chewy texture, and a slightly nutty taste

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brown stock

Back 60

a stock that is made from either beef, veal, chicken,or game. It gets its color from roasting the ingredients without water, in a hot oven

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brunoise

Back 61

1/8-inch thick cubes

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buffet

Back 62

a style of service in which all of the food is attractively displayed on a table for the customers to see

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bulk

Back 63

large quantities of a single product

Front 64

business plan

Back 64

a document that describes a new business and a strategy to launch that business

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busser

Back 65

a food service worker who helps maintain an inviting table and keeps the service station stocked with supplies

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butler service

Back 66

the server carries the prepared food on a silver tray to standing or seated customers. Customers then serve themselves

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butterflied

Back 67

when a fish is dressed, then cut so the two sides lie open, yet are attached by skin

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bypassing

Back 68

when people or materials must walk or be moved past unrelated stations during food service

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by-products

Back 69

usable leftover parts of food after prep reparation