Food Production Terms
1. Acid-—foods such as citrus
juice, vinegar and wine that have a sour or sharp flavour (most foods are
slightly acidic); acids have a pH of less than 7
2. ‘A la—(ah lah) French for
"in the manner or style of"; used in relation to is food, it
designates a style of preparation or presentation
3. Aging (1) the period
during which freshly killed meat is allowed to rest so that the effects of
rigor mortis dissipate; (2) the period during which freshly milled flour is
allowed to rest so that it will whiten.
4. Albumen—-the principal
protein found in egg whites.
5. Al dente Italian for
"to the teeth"; used to describe ceeked feeds (usually vegetables and
pasta) that are prepared firm to the bite, not soft or mushy
6. Alkali also known as a
base, any substance with a pH higher than 7; baking soda is one of the few
alkaline foods
7. Allemande—(ah-leh—MAHND) a
sauce made by adding lemon juice and a liaison to a veloute made from veal
or chicken stock; used to make several small sauces of the veloute family
8. Allumette——(al-yoo-MEHT) (1)
a matchstick cut of 1/8 inch x 1/8 inch X 2 inches (3 millimeters x 3
millimeters x 5 centimeters) usually used for potatoes; (2) a strip of puff pas-
try with a sweet or savory filling
9. Appetizers——also known as
first courses, usually small portions of hot or cold foods intended to whet the
appetite in anticipation of the more substantial courses to follow
10. Au gratin — (oh
GRAH—tan) foods with a browned or crusted top; often made by browning at
food with a bread-crumb, cheese and/ or sauce topping under a broiler or
salamander
11. All jus—(oh zhew) roasted
meats, Poultry or game served with their natural, unthickened juices
12. Au Sec (oh Sek) Cooked
until nearly dry
13. Bacteria-single-celled
micro- organisms, some of which can cause diseases, including food—borne
diseases
14. Bain marie (1)
hot—water bath used to géntly cook food or keep cooked food hot (2)- container
for holding food in a water bath
15. Baking——a dry—heat cooking
method in which foods are surrounded by hot, dry air in a closed environment;
similar to roasting, the term baking is usually applied to breads, pastries,
vegetables and fish
16. Baking powder-a mixture of
sodium bicarbonate and one or more acids, generally cream of tartar and/ or
sodium aluminum sulphate, used to leaven baked goods; it re- leases carbon
dioxide gas if moisture is present in a formula. Single- acting baking powder
releases . carbon dioxide gas in the presence of moisture only; double-acting
baking powder releases some carbon dioxide gas upon contact with moisture, and
more gas is released when heat is applied.
17. Baking soda-sodium
bicarbonate, an alkaline compound that releases carbon dioxide gas when combined
with an acid and moisture; used to leaven baked goods
18. Barbecue (1) to cook
foods over dry heat created by the burning of hardwood or hardwood charcoals,
(2) a tangy tomato- or vinegar based sauce used for grilled foods, (3) foods
cooked by this method and/ or with this sauce
19. Barding-—-tying thin slices
of lat, such as bacon or pork fetlock, over meats or poultry that have little
to no natural fat covering in order to protect and moisten them during roasting
20. Baste—-—-to moisten foods during
cooking (usually grilling, broiling or roasting) with melted far, pan drip-
pings, a sauce or other liquids to prevent drying and to add flavor
21. Batter-—(l) a semi liquid
mixture containing flour or other starch used to make cakes and breads. The gluten
development is minimized and the liquid forms the continuous medium in which
other ingredients are disbursed; generally contains more fat, sugar and liquids
than a dough; (2) a semi liquid mixture of liquid and starch used to coat
foods for deep-frying.
22. Béarnaise— (bare—NAYZ) a sauce
made of butter and egg yolks and flavored with a reduction of vinegar,
shallots, tarragon and peppercorns
23. Béchamel—-(bay—shah-MELL) a
leading sauce made by thickening milk with a white roux and adding seasonings
24. Beurre blanc—(burr BLANHK)
French for "white butter"; an emulsfied butter sauce made from
shallots, white wine and butter
25. Beurre manié—(burr man-YAY) a
combination of equal amounts by weight of flour and soft, whole
26. Beurre noir- (burr NWAR)
French for "black butter"; whole butter cooked until dark brown
(not black); sometimes flavored with vinegar or lemon juice
27. Beurre noisette— (burr nwah-
ZEHT) French for "brown butter"; whole butter heated until it turns
light brown, giving off a nutty aroma
28. Beurre rouge- (burr ROOGE)
French for "red butter"; an emulsified butter sauce made from
shallots, red wine and butter
29. Bisque—(bisk) a soup made from
shellfish; classic versions are thickened with rice
30. Bivalves— molluscs such as
clams, oysters and mussels that have two bilateral shells attached at a central
hinge
31. Boiling-—a moist—heat
cooking method that uses convection to transfer heat from a hot (approximately
212°F/ 100 C) liquid to the food submerged in it; the turbulent waters and
higher temperatures cook foods more quickly than do poaching or simmering
32. Bouchées—(boo-SHAY) small puff
pastry shells that can he filled and served as bite-size hors doeuvre or petit
fours
33.Blanching 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, to remove undesirable flavors or to prepare a food
for freezing
34. Blanquette— (blahn—KEHT) a white
stew made of a white sauce and meat or poultry that is simmered without first
browning
35. Blending-a mixing method in
which two or more ingredients are combined just until they are evenly
distributed
36. Bouquet garni—-(boo-KAY gar-
NEE) fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews
37. Bouquetiere—(boo—kuh-TY EHR) a
garnish (bouquet) of carefully cut and arranged fresh vegetables
38.Braising— 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
39. Bran—the tough outer layer
of a cereal grain and the part highest in fiber
40.Breading-—(l) 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
41. Brigade——a system of
staffing a kitchen so that each worker is as- signed a set of specific tasks;
these tasks are often related by cooking method, equipment or the types of
foods being produced
42. Brioche—(bree—OHSH) a rich yeast
bread containing large amounts of eggs and butter
43. Broiling—a dry—heat cooking
method in which foods are cooked by heat radiating from an overhead source
44. Broth-a flavourful liquid
obtained from the long simmering of meats and/ or vegetables
45. Brown stew--u stew in which the
meat is first browned in hot fat
46. Brown stock-—··-a richly
coloured stock made of chicken, veal, beef or game bones and vegetables. All of
which are caramelized before they are simmered in water with seasonings
47. Brunch--a late-morning to early-
afternoon meal that takes the place of both breakfast and lunch; it brunch menu
often offers breakfast foods as well as almost anything else
48. Brunoise; foods garnished
with vegetables cut in manner
49.Cake - in American usage,
refers to a broad range of pastries, including layer cakes, coffeecakes and
gateaux; can refer to almost any— thing that is baked, tender, sweet and
sometimes frosted
50. Calorie 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 and is used as a measure of
food energy
51. Canapé——(KAN—ah—pay) 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
52. Capon——-(kay—pahn) the class of
surgically castrated male chickens; they have well-flavored meat and soft,
smooth skin
53. Capsaicin—(kap-SAY-ee-zin) an
alkaloid found in a chile pepper’s placental ribs that provides the pepper’s
heat
54. Carbohydrates—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)
55. Carotenoid—a naturally occurring
pigment that predominates in red and yellow vegetables such as carrots and red
peppers
56. Carryover cooking—the cooking
that occurs after a food is removed from a heat source; it is accomplished by
the residual heat remaining in the food
57.Cartilage—also known as gristle,
a tough, elastic, whitish connective tissue that helps give structure to an
animal’s body
58. Casserole——(1) a heavy dish,
usually ceramic, for baking foods; (2) foods baked in a casserole dish
59. Cellulose—a complex carbohydrate
found in the cell wall of plants; it is edible but indigestible by humans
60. Cephalopods——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
61. Chalazae cords--thick,
twisted strands of egg white that anchor the yolk in place
62. Chef de cuisine-(chef duh
quizine) also known simply as chef; the person responsible for all kitchen
operations, developing menu items and setting the kitchen’s tone and tempo
63. Chef de partie - (chef duh
par-tee) also known as station chef; produces the menu items under the direct
supervision of the chef or sous-chef.
64. Chiffonade - (
chef-fon-nahd) ( 1 ) to finely slice or shred leafy vegetables or herbs; (2)
the finely cut leafy vegetables or herbs often used a garnish or bedding
65. China cap - a cone-shaped
strainer made ef perforated metal
66. Chinois-—(sheen—WAH) a conical
strainer made of fine mesh, used for straining and puréeing foods
67. Chlorophyll—a naturally occurring
pigment that predominates in green vegetables such as cabbage.
68. Cholesterol—a fatty substance
found in foods derived from animal products and in the human body; it has been
linked to heart disease
69. Chop—(1) a cut of meat,
including part of the rib; (2) to cut an item into small pieces where
uniformity of size and shape is neither feasible nor necessary
70. Clarification—(1) the process of
transforming a broth into a clear consommé by trapping impurities with a clear meat
consisting of the egg white protein albumen, ground meat, an acidic product,
mire-poix and other ingredients; (2) the clear meat used to clarify a broth
71. Colander—a perforated bowl,
with or without a base or legs, used to strain foods
72. Collagen—a protein found in
nearly all connective tissue; it dissolves when cooked with moisture
73. Concassée—(kon-kaas-SAY) peeled,
seeded and diced tomato
74. Connective tissues—tissue found
throughout an animal’s body that binds together and supports other tissues such
as muscles
75. Consommé—(kwang-soh—MAY) a rich
stock or broth that has been clarified with clearmeat to remove impurities
76. Convection—the transfer of heat
caused by the natural movement of molecules in a fluid (whether air water or
fat) from a warmer area) to a cooler one; mechanical convection is the movement
of molecules caused by stirring
77.Cookies—small, sweet, flat
pastries, usually classified by preparation or makeup techniques as drop,
icebox, bar, cutout, pressed and Wafer
78. Coring—-the process of removing
the seeds or pit from a fruit or fruit- vegetable
79. Coulis—(koo-lee) a sauce made
from a puree of vegetables and/or fruit; may be served hot or cold
80. Court bouillon-—(kort boo—yon)
water simmered with vegetables, seasonings and an acidic product such as
vinegar or wine; used for simmering or poaching fish, shell-fish or vegetables
81. Creaming—a mixing method in
which softened fat and sugar are vigorously combined to incorporate air
82. Cream soup--a soup made from
vegetables cooked in a liquid that is thickened with a starch and puréed; cream
is then incorporated to add richness and flavor
83. Creme anglaise-——(khrem ahn—
GLEHZ) also known as creme a l'anglaise
84.Creme caramel (khrem
kair—ah- MEHL) like creme renversee (rehn— vehr—SAY) and flan, a custard baked
over a layer of caramelized sugar and inverted for service
85.Creme Chantilly——(khrem shan—
TEE) heavy cream whipped to soft peaks and flavored with sugar and vanilla;
used to garnish pastries or desserts or folded into cooled cus- tard or pastry
cream for fillings
86. Creme Chiboust——-(khrem chee-
BOOS) a pastry cream lightened by folding in Italian meringue
87. Creme patissiere-—(kharem pah—
tees-SYEHR) see Pastry cream
88. Crépe-—(krayp) a 'thin, delicate
unleavened griddlecake made with a very thin egg batter cooked in a very hot
saute pan; used in sweet and savory preparations
89. Critical control point—under the
HACCP system, any step during the processing of a food when a mistake can
result in the transmission, growth or survival of pathogenic bacteria
90. Croissant—(krwah—SAHN) a
crescent-shaped roll made from a rich, rolled—in yeast dough
91. Croquctte——(crow—keht) a
food that has been pureed or bound with a thick sauce (usually bechamel or
velouté), made into small shapes and then breaded and deep—fried
92. Cross-contamination - the
transfer of bacteria or other contaminants from one food, work surface or piece
of equipment to another
93. Crouton - (KROO-twan) a
bread or pastry garnish, usually toasted or sauteed until crisp.
94. Crustaceans—sllefish characterized
by a hard outer skeleton or shell and jointed appendages; include lobsters,
crabs and shrimp
95. Curdling - the Separation
of milk or egg mixtures into solid and liquid components; caused by
overcooking, high heat or the presence of acids
96.Custard—any liquid thickened by
the coagulation of egg proteins; its consistency depends on the ratio of éggs
to liquid and the type of liquid used; custards can be baked in the oven or
cooked in a bain marie or on the stove top
97. Cutlet - a relatively
thick, boneless slice of meat.
98. Deglaze - to swirl or stir
liquid (usually wine or stock) in a saute pan or other pan to dissolve cooked
food particles remaining on the bottom; resulting mixtures often become the
base for a sauce
99. Degrease - to skin the fat
from the top ofa liquid such as a sauce or a stock
100. Demi-glace - (deh-me
glass) French for "half -glaze"; a mixture of half brown stock and
half brown sauce reduced by half
101. Dice-—-( 1 ) to cut foods
into cubes: 1/4 inch (6 millimeters) for small, 1/2 inch (1.2 centimeters) for
medium and ·3/4 inch (2 centimeters) for large; (2) the cubes of cut food.
102. Docking——pricking small holes
in an unbaked dough or crust to allow steam to escape and to prevent the dough
from rising when baked
103. Dough—a mixture of flour
and other ingredients used in baking; has a low moisture content, and gluten
forms the continuous medium into which other ingredi- ents are embedded; it is
often stiff enough to cut into shapes
104. Drawn—a market form for
fish in which the viscera is removed
105. Dredging—coating a food
with flour or finely ground crumbs; usually done prior to sauteing or frying or
as the first step of the standardized breading procedure
106. Dumpling-—any of a variety
of small starchy products made from doughs or batters that are simmered or
steamed; can be plain or filled
107. Durum wheat - a
species of very hard wheat with a particularly high amount of protein; it is
used to make couscous or milled into Semolina, which is used for making pasta
108. Choux paste— also known as
pate a choux; a soft dough that produces hollow baked products with crisp
exteriors; used for making éclairs, cream puffs and savory products
109. Egg wash—a mixture of
beaten eggs (whole eggs. yolks or whites) and a liquid. usually milk or water.
used to coat doughs before baking to add sheen
110. Elastin—a protein found in
connective tissues, particularly ligaments and tendons
111. Endosperm-—-the largest
part of a cereal grain amd a source of protein and carbohydrates (starch) the
part used primarily in milled products
112. Espagnole -
(ess-spah-nyol) known as brown sauce, a leading sauce made of brown stock,
mirepoix and tomatoes thickened with brown roux; often used to produce
demi-glace
113. Feuillete—(fuh-YET)
square, rec- tangular or diamond-shaped puff pastry boxes; may be filled with a
sweet or savory mixture
114. Fiber — also known as
dietary fiber; indigestible carhohydrates found in grains, fruits and
vegetables; fiber aids digestion
115. Filet, fillet —
(fee-lay) (1) filet; a boneless tenderloin of meat; (2.) fillet: the side of u
Fish removed intact. boneless or semiboneless, with or without skin; ( 3) to
cut such a piece
116. Fish velouté-—;a velouté
sauce made from fish stock
117. Flambé——<flahm—bay> food
served flaming; produced by igniting brandy, rum or other liquor<flam—bay>
118. Flour - a powdery
substance of varying degrees of fineness made by milling grains such as wheat, corn
or rye
119. Flavonoid - a
naturally occurring pigment that predominates an red, purple & White
vegetables like cauliflower, beets.
120. Freezer burn - the
surface dehydration and discoloration of food that results from moisture loss
at below freezing temperatures
121. Frenching - 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
122. Fricassee -
(FRIHK-uh-see) a white stew in which the meat is cooked in fat without browning
before the liquid is added
123. Frittata -
(free-tah-ta) an open faced omelet of Spanish-Italian heritage
124. Frying - a dry-heat
cooking method in which foods are cooked an hot fat; includes sauteing and
stir-frying, pan-frying and deep-frying
125. Fungi - a large group
of plants ranging from single celled organism to gaint mushrooms; the most
common are molds and yeasts
126. Game - birds and
animals hunted for sport or food; many game birds and aninmls are now
ranch-raised and commercially available
127. Garde-manger - (gar
mawn-zhay) (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
128. Garnish·—(1) food used as
an attractive decoration; (2) a subsidiary food used to add flavor or character
to the main ingredient in a dish (for example, noodles in chicken noodle
soup)
129. Gateaux—( gah—toe) ( 1) in
American usage, refers to any cake-type dessert; (2) in French usage, refers to
various pastry items made with puff pastry, éclair paste, short dough or sweet
dough
130. Gelatin—a Flavorless,
odorless and brittle 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 stabilizer
131. Gelato -
(jah-laht-to) an Italian-style ice cream that is denser than American-style ice
cream.
132. Genoise -
(zhen-waahz) (1) a form of whipped-egg cake that uses whole eggs whipped with
sugar; (2) a French spongecake
133. Giblets - the
collective term for edible poultry viscera, including gizzards, hearts, livers
and necks.
134. Gizzard - a birds's
second stomach
135. Glace de viande -
(glahss duh veeawnd) a dark, syrupy meat glaze made by reducing a brown stock.
136. Glaze - (1) any shiny
coating applied to food or created by browning; (2) the dramatic reduction and
concentration of a stock; (3) a thin, flavoured coating poured od dripped pnto
a cake or pastry.
137. Gluten - an elastic
network of proteins created when wheat flour is moistened and manipulated; it
gives structure and strength to the baked goods and is respoinsible for their
volume, texture, appearance. the proteins necessary for gluten formation are
glutenin and gliaden.
138. Grate - to cut a food
into small, thin shreds by rubbing it against a serrated metal plate known as a
grater
139. Green meats - freshly
slaughtered meats that have not had sufficient time to age and develop
tenderness and flavor
140. Grilling — 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
141. Halal - describes
food prepared in accordance with Muslim dietary laws
142. Hanging - the
practice of allowing eviscerated (Drawn or gutted) game to age in at dry,
well-ventilzlted place; hanging helps tenderize the flesh and strengthen
its flavor
143. Hazard Analysis Critical
Control Points (HACCP) - it rigorous system of self—inspection
used to manage unmaintain sanitary conditions in all types of food service
operations; it focuses on the flow of food through the food service facility to
identify any point or step in preparation (known as a critical control point)
where some action must be taken to prevent or minimize a risk or hazard
144. Herb - any of a large
group of aromatic plants whose leaves, stems or flowers are used as a
flavoring; used either dried or fresh
145. Hollandaise -
(ohll-uhn-daze) an emulsified sauce made of butter, egg yolk and flavorings
(especially lemon juice)
146. Hors d'oeuvre - (ohr
durv) very small portions of hot or cold foods served before the meals to
stimulate the appetite
147. Induction cooking — a
cooking method that uses a special coil placed below the stove tops surface in
combination with specially designed cookware to generate heat rapidly with an
alternating magnetic field
148. IQF (individually quick-frozen)-
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
149. Irradiation-——-a
preservation method used for certain fruits, vegetables, grains, spices, meat
and poultry in which ionizing radiation sterilizes the food, slows ripening and
prevents sprouting
150. Jam - a fruit gel
made from fruit Pulp and sugar
151. Jelly - a fruit gel
made from fruit juice and sugar
152. Julienne —
(ju-lee-en) (1) to cut foods into stick-shaped pieces, approximately 1/8 inch X
1/8 inch X 2 inches (3 millimeters X 3 millimeters X 5 centimeters); a fine
julienne has dimensions of 1/16 inch X 1/16 inch X 2 inches (1.5 millimeters X
1.5 millimeters >< style="mso-spacerun:yes">
153. jus lié—-(zhoo lee - ay)
also known as fond lie; a sauce made by thickening brown stock with cornstarch
or similar starch; often used like a demi—glace, especially to produce Small
sauces
154. Kneading - working a
dough to develop gluten
155. Kosher — describes
food prepared in accordance with Jewish dietary laws
156. Lard — the rendered
fat of hogs
157. Larding — inserting
thin slices of fat, such as pork fat back, into lowfat meats in order to add
moisture
158. Lardon — Diced,
blanched, fried bacon
159. Leavener - an
ingredient or process that produces or incorporates gases in a baked product in
order to incresae volume, provide structure and give texture.
160. Liaison -
(lee-yeh-zon) a mixture of egg yolks and heavy cream used to thicken and enrich
sauces
161. Macerate - to soak
foods in a liquid, usually alcoholic, to soften them
162. Mandoline - a
stainless steel, hand-operated slicing device with adjustable blades
163. Marbling—-whitish streaks of
inter- and intramuscular fat
164. Marinade—the liquid used
to mar- inate foods; it generally contains herbs, spices and other llavoring
ingredients as well as an acidic product such as wine, vinegar or lemon juice
165. Marinate - to soak a
food in a seasoned liquid in order to tenderize the food and add flavor to it
166. Marmalade - a citrus
jelly that also contains unpeeled slice of citrus fruit
167. Marzipan -
(Mahr-sih-pan) a paste of ground almonds, sugar and egg whites used to fill and
decorate pastries
168. Matignon - a standard
mirepoix plus diced smoked ham and, depending on the dish, mushrooms and herbs;
some-times called an edible mirepoix, it is usually cut more uniformly than a
standard mirepiox and left in a finished dish as a garnish
169. Mayonnaise - a thick,
creamy sauce consisting of oil and vinegar emulsified with egg yolks, usually
used as a salad dressing
170. Mealy potatoes - also
known as starchy potatoes; those with a starch content and thick skin; thay are
best for baking
171. Meringue - (muh-reng)
a foam made of beaten egg whites and sugar
172. Mirepobix -
(meer-pwa) a mixture of coarsely chopped onions, carrots and celery used to
flavour stocks, stews and other foods; generally, a mixture of 50 percent
onions, 25 percent carrots and 25 percent celery, by weight, is used.
173. Mollusks - shellfish
characterized by a soft, unsegmented body, no internal skeleton and a hard
outer shell.
174. Mortar and pestle - a
hard bowl (the mortar) in which foods such as spices are ground or pounded into
a powder with a club-shaped tool.
175. Mushrooms - members of
a broad category of plants known as fungi; they are often used and served like
vegetables.
176. Nectar-—-the diluted,
sweetened juice of peaches, apricots, guavas, black currants or other fruits,
the juice of which would be too thick or too tart to drink straight
177. Noisette — (nwah-zet)
(1) a small,usually round, portion of meat cut from the rib or loin ; (2)
French for "hazelnut"
178.
179. Noodles — flat strips
of pasta—type made with eggs; may be fresh or dried
180. Nut - (1) the edible
single-seed kernel of a fruit surrounded by a hard shell; (2) generally, any
seed or fruit with an edible kernel in a hard shell
181. Offal——-(OFF—uhl) also
called variety meats; edible entrails (for example, the heart, kidneys, liver,
sweet- breads and tongue) and extremities (for example, oxtail and pig’s feet)
of an animal
182. Organic farming-——a method
of farming that does not rely on synthetic pesticides, fungicides,
herbicides or fertilizers
183.
184. Oven spring—the rapid rise
of yeast goods in a hot oven, resulting from the production and expansion of
trapped gases
185.
186. Overrun-—the amount of air
into an ice cream
187. Pan-broiling - a dry
heat cooking method that uses conduction to transfer heat to a food resting
directly on a cooking surface; no fat is used and the food remains uncovered
188. Pan-frying — a
dry-heat cooking method in which food is placed in a moderate amount of
hot fat
189.
190. Pan gravy-—a sauce made
by deglazing pan drippings from roast meat or poultry and combining them
with a roux or other starch and stock
191. Papillote, en - (awn
pa-pee-yote) a cooking method in which food is wrapped in paper or foil and
then heated so that the food steams in its own moisture
192. Parboiling —
partially cooking a food in a boiling or simmering
193. Relish - a cooked or
pickled sauce usually made with vegetables or fruits and often used as a
condiment
194. Parchment (paper)
- heat - resistant paper used throughout the kitchen for tasks such as lining
baking pans, wrapping foods to be cooked en papillote and covering foods during
shallow poaching
195. Parcooking -
partially cooking a food by any cooking method
196. Paring knife - a
short knife used for detail work, especially cutting fruits and vegetables; it
has a rigid blade approximately 2-4 inches (5--10 centimeters) long
197. Parisienne; Parisian —
(1) the smaller scoop on a two—scoop melon ball cutter; (2) small spheres of
fruit or vegetables cut with a tiny melon ball cutter
198. Pasta-(1) an unleavened
paste or dough made from wheat flour (often semolina), vvater and eggs; the
dough can be colored and flavored vvith a wide variety of herbs, spices or
other ingredients and cut or extruded into a vvide variety of shapes and sizes;
it can be fresh or dried and is boiled for service; (2) general term for any
macaroni product or egg noodle
199. Pasteurization-—-the
process of heating something to a prescribed temperature for a specific period
in order to destroy pathogenic bacteria
200. Pastry cream — also
known as creme patissiere, a stirred custard made with egg yolks, sugar and
milk and thickened with starch; used for pastry and pie fillings
201. Paysanne — (pahy—sahn
) foods cut into flat square, round or triangular items with dimensions of 1/2
inch X 1/2 inch X 1/8 inch (1.2 centimeters X 1.2 centimeters X 3 millimeters)
202. Pathogen - any
organism that causes diseases; usually refers to bacteria
203. Pectin — A gelatin
like carbohydrate obtained from certain fruits; used to thicken jams and
jellies
204. Pilaf - a cooking
method for grains which the grains are lightly sautéed in hot fat and
then a hot liquid is added; the mixture is simmered without stirring until the
liquid is absorbed
205. Poaching — a
moist-heat cooking, method that uses convection to transfer heat from a hot
(approximately 160°F-—180°F [71°C—82°C] liquid to the food submerged in it
206. Profiterole—(pro-feet-uh-roll)
small round pastry made from eclair paste filled with a savory filling and
served as an hors d’oeuvre or filled with ice cream topped with sauce and
served as a dessert
207. Proofing - the rise
given shaped yeast products just proir to baking
208. Pate feuilletée—(paht
fuh—yuh-tay) also known as puff pastry; a rolled- in dough used for pastries,
cookies and savory products; it produces a rich and buttery but not sweet baked
product with hundreds of light, flaky layers
209. Quenelle — (kuh—nehl)
a small, dumpling-shaped portion of a rnousseline forcemeat poached in an
appropriately flavored stock; it is shaped by using two spoons
210. Quiche—-a savory tart or
pie consisting of a custard baked in a pastry shell with a variety of
flavorings and garnishes
211. Raft - a crust formed
during the process of clarifing consomme; it is composed of the clearmeat and
impurities from the stock, which rise to the top of the simmering stock and
release additional flavors
212. Ragout - (rah-goo)
(1) traditionally, a well-—seasoned, rich stew containing meat, vegetable and
wine; (2) any stewed mixture.
213. Reduction -- cooking
a liquid such as a sauce until its quantity decreases through evaporation;
typically done to concentrate flavors and thicken liquids
214. Relish—-a cooked or
pickled sauce usually made with vegetables or fruits and often used as a
condiment
215. Remouillage-—-(
rhur—moo—yahj) French for "rewetting"; a stock produced by reusing
the bones left from making another stock
216.
217. Render - (1) to melt
and clarify fat; cook meats in order to remove the fat
218. Risotto —
(re-zot-toe) (1) a cooking method for grains in which the grains are lightly
sauteed in butter and then a liquid is gradually added; the mixture is simmered
with near-constant stirring until the still-firm grains merge with the cooking
liquid; (2) a Northern Italian rice dish prepared this way
219. Roasting - a dry heat
cooking method that heats food by surrounding it with hot, dry air in a closed
environment or on a spit over an open fire; similar to baking, the term
roasting is usually applied to meats, poultry, game and vegetables
220.
221. Roe - (roh ) fish
eggs
222. Rondeau — (ron—doe) a
shallow, wide, straight-sided pot with two loop handles
223. Rotisserie - cooking
equipment taht slowely rotates meat or other foods in front of a heating
element
224. Roux - (roo) a cooked
mixture of equal parts flour and fat by weight, used as a thickener for sauces
and other dishes; cooking the flour in fat coats the starch granules with the
fat and prevents them from lumping together or forming lumps when introduced
into a liquid
225. Royal Icing — also
known as decorators icing, an uncooked mixture of confectionefs sugar and egg
whites that becomes hard and brittle when dry; used for making intricate cake
decorations
226. Sabayon - (sa-by-on)
also known as zabaglione; a formy, stirred custard sauce made by whisking eggs,
sugar and wine over low heat
227. Salamander - a small
broiler used primarily for browning or glazing the tops of foods
228. Salad dressing - a
sauce for a salad; most are based on a vinaigrette, mayonnaise or other
emulsified product
229. Salsa — (sahl-sah)
Spanish for "sauce”; (1) generally, a cold chunky mixture of fresh herbs,
spices, fruits and/or vegetables used as a sauce for meat, poultry, fish or
shellfish; (2) in Italian usage, a general termfor pasta sauces
230. Salt-curing —
the process of surrounding a food with salt or a mixture of salt, sugar,
nitrite-based curing salt, herbs and spices, salt-curing dehydrates the food,
inhibits bacterial growth and adds flavor
231. Sashimi —
(sah—shee—mee) raw fish eaten without rice; usually served as the first course
of a japanese meal
232. Sausage -- a seasoned
forcemeat usually stuffed into a casing; a sausage can be fresh, smoked and
cooked, dried or hard
233. Semifreddi —
(seh-mee-frayd—dee) also known as still-frozen desserts; items made with frozen
mousse, custard or cream into which large amounts of whipped cream or meringue
are folded in order to incorporate air; layers of spongecake and / or fruits
may be added for flavor and texture; include frozen soufflés, marquise, mousses
and Neapolitans
234. Shortening — (1) a
white, flavorless, solid fat formulated for baking or deep-frying; (2) any fat
used in baking to tenderize the product by shortening gluten strands
235. Shallow poaching -
a moist heat cooking method that combines poaching and steaming; the food
(usually fish) is placed on a vegetable bed and partially covered with a liquid
(cuisson) and simmered
236. Simmering — (1) a
moist-heat Cooking method that uses convection to transfer heat from a hot
(approximately 185 F-205 °F {85°C—96°C}) liquid to the food submerged in it;
(2) maintaining the temperature of a liquid just below the boiling point
237. Slurry — a mixture of
raw starch and cold liquid used for thickening
238. Smoke point -
the temperature at which a fat begins to break down and smoke
239. Soufflé-—( soo-flay)
either a sweet or savory fluffy dish made with a custard base lightened with
whipped egg whites and then baked; the whipped egg whites cause the dish
to puff when baked
240. Sous-chef —
(soo-shef) a cook who supervises food production and vvho reports to the
executive chef; he or she is second in command of a kitchen
241. Specifications -
Standard requirements to be followed in procuring items from suppliers
242. Spice - any of a
group of strongly flavoured or aromatic portions of plants (other than leaves)
used as flavorings, condiments or aromatics
243. Station Chef -
the cook in charge of a particular department in a kitchen
244. Steak - (1) a
cross-section slice of a round fish with a small section of the bone attached;
(2) a cut of meat, either with or without the bone.
245. Stock--(French fond) a
clear, unthickened liquid flavored by soluble substances extracted from meat,
poultry or fish and their bones as well as from a mirepoix, other vegetables
and seasonings
246. Supréme——(su-prem) (1) a
sauce made by adding cream to a velouté made from chicken stock; it is used to
make several compound sauces
247. Sushi - (szu-she) cooked or raw
fish or shellfish rolled in or served on seasoned rice
248. Sweat — to cook a
food (typically vegetables) in a small amount of fat, usually covered, over low
heat without browning until the food softens and releases moisture; sweating
allows the food to release its flavor more quickly when cooked with other foods
249. Sweat — to cook a
food (typically vegetables) in a small amount of fat, usually covered, over low
heat without browning until the food softens and releases moisture; sweating
allows the food to release its flavor more quickly when cooked with other foods
250. Sweetbreads - the
thymus glands of a calf or lamb
251. Terrine — (teh—reen)
(1) traditionally, a loaf of coarse forcemeat cooked in a covered earthenware
mold and without a crust, today, the word is used interchangeably with paté,
(2) the mold used to cook such items, usually a rectangle or oval shape and
made of ceramic
252. Tart-—-a sweet or savory
filling in a baked crust made in a shallow, Straight-sided pan without a top
Crust
253. Thickening agents -
ingredients used to thicken sauces; include starches (flour, cornstarch and
arrowroot), gelatin and liaisons
254. Tossed Salad - a
salad prepared by placing the greens, garnishes and salad dressing in a large
bowl and tossing to combine
255. Vinaigrette -
(vin-nay-greht) a tempeorary emulsion of oil and vinegar (usually three part
oil to one part vinegar) seasoned with herbs, salt and pepper; used as a salad
dressing or sauce
256. Vol-au-vents -
(Vul-oh-vanz) deep, individual portion-sized puff pastry shells; often filled
with a savory mixture and served as an appetizer or a main course
257. White Stock - a
light-coloured stock made from chicken, veal, beef or fish bones simmered in
water with vegetables and seasonings
258. Whipping - a mixture
method in which foods are vigrously beaten in order to incorporate air, a whisk
or an electric mixer with its whip attachment is used
259. Yeasts - microscopic
fungi whose metabolic processes are responsible for fermentation; thay are used
for leavening bread and in cheese, beer and wine making
260. Zest - the thin,
colored part of a citrus peel
261. Zushi - (zhoo-she)
the seasoned rice used for sushi
