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Foods 1

Terms in this set (100)

a la carte
a menu on which each individual item is listed with a separate price; cooking to order
al dente
firm, not soft or mushy (veggies and pasta)
allemande
german style; sauce made of veloute (usually veal), a liaison, and lemon juice
allumette
cut into matchstick shapes (potatoes)
anaerobic bacteria
requires an absence of oxygen to live and grow
ap weight
as purchased, the weight of an item before trimming
au gratin
having a browned or crusted top, often made by topping with bread crumbs, cheese, and/or a rich sauce and passing under a broiler or salamander
au jus
served with natural juices, usually unthickened pan drippings
bacteria
microscopic organisims, some of which cause disease, including food borne disease
bain marie
a container of hot water used for keeping foods hot
barbecue
to cook with dry heat created by the buning fof hardwood or this wood
batonnet
cut into sticks 1/4 x 1/4 x 2-2.5 inches
béchamel
a sauce made by thickening milk with a roux
beurre maine
equal parts raw butter and flour mixed into a smooth paste
blanch
cook an item partially and briefly in boiling water or hot fat. usually a pre preparation technique, as to loosen peels from veggies, fruits, and nuts, to partially cook fries or other foods before service, to prepare for freezing, or to remove undesiarable flavors
boil
cook liquid that bubbles rapidly (212 degrees at sea leven and normal pressure)
bardelaise
brown sauce flavored with a reduction of red wine, shallots, pepper, and herbs garnished with marrow
bouquet garni
combo of fresh herbs tied together, used for flavoring
braise
cook covered in a small amount of liquid (after preliminary browning); to cook some veggies slowly in a small amount of liquid (without browning)
brunoise
cut into small 1/8 inch dice; garnished with veggies cut in this manner
caramelization
the browning of sugars caused by heat
carbohydrate
any of a group of compounds, including starches and sugars, that supply energy in the body
carotenoids
yellow or orange pigments in veggies and fruits
carryover cooking
the rise in temperature inside roast meat after it is removed from the oven
chef de cuisine
French term meaning head of the kitchen. the cook who runs the stove department of the kitchen and to whom the mat chef and pastry chef report (cuisinier)
china cap
a cone shaped strainer
chlorophyll
green pigment in veggies and fruits
clarified butter
purified butterfat, with water and milk solid removed
coagulation
the process by which proteins become firm, usually when heated
collagen
a type of connective tissue in meats that dissolves when cooked with moisture
concasser
to break up coarsely with knife or mortar. to chop coarsely
conduction
the transfer of heat from one item to something touching it or to a cooler part of the first item
convection
the transfer of heat by the movement of liquid gas
coulis
a veggie or fruit puree, used as a sauce
court bouillon
water containing seasonings, heerbs, and usually, and acid; used for cooking fish
critical control point
an action that can be taken to eliminate or minimize a food safety hazard
cross contamination
the transfer of bacteria to food from another food or from equipment or work surfaces
crudité
a raw veggie served as a relish
cycle menu
a menu that changes every day for a certain period, then repeats the same daily items in the same order
deglaze
to swirl a liquid in a saute pan or other pan to dissolve cooked particles or food remaining on the bottom
dressed
poultry market form: killed, bled, and plucked; fish market form: viscera, scales, head, tail, and fins removed
duxelle
a coarse psate or hash made of finely chopped mushrooms sautéed with minced shallots; used as a garnish or filling
elastin
a type of connective tissue in meats that does not dissolve when cooked
emince
to cut into very thin slices
emulsion
a uniform mixture of two unmixable substances - in the kitchen, usually liquids
entremetier
the cook who prepares veggies, starches, soups, and eggs
ep weight
edible portion; the weight of an item after all trimming and prep is done
espagnole
a sauce made of brown stock and flavoring ingredients and thichened with a brown roux
fiber
a group of indigestible carbs found in grains, fruits, and veggies
fond
stocck
food cost %
the raw food cost, or portion cost, divided by the menu price
food danger zone
the temperature range of 41 - 135 degrees in which bacteria grow rapidly
fricassee
a white stew in which the meat is cooked in fat without browning before liquid is added
fumet
a flavorful stock, usually fish stock
garnish
decorative edible item used to ornament or enhance the eye appeal of another food item; to add such a decorative item to food
gelatinization
the process by which starch granules absorb water and swell inside
grill
to cook on an open grid over a heat source
haccp
hazard analysis critical control point; a food safety system of self-inspection designed to highlight hazardous foods and to control food handling with the goal of avoiding hazards
herbs
the leaves of certain plants, used in flavoring, they usually grow in temperature climates
hollandaise
a sauce made of butter, egg yolks, and flavoring (especially lemon juice)
infection
disease, including much food-borne disease, caused by bacteria in the body
intoxication
disease caused by poisons that bacteria produce while they are growing in food
irradiation
a process of exposing foods to radiation in order to kill bacteria, parasites, and other potentially harmful organisms
julienne
cut into small, thin strips, about 1/8 x 1/8 x 1-2 inches; garnished with foods cut in this manner
jus lie
thickened juices from a roast
marbling
the fat deposited within muscle tissue
marinate
to soak a food in a seasoned liquid
matignon
a type of mirepoix containing ham in addition the veggies and moistened with madeira. usually cooked in butter before being used
mince
to chop into very fine pieces
mirepoix
a mix of rough-cut or diced veggies, herbs, and spices, used for flavoring
monter au beurre
to finish a sauce or soup by swirling in raw butter until it is melted
nouvelle cuisine
a modern style of cooking that emphasizes lightness of sauces and sesaonings, shortened cooking times, and new and sometimes startling combos of foods
en papillote
wrapped in paper in foil for cooking so the food steams in its own moisture
pathogen
a bacteria microorganism that causes disease
poach
to cook gently in water or another liquid that is hot but not actually bubbling 160-180 degrees
potentially hazardous food
a food that provides a good environment for the growth of hazardous bacteria
prix fixe
French term meaning fixed price; referring to a menu offering a complete meal, with a choice of courses, for one given price
puree
a food product that has been mashed or strained to a smooth pulp; to make such a pulp by mashing or straining food
recipe
a set of instructions for producing a certain dish
reduction
a liquid concentrated by cooking it to evaporate part of the water; the process of making such a liquid
roast
to cook foods by surrounding them with hot, dry air in an oven or on a split over an open fire
roux
a cooked mixture of equal parts flour and fat
sachet depices
a mix of herbs and spices tied in a cheesecloth bag. often called simply sachet
salamander
small broiler used primarily for browning or glazing the tops of certain items
sanitize
to kill disease causing bacteria, usually by means of heat or chemical disinfections
slurry
a mix of raw starch and cold liquid, used for thickening
smoke point
the temperature at which fats begin to deteriorate rapidly and smoke when heated
sous chef
cook who supervises food production and who reports to the executive chef
spice
any part of a plant, other than the leaves, used in flavoring foods
smoke point
the temp at which fats begin to deteriorate rapidly and smoke when heated
simmer
to cook in water or other liquid that is bubbling gently 185 - 200 degrees
standard breading procedure
the procedure for coating a food product with bread crumbs, ( or other crumbs or meal) by passing it through flour, then egg wash, then crumbs
static menu
a menu that offers the same dishes every day
station chef
cook in charge of a particular department in a kitchen or food production facility
sweat
to cook in a small amount of fat over low heat, sometimes covered
tournant
cook who replaces other station cooks; relief cook or swing cook
veloute
a sauce made by thickening white stock with a roux
venting
allowing circulation or escape of a liquid or gas, such as by setting a pot of hot stock on blocks in a cold-water bath so the cold water can circulate around the pot
vitamin
any of a group of compounds that are present in foods in very small quantities and that are necessary for regulating body functions
zest
the colored part of the peel of citrus fruits
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