64 terms

Culinary 1 Cumulative Vocabulary Final

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Al dente
Italian term describing the way pasta is cooked, STILL SLIGHTLY CHEWY.
Appetizer
A light food or beverage that BEGINS A MEAL
Bacteria
microorganisms that live almost everywhere.
Bake
To cook in the OVEN with DRY HEAT.
Batter
FLOUR-LIQUID mixture with a consistency ranging from thin to thick.
Beef
MEAT obtained from mature CATTLE over 12 months of age.
Blend
to STIR ingredients until they are thoroughly combined.
Boil
To COOK IN LIQUID over 212 degrees F.
Brand name
the NAME of a MANUFACTURER put on products so people will know the company.
Broil
To COOK UNCOVERED under a DIRECT HEAT.
Budget
A PLAN for managing INCOME and EXPENCES.
Calorie
The unit used to MEASURE the ENERGY VALUE of foods.
Cereal
STARCHY GRAIN that is suitable to use as food.
Chowder
CREAM SOUP that contains pieces of seafood, vegetables, poultry, or meat. It is made from un-thickened milk.
Citrus Fruits
Classification of fruits including ORANGES, LEMONS, and GRAPEFRUITS.
Coagulate
To THICKEN or form a congealed mass.
Colander
A perforated BOWL used to DRAIN fruits, vegetables and pasta.
Cream
To soften solid fats, often by adding a second ingredient, such as sugar, and MIXING until fat is CREAMY.
Cross-contamination
A TRANSFER OF HARMFUL BACTERIA from one food or surfacte to another.
Cube
To cut into SMALL SQUARES of equal size.
Curd
SOLID part of coagulated MILK.
Cut-in
To COMBINE SOLID FAT with flour using a pastry blender, two forks or the fingers.
Dehydration
The process of DRYING, the removal of water from a food item.
Digestion
The bodily process of BREAKING FOOD DOWN into smaller compounds the body can use.
Dough
FLOUR-LIQUID mixture that is thick enough to be SHAPED BY HAND.
Dot
To place SMALL PIECES of BUTTER or another food over the surface of the food.
Drain
To REMOVE LIQUID from a food product.
Drupes
FRUITS such as cherries, peaches, and plums that have a SINGLE, HARD PIT.
Emulsion
MIXTURE that forms when OIL and LIQUID are combined.
enzymatic browning
DARKENING process some FRUITS undergo when exposed to air.
Etiquette
RULES set by society to guide SOCIAL BEHAVIOR.
Fermentation
Process that takes place when YEAST cells act on SUGARS to produce carbon dioxide and alcohol.
Fiber
A form of complex CARBOHYDRATE from plants that humans cannot digest.
Food-borne illness
A DISEASE transmitted by food.
Freezer burn
DRY TOUGH AREAS that occur on food surfaces that have become dehydrated due to exposure to the freezer.
Garnish
To DECORATE foods by adding other attractive and complementary foodstuffs to the food or serving dish.
Giblets
The edible INTERNAL ORGANS of POULTRY.
Gluten
a PROTEIN formed when wheat FLOUR is MOISTENED.
Grease
to RUB FAT on the surface of a cooking utensil or on food itself.
Herb
A leaf or PLANT usually grown in a temperate climate and used to SEASON FOOD.
Homogenization
Mechanical process by which milk fat globules are broken into tiny particles and spread throughout milk or cream to keep teh cream from rising to the surface of the milk.
Kneed
To WORK DOUGH by pressing it with the heels of the hand, folding it and turning it, and repeating each mothion until the dough is smooth and elastic.
Leavening agent
An ingredient that PRODUCES GASES in batters and dough.
Legumes
Peas, beans, and lentils.
Marbling
FLAKES of FAT found throughout the lean muscles of meat.
Meringue
Fluffy White mixture of BEATEN EGG WHITES and SUGARS which may be soft or hard.
Organic foods
a food produced WITHOUT the use of PESTICIDES.
Pasteurization
Process by which MILK and milk products are HEATED to DESTROY harmful BACTERIA.
Pomes
Classifications of FRUITS, including apples and pears that have a central seed containing core surrounded by a thick layer of flesh.
Poultry
Any domesticated BIRD eaten as food.
Produce
Fresh fruits and vegetables
Sanitation
Maintaining CLEAN CONDITIONS to prevent disease adn promote good health.
Separate
To remove the YOLK from the WHITE of an egg.
Shelf-life
The amount of TIME a food can be STORED and remain wholesome.
Simmer
To COOK IN LIQUID that is barely at the boiling point.
Slurry
A liquid mixture of Milk and Flour blended until smooth, which is used as a THICKENING AGENT in sauces and gravies.
Spice
A dried root, stem or seed of a plant mainly used to SEASON FOOD.
Standing time
A time during which food FINISHES COOKING by internal heat AFTER being removed from the oven.
Steam
To cook with VAPOR produced by a boiling point.
USDA Food Guide
A science based EATING PLAN that sorts foods into nutritional groups and gives a recommended number of daily servings for each group.
Whey
The LIQUID part of coagulated MILK.
Whisk
A MIXING TOOL made of loops ofwire attached to a handle used to incorporate air into foods and keep sauces from lumping.
Yeast
Microscopic, single-celled plant used as a LEAVENING AGENT in some breads.
Yield
The average NUMBER of SERVINGS a recipe will produce.

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