refers to beef cattle, sheep, goats, pigs, dairy cattle and poultry; a USDA definition meaning that animals have access to the outside
aging
The time meat is allowed to rest after slaughter. Enzymes cause the meat to relax. Dry aging = done at low humidity, muscle is left tender and flavorf...
profit
When the sales are greater than the expenses.
rondeau
(Pots & Pans) A wide, shallow walled, round pot used for braising, stewing and searing meats.
deglazing
Adding liquid such as stock or wine to a pan to loosen and dissolve the browned food sediments on the bottom.
umami
The fifth basic taste that is perceived as a satisfying richness or meatiness.
nouvelle cuisine
French for "new cooking"; a mid-20th-century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors,...
Confit
A French method of preserving meat, particularly duck or goose. The leg sections are salted to first cure, then cooked at a low simmer for several hou...
baking soda
Chemical leavening agent-soda+acid reacts to moisture to create carbon dioxide. Is a base. Tenderizes, adjusts pH, provides finer crumb, adds flavor.
individually quick frozen (IQF)
Fruit or fruit pieces that are flash-frozen before packing so they keep their original shape.
airline breast
a boneless chicken breast with the first wing bone attached
sales
The dollars received in payment for the meal.
barding
Process of covering an item with a thin sheet of fat to keep it moist during cooking.
liaison
Yolk and cream mixture used to thicken liquids. As the yolk heats up, it thickens.
composed salad
A finished salad that has ingredients assembled in a particular arrangement, also known as a plated salad. Usually includes 4 parts: base, body, dress...
conversion factor
number to multiply ingredients in a standardized recipe to get the desired quantity (X2, X 0.5, X 6, etc)
shocking
Plunging blanched vegetables into ice water to stop the cooking process.
marbling
Intramuscular fat in meat. Key factor in grading- the more marbling, the more tender and expensive.
heirloom varieties
plants grown from seeds that have been unchanged for several to many generations; have genetics that remain constant & reflect a long heritage
jus lié
Sauce made from the juices from cooked meat and brown stock.
Cellulose
Microscopic fibers that make up the rigid tissue of plants. Human digestive system can't break it down, cooking helps soften it.
connective tissue
Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.
Rondelle
A disk-shaped slice. They are made from cylindrical fruits or vegetables, such as cucumbers or carrots.
cooking
Process of preparing food for eating by applying heat.
chemical hazard
any chemical that contaminates food
profit and loss statement (P&L)
A business report that lists the sales and expenses incurred to make those sales during a given period of time; also called an income statement.
purchase order (PO)
A document listing the items ordered, quantities ordered, and the prices agreed upon.
mesclun
Mix of young salad greens.
microplane
Has a series of tiny stainless steel razor-like edges which are ideal for grating all types of food.
chinois
A very fine China cap made of metal mesh that strains out very small solid ingredients.
carbon footprint
the amount of climate-changing carbon emissions from a system or activity often referred to ans greenhouse gases
court bouillon
water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables
bacteria
single-celled organisms that reproduce by dividing
fermentation
The chemical action of yeast on sugars. Carbon dioxide gas is emitted.
complete protein
Protein that contains all nine indispensable amino acids in the correct proportions needed to support life.
vinaigrette
an oil and vinegar dressing with salt and pepper to which other seasonings and herbs are sometimes added. Used as a salad dressing or marinade. (3 par...
radiation
Energy that is transferred in the form of waves. Glowing flames of a broiler directly cooks food. Also, microwaves pass through the food causing water...
roux
Equal amounts of fat and flour (by weight) mixed and cooked to produce the base of a sauce or gravy.
griddle
a heavy, flat iron or stainless steel plate that is heated and used for cooking food (straight line of heating elements)
veal
meat from a calf
citrus fruit
Tree fruits such as grapefruit, lemons, limes, oranges.
new potato
A small moist, tender thin-skinned potato harvested early in the growing season.
appetizer salad
attractive salad served as a first course to stimulate the appetite.
waxy potatoes
high sugar, low starch, high moisture content (like red skinned)
hormone-free
applies to meat & dairy products; foods are free of hormones given to stimulate growth & milk production
food cost percentage
The portion of food sales that was spent on food expenses.
béchamel sauce
A sauce made by thickening milk with a light colored roux
stock
A highly flavored liquid made by simmering bones with vegetables, herbs, and spices.
dry-heat cooking
Cooking methods that use conduction using metal or fat, hot air convection, or radiation. Uses higher temperature and doesn't break down fibers or con...
Bolster
strengthens the blade by forging it with a thick, metal collar that runs from the heel of the blade to the handle.
water activity
the amount of water available for microbial growth in a product (Aw). water =1.0Aw
cutlet
thin, tender slice of meat
organic
foods with this certification meet the requirements for production and labeling established by the Organic Foods Production Act; only natural products...
white stock
Clear pale liquid made by simmering poultry, veal & fish bones.
Chef de partie or modern Line Cook
Station chef; produces the menu items under the direct supervision of the chef or sous chef.
Batonnet
foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5 centimeters)
tea sandwich
Small, cold sandwich usually served on bread or toast, trimmed of crusts, and cut into shapes.
mother sauces
bechamel, veloute, espagnole, tomato, hollandaise
Scoville heat units (SHU)
The measure of the heat of Chile peppers
quinoa
The high-protein dried fruits and seeds of the goosefoot plant used as a food staple and ground into flour.
gelatinization
The process by which starch granules absorb water and swell in size.
Mealy (starchy) Potatoes
high starch content, best for baking and frying (like Idaho/Russet)
HACCP (Hazard Analysis Critical Control Point)
a system that identifies and manages key steps in food handling where contamination is most likely to occur
sauce
Thickened liquid that complements other foods.
Garde manger
The cook or chef in charge of the cold kitchen
aerobic bacteria
bacteria that requires oxygen for survival
parasite
an organism that lives in and feeds on the body of another live creature
Chef de cuisine
Also known simply as chef; the person responsible for all kitchen operations, developing menu items and setting the kitchen's tone and tempo.
bain marie
(1) a hot-water bath used to gently cook food or keep cooked food hot; (2) a metal container for holding food in a hot-water bath
couscous
Fine pasta like product made from hard durum wheat.
curds
a soft, white substance formed when milk sours, used as the basis for cheese
corn
Giant grass plant. Kernels are dried and ground into cornmeal, polenta or cornstarch.
panfrying
Cooking food in enough hot fat to cover it halfway, also known as shallow-fat frying.
Zester
a kitchen utensil for removing fine shreds of zest from citrus fruit.
demi-glace sauce
Classically made by reducing espagnole sauce to proper nappe consistency.
fork-tender
a degree of doneness for cooked vegetables and meats; you should feel just a slight resistance when piercing food with a fork
smallwares
Pots, pans, and other hand tools used to prepare food.
gravy
Jus from a roast that has been thickened by using a roux or a slurry.
cholesterol
A white, pasty, fat-like substance found in the bloodstream and cells that is essential for many of the body's functions.
tomato sauce
A grand sauce made from a stock and tomatoes (roux is optional).
bouillon
A clear, seasoned chicken, beef, or vegetable broth, sometimes made from dehydrated cubes or stock.
homogenization
Process in which fat globules in whole milk are reduced in size and permanently dispersed throughout the liquid. This prevents the fat from clumping t...
baking powder
this is the chemical leavener which is a mixture of baking soda and an acid such as cream of tartar and a starch such as cornstarch. Needs both heat a...
giblets
the liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or...
whey
watery part of milk left after separation of curd in cheese making
three-compartment sink
three adjacent sinks used to clean, rinse and sanitize small equipment and utensils
par stock
A specific amount of product to be kept on hand in order to maintain a sufficient supply from one delivery to the next.
churning
Another word for rapid mixing. As cream is churned, lumps of butterfat emerge and begin to stick together.
brown rice
Any rice sold with the bran layer left attached.
Stainless Steel
does not pit, rust, or discolor, and does not affect the flavor of foods.
baking
Cooking food by surrounding the items with hot, dry air in the oven. Term mostly used for breads and cakes.
tuber
Enlarged part of underground root.
frittata
Italian-style omelet, cooked on both sides and served open face.
pot
A cooking container that is taller than it is wide. A stockpot is an example and will always have two short handles.
gaufrette
a thin lattice or waffle-textured slice of vegetable cut on a mandoline
china cap
Cone-shaped strainer used to strain soups, stocks, and other liquids
paysanne
1/2" x 1/2" x 1/4". Not technically a dice because the sides aren't all the same length.
pastry chef
Patissier. Prep baked goods, pastries, desserts and bread
mold
a large family of single-cell fungi
piquant
The spicy hot sensation that is the result of a chemical irritation of the lining of the mouth.
pastry cook
The position responsible for preparing sweet dessert items under the supervision of the pastry chef
yield
The quantity or number of portions the recipe will produce. Can be expressed in volume, weight,, or number of portions.
canapé
Small, one to two bite hors d'oeuvre, consisting of a base of bread or other pastry or flour product, topped with flavorful foods such as cheese sprea...
poaching
Moist heat method is used for delicate products like eggs. Proper temperature= liquid barely moves and has no bubbles or small bubbles only occasional...
yield percentage
The ratio of EP to AP, which tells the chef how much usable product, or EP, he/she can expect from a given amount of AP product.
grilling
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 elec...
United States Department of Agriculture (USDA)
Federal agency that imposes standards for the quality and safety of food products in the USA. Not mandatory for fruit.
tempering
Heating gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing th...
crustacean
Pertaining to a division of arthropods, containing lobsters, crabs, crawfish, etc.
emulsion
any mixture of two or more immiscible liquids in which one liquid is dispersed in the other (mayo is permanent type)
main course salad
Salad large enough to serve as a full meal, usually containing protein ingredients
au gratin
Sprinkled with breadcrumbs and/or grated cheese and browned
grill (often called charbroilers on ranges)
The process of cooking by placing food in direct contact with a heat source from below, or in its path. Can use gas, electric or charcoal/hardwood.
mince
To cut into very small pieces, doesn't need to be uniform
Escoffier, Georges Auguste
A french chef (1847-1935) who is considered the father of modern cookery. His two main contributions were (1) the simplification of classical cuisine...
carnitas
The description of meat that easily slides off an inserted skewer or long-tined fork.
broth
Stock-like preparation made with a larger proportion of meat than bone and a greater variety of vegetables.
onion piqué
An onion studded with several whole cloves and a bay leaf, used to flavor bechamel and some soups.
trussing
Tying a bird in order to give cooked product a pleasing appearance and ensure even cooking.
Synthetic
man-made materials, such as plastic instead of wood boards.
blanching
A moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food.
heat sanitizing
the use of high temperatures to eliminate pathogens
pasteurize
a sterilization of a substance to destroy bad bacteria
open-burner range
a cooktop with open gas burners over which pots or pans are placed on trivets giving this range the advantage of instant heat control
cream soup
Consists of milk or stock, thickened with both flour and puréed ingredients.
mutten
meat from adult sheep
eggs over
Eggs cooked on one side and then flipped to cook the other side.
En croûte
Describes a food encased in a bread or pastry crust
foodborne illness
a disease transmitted to people by food
sautéing
This method cooks food rapidly in a small amount of fat over relatively high heat. (jumping)
berries
Fruit with tiny seeds. Blackberries, blueberries, strawberries, raspberries, currants, cranberries, huckleberries
bouquet garni
French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
garnish
to decorate
stone fruits
Fruits w/a pit that isn't attached in the center. Cherries, nectarines, plums, and peaches fall under this category.
incomplete protein
A protein that is missing one or more of the indispensable amino acids.
allergen
a protein that is misinterpreted by the body and causes an immune system response
flattop range
A range with a heavy cast-iron top that has a heat source located underneath the cooktop (circular heating elements like burners underneath).
food-contact surface
any surface such as a table, cutting board or piece of equipment that comes in contact with food
salamander
A smaller, less powerful broiler used for browning food rather than fully cooking it.
haute cuisine
elaborate high cooking
small dice
1/4" x 1/4" x 1/4" cube cut made by cutting a batonnet crosswise.
mayonnaise
Cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard. These emulsifiers keep the sauce from breaking or separating.
boiling
Moist heat method done at liquid at it's highest possible temperature. Sea level= 212F. Big bubbles. Most often used for vegetables, starches, and gra...
pathogen
a microorganism that causes illness in humans
purée soup
A type of soup thickened using a purée of well-cooked ingredients.
Grande Cuisine
The rich, intricate and elaborate cuisine of the 18th- and 19th- century French aristocracy and upper classes. It is based on the rational identificat...
pin bones
Small bones embedded in a fillet that must be removed with pliers or tweezers.(common in salmon)
Parisienne Scoop
Also called a melon baller; used to cut ball shapes out of soft fruits and vegetables.
baguette
a long, narrow loaf of French bread
hollandaise sauce
A hot emulsified sauce that combines egg yolks and warm clarified butter.
harbor
be home to
shucked
Removed from the shell. (Oysters and clams may be sold frozen this way)
cage-free
applies to poultry & eggs; often used with free-range; means that domestic fowl are not raised in cages; not legally defined
biological hazard
harmful organisms that cause foodborne illness
medium dice
1/2 x 1/2 x 1/2 cube
hydrogenation
The chemical process that changes liquid oil to a solid fat. like shortening
poached eggs
Eggs simmered in water without the shell
risotto
(1) A cooking method for grains in which the grains are lightly sautéed in butter and then a liquid is gradually added. The mixture is simmered with n...
legumes
Cooked seeds of dried beans and peas; examples include white, black, and pinto beans, lentils, and chickpeas; dried forms are also called "pulses."
edible portion (EP)
The amount of food product that remains after cleaning, cooking, or other preparation.
hotel pans
Rectangular stainless steel pans designed to hold food for service in steam tables, used for baking, roasting or poaching inside an oven.
Cuisson
The liquid used for shallow poaching
Chèvre
French for "goat"; generally refers to a cheese made from goat's milk.
Sauteuse, saute pan, frying pan
A sauté pan with sloped sides; the sloped walls enable foods to be flipped in the pan without using an offset spatula.
recipe
detailed instructions for preparing particular foods
nappé
Consistency of a sauce which will coat the back of a spoon.
Crudités
Raw or blanched vegetables cut into manageable pieces and used as hors d'oeuvre; often served with a dip.
sanitation
the creation and practice of clean and healthy food-handling habits
omelet
A fluffy sheet of scrambled eggs that is served rolled (French) or folded (American).
virus
a very small pathogenic organism that invades another cell and causes it to reproduce
product specification (spec)
A detailed description of product used in a foodservice operation. Often includes the name of the product, market form (fresh, frozen, dried, etc.), s...
simple garden salad (including tossed salads)
Salad of greens and various raw vegetables such as cucumbers, carrots, tomatoes. Variety of flavors, colors, and textures is desirable.
whitewash
A slurry made with flour. It is not translucent like a slurry made with cornstarch or arrowroot.
apples and pears
Types of Pome tree fruit with seeds in central core.
velouté sauce
blond sauce made by thickening a light-colored stock with a light-colored roux
olfaction
sense of smell
brown stock
A stock where the bones and vegetables are roasted before the stock is made, resulting in a darker color. Brown stock also uses carrots and often toma...
colander
A bowl-shaped sieve with handles; a type of strainer.
jus
A rich, lightly reduced stock used as a sauce for roasted meat.
curdle
Liquid and solid portions of milk or egg mixture separate into lumps, ruining the sauce.
bound salad
Salad mixed with a heavy dressing, such as mayonnaise, used to hold the ingredients together.
Consommé
A rich stock or broth that has been clarified with to remove impurities; fortified and clarified stock used as a soup, or in the making of aspic.
toxin mediated infection
illness resulting from the ingestion of bacteria that then produce harmful toxins while in the human digestive tract
tare weight
The weight of the container that holds the ingredients being measured.
elastin
A protein, similar to collagen, found in connective tissue that has elastic properties. Flexible but tough, and should be removed during cutting and t...
gustation
The sense of taste
bisque
A seafood-based soup that is thickened traditionally with rice, although modern methods use a roux.
coagulant
Ingredient that causes milk to thicken dramatically. Traditionally, a cow's stomach acid called "rennet."
invoice
A list of the quantities of products and their prices that are being delivered.
bivalves
have a hinged, two-part shell and include clams, mussels, oysters, and scallops.
beef
meat from cattle (cow)
fabrication
When suprimal cuts of meat or poultry are cut into individual portions. Example: in poultry, cutting into halves, quarters or "eight cut."
chiffonade
to finely slice or shred leafy vegetables or herbs by rolling leaves
finfish
Fish with fins, backbones, and gills
steaming
Cooking food in the steam from boiling water.
induction burner
A type of heating unit that relies on magnetic attraction between the cook top and metals in the pot to generate the heat.
sautoir
A sauté pan with straight sides and usually a single long handle. If large, it may have a second handle.
buffalo chopper
A machine used for chopping large quantities of food.
sandwich
A number of ingredients placed on or in between bread.
Dredging
Coating food with flour before cooking it. Excess flour is shaken off, resulting in a thin coating.
tropical and exotic fruits
Grow in tropical environments. Bananas, pineapples, kiwifruit, mangoes, dates, figs, papayas, star fruit, cherimoya, guava, lychee, prickly pear, and...
Julienne
1/8" X 1/8" X 1-2 inches / Fine = 1/16" X 1/16" X 1-2 inches (matchsticks)
sachet
A small cheesecloth bag containing herbs and spices used to flavor stock. It can be easily removed without the herbs floating in the stock.
Sanitary (sanitized)
an environment that is free of pathogens
spore
a thick-walled, "supersurvival unit" produced by a bacterium to survive conditions that might otherwise kill the bacterium
lamb
meat from a young sheep
leavening
Process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture.
Tang
the term used to describe the portion of the knife blade that extends into the handle of the knife.
stewing
Like braising, but the food is usually cut into smaller pieces and is cooked in more liquid. Food cooks at a simmer.
coddled eggs
Eggs cooked in their shells for one to three minutes
cross-contamination
when harmful micro-organisms are transferred from one product to another by hands, utensils, equipment or other physical contact
phytochemicals
Substances produced by plants that may provide health benefits for humans. Bright colors in vegetables & fruits
cephalopods
A mollusk with a large brain, internal, external, or no shell. Squid and octopi are in this group.
seasonal
refers to food at the time of year when it is at its peak, either in terms of harvest or flavor; also the time when the item is the cheapest & freshes...
145 degrees
the minimal internal temperature for: Fish, seafood, steaks, roasts, pork chops, Pork, beef, veal, lamb (eggs if served immediately)
temperature danger zone (TDZ)
zone from (41F° to 135F°) in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth
render
To extract by melting such as melting fat from duck.
anaerobic bacteria
bacteria that do not require oxygen to survive
grass-fed
applies to cattle, sheep, goats & bison; cattle consume the majority of their nutrients from grass as opposed to grain, soy or corn
pH
the measure of acidity or alkalinity of a substance
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 bakin...
chlorophyll
Chemical that gives green vegetables their color.
round fish
fish with round, oval or compressed bodies that swim in a vertical position and have eyes on both sides of their heads; include salmon, swordfish and...
pork
meat from a pig
food cost
The cost of food used to make a menu item for a customer.
flatfish
A bony bottom-dwelling fish like halibut,flounder, or sole. Flat fish have both eye balls on one side of their head and four fillets
large dice
3/4 x 3/4 x 3/4 inch cube
hominy
Lime (lye) processed corn product. Whole kernels also known as posole.
Danish sandwich
A neat, open-faced sandwich that often includes strongly flavored foods
à la carte
A menu on which food and beverages are listed and priced individually and foods cooked to order rather than in advance and held for later service.
sweating
Cooking food in a small amount of fat using low heat in order to soften the food without browning.
High-Carbon Stainless Steel
most good quality professional knives are made with high-carbon stainless steel.More than 10.5% chromium
braising
Combines dry and moist heat methods. First the food is browned and then liquid is added and the dish is covered. Food cooks at a simmer.
beurre manie
A mixture of softened whole butter and flour used to thicken liquids (not cooked beforehand).
basted eggs
eggs fried in butter while the hot fat in the pan is spooned over the top to lightly cook the yolks
sunny-side up eggs
not turned over during cooking, yolks remain visible
local
implies the food is produced close to the restaurant; 50- or 150-mile radius
entrails
guts
gratiner
To brown a food product under a broiler. Often described as "au gratin."
brunoise
1/8" x 1/8" x 1/8" cube cut made by cutting a julienned piece crosswise.
protein
A nutrients made up of a chain of carious amino acids; needed for growth, maintenance, and repair of body tissues.
shortening
butter or other fat used for making pastry or bread.
dried fruit
Fruit preserved by drying. Raisins, currants, prunes, etc.
cross contact
when an allergen is transferred from its food of origin to a food that does not contain the allergen
facultative bacteria
bacteria that can grow either with or without oxygen
genetically modified organisms (GMO)
applies to produce & animals; plants or animals that have had genes introduced, rearranged or eliminated to make them more resistant to pests and othe...
infection
illness resulting from ingestion of live bacteria
pan
A cooking container that is wider than it is tall. It may have one long handle or a long and a short if it is big and heavy.
derivative or small sauce
A sauce that is made from a mother sauce.
caramelization
Browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor.
labor cost
Includes all expenses involved in maintaining a food service staff such as wages, benefits, and payroll taxes.
165 degrees
the minimal internal temperature for poultry, stuffings/stuffed food products, and hot held leftovers
carbohydrate
The nutrient that is the body's chief energy source.
broiling
a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source
Searing
Exposing the surfaces of a piece of meat to high heat in a hot pan with little or no oil, or in a hot oven, to give the meat color and a distinctive f...
Alice Waters
dishes that used only seasonal, local products at the height of freshness, mother of the slow food movement/new American food movements, and chef of...
sheet pans
Large shallow pans, most often made of aluminum, used for baking and food storage.
contamination
the presence of unsafe substances or levels of dangerous micro-organisms in food
forecast
predict
intoxication
illness resulting from the ingestion of toxins left behind by bacteria
as purchased (AP)
Raw, unprepared product in the same form it is delivered from the vendor.
combination oven or "Combi Oven."
An electric oven that can be used as a convection oven, a steamer, or a combination of both. Can be used to proof, bake, braise, stew, grill, steam,...
canned fruit
Can be packed in various concentrations of sugar syrup or water. Heavier syrups are used to preserve the shape of more delicate fruits.
marinated salad
A salad composed of cooked foods mixed with a vinaigrette
collagen
Most prevalent connective tissue in meats. When cooked with moisture, breaks down in tender, rich gelatin.
mollusk
An invertebrate with a soft, unsegmented body; most are protected by a hard outer shell which includes bivalves like oysters, univalves like conch, an...
requisition
A written or electronic request for product used to control food and account for food.
al dente
firm to the bite
155 degrees
the minimal internal temperature for ground meats, and eggs that will be hot-held
material safety data sheet (MSDS or SDS)
a document that lists the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency
grits
Lime (lye) processed corn product. Coarsely ground dried hominy (corn product) that is cooked as a hot cereal.
convection oven
Oven designed with enhanced circulation of heated air to increase heating by convection, reduce baking time, and promote optimal crust browning. Has a...
mandoline
A device used to slice food by pushing the food onto and across a sharp metal blade.
univalves
snails, limpets, and abaloneanother name for gastropods that means "single shell"
physical hazard
foreign objects, often visible to the naked eye, in food that can cause illness or injury
sustainability
adoption of practices that either preserve or improve the condition of Earth for future generations
semolina
milled product of durum wheat (or other hard wheat) used in pasta
chowder
a thick soup or stew made with milk and bacon and onions and potatoes
yeast
a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas
wild-caught
refers to seafood; harvested in the wild environments of the ocean, lakes and rivers
Whetstone
is a flat, abrasive stone used to sharpen a knife once its edge is dull and worn.
grapes
round, green, red, or purple fruit that grows in bunches on vines
melons
Large, moist fruits that grow on vines and contain seeds. They have a thick skin that may be rough or smooth. Includes cucumbers, watermelons, cantalo...
clearmeat
A mixture of ground meat, vegetables, and egg whites added to stock and add flavor and remove impurities to clarify the stock.
steak
a slice of meat cut from the fleshy part of an animal or large fish
potentially hazardous or TCS (time & temperature controlled) food
milk and milk products, meat: beef, pork, lamb, eggs, raw sprouts, seeds, shellfish and crustacea, heat-treated plant food (cooked rice, beans, and ve...
Croquette
A food that has been puréed or bound with a thick sauce (usually béchamel or velouté), made into small shapes and then breaded and deep-fried
filleting
Cutting a fleshy boneless piece of meat from near the the ribs of an animal or fish
finger sandwich
A thin finger sized sandwich, may have multiple layers.
moist-heat cooking
Cooking methods that use liquid or steam in the cooking process. Best for tougher cuts of meat and fibrous vegetables.
wrap
Various ingredients rolled in a tortilla or other flatbread such as lavash.
conduction
The direct transfer of heat from one substance to another substance that it is touching. Conduction in cooking is how well pots and pans transfer heat...
en papillote
Food is wrapped In paper or foil to steam or cook in its own moisture
offal
organ meats from meats (liver, heart, sweetbreads) named for garbage; waste parts
coulis
A fruit or vegetable puree used as a sauce.
Steel
is a rod used to keep the blade sharp as you work (honing).
masa harina
Lime (lye) processed corn product. Finely milled flour made from hominy used to make tamales, tortillas and other Mexican dishes.
base (of a stock)
A concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid. Available in a range of flavors: chicken, beef, vegeta...
blooming
First step in using unflavored gelatin: dry gelatin is softened in water and then gelatin can be melted or dissolved in small amount of liquid.
pilaf
A cooking method for grains in which the grains are lightly sautéed in hot fat and then a hot liquid is added; the mixture is simmered without stirrin...
retronasal pathway
The route aromas travel up the back of the nasal cavity from the back of the throat cavity.
41 degrees
the maximum internal temperature for cold-holding food
Carbon Steel Knives
is the easiest to sharpen to a finely honed edge, but loses its shine and discolors quickly after its first use. Less than 10.5% chromium
Deglazing
Adding liquid such as stock or wine to a pan to loosen and dissolve browned food sediments on the bottom.
simmering
Moist heat method. Proper temperature is just below boiling 185F to 205F with small bubbles.
shellfish
Fish that have shells instead of backbones.
beurre noisette
A classical preparation made from browning butter used as a sauce for fish and seafood
Pullman loaf
A long, narrow rectangular loaf of bread baked in a pan which has a lid that slides over the top, forcing the dough to conform to the shape of the pan...
grading
Evaluating food against a uniform set of quality standards. Fruit grading for canned or frozen: US Grade A=Fancy, B= Choice, C=Standard.
portion size
Indicates the serving size that the chef expects to be served to the customer. Expressed in ounces, cups, or by count. More accurate when ladles, scoo...
Careme
1783-1833, "Cook of kings and king of cooks" master of grande cuisine. - elaborate, light, graceful creations.
shrinkage
Loss of water during the cooking process. (Water is the main ingredient in muscle tissue). Excessive shrinkage can cause the meat or poultry dish to b...
white rice
Rice in which the bran layer has been pearled (polished off) during the milling process.
loss
When the expenses are greater than the sales.
clean
a condition of being free of dirt, grease or grime (w/soapy water)
chop
A steak that always has a bone.
gelatin
Derived from a protein found in bones and connective tissue called collagen. When collagen is simmered in liquid it dissolves into a protein that adds...
French toast
Sliced bread (preferably day old) dipped in an egg-and-milk mixture and cooked on a lightly oiled griddle or flat pan.
espagnole sauce
A grand sauce made from brown stock and brown roux.
steam-jacketed kettle
A permanently fixed, large pot with double-walled construction.Also known as a steam kettle, is a large cooking kettle that has a hollow lining into w...
tourné
Cut items (Potatoes or carrots) in long oval or football shape using a special knife.
wheat berries
Whole unprocessed wheat kernels that can e cooked as a cereal or used in grain based dishes. Long cooking time, good source of fiber.
wash
A coating of liquid such as beaten eggs, milk, or water applied to risen dough before baking to give color and texture to crust.
Spider
is a long-handled tool used to strain items or lift them out of liquid.
135 degrees
the minimal internal temperature for hot-holding food
lactose
The main carbohydrate in milk, also called a sugar.
raft
The coagulated clearmeat containing trapped impurities that floats on top of the consommé.
chemical sanitizing
the use of sanitizing solutions to eliminate pathogens
slurry
A mixture of raw starch and cold liquid used for thickening.
Maillard reaction
reaction between proteins and carbohydrates that causes food to brown when cooked
pest control operator
a licensed professional who uses various chemicals, sprays and traps to prevent or eliminate infestations
Critical Control Point
a step in food handling at which control can be applied to prevent or eliminate a food safety hazard (where things can go wrong)
deep frying
Dry-heat cooking method that uses convection to transfer heat to a food submerged in hot fat; foods to be deep-fried usually are first coated in batte...
fumet
a white stock made with fish bones or shells from shellfish and vegetables simmered in a liquid with flavorings
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