Glossary

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William R. Thibodeaux & Randy Cheramie
Chef John Folse Culinary Institute at Nicholls State University

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Glossary Entries
Word(s)	Definition	Image	Caption	Link	Source
a la	French for "in the manner or style of"; used in relation to a food , it designates a style of preparation or presentation.
a la carte	a menu on which each food and beverage is listed and priced separately; (2) foods cooked to order as opposed to foods cooked in advance and held for later service.
a la grecque	a preparation style in which vegetables arc marinated in olive oil, lemon juice and herbs, then served cold.
a point	French term for cooking to the ideal degree of doneness; (2) when applied to meat , refers to cooking it medium rare.
absorption	the ability of flour to absorb moisture when mixed into do ugh , which varies according to protein content, growing, and storage conditions.
acid	a substance that neutralizes a base (alkaline) in a liquid solution; foods such as citrus juice, vinegar and wine that have a sour or sharp flavor (most foods are slightly acidic); acids have a pH of less than 7.
acidulation	the browning of cut fruit caused by the reaction of an enzyme (polyphenol oxidase) with the phenolic compounds present in these fruits; this browning is often mistakenly attributed to exposure to oxygen.
acini di pepe	from the Italian word for "peppercorn"; a tiny pasta shaped like peppercorns primarily used for soups; orzo can be substituted.
additives	substances added to many foods to prevent spoilage or improve appearance, texture, flavor or nutritional value; they may be synthetic materials copied from nature (for example, sugar substitutes) or naturally occurring substances (for example , lecithin). Some food additives may cause allergic reactions in sensitive people.
adobo seasoning	a commercial spice blend; although several brands are available, most include dried chilies, Mexican oregano , cumin, black pepper, garlic powder and onion powder.
aerate	to incorporate air into a mixture through sifting and mixing.
aerobic bacteria	those that thrive on oxygen.
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 and produce less sticky doughs; the aging of flour can be chemically accelerated.
airline breast	a boneless chicken breast with the first wing bone attached.
albumen	the principal protein found in egg whites.
al dente	Italian for "to the tooth"; used to describe a food , usually pasta, that is cooked only until it gives a slight resistance when one bites into it.
alkali	also known as a base, any substance with a pH higher than 7; baking soda is one of the few alkaline roods.
alkaloid	a number of bitter organic substances with alkaline properties; found most often in plants and sometimes used in drugs.
allemande	an intermediary sauce made by adding lemon juice and a liaison to chicken or veal veloute.
allumette	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 pastry with a sweet or savory filling.
American service	restaurant service in which the waiter takes the orders and brings the food to the table; the food is placed on dishes (plated) in the kitchen, making it a relatively fast method for seated service.
amino acid	the basic molecular component of proteins; each of the approximately two dozen amino acids contains oxygen, hydrogen, carbon and nitrogen atoms.
anadromous	describes a fish that migrates from a saltwater habitat to spawn in fresh water.
anaerobic bacteria	those that are able to live and grow without the presence of oxygen.
andouille	a very spicy smoked pork sausage, popular in Cajun cuisine.
angus beef, Certified	a brand created in 1978 to distinguish the highest-quality beef produced from descendants of the black, hornless Angus cattle of Scotland.
animal husbandry	the business, science and practice of raising domesticated animals.
anterior	at or toward the front of an object or place; opposite of posterior.
appetizers	also know n 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.
aquafarming	also known as aquaculture, the business, science and practice of raising large quantities of fish and shellfish in tanks, ponds or ocean pens.
aroma	the sensations, as interpreted by the brain, of what we detect when a substance comes in contact with sense receptors in the nose.
aromatic	a food added to enhance the natural aromas of another food; aromatics include most flavorings, such as herbs and spices, as well as some vegetables.
artesian-well water	water obtained from an underground source; the water rises to the surface under pressure.
aspic; aspic jelly	a clear jelly usually made from a clarified stock thickened with gelatin; used to coat foods, especially charcuterie items, and for garnish.
as purchased (A.P.)	the condition or cost of an item as it is purchased or received from the supplier
au gratin	foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/ or sauce topping under a broiler or salamander.
au jus	roasted meats, poultry or game served with their natural, un-thickened juices.
au sec	cooked until nearly dry.
bacteria	single-celled microorganisms, some of which can cause diseases, including foodborne diseases.
bagel	a dense, donut-shaped yeast roll; it is cooked in boiling water, then baked, which gives it a shiny glaze and chewy texture.
bain marie	a hot-water bath used to gently cook food or keep cooked food hot; (2) a container for holding food in a hotwater bath.
baked Alaska	ice cream set on a layer of sponge cake and encased in meringue, then baked until the meringue is warm and golden.
baked blind	describes a pie shell or tart shell that is baked unfilled, using baking weights or beans to support the crust as it bakes.
baking	a dry-heat cooking method in which foods are surrounded by ho t, d1y air in a closed environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables and fish.
baking powder	a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; it releases 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.
baking soda	sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.
ballotine	similar to a galantine; usually made by sniffing a deboned poultry leg with forcemeat; it is then poached or braised and normally served hot.
banneton	a traditional woven basket, often lined with canvas, in which yeast bread is placed to rise before baking.
barbecue	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.
barding	tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting.
barista	Italian for "bartender"; now used to describe someone who has been professionally trained in the art of preparing espresso and espresso-based beverages.
base	a substance that neutralizes an acid in a liquid solution; ingredients such as sodium bicarbonate (baking soda) that have an alkaline or bitter flavor; bases have a pH of more than 7.
baste	to moisten foods during cooking (usually grilling, broiling or roasting) with melted fat, pan drippings, a sauce or other liquids to prevent drying and to acid flavor.
batonnet	foods cut into matchstick shapes of 1/4 inch X 1/4 inch X 2 inches (6 millimeters X 6 millimeters X 5 centimeters).
batter	(1) a semiliquid 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 semiliquid mixture of liquid and starch used to coat foods for deep-frying.
Baume scale	see hydrometer.
bavarian cream	a sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm.
beard	a clump of dark threads found on a mussel.
bearnaise	a sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns.
beating	a mixing method in which foods are vigorously agitated to incorporate air or develop gluten; a spoon or electric mixer with its paddle attachment is used.
béchamel	a leading sauce made by thickening milk with a white roux and adding seasonings.
beefalo	the product of crossbreeding a bison (American buffalo) and a domestic beef animal.
beer	an alcoholic beverage made from water, hops and malted barley, fermented by yeast.
beignets	squares or strips of eclair paste deep-fried and dusted with powdered sugar.
berry	the kernel of certain grains such as wheat; (2) small, juicy fruits that grow on vines and bushes.
beurre blanc	French for "white butter"; an emulsified butter sauce made from shallots, white wine and butter.
beurre compose	a compound butter term.
beurre fondu	French for "melted butter"; it is often served over steamed vegetables such as asparagus or poached white fish.
beurre manie	a combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor.
beurre noir	French for "black butter"; used to describe whole butter cooked until dark brown (not black); sometimes flavored with vinegar or lemon juice, capers and parsley and served over fish, eggs and vegetables.
beurre noisette	French for "brown butter"; used to describe butter cooked until it is a light brown color; it is flavored and used in much the same manner as beurre noir.
beurre rouge	French for "reel butter"; an emulsified butter sauce made from shallots, red wine and butter
biological hazard	a danger to the safety of food caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi.
biscuit method	a mixing method used to make biscuits, scones and flaky doughs; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added.
bisque	a soup made from shellfish; classic versions are thickened with rice.
bivalves	mollusks such as clams ,oysters and mussels that have two bilateral shells attached at a central hinge.
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 or to remove undesirable flavors.
blanquette	a white stew made of a white sauce and meat or poultry that is simmered without first browning.
blending	a mixing method in which two or more ingredients are combined just until they are evenly distributed.
bloom	(1) a white, powdery layer that sometimes appears on chocolate if the cocoa butter separates; (2) a measure of gelatin's strength; (3) to soften granulated gelatin in a cold liquid before dissolving and using.
blue cheese	(1) a generic term for any cheese containing visible bluegreen molds that contribute a characteristic tart, sharp flavor and aroma; also known as a blue-veined cheese or bleu; (2) a group of Roque fort-style cheeses made in the United States and Canada from cow's or goat's milk rather than ewe's milk and injected with molds that form blue-green veins; also known as blue mold cheese or blue-veined cheese.
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.
bombe	two or more flavors of ice cream, or ice cream and sherbet, shaped in a spherical mold; each flavor is a separate layer that forms the shell for the next flavor.
bordelaise	a brown sauce flavored with a reduction of red wine, shallots, pepper and herbs and garnished with marrow.
bottled water	any water, either still or sparkling, that is bottled and sold.
bouchees	small puff pastry shells that can be filled and served as bite-size hors d'oeuvre or petit fours.
bound salad	a salad composed of cooked meats, poult1y, fish, shellfish, pasta or potatoes combined with a dressing.
bouquet garni	fresh herbs and vegetables tied into a bundle with twin e and used to flavor stocks, sauces, soups and stews.
bouquetiere	a garnish (bouquet) of carefully cut and arranged fresh vegetables.
boxed beef	industry terminology for primal and sub-primal cuts of beef that are vacuum sealed and packed into cardboard boxes for shipping from the packing plant to retailers and food service operations.
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.
bran	the tough outer layer of a cereal grain and the part highest in fiber.
brandy	an alcoholic beverage made by distilling wine or the fermented mash of grapes or other fruits.
Brawn	also called an aspic terrine, made from simmered meats packed into a terrine and covered with aspic.
brazier; brasier	a pan designed for braising; usually round with two handles and a tight-fitting lid
breading	a coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that wilt typically be deep-fried or pan-fried; (2) the process of applying this coating.
brigade	a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks arc often related by cooking method, equipment or the types of foods being produced.
brine	a mixture of salt, water and seasonings used to preserve foods.
brioche	a rich yeast bread containing large amounts of eggs and butter.
brochettes	skewers, either small hors d'oeuvre or large entree size, threaded with meat, poultry, fish, shellfish and/ or vegetables and grilled, broiled or baked; sometimes served with a clipping sauce.
broiling	a dry-heat cooking method in which foods are cooked by hear radiating from an overhead source
broth	a flavorful liquid obtained from the long simmering of meats and/or vegetables.
brown sauce	see espagnole sauce.
brown stew	a stew in which the meat is first browned in hot fat.
brown stock	a richly colored stock made of chicken, veal, beef or game bones and vegetables , all of which are caramelized before they are simmered in water with seasonings.
brunch	a late-morning to earlyafternoon meal that takes the place of both breakfast and lunch; a brunch menu often offers breakfast foods as well as almost anything else.
brunoise	1) foods cut into cubes of 1/8 inch X 1/8 inch X 1/8 inch (3 millimeters X 3 millimeters X 3 millimeters) ; a 1/16- inch (1.5-millimeter) cube is referred to as a fine brunoise; (2) foods garnished with vegetables cut in this manner
buffet service	restaurant service in which diners generally serve themselves foods arranged on a counter or tab le or are served by workers assigned to specific areas of the buffet. Usually ‘buffet service style’ restaurants charge by the meal; restaurants offering buffet service that charge by the dish are known as cafeterias.
bun	any of a variety of small, round yeast rolls; can be sweet or savory.
butcher	to slaughter and/or dress or fabricate animals for consumption.
butler service	restaurant service in which servers pass foods (typically hors d'oeuvre) or drinks arranged on trays.
buttercream	a light, smooth, fluffy frosting of sugar, fat and flavorings; egg yolks or whipped egg whites are sometimes added. There are three principal kinds: simple, Italian and French.
butterfly	to slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book.
cafeteria	see buffet service.
caffeine	an alkaloid found in coffee beans, tea leaves and cocoa beans that acts as a stimulant.
cake	in American usage, refers to a broad range of pastries , including layer cakes , coffeecakes and gateaux; can refer to almost anything that is baked, tender, sweet and sometimes frosted.
calf	( 1) a young cow or bull; (2) the meat of calves slaughtered when they are older than five months.
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.
canapé	tiny open-faced sandwich served as an hors d'oeuvres ; usually composed of a small piece of bread or toast topped with a savory spread and garnish.
capon	the class of surgically castrated male chickens; they have well-flavored meat and soft, smooth skin
capsaicin	an alkaloid found in a chili pepper 's placental ribs that provides the pepper's heat.
carmelization	the process of cooking sugars; the browning of sugar enhances the flavor and appearance of foods.
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)
carotenoid	a naturally occurring pigment that predominates in reel and yellow vegetables such as carrots and reel peppers.
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.
cartilage	also known as gristle; a tough, elastic, whitish connective tissue that helps give structure to an animal's body.
carve	to cut cooked meat or poultry into portions casings- membranes used to hold forcemeat for sausages; they can be natural animal intestines or manufactured from collagen extracted from cattle hides.
casserole	(1) a heavy dish, usually ceramic, for baking foods; (2) foods baked in a casserole dish.
caul fat	a fatty membrane from pig or sheep intestines; it resembles fine netting and is used to bard roasts and pates and to encase forcemeat for sausages.
cellulose	a complex carbohydrate found in the cell wall of plants ; it is edible but indigestible by humans
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
Certified Angus Beef	a brand created in 1978 to distinguish the highest-quality beef produced from descendants of the black, hornless Angus cattle of Scotland. The meat must meet American Angus Association standards for yield, marbling and age, and be graded as high choice or prime.
chafing dish	a metal dish with a heating unit (flame or electric) used to keep foods warm at tableside or during buffet service.
chalazae cords	thick, twisted strands of egg white that anchor the yolk in place.
charcuterie	the production of pf1tes ,terrines, galantines , sausages and similar foods.
cheesecloth	a light, fine mesh gauze used to strain liquids and make sachets.
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.
chef de partie	also known as station chef; produces the menu items under the direct super vision of the chef or sous-chef.
chefs knife	an all-purpose knife used for chopping, slicing and mincing ; its tapering blade is 8-14 inches (20- 35 centimeters) long.
chemical hazard	a danger to the safety of food caused by chemical substances, especially cleaning agents, pesticides and toxic metals.
chevre	French for "goat"; generally refers to a cheese made from goat's milk.
chiffonade	to finely slice or shred leafy vegetables or herbs.
chili	a member of the capsicum plant family; may be used fresh or dried or dried and ground into a powder.
chili	stew-like dish containing chili- a commercial spice powder containing a blend of seasonings.
china cap	a cone -shaped strainer made of perforated metal.
chine	the backbone or spine of an animal; a sub-primal cut of beef, veal, lamb, pork or game carcass containing a portion of the backbone with some adjoining flesh.
chinois	a conical strainer mad e of fine mesh, used for straining and pureeing foods.
chlorophyll	a naturally occurring pigment that predominates in green vegetables such as cabbage.
cholesterol	a fatty substance found in foods derived from animal products and in the human body ; it has been linked to heart disease.
chop	(1) a cut of meat, including part of the rib; (2) to cut into pieces when uniformity of size and shape is not important.
chorizo	a coarse, spicy pork sausage flavored with ground chilies and removed from its casing before cooking; used in Mexican and Spanish cuisines.
choux pastry	see Eclair paste.
Chowder	a hearty soup made from fish, shellfish and/o r vegetables, usually containing milk and potatoes and often thickened with roux.
churros	a Spanish and Mexican pastry in which sticks of eclair paste flavored with cinnamon are deep-fried and rolled in sugar while still hot.
chutney	a sweet-and-sour condiment made of fruits and/ or vegetables cooked in vinegar with sugar and spices; so me chutneys are reduced to a puree, while others retain recognizable pieces of their ingredients.
cider	mildly fermented apple juice; non-alcoholic apple juice may also be labeled cider.
citrus	fruits characterized by a thick rind, most of which is a bitter white pith with a thin exterior layer of colored skin (zest); their flesh is segmented and juicy and varies from bitter to tart to sweet.
clarification	(l) the process of transforming a broth into a clear consommé by trapping impurities with a clearmeat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients; (2) the clearmeat used to clarify a broth.
clarified butter	purified butterfat; the butter is melted and the water and milk so lids are removed.
classic cuisine	a late 19th - and early 20th-century refinement and simplification of French Grande Cuisine. Classic (or classical) cuisine relies on the thorough exploration of culinary principles and techniques, and emphasizes the refined preparation and presentation of superb ingredients.
clean	to remove visible dirt and soil.
clear soups	un-thickened soups, including broths, consommés and broth-based soups.
clearmeat	see clarification.
club roll	a small oval-shaped roll made of crusty French bread.
coagulation	the irreversible transformation of proteins from a liquid or semi-liquid state to a drier, so lid state; usually accomplished through the application of heat.
cocoa butter	the fat found in cocoa beans and used in fine chocolates.
coconut cream	(1) a coconut-flavored liquid made like coconut milk but with less water; it is creamier and thicker than coconut milk; (2) the thick fatty portion that separates and rises to the top of canned or frozen coconut milk; do not substitute cream of coconut for true coconut cream.
coconut milk	a coconut-flavored liquid made by pouring boiling water over shredded coconut; may be sweetened or unsweetened; do not substitute cream of coconut for coco nut milk.
coconut water	the thin, slightly opaque liquid contained within a fresh coconut.
cojita	an aged, hard, salty Mexican cow's-milk cheese; similar to feta, although not soaked in brine
colander	a perforated bowl, with or without a base or legs, used to strain foods.
collagen	a protein found in connective tissue; it is converted into gelatin when cooked with moisture.
combination cooking methods	cooking methods, principally braising and stewing, that employ both dry-heat and moist-heat procedures.
composed salad	a salad prepared by arranging each of the ingredients (the base, body, garnish and dressing) on individual plates in an artistic fashion.
composition	a completed plate's structure of colors, shapes and arrangements.
compound butter	also known as a beurre compose, a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces.
compound sauces	see Small sauces.
concassee	peeled, seeded and diced tomato.
concasser	to pound or chop coarsely; usually used for tomatoes or parsley.
concentrate	also known as a fruit paste or compound; a reduced fruit puree, without a gel structure, used as a flavoring.
conching	stirring melted chocolate with large stone or metal rollers to create a smooth texture in the finished chocolate.
condiment	traditionally, any item added to a dish for flavor, including herbs, spices and vinegars; now also refers to cooked or prepared flavorings such as pre pared mustards, relishes, bottled sauces and pickles.
conduction	the transfer of heat from one item to another through direct contact.
confit	meat or poultry (often lightly salt-cured) slowly cooked and preserved in its own fat and served hot.
connective tissue	tissue found throughout an animal's body that binds together and supports other tissues such as muscles.
consommé	a rich stock or broth that has been clarified with clearmeat to re move impurities.
contaminants	biological, chemical or physical substances that can be harmful when consumed in sufficient quantities.
contamination	the presence, generally unintentional, of harmful organisms or substances.
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.
conversion factor (C.F.)	the number used to increase or decrease ingredient quantities and recipe yields
cookery	the art, practice or work of cooking.
cookie press	also known as a cookie gun, a hollow tube fitted with a plunger and an interchangeable decorative tip or plate; soft cookie dough is pressed through the tip to create shapes or patterns.
cookies	small, sweet, flat pastries; usually classified by preparation or makeup techniques as drop, icebox, bar, cutout, pressed and wafer.
cooking	(1) the transfer of energy from a heat source to a food; this energy alters the food's molecular structure, changing its texture, flavor, aroma and appearance; (2) the preparation of food for consumption
cooking medium	the air, fat, water or steam in which a food is cooked.
coring	the process of removing the seeds or pit from a fruit or fruitvegetable.
cost of goods sold	the total cost of food items sold during a given period; calculated as beginning inventory plus purchases minus ending inventory.
cost per portion	the amount of the total recipe cost divided by the number of portions produced from that recipe; the cost of one serving.
coulibiac	a creamy mixture of salmon fillet, rice, hard-cooked eggs, mushrooms , shallots and dill enclosed in a pastry envelope usually made of brioche dough.
coulis	a sauce made from a puree of vegetables and/ or fruit; may be served hot or cold.
count	the number of individual items in a given measure of weight or volume.
coupe	another name for an ice cream sundae , especially one served with a fruit topping.
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.
cows	female cattle after their first calving, principally raised for milk and calf production.
cracking	a milling process in which grains are broken open.
cream filling	a pie filling made of flavored pastry cream thickened with cornstarch.
creaming	a mixing method in which softened fat and sugar are vigorously combined to incorporate air
cream of coconut	a canned commercial product consisting of thick, sweetened coconut-flavored liquid; used for baking and in beverages.
cream puffs	baked rounds of eclair paste cut in half and filled with pastry cream, whipped cream, fruit or other filling
creams	also known as crèmes; include light, fluffy or creamytextured dessert foods made with whipped cream or whipped egg whites, such as Bavarian creams, chiffons, mousses and crème Chantilly
cream sauce	a sauce made by adding cream to a béchamel sauce
cream soup	a soup made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to acid richness and flavor
crème anglaise	also known as crème a l'anglaise ; see vanilla custard sauce
crème Brule	French for "burnt cream"; used to describe a rich dessert custard topped with a crust of caramelized sugar
crème caramel	like crème renversee and flan, a custard baked over a layer of caramelized sugar and inverted for service
crème Chantilly	heavy cream whipped to soft peaks and flavored with sugar and vanilla; used to garnish pastries or desserts or folded into cooled custard or pastry cream for fillings
crème Chiboust	a vanilla pastry cream lightened by folding in Italian meringue; traditionally used in a gateau St. Honore
crème patissiere	see pastry cream
crepe	a thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot sauté pan; used in sweet and savory preparations
critical control point	a step during the processing of food when a mistake can result in the transmission, growth or survival of pathogenic bacteria
croissant	a crescent-shaped roll made from a rich, rolled -in yeast dough
croquembouche	a pyramid of small puffs, each filled with pastry cream; a French tradition for Christmas and weddings, it is held together with caramelized sugar and decorated with spun sugar or marzipan flowers
croquette	a food that has been pureed or bound with a thick sauce (usually béchamel or veloute) , made into small shapes and then breaded and deep-fried
cross-contamination	the transfer of bacteria or other contaminant s from one food, work surface or piece of equipment to another
croftte, en	describes a food encased in a bread or pastry crust
crouton	a bread or pastry garnish, usually toasted or sautéed until crisp
crudités	generally refers to raw or blanched vegetables served as an hors d'oeuvre and often accompanied by a clip
crullers	a Dutch pastry in which a loop or strip of twisted eclair paste is deep -fried
crumb	the interior of bread or cake; may be elastic, aerated, fine grained or coarse grained
crustaceans	shellfish characterized by a hard outer skeleton or shell and jointed appendages; include lobsters, crabs and shrimp
cuisine	the ingredients, seasonings , coo king procedures and styles attributable to a particular group of people; the group can be defined by geography, history, ethnicity, politics, culture or religion
cuisson	the liquid used for shallow poaching
cupping	testing coffee or tea for taste and quality, often performed by a professional taster trained to identify key coffee or tea characteristics
curdling	the separation of milk or egg mixtures into solid and liquid components; caused by overcooking, high heat or the presence of acids
curing salt	a mixture of salt and sodium nitrite that inhibits bacterial growth; used as a preservative, often for charcuterie items
custard	any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of eggs 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
cutlet	a relatively thick, boneless slice of meat
cutting	(1) reducing a food to smaller pieces; (2) a mixing method in which solid fat is incorporated into city ingredients until only lumps of the desired size remain
cutting loss	the unavoidable and unrecoverable loss of food during fabrication; the loss is usually the result of food particles sticking to the cutting board or the evaporation of liquids
cuttlebone	also known as the pen, the single, thin internals hell of cephalopods
cycle menu	a menu that changes every clay for a certain period and then repeats the same daily items in the same order (for example, on a seven-clay cycle, the same menu is used every Monday)
dairy products	include cow's milk and foods produced from cow's milk such as butter, yogurt , sour cream and cheese; sometimes other milks and products made from them are included (e.g., goat's milk cheese)
decant	to separate liquid from solids without disturbing the sediment by pouring off the liquid; vintage wines are often decanted to remove sediment
decline phase	a period during which bacteria die at an accelerated rate, also known as the negative growth phase
decoction	(1) boiling a food until its flavor is removed; (2) a procedure used for brewing coffee
decorator's icing	see royal icing
deep–frying	a dry-heat cooking method that uses convection to transfer hear to a food submerged in hot fat; foods to be deep-fried are usually first coated in batter or breading
deglaze	to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce
degrease	to remove fat from the surface of a liquid such as a stock or sauce by skimming, scraping or lifting congealed fat
deionized water	water that has had the cations and anions removed by passing it over a bed of ion exchange resins
demi-glace	French for "half-g laze"; a mixture of half brown stock and half brown sauce reduced by half
demineralized water	water that has had all the minerals and impurities removed by passing it over a bed of ion-exchange resins
density	the relationship between the mass and volume of a substance (D = m/ v). For example, as more and more sugar is dissolved in a liquid, the heavier or denser the liquid will become. Sugar density is measured on the Baume scale using a hydrometer or saccharometer.
dessert wines	sweet wines made from grapes left on the vine until they are overly ripe, such as Sauternes or wines labeled "Late Harvest"; during fermentation, some of the sugar is not converted to alcohol, but remains in the wine, giving it its characteristic intense sweet taste
detrempe	a paste made with flour and water during the first stage of preparing a pastry dough , especially rolled -in doughs
deveining	the process of removing a shrimp's digestive tract
deviled	describes meat, poultry or other food seasoned with mustard, vinegar and other spicy seasonings
diagonals	oval-shaped slices
dice	to cut into cubes with six equal-sized sides
dip	a thick, creamy sauce, se1ved hot or cold, to accompany crudités, crackers, chips or other foods, especially as an hors d'oeuvre; dips are often based on sour cream, mayonnaise or cream cheese
direct contamination	the contamination of raw foods in their natural setting or habitat
distillation	the separation of alcohol from a liquid (or, during the production of alcoholic beverages, from a fermented mash); it is accomplished by heating the liquid or mash to a gas that contains alcohol vapors; this steam is then condensed into the desired alcoholic liquid (beverage)
distilled water	water that has had all the minerals and impurities removed through distillation; it is generally used for pharmaceutical purposes
diver scallops	scallops that are harvested from the ocean by divers who hand-pick each one; diver scallops tend to be less gritty than those harvested by dragging, and hand-harvesting is more ecologically friendly
docking	pricking small holes in an unbaked dough or crust to allow steam to escape and to prevent the dough from rising when baked
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 ingredients are embedded; it is often stiff enough to cut into shapes
drawn	a market form for fish in which the viscera is removed
dredging	mating a food with flour or finely ground crumbs; usually done prior to sautéing or frying or as the first step of the standard breading procedure
dress	to trim or otherwise prepare an animal carcass for consumption
dressed	a market form for fish in which the viscera, gills, fins and scales are removed
dressing	another name for a bread stuffing used with poultry
drinking water	water that comes from a government-approved source and has undergone some treatment and filtration; it can be bottled or available on tap and is used for drinking and general culinary purposes
drupes	see stone fruits
dry-heat cooking methods	cooking methods, principally broiling, grilling, roasting and baking, sautéing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection; dry-heat cooking methods allow surface sugars to caramelize
drying	a preservation method in which the food's moisture content is dramatically reduced; drying changes the food's texture, flavor and appearance
duchesse potatoes	a puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes
duckling	duck slaughtered before it is eight weeks old
dumpling	any of a variety of small starchy products made from doughs or batters that are simmered or steamed; can be plain or filled
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
duxelles	a coarse paste made of finely chopped mushrooms sautéed with shallots in butter used in sauces and stuffing
eclair paste	also known as pate a choux; a soft dough that produces hollow baked products with crisp exteriors; used for making eclairs, cream puffs and savory products
eclairs	baked fingers of eclair paste filled with pastry cream; the top is then coated with chocolate glaze or fondant
edible portion (E.P.)	the amount of a food item available for consumption or use after trimming or fabrication; a smaller, more convenient portion of a larger or bulk unit
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 acid sheen
elastin	a protein found in connective tissues, particularly ligaments and tendons; it often appears as the white or silver covering on meats known as silver skin
emince	small, thin, boneless piece of meat
emulsification	the process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution
emulsion	a uniform mixture of two unmixable liquids; it is often temporary (for example, oil in water)
endosperm	the largest part of a cereal grain and a source of protein and carbohydrates (starch); the part used primarily in milled products
en papillote	a cooking method in which food is wrapped in paper or foil and then heated so that the food steams in its own moisture
entrée	the main dish of an American meal, usually meat, poultry, fish or shellfish accompanied by a vegetable and starch; in France, the first course, served before the fish and meat courses
Enzymes	proteins that aid specific chemical reactions in plants and animals
escalope	see scallop
escargot	French for "snail"; those used for culinary purposes are land snails (genus Helix); the most popular are the large Burgundy snails and the smaller but more flavorful common or garden snail known as petit gris
espagnole	also known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace
essence	a sauce made from a concentrated vegetable juice
essential nutrients	nutrients that must he provided by food because the body cannot or does not produce them in sufficient quantities
essential oils	pure oils extracted from the skins, peels and other parts of plants used to give their aroma and taste to flavoring agents in foods, cosmetics and other products
ethnic cuisine	the cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors
ethylene gas	a colorless, odorless hydrocarbon gas naturally emitted from fruits and fruit-vegetables that encourages ripening
evaporation	the process by which heated wat r molecules move faster and faster until the water turns to a gas (steam) and vaporizes; evaporation is responsible for the drying of foods during cooking
ewe's milk	milk produced by a female sheep; it has approximately 7.9% milkfat, 11.4% milk so lids and 80.7% water
extracts	concentrated mixtures of ethyl alcohol and flavoring oils such as vanilla, almond and lemon
extrusion	the process of forcing pasta dough thro ugh perforated plates to create various shapes; pasta dough that is not extruded must be rolled and cut
fabricate	to cut a larger portion of raw meat (for example, a primal or sub primal), poult1y or fish into smaller portions
fabricated cuts	individual portions cut from a sub-primal
facultative bacteria	those that can adapt and will survive with or without oxygen
fancy	(1) fish that has been previously frozen; (2) a quality grade for fruits, especially canned or frozen
fatback	fresh pork fat from the back of the pig, used primarily for barding
fats	(1) a group of compounds composed of oxygen, hydrogen and carbon atoms that supply the body with energy (9 calories per gram); fats are classified as saturated, monounsaturated or polyunsaturated; (2) the general term for butter, lard, shortening, oil and margarine use d as cooking media or ingredients
fermentation	the process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is left to rise - that is, the time it takes for carbon dioxide gas cells to form and become trapped in the gluten network
feuilletees	square, rectangular or diamond-shaped puff pastry boxes; may be filled with a sweet or savory mixture
fiber	also known as dieta1y fiber; indigestible carbohydrates found in grains, fruits and vegetables; fiber aids digestion
FIFO (first in, first out)	a system of rotating inventory, particularly perishable and semi-perishable goods, in which items are used in the order in which they are received
file’	a seasoning and thickening agent made from dried, ground sassafras leaves
filet, fillet	(1) filet: a boneless tenderloin of meat; (2) fillet: the side of a fish removed intact, boneless or semiboneless, with or without skin; (3) to cut such a piece
fish veloute	a veloute sauce made from fish stock
flambé	food served flaming ; produced by igniting brandy, rum or other liquor
flan	a firm savory or sweet egg custard; dessert variety is baked over a layer of caramelized sugar and inverted for service
flash-frozen	describes food that has been frozen very rapidly using metal plates, extremely low temperatures or chemical solutions
flash point	the temperature at which a fat ignites and small flames appear on the surface of the fat
flatfish	fish with asymmetrical, compressed bodies that swim in a horizontal position and have both eyes on the top of the head; include sole, flounder and halibut
flavonoids	plant pigments that dissolve readily in water, found in red, purple and white vegetables such as blueberries, red cabbage, onions and tea
flavor	an identifiable or distinctive quality of a food, drink or other substance perceived with the combined senses of taste, touch and smell
flavored tea	tea to which flavorings such as oils, dried fruit, spices, flowers and herbs have been added
flavoring	an item that acids a new taste to a food and alters its natural flavors; flavorings include herbs, spices, vinegars and condiments; the terms seasoning and .flavoring arc often used interchangeably.
fleuron	a crescent-shaped piece of puff pastry used as a garnish
flour	a powdery substance of varying degrees of fine ness made by milling grains such as wheat, corn or rye
fluoridated water	water, either naturally fluoridated or treated with a fluorine-containing compound, intended to promote healthy teeth by preventing tooth decay
foamed milk	milk that is heated and frothed with air and steam generated by an espresso machine; it will be slightly cooler than steamed milk
foie gras	liver of specially fattened geese
fold	a measurement of the strength of vanilla extract
folding	incorporating light, airy ingredients into heavier ingredients by gently moving them from the bottom of the bowl up over the top in a circular motion, usually with a rubber spatula
fond	(1) French for "stock" or "base"; (2) the concentrated juices , drippings and bits of food left in pans after foods are roasted or sautéed; it is used to flavor sauces made directly in the pans in which foods were cooked
fondant	a sweet, thick opaque sugar paste commonly used for glazing pastries such as napoleons or making candies
fond lie	see jus lie
fondue	a Swiss specialty made with melted cheese, wine and flavorings; eaten by dipping pieces of bread into the hot mixture with long forks
food cost	the cost of the materials that go directly into the production of menu items
food cost percentage	the ratio of the cost of foods used to the total food sales during a set period, calculated by dividing the cost of food used by the total sales in a restaurant
Food Guide Pyramid	a dietary guide that prioritizes and proportions food choices among six general food groups
Forcemeat	a preparation made from uncooked ground meats, poultry, fish or shellfish, seasoned, and emulsified with fat; commonly prepared as country-style, basic and mousseline and used for charcuterie items
formula	the standard term used throughout the industry for a bakeshop recipe; formulas rely on weighing to ensure accurate measuring of ingredients
frangipane	a sweet almond and egg filling cooked inside pastry
free-range chickens	chickens allowed to move freely and forage for food; as opposed to chickens raised in coops
free-range veal	the meat of calves that are allowed to roam freely and eat grasses and other natural foods; this meat is pinker and more strongly flavored than that of milk-fed calves
freezer burn	the surface dehydration and discoloration of food that results from moisture loss at below-freezing temperatures
French dressing	classically, a vinaigrette dressing made from oil, vinegar, salt and pepper; in the United States, the term also refers to a commercially prepared dressing that is creamy, tartly sweet and reelorange in color
French service	restaurant service in which one waiter (a captain) takes the order, does the tableside cooking and brings the drinks and food; the secondary or back waiter serves bread and water, clears each course, crumbs the table and serves the coffee
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
fresh-frozen	describes a food that has been frozen while still fresh
fricassee	a white stew in which the meat is cooked in fat without browning before the liquid is added
frittata	an open -faced omelet of Spanish-Italian heritage
frosting	also known as icing, a sweet decorative coating used as a filling between the layers or as a coating over the top and sides of a cake
fruit	the edible organ that develops from the ovary of a flowering plant and contains one or more seeds (pips or pits)
frying	a dry-heat cooking method in which foods are cooked in hot fat; includes sautéing and stir-frying, pan -frying and deep,-frying
fumet	a stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings
fungi	a large group of plants ranging from single-celled organisms to giant mushrooms; the most common are molds and yeasts
fusion cuisine	the blending or use of ingredients and/or preparation methods from various ethnic, regional or national cuisines in the same dish; also known as transnational cuisine
galantine	similar to a ballotine; a charcuterie item made from a forcemeat of poultry , game or suckling pig usually wrapped in the skin of the bird or animal and poached in an appropriate stock; often served cold , usually in aspic game-birds and animals hunted for sport or food; many game birds and animals are now ranch-raised and commercially available
game hen	the class of young or immature progeny of Cornish chickens or of a Cornish chicken and White Rock chicken; they are small and very flavorful
ganache	a rich blend of chocolate and heavy cream and, optionally, flavorings, used as a pastry or candy filling or frosting
garde-manger	(1) also know n 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 arc prepared
garnish	(1) food used as a n attractive decoration; (2) a subsidia1y food used to acid flavor or character to the main ingredient in a dish (for example, noodles in chicken noodle soup)
gastrique	caramelized sugar deglazed with vinegar; used to flavor tomato or savory fruit sauces
gastronomy	the art and science of eating well
gateau	(1) in American usage, refers to any cake-type dessert; (2) in French usage, refers to various pastry items made with puff pastry, eclair paste, short dough or sweet dough
gaufrette	a thin lattice or waffle -textured slice of vegetable cut on a mandolin
gaufrette potatoes	thin, fried, lattice-cut slices of potato
gelatin	a tasteless and odorless 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
gelatinization	the process by which starch granules are cooked; they absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens and clarifies slightly
gelato	an Italian-style ice cream that is denser than America n-style ice cream
genoise	(1) a form of whipped-egg cake that uses whole eggs whipped with sugar; (2) a French sponge cake
germ	the smallest portion of a cereal grain and the only part that contains fat
ghee	a form of clarified butter in which the milk solids remain with the fat and are allowed to brown ; originating in India and now used worldwide as an ingredient and cooking medium, it has a long shelf life, a high smoke point and a nutty, caramel-like flavor
giblets	the collective term for edible poultry viscera, including gizzards, hearts , livers and necks.
Gizzard	a bird's second stomach
glacage	browning or glazing a food, usually under a salamander or broiler
glace de poisson	a syrupy glaze made by reducing a fish stock
glace de viande	a dark, syrupy meat glaze made by reducing a brown stock
glace de volaille	a light brown, syrupy glaze made by reducing a chicken stock
glaze	(1) any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavored coating poured or dripped onto a cake or pastry
global cuisine	foods (often commercially produced items) or preparation methods that have become ubiquitous throughout the world; for example, curries and French-fried potatoes
glucose	a thick, sweet syrup made from cornstarch, composed primarily of dextrose ; light corn syrup can usually be substituted for it in baked goods or candy making
gluten	an elastic network of proteins created when wheat flour is moistened and manipulated
goat's milk	milk produced by a female goat; it has approximately 4.1% milkfat, 8.9% milk so lids and 87% water
gougere eclair	pastry favored with cheese baked and served as a savory hors d'oeuvre
gourmand	a connoisseur of fine food and drink, often to excess
gourmet	a connoisseur of fine food and drink
gourmet foods	foods of the highest quality, perfectly prepared and beautifully presented
grading	a series of voluntary programs offered by the U.S. Department of Agriculture to designate a food 's overall quality
grains	(1) grasses that bear edible see ds, including corn , rice and wheat; (2) the fruit (that is, the seed or kernel) of such grasses
gram	the basic unit of weight in the metric system; equal to approximately 1/)o of an ounce
grande cuisine	the rich, intricate and elaborate cuisine of the 18thand 19th-cenn11y French aristocracy and upper classes. It is based on the rational identification, development and adoption of strict culinary principles. By emphasizing the how and why of cooking, grande cuisine was the first to distinguish itself from regional cuisines, which tend to emphasize the tradition of cooking.
grate	to cut a food into small, thin shreds by rubbing it against a serrated metal plate known as a grater
gravy	a sauce made from meat or liquid and thickening agent; usually made in the pan in which the meat or poultry was cooked
green meats	freshly slaughtered meats that have not had sufficient time to age and develop tenderness and flavor
gremolata	an aromatic garnish of chopped parsley, garlic and lemon zest used for osso buco
grilling	a city-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
grind	to pulverize or reduce food to small particles using a mechanical grinder or food processor
grinding	a milling process in which g rains are reduce d to a p0vvcler; the powder can be of differing degrees of fineness or coarseness
gristle	see cartilage
grosse piece	a centerpiece consisting of a large piece of the principal food offered; for example, a large wheel of cheese with slices of the cheese cascading around it
gum paste	a smooth dough of sugar and gelatin that can be colored and used to make decorations, especially for pastries
HACCP	see Hazard Analysis Critical Control Points
halal	describes food prepared in accordance with Muslim dietary laws
hanging	the practice of allowing eviscerated (drawn or gutted) game to age in a city , well-ventilated place; hanging helps tenderize the flesh and strengthen its flavor
hard water	water with relatively high calcium and magnesium concentrations
haricot vert	a French variety of green bean characterized by its long, slender pod with an intense flavor and tender texture
Hazard Analysis Critical Control Points (HACCP)	a rigorous system of self-inspection used to manage and maintain 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
Heimlich maneuver	the first-aid procedure for choking victims in which sudden upward pressure is applied to the upper abdomen in order to force any foreign object from the windpipe
herb	any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring; used either dried or fresh
high-ratio cake	a form of creamed -fat cake that uses emulsified shortening and a twostage mixing method
hollandaise	an emulsified sauce made of butter, egg yolks and flavorings (especially lemon juice)
homogenization	the process by which milk fat is prevented from separating out of milk products
hors d'oeuvre	very small portions of hot or cold foods served before the meal to stimulate the appetite
hotel pan	a rectangular, stainless steel pan with a lip allowing it to rest in a storage shelf or steam table; available in several standard sizes
hull	also known as the husk, the outer covering of a fruit, seed or grain
hulling	a milling process in which the hull or husk is removed from grains
hybrid	the result of cross-breeding different species that are genetically unalike; often a unique product
hybrid menu	a menu combining features of a static menu with a cycle menu or a market menu of specials
hydrogenation	the process used to harden oils; hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temperature
hydrometer	a device used to measure specific gravity; it shows degrees of concentration on the Baume scale
hygroscopic	describes a food that readily absorbs moisture from the air
icing	see frosting
IMPS/NAMP	see NAMP/TMPS
incidental food additives	those inadvertently or unintentionally added to foods during processing, such as pesticide residues on fruits
induction cooking	a cooking method that uses a special coil placed below the stove top's surface in combination with specially designed cookware to generate heat rapidly with an alternating magnetic field
infection	in the food safety context, a disease caused by the ingestion of live pathogenic bacteria that continue their life processes in the consumer's intestinal tract
infrared cooking	a heating method that uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiant heat that cook the food
infuse	to flavor a liquid by steeping it with ingredients such as tea, coffee, herbs or spices
infusion	(1) the extraction of flavors from a food at a temperature below boiling; (2) a group of coffee brewing techniques, including steeping, filtering and dripping; (3) the liquid resulting from this process
instant-read thermometer	a thermometer used to measure the internal temperature of foods; the stem is inserted in the food , producing an instant temperature readout
intentional food additives	those added to foods on purpose, such as the chemicals used to ensure longer shelf life or food colorings
intoxication	in the food safety context, a disease caused by the toxin s that bacteria produce during their life processes
inventory	the listing and counting of all foods in the kitchen, storerooms and refrigerators
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
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
jam	a fruit gel made from fruit pulp and sugar
jelly	a fruit gel made from fruit juice and sugar
juice	the liquid extracted from any fruit or vegetable
julienne	(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 in c h X 1/16 inch X 2 inches (1.5millimeters X 1.5 millimeters X 5 centimeters); (2) the stick-shaped pieces of cut food
jus lie	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
Kaiser roll	a large round yeast roll with a crisp crust and a curved pattern stamped on the top; used primarily for sandwiches
kneading	working a dough to develop gluten
Kobe beef	an exclusive type of beef traditionally produced in Kobe, Japan. Wagyu cattle are fed a special diet, which includes beer to stimulate the animal's appetite during summer months. The animals are massaged with sake to relieve stress and muscle stiffness in the belief that calm, contented cattle produce better-quality meat. This special treatment produces meat that is extraordinarily tender and full-flavored, and extraordinarily expensive. Kobe Beef America introduced Wagyu cattle to the United States in 1976. KBA's cattle are raised without hormones and the meat is dry-aged for 21 clays prior to sale.
Kosher	prepared in accordance with Jewish dietary laws
Lactose	a disaccharide that occurs naturally in mammalian milk; milk sugar
lag phase	a period, usually following transfer from one place to another, during which bacteria do not experience much growth
lamb	the meat of sheep slaughtered under the age of one year
lard	the rendered fat of hogs
larding	inserting thin slices of fat, such as pork fatback , into low-fat meats in order to add moisture
lardons	sliced, blanched, fried bacon
leading sauces	also known as mother sauces, the foundation for the entire classic repertoire of hot sauces; the five leading sauces (béchamel, veloute, espagnole [also known as brown), to ma to and hollandaise) arc distinguished by the liquids and thickeners used to make them; they can be seasoned and garnished to create a wide variety of small or compound sauces
leavener	an ingredient or process that produces or incorporates gases in a baked product in order to increase volume, provide structure and give texture
lecithin	a natural emulsifier found in egg yolks
legumes	(1) French for "vegetables"; (2) a large group of vegetables with double-seamed seed pods; depending upon the variety, the seeds, pod and seeds together, or the dried seeds are eaten
liaison	a mixture of egg yolks and heavy cream used to thicken and enrich sauces
liqueur	a strong, sweet, syrupy alcoholic beverage made by mixing or redistilling neutral spirits with fruits, flowers, herbs, spices or other flavorings; also known as a cordial
liquor	an alcoholic beverage made by distilling grains, fruits, vegetables or other foods; includes rum , whiskey and vodka
liter	the basic unit of volume in the metric system, equal to slightly more than a quart
log phase	a period of accelerated growth for bacteria
lozenges	diamond -shaped pieces, usually of firm vegetables
macaroni	any dried pasta made with wheat flour and water; only in the United States does the term refer to elbow-shaped tubes
macerate	to soak foods in a liquid, usually alcoholic, to soften them
macronutrients	the nutrients needed in large quantities: carbohydrates, proteins, fats and water
madeira	a Portuguese fortified wine heated during aging to give it a distinctive flavor and brown color
Magret	a duck breast, traditionally taken from the ducks that produce foie gras; it is usually served boneless but with the skin intact
maître d’hôtel	(1) the leader of the dining room brigade, also known as the dining room manager; oversees the dining room or "front of the house" staff; (2) a compound butter flavored with chopped parsley and lemon juice
makeup	the cutting, shaping and forming of dough products before baking
mandolin	a stainless steel, hand-operated slicing device with adjustable blades
marbling	whitish streaks of inter-and intramuscular fat
marinade	the liquid used to marinate foods; it generally contains herbs, spices and other flavoring ingredients as well as an acidic product such as wine, vinegar or lemon juice
marinate	to soak a food in a seasoned liquid in order to tenderize the food and add flavor to it
market menu	a menu based upon product availability during a specific period ; it is written to use foods when they are in peak season or readily available
marmalade	a citrus jelly that also contains unpeeled slices of citrus fruit
marquise	a frozen mousse-like dessert, usually chocolate
marsala	a flavorful fortified sweet-to-semi dry Sicilian wine
marzipan	a paste of ground almonds, sugar and egg whites used to fill and decorate pastries
matignon	a standard mirepoix plus diced smoked bacon or smoked ham and, depending on the dish, mushrooms and herbs
matzo	thin, crisp unleavened bread made only with flour and water; can be ground into meal that is used for matzo balls and pancakes
mayonnaise	a thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks, usually used as a salad dressing
meal	(1) the coarsely ground seeds of any edible grain such as corn or oats; (2) any dried, ground substance (such as bone meal)
mealy potatoes	also known as starchy potatoes; those with a high starch content and thick skin; they are best for baking
medallion	a small, round, relatively thick slice of meat
melting	the process by which certain foods, especially those high in fat, gradually soften and then liquefy when heated
menu	a list of foods and beverages available for purchase
meringue	a foam made of beaten egg whites and sugar
metabolism	all the chemical reactions and physical processes that occur continuously in living cells and organisms
meter	the basic unit of length in the metric system, equal to slightly more than 1 yard
mezzaluna	a two-handled knife with one or more thick, crescent-shaped blades used to chop and mince herbs and vegetables
micronutrients	the nutrients needed only in small amounts; vitamins and minerals
microorganisms	single-celled organisms as well as tiny plants and animals that can be seen only through a microscope
microwave cooking	a heating method that uses radiation generated by a special oven to penetrate the food; it agitates water molecules , creating friction and heat; this energy tl1en spreads throughout the food by conduction (and by convection in liquids)
mignonette	(1) a medallion; (2) a vinegar sauce with shallots
milk-fed veal	also known as formula-fed veal; the meat of calves feel only a nutrient-rich liquid and kept tethered in pens; this meat is white r and more mildly flavored than that of free-range calves
milling	the process by which grain is ground into flour or meal
mince	to cut into very small pieces when uniformity of shape is not important
minerals	inorganic micronutrients necessary for regulating body functions and proper bone and tooth structures
mineral water	drinking water that comes from a protected underground water source and contains at least 250 parts per million of total dissolved solids such as calcium
mirepoix	a mixture of coarsely chopped onions, carrots and celery used to flavor stocks , stews and other foods; generally, a mixture of 50 percent onions, 25 percent carrots and 25 percent celery, by weight, is used
mirin-'d	sweet, viscous Japanese wine made from glutinous rice, generally used to flavor and sweeten glazes and sauces
mise en place	French for "putting in place"; refers to the preparation and assembly of all necessary ingredients and equipment
miso	a thick paste made by salting and fermenting soybeans and rice or barley; generally used as a flavoring
mix	to combine ingredients in such a way that they are evenly dispersed throughout the mixture
moist-heat cooking methods	cooking methods, principally simmering, poaching, boiling and steaming, that use water or steam to transfer heat through convection; moist-heat cooking methods are used to emphasize the natural flavors of foods
mojo criollo	a citrus and herb marinade used in Latino cuisines; bottled brands are available in Hispanic markets
molding	the process of shaping foods, particularly grains and vegetables bound by sauces, into attractive, hard -edged shapes by using metal rings, circular cutters or other forms
molds	(1) algae-like fungi that form long filaments or strands; for the most part, molds affect only food appearance and flavor; (2) containers used for shaping foods
mollusks	shellfish characterized by a soft, unsegmented body, no internal skeleton and a hard outer shell
monounsaturated fats	see unsaturated fats
montei - au beurre	to finish a sauce by swirling or whisking in butter ( raw or compound ) until it is melted; used to give sauces shine, flavor and richness
mortadella	an Italian smoked sausage made with ground beef, pork and pork fat, flavored with coriander and white wine; it is air-dried and has a delicate flavor; also a large American bologna-type pork sausage sn1dded with pork fat and garlic
mortar and pestle	a hard bowl (the mortar) in which foods such as spices are ground or pounded into a pow de r with a club-shaped tool (the pestle)
mother sauces	see leading sauces
mousse	a soft, creamy food, either sweet or savory, lightened by adding whipped cream, beaten egg whites or both
mousseline	a cream or sauce lightened by folding in ,whipped cream
mouthfeel	the sensation created in the mouth by a combination of a food 's taste, smell, texture and temperature
muesli	a breakfast cereal made from raw or toasted cereal grains, dried fruits, nuts and dried milk solids and usually eaten with milk or yogurt; sometimes known as granola
muffin method	a mixing method used to make quick-bread batters; it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredients
muscles	animal tissues consisting of bundles of cells or fibers that can contract and expand; they are the portions of a carcass usually consumed
mushrooms	members of a broad category of plants known as fungi; they are often used and served like vegetables
mutton	the meat of sheep slaughtered after they reach the age of one year
NAMP/IMPS	the Institutional Meat Purchasing Specifications (IMPS) published by the U.S. Department of Agriculture; the IMPS are illustrated and described in The Meat Buyer's Guide published by the National Association of Meat Purveyors (NAMP)
nappe	(1) the consistency of a liquid, usually a sauce , that will coat the back of a spoon; (2) to coat a food with sauce
national cuisine	the characteristic cuisine of a nation
natural water	bottled drinking water not derived from a municipal water supply; it can be mineral, spring, well or artesian-well water
navarin	a brown ragout generally made with turnips , other root vegetables, onions , peas and lamb
Neapolitan	a three-layered loaf or cake of ice cream; each layer is a different flavor and a different color, a typical combination being chocolate, vanilla and strawberry
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
neutral spirits or grain spirits	pure alcohol (ethanol or ethyl alcohol); they are odorless , tasteless and a very potent 190 proof (95% alcohol)
New American cuisine	late- 20th-century movement that began in California but has spread across the United States; it stresses the use of fresh, locally grown, seasonal produce and high -quality ingredients simply pre pa red in a fashion that preserves and emphasizes natural flavors
noisette	a small, usually round, portion of meat cut from the rib
noodles	flat strips of pasta-type dough made with eggs; may be fresh or dried
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, shortened cooking times and innovative combinations
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
nutrients	the chemical substances found in food that nourish the body by promoting growth, facilitating body functions and providing energy; there are six categories of nutrients: proteins, carbo hydrates, fats, water, minerals and vitamins
nutrition	the science that studies nutrients
oblique cuts	small pieces with two angle-cut sides
offal	also called variety meats; edible entrails (for example, the heart, kidneys, liver, sweetbreads and tongue) and extremities (for example, oxtail and pig's feet) of an animal
oignon brule	French for "burnt onion"; made by charring onion halves; used to flavor and color stocks and sauces
oignon pique	French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups
oil	a type of fat that remains liquid at room temperature
organic farming	a method of farming that does not rely on synthetic pesticides, fungicides , herbicides or fertilizers
orzo	a rice-shaped pasta
oven spring	the rapid rise of yeast goods in a hot oven, resulting from the production and expansion of trapped gases
overhead costs	expenses related to operating a business, including but not limited to costs for advertising, equipment leasing , insurance , property rent, supplies and utilities
over run	the amount of air churned into an ice cream during freezing
paillard	a scallop of meat pounded until thin, usually grilled
palate	(1) the complex of smell, taste and touch receptors that contribute to a person's ability to recognize and appreciate flavors; (2) the range of an individual's recognition and appreciation of flavors
panada; panade	(1) something other than fat added to a forcemeat to enhance smoothness, aid emulsification or both; it is often béchamel, rice or crust less white bread soaked in milk; (2) a mixture for binding stuffing and dumplings, notably quenelles, often choux pastry, bread crumbs, frangipane, pureed potatoes or rice
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
pan-dressed	a market form for fish in which the viscera, gills and scales are removed and the fins and tail are trimmed
panettone	sweet Italian yeast bread filled with raisins, candied fruits, anise seeds and nuts; traditionally baked in a rounded cylindrical mold and served as a breakfast bread or dessert during the Christmas holidays
pan-frying	a dry-heat cooking method in which food is placed in a moderate amount of hot fat
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
papain	an enzyme found in papayas that breaks clown proteins ; used as the primary ingredient in many commercial meat tenderizers
papillote, en	a cooking method in which food is wrapped in paper or foil and then heated so that the food steams in its own moisture
parboiling	partially cooking a food in boiling or simmering liquid ; similar to blanching but the cooking time is longer
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
par cooking	partially cooking a food by any cooking method
parfait	ice cream served in a long, slender glass with alternating layers of topping or sauce; also the name of the mousse-like preparation that forms the basis for some still-frozen desserts
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
Paris-Brest	rings of baked eclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream; the top is dusted with powdered sugar or drizzled with chocolate glaze
Parsienne	spheres of fruits or vegetables cut with a small melon ball cutter
par stock (par level)	the amount of stock necessary to cover operating needs between deliveries
pasta	(1) an unleavened paste or dough made from wheat flour (often semolina), water and eggs; the dough can be colored and flavored with a wide variety of herbs, spices or other ingredients and cut or extruded into a wide 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
pasteurization	the process of beating something to a certain temperature for a specific period in order to destroy pathogenic bacteria
pastillage	a paste made of sugar, cornstarch and gelatin; it may be cut or molded into decorative shapes
pastry cream	also known as crème patissiere, a stirred custard made with egg yolks, sugar and milk and thickened with starch; used for pastry and pie fillings
pate	traditionally, a fine savory meat filling wrapped in pastry, baked and served hot or cold; as opposed to a terrine, which was a coarsely ground and highly seasoned meat mixture baked in an earthenware mold and served cold; today, the words pate and terrine are generally used interchangeably
pate a choux	see eclair paste
pate a glacer	a specially formulated chocolate coating compo und with vegetable oils designed to retain its shine without tempering; it is used as a coating or frosting chocolate
pate au pate	a specially formulated pastry dough used for wrapping pate when making pate en croute
pate brisee	a dough that produces a very flaky baked product containing little or no sugar; flaky dough is used for prebaked pie shells or crusts; mealy dough is a less flaky product used for custard , cream or fruit pie crusts
pate en croute	a pate baked in pastry dough such as pf1te au pate
pate feuilletee	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
pate sucree	a dough containing sugar that produces a very rich, crisp baked product; also known as sweet dough, it is used for tart shells
pathogen	any organism that causes disease; usually refers to bacteria; undetectable by smell, sight or taste
patissier	a pastry chef; the person responsible for all baked items, including breads, pastries and desserts
paupiette	a thin slice of meat or fish that is rolled around a filling offinely ground meat or vegetables, then fried, baked or braised in wine or stock
paysanne	foods cut into flat square, round or triangular items with dimensions of 1/2 inch X ½ inch X Ys inch (1.2 centimeters X 1.2 centimeters X 3 millimeters)
pearling	a milling process in which all or part of the hull, bran and germ are removed from grains
pectin	a gelatin-like carbohydrate obtained from certain fruits; used to thicken jams and jellies
pepperoni	a hard, thin, air-dried Italian sausage seasoned with red and black pepper
persillade	(1) a food served with or containing parsley; (2) a mixture of bread crumbs, parsley and garlic used to coat meats, especially lamb
pH	a measurement of the acid or alkali content of a solution, expressed on a scale of Oto 14.0. A pH of 7.0 is considered neutral or balanced. The lower the pH value, the more acidic the substance. The higher the pH value, the more alkaline the substance.
physical hazard	a danger to the safety of food caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter
pickle	(1) to preserve food in a brine or vinegar solution; (2) food that has been preserved in a seasoned brine or vinegar, especially cucumbers. Pickled cucumbers are available whole, sliced, in wedges, or chopped as a relish, and may be sweet, sour, dill-flavored or hot and spicy.
pigment	any substance that gives color to an item
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 stirring until the liquid is absorbed
poaching	a moist-heat cooking method that uses convection to transfer heat from a hot (approximately 160°F-180°F [71°C-8 2°C]) liquid to the food sub merged in it
polyunsaturated fats	see unsaturated fats
pomes	members of the Rosaceae family; tree fruits with a thin skin and firm flesh surrounding a central core containing many small seeds (called pips or carpels); include apples, pears and quince
ponzu	a Japanese dipping sauce traditionally made with lemon juice or rice wine vinegar, soy sauce, mirin or sake, seaweed and dried bonito flakes
pork	the meat of hogs, usually slaughtered under the age of one year
posole	also known as hominy or samp; dried corn that has been soaked in hydrated lime or lye; posole (Sp. pozole) also refers to a stew-like soup made with pork and hominy served in Mexico and Central America
Posterior	at or toward the rear of an object or place; opposite of anterior
potentially hazardous foods	foods on which bacteria can thrive
poultry	the collective term for domesticated birds bred for earing; they include chickens, ducks, geese, guineas, pigeons and turkeys
preserve	a fruit gel that contains large pieces or whole fruits
primal cuts	the primary divisions of muscle, bone and connective tissue produced by the initial butchering of the carcass
prix fixe	French for "fixed price"; refers to a menu offering a complete meal for a set price; also known as table d’hôtel
professional cooking	a system of cooking based on a knowledge of and appreciation for ingredients and procedures
profiteroles	small baked rounds of eclair paste filled with ice cream and topped with chocolate sauce
proofing	the rise given shaped yeast products just prior to baking
proteins	a group of compounds composed of oxygen, hydrogen, carbon and nitrogen atoms necessary for manufacturing, maintaining and repairing body tissues and as an alternative source of energy (4 calories per gram); protein chains are constructed of various combinations of amino acids
pudding	a thick, spoonable dessert custard, usually made with eggs, milk, sugar and flavorings and thickened with flour or another starch
puff pastry	see pate feuilletee
pulled sugar	a dough-like mixture of sucrose, glucose and tartaric acid that can be colored and shaped by hand into decorative items
pulses	dried seeds from a variety of legumes
pumpernickel	(1) coarsely ground 1ye flour; (2) bread made with this flour
puree	(1) to process food to achieve a smooth pulp; (2) food that is processed by mashing, straining or fine chopping to achieve a smooth pulp
puree soup	a soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it) is pureed
purified water	bottled water produced by distillation, reverse osmosis, deionization or suitable processes that meet governmental standards
putrefactives	bacteria that spoil food without rendering it unfit for human consumption
quality grades	a guide to the eating qualities of meat-its tenderness, juiciness and flavor-based on an animal's age and the meat's color, texture and degree of marbling
quenelle	a small, dumpling-shaped portion of a mousseline forcemeat poached in an appropriately flavored stock; it is shaped by using two spoons
quiche	a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
quick bread	a bread, including loaves and muffins, leavened by chemical leaveners or steam rather than yeast
radiation cooking	a heating process that does not require physical contact between the heat source and the food being cooked; instead energy is transferred by waves of heat or light striking the food. Two kinds of radiant heat used in the kitchen are infrared and microwave.
raft	a crust formed during the process of clarifying consommé; it is composed of the clearmeat and impurities from the stock, which rise to the top of the simmering stock and release additional flavors
ragout	(1) traditionally, a well-seasoned, rich stew containing meat, vegetables and wine; (2) any stewed mixture
ramekin	a small, ovenproof dish, usually ceramic
rancidity	the decomposition of fats by exposure to oxygen, resulting in oft flavors and destruction of nutritive components
ratites	family of flightless birds with small wings and flat breastbones; they include the ostrich, emu and rhea
recipe	a set of written instructions for producing a specific food or beverage; also known as a formula
recovery time	the length of time it takes a cooking medium such as fat or water to return to the desired cooking temperature after food is submerged in it
red fish	a name applied to various species of fish around the world. In the United States, it generally refers to a member of the drum family found in the southern Atlantic and the Gulf of Mexico. It has a reddish-bronze skin and firm, ivory flesh with a mild flavor and a typical market weight of 2 to 8 pounds (0.9 to 3.6 kilograms); it is also known as channel bass, red drum and reel bass.
red rice	an un-milled short- or long-grain rice from the Himalayas; it has a russet-colored bran and an earthy, nutty flavor
reduction	cooking a liquid such as a sauce until its quantity decreases through evaporation. To reduce by one-half means that onehalf of the original amount remains. To reduce by three-fourths means that only one-fourth of the original amount remains. To reduce au sec means that the liquid is cooked until nearly dry.
refreshing	submerging a food in cold water to quickly cool it and prevent further cooking, also known as shocking; usually used for vegetables
regional cuisine	a set of recipes based on local ingredients, traditions and practices; within a larger geographical, political, cultural or social unit, regional cuisines arc often variations of one another that blend together to create a national cuisine
relish	a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment; can be smooth or chunky, sweet or savory and hot or mild
remouillage	French for "rewetting"; a stock produced by reusing the bones left from making another stock. After draining the original stock from the stockpot, acid fresh mirepoix, a new sac het and enough water to cover the bones and mirepoix, and a second stock can be made. A remouillage is treated like the original stock; allow it to simmer for four to five hours before straining. A remouillage will not be as clear or as flavorful as the original stock, however. It is often used to make glazes or in place of water when making stocks.
Render	(1) to melt and clarify fat; (2) to cook meat in order to remove the fat
respiration rate	the speed with which the cells of a fruit use oxygen and produce carbon dioxide during ripening
restaurateur	a person who owns or operates an establishment serving food, such as a restaurant
ribbon	a term used to describe the consistency of a batter or mixture, especially a mixture of beaten egg and sugar; when the beater or whisk is lifted, the mixture will fall back slowly onto its surface in a ribbon-like pattern
ricer	a sieve-like utensil with small holes through which soft food is forced; it produces particles about the size of a grain of rice
rillettes	meat or poultry slowly cooked, mashed and preserved in its own fat; served cold and usually spread on toast
ripe	fully grown and developed; a ripe fruit's flavor, texture and appearance are at their peak, and the fruit is ready to use as food
risers	boxes (including the plastic crates used to store glassware) covered with linens, paper or other decorative items and used on a buffet table as a base for platters, trays or displays
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 near-constant stirring until the still-firm grains merge with the cooking liquid; (2) a Northern Italian rice dish prepared this way
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
roe	fish eggs
roll cuts	see oblique cuts
rolled fondant	a cooked mixture of sugar, glucose and water formulated to drape over cakes
rolled-in dough	a dough in which a far is incorporated in many layers by using a rolling and folding procedure; it is used for flaky baked goods such as croissants, puff pastry and Danish pastry
rondeau	a shallow, wide, straight-sided pot with two loop handles
rondelles	disk-shaped slices
rotate stock	to use products in the order in which they were received; all perishable and semi-perishable goods, whether fresh, frozen, canned or dry, should be used according to the first in, first out (FIFO) principle
rotisserie	cooking equipment that slowly rotates meat or other foods in front of a hearing element
roulade	(1) a slice of meat, poultry or fish rolled around a stuffing; (2) a filled and rolled sponge cake
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 cod
rounding	the process of shaping dough into smooth, round balls; used to stretch the outside layer of gluten into a smooth coating
roux	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
royal icing	also known as decorator's icing, an uncooked mixture of confectioner's sugar and egg whites that becomes hard and brittle when dry; used for making intricate cake decorations
rub	a mixture of fresh or dried herbs and spices ground together; it can be used dried, or it can be mixed with a little oil, lemon juice, prepared mustard or ground fresh garlic or ginger to make a wet rub
Russian service	restaurant service in which the entree, vegetables, and starches are served from a platter on to the diner's plate by a waiter
sabayon	also known as zabaglione; a foamy, stirred custard sauce made by whisking eggs, sugar and wine over low heat
sachet d'epices; sachet	French for "bag of spices"; aromatic ingredients tied in a cheesecloth bag and used to flavor stocks and other foods; a standard sachet contains parsley stems, cracked peppercorns, dried thyme, bay leaf, cloves and, optionally, garlic
salad	a single food or a mix of different foods accompanied or bound by a dressing
salad dressing	a sauce for a salad; most are based on a vinaigrette, mayonnaise or other emulsified product
salad greens	a variety of leafy vegetables that are usually eaten raw
salamander	a small broiler used primarily for browning or glazing the tops of foods
Salsa	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 term for pasta sauces
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
sanding sugar	granulated sugar with a large, coarse crystal structure that prevents it from dissolving easily; used for decorating cookies and pastries
sanitation	the creation and maintenance of conditions that will prevent food contamination or foodborne illness
sanitize	to reduce pathogenic organisms to safe levels
sansho	dried berries of the prickly ash tree, ground into a powder that is also known as Szechuan pepper, fagara and Chinese pepper; generally used in Japanese cooking to season fatty foods
sashimi	raw fish eaten without rice; usually served as the first course of a Japanese meal
saturated fats	fats found mainly in animal products and tropical oils; usually solid at room temperature; the body has more difficulty breaking down saturated fats than either monounsaturated or polyunsaturated fats
sauce	generally, a thickened liquid used to flavor and enhance other foods
sausage	a seasoned forcemeat usually stuffed into a casing; a sausage can be fresh, smoked and cooked, dried or hard
sautéing	a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures
sauteuse	the basic sauté pan with sloping sides and a single long handle
sautoir	a sauté pan with straight sides and a single long handle
savory	a food that is not sweet
scald	to heat a liquid, usually milk, to just below the boiling point
scallop	a thin, boneless slice of meat
score	to cut shallow gashes across the surface of a food before cooking
Scoville Heat Units	a subjective rating for measuring a chile's heat; the sweet bell pepper usually rates 0 units, the tabasco pepper rates from 30,000 to 50,000 units and the habanero pepper rates from 100,000 to 300,000 units
Seafood	an inconsistently used term encompassing some or all of the following: saltwater fish, freshwater fish, saltwater shellfish, freshwater shellfish and other edible marine life
sear	to brown food quickly over high heat; usually done as a preparatory step for combination cooking methods
season	traditionally, to enhance flavor by adding salt; (2) more commonly, to enhance flavor by adding salt and/or pepper as well as herbs and spices; (3) to mature and bring a food (usually beef or game) to a proper condition by aging or special preparation; (4) to prepare a pot, pan or other cooking surface to prevent sticking
seasoning	an item added to enhance the natural flavors of a food without dramatically changing its taste; salt is the most common seasoning
seitan	a form of wheat gluten; it has a firm, chewy texture and a bland flavor; traditionally simmered in a broth of soy sauce or tamari with ginger, garlic and kombu (seaweed)
seltzer water	a flavorless natural mineral water with carbonation, originally from the German town of Niederselters semi a la carte-describes a menu on which some foods (usually appetizers and desserts) and beverages arc priced and ordered separately, while the entree is accompanied by and priced to include other dishes such as a salad, starch or vegetable
semifreddi	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 sponge cake and/or fruits may be added for flavor and texture; include frozen snuffles, marquise, mousses and Neapolitans
semolina	see durum wheat
sfoglia	a thin, flat sheet of pasta dough that can be cut into ribbons, circles, squares or other shapes
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
shellfish	aquatic invertebrates with shells or carapaces
sherbet	a frozen mixture of fruit juice or fruit puree that contains milk and/or eggs for creaminess
shocking	also called refreshing; the technique of quickly chilling blanched or par-cooked foods in ice water; prevents further cooking and sets colors
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
shred	to cut into thin but irregular strips
shrinkage	the loss of weight in a food due to evaporation of liquid or melting of fat during cooking
shuck	(1) a shell, pod or husk; (2) to remove the edible portion of a food (for example, clam meat, peas or an ear of corn) from its shell, pod, or husk
side masking	the technique of coating only the sides of a cake with a garnish such as chopped nuts sifting- shaking one or more dry substances through a sieve or sifter to remove lumps, incorporate air and mix
silver skin	the tough connective tissue that surrounds certain muscles; see Elastin
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
skim	to remove fat and impurities from the surface of a liquid during cooking
skim	to remove fat and impurities from the surface of a liquid during cooking
slice	to cut an item into relatively broad, thin pieces
slurry	a mixture of raw starch and cold liquid used for thickening
small sauces	also known as compound sauces; made by adding one or more ingredients to a leading sauce; they are grouped together into families based on their leading sauce; some small sauces have a variety of uses, while others are traditional accompaniments for specific foods
smoke point	the temperature at which a fat begins to break clown and smoke
smoking	any of several methods for preserving and flavoring foods by exposing them to smoke; includes cold smoking (in which the foods are not fully cooked) and hot smoking (in which the foods are cooked)
smorbrod	Norwegian cold open-faced sandwiches; similarly, the Swedish term smorgasbord refers to a buffet table of bread and butter, salads, open-faced sandwiches, pickled or marinated fish, sliced meats and cheeses
soda water	a flavorless water with induced carbonation, consumed plain or used as a mixer for alcoholic d rinks or soda fountain confections; also known as club soda and seltzer
soft water	water with a relatively high sodium concentration
solid pack	canned fruits or vegetables with little or no water added
soppressata	a hard, aged Italian salami, sometimes coated with cracked peppercorns or herbs
sorbet	a frozen mixture of fruit juice or fruit puree; similar to sherbet but without milk products
soufflé	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
sous-chef	a cook who supervises food production and who reports to the executive chef; he or she is second in command of a kitchen
specifications; specs	standard requirements to be followed in procuring items from suppliers
spice	any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as a flavoring; usually used in dried form, either whole or ground
spring form pan	a circular baking pan with a separate bottom and a side wall held together with a clamp that is released to free the baked product
spring lamb	the meat of sheep slaughtered before they have fed on grass or grains
spring water	water obtained from an underground source that flows naturally to the earth's surface
spun sugar	a decoration made by flicking dark caramelized sugar rapidly over a dowel to create lo ng, fine, hair-like threads
squab	the class of young pigeon used in food service operations
staling	also known as starch retro gradation; a change in the distribution and location of water molecules within baked products; stale products are firmer, drier and more crumbly than fresh baked goods
standard breading procedure	the procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs; it gives foods a relatively thick, crisp coating when deep-fried or panfried
standardized recipe	a recipe producing a known quality and quantity of food for a specific operation
staples	(1) certain foods regularly used throughout the kitchen; (2) certain foods, usually starches, that help form the basis for a regional or national cuisine and are principal components in the diet
starch	(1) complex carbohydrates from plants that are edible and either digestible or indigestible (fiber); (2) a rice, grain, pasta or potato accompaniment to a meal
starch retro gradation	the process whereby starch molecules in a batter or dough lose moisture after baking; the result is baked goods that are dry or stale
starchy potatoes	see mealy potatoes
static menu	a menu offering patrons the same foods every day
station chef	the cook in charge of a particular department in a kitchen
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
steamed milk	milk that is heated with steam generated by an espresso machine; it should be approximately 150°F to 170°F (66°C to 77°C)
steamer	a set of stacked pots with perforations in the bottom of each pot; they fit over a larger pot filled with boiling or simmering water and are used to steam foods; (2) a perforated insert made of metal or bamboo placed in a pot and used to steam foods; (3) a type of soft-shell clam from the East Coast; (4) a piece of gas or electric equipment in which foods are steamed in a sealed chamber
steaming	a moist-heat cooking method in which heat is transferred from steam to the food being cooked by direct contact; the food to be steamed is placed in a basket or rack above a boiling liquid in a covered pan
steel	a tool, usually made of steel, used to hone or straighten knife blades
steep	to soak food in a hot liquid in order to either extract its flavor or soften its texture
steers	male cattle castrated prior to maturity and principally raised for beef
sterilize	to destroy all living microorganisms
stewing	a combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a sauce
stir-frying	a dry-heat cooking method similar to sautéing in which foods are cooked over very high heat using little fat while stirring constantly and briskly; often done in a wok
stirring	a mixing method in which ingredients are gently mixed by hand until blended, usually with a spoon, whisk or rubber spatula
stock (French fond)	a clear, un-thickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings
stone fruits	members of the genus Prunus, also known as drupes; tree or shrub fruits with a thin skin, soft flesh and one woody stone or pit; include apricots, cherries, nectarines, peaches and plums
straight dough method	a mixing method for yeast breads in which all ingredients are simply combined and mixed
strain	to pour foods through a sieve, mesh strainer or cheesecloth to separate or remove the liquid component
streusel	a crumbly mixture of fat flour, sugar and sometimes nuts and spices, used to top baked goods
subcutaneous fat	also known as exterior fat; the fat layer between the hide and muscles
submersion poaching	a poaching method in which the food is completely covered with the poaching liquid
sub-primal cuts	the basic cuts produced from each primal
sucrose	the chemical name for common refined sugar; it is a disaccharide, composed of one molecule each of glucose and fructose
sugar	a carbohydrate that provides the body with energy and gives a sweet taste to foods
sugar syrups	either simple syrups (thin mixtures of sugar and water) or cooked syrups (melted sugar cooked until it reaches a specific temperature)
sundae	a great and gooey concoction of ice cream, sauces (hot fridge, marshmallow and caramel, for example), toppings (nuts, candies and fresh fruit to name a few) and whipped cream
supreme	an intermediary sauce made by adding cream to chicken veloute
sushi	cooked or raw fish or shellfish rolled in or served on seasoned rice
sweat	to cook a food in a pan (usually covered), without browning, over low heat until the item softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods
sweetbreads	the thymus glands of a calf or lamb
syrup	sugar that is dissolved in liquid, usually water, and often flavored with spices or citrus zest
syrup pack	canned fruits with a light, medium or heavy syrup added
table d’hôte	see Prix fixe
tahini	a thick, oily paste made from crushed sesame seeds
tamale	a Mexican baked dish consisting of seasoned meats, poultry and or vegetables wrapped a com husk spread with masa
tang	the portion of a knife's blade that extends inside the handle
tart	a sweet or savory filling in a baked crust made in a shallow, straight-sided pan without a top crust
tartlet	a small, single-serving tart
taste	the sensations, as interpreted by the brain, of what we detect when food, drink or other substances come in contact with our taste buds
tempeh	fermented whole soybeans mixed with a grain such as rice or millet; it has a chewy consistency and a yeasty, nutty flavor
temper	to heat gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle
temperature danger zone	the broad range of temperatures between 41°F and 135°F (5°C and 57°C) at which bacteria multiply rapidly
tempering	a process for melting chocolate during which the temperature of the cocoa butter is carefully stabilized; this keeps the chocolate smooth and glossy
terrine	(1) traditionally, a loaf of coarse forcemeat cooked in a covered earthenware mold and without a crust; today, the word is used interchangeably with pate; (2) the mold used to cook such items, usually a rectangle or oval shape and made of ceramic
thickening-agents	ingredients used to thicken sauces; include starches (flour, cornstarch and arrowroot), gelatin and liaisons
timbale	(1) a small pail-shaped mold used to shape foods; (2) a preparation made in such a mold
tisanes	beverages made from herbal infusions that do not contain any tea
tofu	also known as bean curd; it is created from soymilk using a method similar to the way animal milk is separated into curds and whey in the product ion of cheese
togarishi	a Japanese spice and sesame see d blend available at Asian markets
tomato sauce	a leading sauce made from tomatoes, vegetables, seasonings and white stock; it may or may not be thickened with roux
toque (toke)	the tall white hat worn by chefs
torchon	French for a cloth or towel, such as a dishcloth. The term is sometimes used to refer to dishes in which the item has been shaped into a cylinder by being wrapped in a cloth or towel.
torte	in Central and Eastern European usage, refers to a rich cake in which all or part of the flour is replaced with finely chopped nuts or bread crumbs
tossed salad	a salad prepared by placing the greens, garnishes and salad dressing in a large bowl and tossing to combine
total recipe cost	the total cost of ingredients for a particular recipe ; it does not reflect overhead, labor, fixed expenses or profit
tourner	to cur into football-shaped pieces with seven equal sides and blunt ends
toxins	by-products of living bacteria that can cause illness if consumed in sufficient quantities
tranche	an angled slice cut from fish fillets
trans fats	a type of fat created when vegetable oils are solidified through hydrogenation
tripe	the edible lining of a cow's stomach
truffles	(1) flavorful tubers that grow near the roots of oak or beech trees; (2) rich chocolate candies made with ganache
truss	to tie poultry with butcher's twine into a compact shape for cooking
tube pan	a deep round baking pan with a hollow rube in the center
tuber	the fleshy root, stem or rhizome of a plant from which a new plant will grow; some, such as potatoes, are eaten as vegetables
tunneling	large tubular holes in muffins and cakes, a defect caused by improper mixing
unit cost	the price paid to acquire one of the specified units
univalves	single-shelled mollusks with a single muscular foot, such as abalone
unsaturated fats	fats that are normally liquid (oils) at room temperature; they may be monounsaturated (from plants such as olives and avocados) or polyunsaturated (from grains and seeds such as corn, soybeans and safflower as well as from fish)
vacuum packaging	a food preservation method in which fresh or cooked food is placed in an airtight container (usually plastic). Virtually all air is removed from the container through a vacuum process, and the container is then scaled.
vanilla custard sauce	also known as crème anglaise; a stirred custard made with egg yolks, sugar and milk or half-and-half and flavored with vanilla; served with or used in dessert preparations
vanillin	(1) whitish crystals of vanilla flavor that often develop on vanilla beans during storage; (2) synthetic vanilla flavoring
variety	the result of breeding plants of the same species that I have different qualities or characteristics; the new plant often combines features from both parents
variety meats	see offal
veal	the meat of calves under the age of nine months
vegan	a vegetarian who does not eat dairy products, eggs, honey or any other animal product; vegans usually also avoid wearing and using animal products such as fur, leather or wool
vegetable	any herbaceous plant (one with little or no woody tissue) that can be partially or wholly eaten; vegetables can be classified as cabbages, fruit-vegetables, gourds and squashes, greens, mushrooms and truffles, onions, pods and seeds, roots and tubers and stalks
vegetarian	a person who does not eat any meat, poultry, game, fish, shellfish or animal by-products such as gelatin or animal fats; may also exclude dairy products or eggs from the diet
veloute	a leading sauce made by thickening a white stock (fish, veal, or chicken) with roux
venison	flesh from any member of the deer family, including antelope, elk, moose, reindeer, redtailed deer, white-tailed deer, mule deer and axis deer
vent	(1) to all w the circulation or escape of a liquid or gas; (2) to cool a pot of hot liquid by setting the pot on blocks in a cold water bath and allowing cold water to circulate around it
vinaigrette	a temporary emulsion of oil and vinegar seasoned with salt and pepper
vinegar	a thin, sour liquid used as a preservative, cooking ingredient and cleaning solution
viniculture	the art and science of making wine from grapes
vintner	a winemaker
viruses	the smallest known form of life; they invade the living cells of a host and take over those cells' genetic material, causing the cells to produce more viruses; some viruses can enter a host through the ingestion of food contaminated with those viruses
viscera	internal organs
vitamins	compounds present in foods in very small quantities ; they do not provide energy but are essential for regulating body functions
viticulture	the art and science of growing grapes used to make wines; factors considered include soil, topography (particularly, sunlight and drainage) and microclimate (temperature and rainfall)
vol-au-vents	deep, individual portion-sized puff past1y shells, often shaped as a heart, fish or fluted circle; they are filled with a savory mixture and served as an appetizer or main course
volume	the space occupied by a substance; volume measurements are commonly expressed as liters, teaspoons, tablespoons, cups, pints and gallons
wash	a glaze applied to dough before baking; a commonly used wash is made with whole egg and water
water bath	see bain marie
water buffalo's milk	milk produced by a fem ale water buffalo; it has approximately 7.5% milkfat, 10.3% milk solids and 82.2% water
water pack	canned fruits with water or fruit juice added
waxy potatoes	those with a low starch content and thin skin; they are best for boiling
weight	the mass or heaviness of a substance; weight measurements are commonly expressed as grams, ounces and pounds
whetstone	a dense, grained stone used to sharpen or hone a knife blade
whipping	a mixing method in which foods are vigorously beaten in order to incorporate air; a whisk or an electric mixer with its whip attachment is used
white stew	see fricassee and blanquette
white stock	a light-colored stock made from chicken, veal, beef or fish bones simmered in water with vegetables and seasonings
whitewash	a thin mixture or slurry of flour and cold water used like cornstarch for thickening
whole butter	butter that is not clarified , whipped or reduced-fat
wine	an alcoholic beverage made from the fermented juice of grapes; may be sparkling (effervescent) or still (non-effervescent) or fortified with additional alcohol
work section	see work station
work station	a work area in the kitchen dedicated to a particular task, such as broiling or salad making; workstations using the same or similar equipment for related tasks are grouped together into work sections
yeasts	microscopic fungi whose metabolic processes are responsible for fermentation; they are used for leavening bread and in cheese, beer and wine making
yield	the total amount of a product made from a specific recipe; also , the amount of a food item remaining after cleaning or processing
yield grades	a grading program for mem that measures the amount of usable meat on a carcass
zabaglione	see sabayon
zest	the colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma
zushi	the seasoned rice used for sushi