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Glossary

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    20826
    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & 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 are 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.        
    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.        
    additive (also adjuncts) 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.        
    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.        
    alkali also known as a base, any substance with a pH higher than 7; baking soda is one of the few alkaline roods.        
    allumettes 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.        
    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.        
    anterior at or toward the front of an object or place; opposite of posterior.        
    appetizers also known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow.        
    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.        
    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 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 food- borne diseases.        
    bain marie a hot-water bath used to gently cook food or keep cooked food hot; (2) a container for holding food in a hot- water bath.        
    baking a dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables and fish.        
    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.        
    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.        
    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).        
    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.        
    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.        
    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.        
    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 blue- green 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        
    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.        
    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.        
    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        
    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.        
    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 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 early- afternoon 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.        
    butterfly to slice boneless meat, poultry or fish nearly in half lengthwise so that it spreads open like a book.        
    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.        
    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.        
    charcuterie the production of pates, 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.        
    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.        
    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.        
    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 (1) 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.        
    cojita an aged, hard, salty Mexican cow's-milk cheese; similar to feta, although not soaked in brine.        
    colander a perforate d bowl, with or without a base or legs, used to strain foods.        
    collagen a protein found in con-nective 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.        
    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 fruit- vegetable.        
    cost of goods sold the total cost of food items sold during a given period; calculated as beginning inventory plus purchases minus ending inventory. When divided by sales equals food cost percentage.        
    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.        
    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.        
    creams also known as crèmes; include light, fluffy or creamy- textured 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        
    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.        
    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.        
    cruisine the ingredients, seasonings, cooking 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.        
    curing salt a mixture of salt and sodium nitrite that inhibits bacterial growth; used as a preservative, often for charcuterie items.        
    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 he 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 internal s 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.        
    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.        
    demi-glace French for "half-glaze"; a mixture of half brown stock and half brown sauce reduced by half.        
    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.        
    deveinging 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, served 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.        
    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.        
    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.        
    duckling duck slaughtered before it is eight weeks old.        
    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.        
    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).        
    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.        
    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.        
    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 water 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.        
    extracts concentrated mixtures of ethyl alcohol and flavoring oils such as vanilla, almond and lemon.        
    extrusion the process of forcing pasta dough through 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), poultry 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 feuilletees - square, rectangular or diamond-shaped puff pastry boxes; may be filled with a sweet or savory mixture.        
    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.        
    filé 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        
    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.        
    flavor an identifiable or distinctive quality of a food, drink or other substance perceived with the combined senses of taste, touch and smell.        
    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 are 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.        
    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.        
    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.        
    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.        
    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.        
    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.        
    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.        
    garde-manger (1) also known as the pantry chef, the cook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items; (2) the work area where these foods arc prepared.        
    garnish (1) food used as an attractive decoration; (2) a subsidiary 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.        
    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.        
    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 salamader 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.        
    gougere eclair pastry favored with cheese baked and served as a savory hors d'oeuvr.        
    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 seeds, 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 18th- and 19th-century 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 grains are reduced to a powder; 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.        
    HACCP see Hazard Analysis Critical Control Points.        
    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.        
    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.        
    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'oeurve very small portions of hot or cold foods served before the meal to stimulate the appetite.        
    hotel plan 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-breeeding 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.        
    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 toxins 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.        
    irradation 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 friot gel made from fruit juice and sugar.        
    juice a 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.        
    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.        
    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), tomato 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 sauce.        
    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.        
    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.        
    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.        
    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, espeically 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.        
    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.        
    mince to cut into very small pieces when uniformity of shape is not important.        
    minerals inorganic micronutrients necessa1y 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.        
    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 g round or pounded into a powder 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. Truly nappe is French for “to brush”. A la Nappe is to coat the back of a spoon.        
    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        
    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 prepared 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        
    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        
    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        
    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        
    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        
    pasteurization the process of beating something to a certain temperature for a specific period in order to destroy pathogenic bacteria        
    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 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 pate au pate        
    pathogen any organism that causes disease; usually refers to bacteria; undetectable by smell, sight or taste        
    paupiette a thin slice of meat or fish that is rolled around a filling of finely 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)        
    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        
    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        
    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        
    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        
    pulses dried seeds from a variety of legumes        
    pumpernickel (1) coarsely ground rye 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        
    purified water bottled water produced by distillation, reverse osmosis, deionization or suitable processes that meet governmental standards        
    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        
    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 one-half 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        
    restaurateur a person who owns or operates an establishment serving food, such as a restaurant        
    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        
    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        
    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        
    rondeau a shallow, wide, straight-sided pot with two loop handles        
    rondelles dish-shaped slices        
    rotate stock to use products in the order in which they were receive d; 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 elem 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 ent
           
    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        
    rub a mixture of fresh or dried herbs and spices ground together; it ca n 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        
    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        
    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 temperature        
    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        
    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 are priced and ordered separately, while the entree is accompanied by and priced to include other dishes such as a salad, starch or vegetable        
    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        
    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 sho1tening 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        
    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        
    slice to cut an item into relatively broad, thin pieces        
    slurry a mixture of raw starch and cold liquid used for thickening        
    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 drinks 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        
    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 conm1and 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        
    squab the class of young pigeon used in food service operations        
    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        
    static menu a menu offering patrons the same foods every da        
    station cheg 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        
    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        
    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        
    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        
    sushi cooked or raw fish or shellfish rolled in or se1ved 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        
    tang the protion 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 othersubstances come in contact with our taste buds        
    tempeh fermented whole soybeans mixed with a grain such as rice or millet; it has a chewy consistencyand 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        
    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.        
    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 angles 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        
    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 re moved 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 wiht egg yolks, sugar and milk or half-and-half and flavored with vvanilla; served with or used in dessert preparations        
    vanillin (1) whitish crystals of vinilla flavor that often develop on vanilla beans during storage; (2) synthetic vanilla flavoring        
    variety the result of breeding plants of teh same species that have different qualities or characteristics; the new variety meats - see offal        
    veal the meat of calves under the age of nine months        
    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, red-tailed deer, white-tailed deer, mule deer, and axis deer        
     vent (1) to allow 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 circuate around it        
    vinaigrette la temporary emulsionof 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 function        
    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 pastry 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        
    weight the mass or heaviness of a substance; weigth 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 seasoning        
    whole butter butter that is not clarified, whipped or reduced-fat        
    wine an alcoholic beverage made from the gfermented juice of grapes; amy be sparkling (effervescent) or still (non-effervescent) or fortifid with additional acohol        
    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        
    yeats microscopic fungi whose metabolic processes are responsible for fermentation; they are used for leavening break and in cheese, beer and wine makin        
    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        
    zest the colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma