Term
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Definition
| Firm, not mushy, "to the tooth". Refers to pasta and vegetables |
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Term
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Definition
| Cut into matchsticks shapes. Refers to potatoes. |
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Term
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Definition
| Plant ingredient, such as herbs and spices used to enhance the flavor and fragrance of food. |
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Term
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Definition
| A powdered starch made from a tropical root. Primarily used as a thickener. Remains clear when cooked. |
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Term
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Definition
| Having a browned crust on top. Often bread crumbs, cheese or a rich sauce passed under a salamander. |
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Term
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Definition
| Served with the un-thickened pan juices. |
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Term
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Definition
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Term
| Bain-Marie (bahn mah-REE) |
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Definition
| A water bath used to cook foods gently by surrounding the cooking vessel with simmering water. Also, a set of nesting pots with single, long handles used as a double broiler. Also steam table inserts. |
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Term
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Definition
| To cover an item with slabs or strips of fat, such as bacon or fatback, to baste during roasting. The fat is usually tied on with a butcher twine. |
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Term
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Definition
| A boat shaped tart or tartlet, which may have a savory or sweet filling. |
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Term
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Definition
| Cut into pieces somewhat larger than Allumette or Julienne. The standard size is ¼" x ¼" x 2-2½". Translated to English as stick or small stick. |
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Term
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Definition
| A white sauce made of milk thickened with a white roux and flavored with onion. One of the five Mother sauces. |
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Term
| Beurre Mainé (burr mahn-YAY) |
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Definition
| Equal parts whole butter and raw flour used for thickening by adding pea sized balls into a simmering liquid. |
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Term
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Definition
| Rondelle cut at a 45 degree angle. |
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Term
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Definition
| To cook an item briefly in boiling water or hot fat before finishing or storing it. |
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Term
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Definition
| A cooking method in which items are immersed in liquid at or above the boiling point. 212˚F |
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Term
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Definition
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Term
| Bouquet Garni (boo-KAY gahr-NEE) |
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Definition
| A small bundle of herbs tied with string. It is used to flavor stocks, brines and other preparations. Usually contains bay leaf, parsley, thyme and possibly other aromatics. |
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Term
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Definition
| A cooking method in which the main item, usually meat, is seared in fat, and then simmered in stock or another liquid. |
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Term
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Definition
A system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of foods being produced.
• Executive Chef (The General or one in charge)
• Sous Chef (Second-In-Command)
• Chef de Partie (Line Cook)
• Saucier (Sautéed items & related sauces)
• Poissonier (Fish dishes)
• Grillardin (Grilled foods)
• Friturier (Fried foods)
• Rotisser (Roasted items)
• Potager (Soups)
• Legumier (Vegetables) |
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Term
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Definition
| A salt, water and seasonings solution used to preserve foods. |
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Term
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Definition
| A cooking method in which items are cooked in a radiant heat source placed above the food, usually in a broiler or salamander. |
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Term
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Definition
| A flavorful, aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs. |
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Term
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Definition
| A small dice ⅛" cube is the standard. For brunoise cut, items are first cut into juienne, and then cut crosswise. For fine brunoise, 1/16" square cut items into fine julienne first. |
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Term
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Definition
| Slice an item lengthwise so that it folds open like a book. |
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Term
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Definition
| A hors d'oeuvre consisting of a small piece of bread or toast, often cut into a decorative shape, garnished with a savory spread or topping. |
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Term
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Definition
| To heat sugar until it liquidfies and becomes a clear syrup ranging in color from golden to dark brown (from 320˚ to 350˚F on a candy thermometer). |
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Term
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Definition
| Responsible for grand cuisines. Fame "cook of kings and king of cooks." |
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Term
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Definition
| Heat retained in cooked foods that allows them to continue cooking even after removal from the cooking medium. Especially important to roasted foods. |
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Term
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Definition
| A metal dish with a heating unit (flame or electric) used to keep foods warm and to cook foods at tableside or during buffet service. |
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Term
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Definition
| Leafy green vegetables or herbs cut into shreds: often used as a garnish. This ribbon like cuts of green leafy vegetables. |
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Term
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Definition
| A conical shaped sieve used for straining and puréeing foods. |
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Term
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Definition
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Term
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Definition
| Butter that has had the water, milk, salt and other impurities removed. Clarified butter has a higher smoke point that whole butter. |
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Term
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Definition
| A late 19th and early 20th century refinement and simplification of French grand cuisine. It relies on the thorough exploration of culinary principles and techniques, and emphasizes the refined preparation and presentation of superb ingredients. |
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Term
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Definition
| The curdling, stiffening, or clumping of protein strands usually due to the application of hear or acid. |
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Term
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Definition
| A perforated bowl, with or without a base or legs used to strain food. |
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Term
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Definition
| A dish of fruit - fresh or dried - cooked in syrup flavored with spices or liquors. |
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Term
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Definition
| Whole butter with any other ingredient added. |
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Term
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Definition
| To pound or chop coarsely. Usually refers to tomatoes that have been peeled, seeded and chopped. |
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Term
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Definition
| Traditionally, any item added to a dish for flavor, including herbs, spices, and vinegars; now also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottled sauces and pickles. |
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Term
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Definition
| Transfer of heat through direct contact. |
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Term
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Definition
| Broth or stock that has been clarified using a mixture of lean ground meat, egg whites, mirepoix, an acid product and seasoning. |
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Term
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Definition
| An oven that employs currents by forcing hot air through fans so it circulates around food, cooking it quickly and evenly. |
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Term
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Definition
| Transfer of heat through a medium, air or liquid. |
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Term
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Definition
| The transfer of energy from a heat source to a food; this energy alters the foods molecular structure, changing its texture, flavor, aroma and appearance OR the preparation of food for consumption. |
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Term
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Definition
Dry cooking methods
• Broiling
• Grilling
• Roasting
• Baking
• Sautéing
• Pan frying
• Deep frying
Moist heat cooking method
• Poaching
• Simmering
• Boiling
• Steaming
Combination cooking methods
• Braising
• Stewing |
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Term
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Definition
| A fine, white powder milled from dried corn; used primarily as a thickener for sauces and occasionally as an ingredient in batters. |
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Term
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Definition
| A thick purée, usually of vegetables or fruits. Used as a sauce. |
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Term
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Definition
| An aromatic vegetable broth that usually includes an acidic ingredient, such as wine or vinegar; most commonly used for poaching fish. |
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Term
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Definition
| The transfer of disease causing elements from one source to another through physical contact. |
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Term
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Definition
| To preserve food by salting, smoking and/or drying. |
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Term
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Definition
| A variant of the conventional oven, in which the heat source is located underneath the deck or floor of the oven and the food is placed directly on the deck instead of a rack. |
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Term
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Definition
| To cook submerged in a hot fat. |
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Term
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Definition
| An electric or gas powered machine, has a vat of fat and is used for deep frying. |
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Term
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Definition
| To swirl a liquid in a sauté pan or another pan to dissolve cooked particles or food remaining on the bottom. |
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Term
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Definition
| To skim the fat off the surface of a liquid, such as a sauce or stock. |
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Term
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Definition
| "Half Glaze" A mixture of equal portions brown sauce and brown stock that has been reduced by half. |
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Term
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Definition
| To skim the surface of a cooking liquid, such as a stock or sauce. Placing the pot off center on the burner and skimming the impurities as they collect at one side of the pot simplifies this action. |
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Term
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Definition
| To cut ingredients into small cubes. |
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Term
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Definition
• Proteins - coagulation
• Starches - gelatinize
• Sugars - caramelize
• Water - evaporates
• Fats - melts |
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Term
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Definition
| A mixture of two or more liquids, one of which is a fat or oil and the other of which is water based so that tiny globules of one are suspended in the other this may involve the use of stabilizers, such as eggs or mustard. Emulsion may be temporary, permanent or semi-permanent. |
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Term
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Definition
| In crust. Wrapped in pastry or dough. |
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Term
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Definition
| Responsible for refining grand cuisine into classic cuisine and forming the new brigade system. |
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Term
| Espagnole (ehs-pah-NYOHL) |
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Definition
| "Spanish Sauce" Brown sauce made with caramelized mirepoix, tomato purée and seasonings in butter, make roux then add brown stock. One of the five Mother sauces. |
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Term
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Definition
| 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. |
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Term
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Definition
| A thick plate of cast iron or steel set over the heat source on a range; defuses heat, making it move more even than an open burner. |
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Term
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Definition
| An item that adds a new taste to a food and alters its natural flavors. |
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Term
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Definition
| Proteins which collect on the bottom surface of a pot or pan. Stock; base or foundation. |
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Term
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Definition
| A mixture of chopped or ground meat and other ingredients used for pâte sausage and other preparations. |
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Term
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Definition
| An all purpose knife used for chopping, slicing and mincing; its blade is usually between 8 and 14 inches long. |
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Term
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Definition
| A type of stock in which the main flavoring ingredient is allowed to smother with wine and aromatics; fish fumet is the most common type. |
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Term
| Garde-manger (gahrd mahn-ZHAY) |
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Definition
| Pantry chef. The position responsible for cold food preparations, including salads, cold appetizers, pâtes, etc. |
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Term
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Definition
| An edible decoration or accompaniment to a dish. |
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Term
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Definition
| Caramelized sugar deglazed with vinegar; used to flavor tomato or savory fruit sauces. |
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Term
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Definition
| A thin lattice or waffle textured slice of vegetable cut on a mandolin. |
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Term
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Definition
| A protein based substance found in animal bones and connective tissue. When dissolved in hot liquid and then cooled, it can be used as a thickener or a stabilizer. |
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Term
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Definition
| A phase in the process of thickening a liquid with starch in which starch molecules swell to form a network that traps water molecules. |
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Term
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Definition
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Term
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Definition
| An elastic protein formed when hard wheat flour is moistened and agitated. Gluten gives yeast dough's their characteristic elasticity. |
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Term
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Definition
| The rich, intricate and elaborate cuisine of the 18th and 19th century French aristocracy and upper classes. Based on the "why" of cooking and turned away from tradition, lots of courses placed on the table at once. |
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Term
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Definition
| Heavy metal surface, which may be either fitted with handles, build into a stove, or heated by its own gas or electric element. Cooking is done directly on the griddle. |
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Term
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Definition
| A cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done. Grills may be fueled by gas, electricity, charcoal or wood. |
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Term
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Definition
| A pot, similar to a Rondeau, made of cast iron; may have a single short handle rather than the usual handles. |
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Term
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Definition
| Leaf, stem or flower of aromatic plants. |
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Term
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Definition
| A classical emulsion sauce made with vinegar reduction, egg yolks, and melted butter flavored with lemon juice. It is one of the Mother sauces. |
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Term
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Definition
| A rectangular, metal pan in any number of standard sizes, with a lip that allows it to rest in a storage shelf or steam table. |
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Term
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Definition
| Steeping an aromatic or other item in a liquid to extract its flavor. Also, the liquid resulting forms this process. |
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Term
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Definition
| Vegetables, potatoes or other items cut into thin strips. Standard size is ⅛" x⅛ x 2-2½". |
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Term
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Definition
• Fine brunoise - 1/16" cube
• Small dice - ¼" cube
• Medium dice - ½" cube
• Large dice - ¾" cube
• Fine Julienne - 1/16" x 1/16" x 2-2½"
• Julienne - ⅛" x ⅛" x 2-2½"
• Batonnet - ¼" x ¼" x 2-2½" |
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Term
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Definition
| Meat juice thickened with cornstarch or arrowroot. |
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Term
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Definition
| Meat served with au jus is served with its own juices. |
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Term
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Definition
| Chemical or physical-Agents that produce or incorporate gases in a baked product to increase volume as to produce shape and texture. |
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Term
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Definition
| The seeds of certain plants, including beans and peas, which are eaten for their earthly flavors and high nutritional value. Also, the French word for vegetable. |
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Term
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Definition
| Egg yolks and cream used to richen a sauce and has minimum thickening ability. |
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Term
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Definition
| Diamond shaped cuts ½" x ½" x ⅛". |
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Term
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Definition
| A slicing device of stainless steel with carbon steel blades. The blades may be adjusted to cut items into various cuts and thickness. |
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Term
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Definition
| A cold emulsion sauce made of oil, egg yolks, vinegar mustard and seasonings. |
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Term
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Definition
| A combination of chopped aromatic vegetables - usually two parts onion, one part carrot, and one part celery - used to flavor stocks, soups, braises, and stews. |
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Term
| Monte au beurre (mawn-TAY oh BURR) |
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Definition
| Mount with butter; add butter to a sauce towards the end of the cooking process. Used to thicken it. |
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Term
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Definition
| Consistency of which the substance coats the back of a spoon evenly. |
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Term
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Definition
| Literally, "new cooking" a mid 20th century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors and simpler preparations. |
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Term
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Definition
| Small pieces of two angle - cut sides. |
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Term
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Definition
| "Burnt Onion." A peeled, halved onion seared on a flat-top or in a skillet and used to enhance the color of stock and consommé. |
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Term
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Definition
| An onion pierced with a clove. |
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Term
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Definition
| "Pricked onion." A whole, peeled onion to which a bay leaf is attached, using a whole clove as a tack. It is classically used to flavor béchamel sauce and some soups. |
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Term
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Definition
| A scale with values from 0 to 14 representing degree of acidity. A measurement of 7 is neutral, 0 is most acidic and 14 is most alkaline. Chemically, pH measures the concentration/activity of the elements hydrogen. |
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Term
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Definition
| A cooking method in which items are cooked in a deep fat in a skillet over medium heat; this generally involved more fat than sautéing or stir-frying but less than deep-frying. |
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Term
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Definition
| Heat-resistant paper impregnated with silicone used in cooking for such preparations are lining baking pans, cooking items en Papillote, and covering items during shallow poaching. Used for making cones for decorating. |
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Term
| Pariseinne scoop (puh-ree-zee-EHN) |
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Definition
| A small tool used for scooping balls out of vegetables or fruit. (Also called a melon baller). |
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Term
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Definition
| A knife cut in which ingredients are cut into flat, square pieces. Standard size is ½" x ½" x ⅛". |
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Term
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Definition
| A technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in a stock or water with various seasonings. |
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Term
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Definition
| To caramelize an item by sautéing; usually refers to a tomato product. |
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Term
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Definition
| A method in which items are cooked gently in simmering liquid. |
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Term
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Definition
| Heat transfer through waves; doesn't require physical contact. |
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Term
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Definition
| A refrigeration unit, or set of units, with pass through doors. They are often used in the pantry area for storage of salads, cold hors d'oeuvres, and other frequently used items. |
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Term
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Definition
| To decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors. |
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Term
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Definition
| The product that results when a liquid is reduced. |
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Term
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Definition
| To plunge an item into, or run under, cold water after blanching to prevent further cooking. |
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Term
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Definition
| A set of recipes based upon local ingredients, traditions and practices; within a larger geographical, political, cultural or social unit, regional cuisines are often variations of one another that blend together to create a national cuisine. |
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Term
| Remouillage (ruh-moo-YAZH) |
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Definition
| "Rewetting." A stock made from bones that have already been used for a stock; it is weaker than first quality stock and is often reduced to make a glaze or added in lieu of water when making new stock. |
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Term
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Definition
| Rice that is sautéed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente; short-grain or Arborio. |
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Term
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Definition
| A dry heat cooking method in which items are cooked in an oven or a spit over a fire. |
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Term
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Definition
| A shallow, wide, straight-sided pot with two loop handles. |
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Term
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Definition
| Disk shaped slices of cylindrical vegetables and fruits. |
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Term
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Definition
| "Bag of Spices." Aromatic ingredients, encased in cheesecloth, that are used to flavor stocks and other liquids. A standard sachet contains parsley stems, cracked peppercorns, dried thyme and a bay leaf. |
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Term
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Definition
| The smaller broiler usually positioned above a stove, often used to gratin or reheat food. |
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Term
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Definition
| The preparation and distribution of food in a clean environment by health food workers. |
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Term
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Definition
| The killing of pathogenic organisms by chemicals and/or moist heat. |
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Term
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Definition
| A cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top. |
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Term
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Definition
| A shallow skillet with sloping sides and a single, long handle. Used for sautéing and referring to generally as a sauté pan. |
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Term
|
Definition
| A shallow skillet with sloping sides and a single, long handle. Used for sautéing and referring to generally as a sauté pan. |
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Term
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Definition
| To brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor. |
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Term
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Definition
| An item added to enhance the natural flavor of a food without dramatically changing its taste: salt and pepper are the most common. |
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Term
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Definition
| A method on which items are cooked gently in a shallow pan of simmering liquid. The liquid is often reduced and used as the base of a sauce. |
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Term
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Definition
| Starch dispersed in cold liquid to prevent it from forming lumps when added to hot liquid as thickener. |
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Term
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Definition
| A method of roasting foods in which items are placed on a rack in a pan containing wood chips that smolder, emitting smoke, when the pan is placed on the range top or in the oven. |
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Term
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Definition
| Any of several methods of preserving and flavoring foods by exposing them to smoke. Methods include cold smoking (in which smoked items are not fully cooked) hot smoking (in which the items are cooked), and smoke roasting. |
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Term
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Definition
| Root, berry, bark, bud, or seed taken from aromatic plants, bushes or trees. See book for herbs and spices. |
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Term
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Definition
| A long handled skimmer used to remove items from hot liquid and to skim the surface of liquids. |
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Term
| Standard breading procedure |
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Definition
| The procedure in which items are dredged in flour, dipped in beaten egg, then coated in crumbs before being pan-fried or deep-fried. |
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Term
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Definition
| A kettle with double layered walls, between which steam circulates, providing even heat for cooking stocks, soups, and sauces. These kettles may be insulated, spigot, and/or tilting. (The latter are also called trunnion kettles.) |
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Term
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Definition
| A cooking method in which items are cooked in a vapor bath created by boiling water or other liquids. |
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Term
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Definition
| A tool used to hone knife blades. It is usually made of steel buy may be ceramic, glass, or diamond impregnated metal. |
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Term
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Definition
| A cooking method nearly identical to braising by generally involving smaller pieces of meat and, hence a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale color. Also, a dish prepared by using the stewing method. |
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Term
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Definition
| A cooking method similar to sautéing in which items are cooked over very high heat, using little fat. Usually this is done in a wok and the food is kept moving constantly. |
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Term
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Definition
| A flavorful liquid prepared by simmering the bones of beef, poultry, seafood and/or vegetables, in water with aromatics until their flavor is extracted. It is used as a base for soups, sauces, and other preparations. |
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Term
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Definition
| To cook an item usually vegetables, in a covered pan in a small amount of fat until it softens and releases moisture. |
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Term
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Definition
| Gradually raising the temperature of a cold liquid and/or eggs by slowly stirring in a hot liquid. |
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Term
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Definition
| The zone where bacteria can become dangerous. This range is 41 degrees to 135 degrees Fahrenheit. |
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Term
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Definition
| A large, relatively shallow, tilting pot used for braising, stewing, and, occasionally steaming; also known as a tilting kettle or brazier. |
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Term
| Tomato Concassé (kawn-ka-SAY) |
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Definition
| Blanch, shock, peel, deseed and chop a tomato. |
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Term
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Definition
| To cut items, usually vegetables, into barrel, olive, or football shapes. |
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Term
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Definition
| A sauce of white stock (chicken, veal, or seafood) thickened with white roux. One of the Mother sauces. Also, a cream soup made with a velouté sauce base and flavorings (usually purée) that is usually finished with a liaison. |
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Term
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Definition
| A cold sauce of oil and vinegar, usually with various flavorings; it is a temporary emulsion sauce. (The standard proportion is three parts oil to one part vinegar.) |
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Term
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Definition
| To beat an item, such as cream or egg whites, to incorporate air. Also, a special tool for whipping made of looped wire attached to a handle. |
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Term
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Definition
| A round-bottom pan usually made of rolled steel that is used for nearly all-cooking methods. |
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Term
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Definition
| The thin, brightly colored outer part of citrus rind. It contains volatile oils, making it ideal for use as a flavoring. |
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