Shared Flashcard Set

Details

culinary
culinary vocab
148
Other
Undergraduate 1
04/18/2007
Click here to study/print these flashcards.

Create your own flash cards! Sign up here.

Additional Other Flashcards

 

 

Cards

Term
Adobo Seasoning:
 Definition
A commercial spice blend; although several brands are available,
Term
Aging:
 Definition
The period during which freshly killed meat is allowed to rest so
Term
Aioli:
 Definition
Olive and Garlic
Term
Airline Breast:
 Definition
A boneless chicken breast with the first wing bone attached
Term
Al dente:
 Definition
Italian for “to the tooth”; used to describe a food, usually pasta,
Term
Albumen:
 Definition
The principle protein found in egg whites.
Term
Allemande:
 Definition
An intermediary sauce made by adding lemon juice and a liaison to
Term
Allumette:
 Definition
A matchstick cut of 1/8 inch X 1/8 inch X 2 inch; usually used for
Term
American Service:
 Definition
Restaurant service in which the waiter takes the orders and brings
Term
Anadromous:
 Definition
Describes a fish that migrates from saltwater habitat to spawn in
Term
Angus Beef, Certified: A brand created in 1978 to distinguish the highest quality beef
 Definition
produced from descendants of the black, hornless Angus cattle of
Term
Aromatics:
 Definition
A food added to enhance the natural aromas of another food;
Term
Aspic:
 Definition
A clear jelly usually made from a clarified stock thickened with
Term
Au sec:
 Definition
Cooked until nearly dry
Term
Au-Jus:
 Definition
Natural juices from meat, served with the meat
Term
Bake Blind:
 Definition
Describes a pie shell or tart shell that is baked unfilled, using
Term
Ballotine:
 Definition
Similar to a galantine; usually made by stuffing a deboned poultry
Term
Bard:
 Definition
Tying thin slices of fat, such as bacon or pork fatback, over meats
Term
Baste:
 Definition
To moisten the product while cooking to add flavor and to prevent
Term
Beat:
 Definition
To smooth a mixture or to introduce air into it by using a brisk,
Term
Béchamel:
 Definition
A leading sauce made by thickening milk with a white roux and
Term
Beurre blanc:
 Definition
French for “white butter”; an emulsified butter sauce made from
Term
Beurre manie:
 Definition
A combination of equal amounts by weight of flour and soft, whole
Term
Beurre Noir:
 Definition
French for “black butter”; used to describe whole butter cooked
Term
Beurre Noisette:
 Definition
French for “brown butter”; used to describe butter cooked until it is
Term
Beurre Noisette:
 Definition
brown butter
Term
Beurre Rouge:
 Definition
French for “red butter”; an emulsified butter sauce made from
Term
Biscuit Method:
 Definition
A mixing method used to make biscuits, scones and flaky doughs;
Term
Bisque:
 Definition
A soup made from shellfish; classic versions are thickened with
Term
Blanch:
 Definition
To preheat in boiling water or steam; to partially cook
Term
Blanquette:
 Definition
A white stew made of a white sauce and meat or poultry that is
Term
Blend:
 Definition
A mixing method in which two or more ingredients are combined
Term
Bloom:
 Definition
A white powdery layer that sometimes appears on chocolate if the
Term
Boil:
 Definition
To cook slowly in covered pot or pan with mostly water, until
Term
Bordelaise:
 Definition
A brown sauce flavored with a reduction of red wine, shallots,
Term
Bouquet Garni:
 Definition
Fresh herbs and vegetables tied into a bundle with twine and used
Term
Bouquetiere:
 Definition
A garnish (bouquet) of carefully cut and arranged fresh vegetables.
Term
Braise:
 Definition
To cook slowly in a covered pot or pan with a small amount of
Term
Bread:
 Definition
to cat with crumbs, usually fresh bread or cracker crumbs
Term
Brigade System:
 Definition
System of staffing a kitchen so that each worker is assigned a set
Term
Brochette:
 Definition
Pieces of meat and vegetables cooked on a skewer
Term
Broil:
 Definition
To cook by direct heat
Term
Broth:
 Definition
Water in meat, fish, or vegetables has been boiled.
Term
Brown:
 Definition
To give a brown surface to a food by applying high heat
Term
Brunch:
 Definition
A late-morning to early-afternoon meal that takes the place of both
Term
Brunoise:
 Definition
Foods cut into cubes of 1/8 inch X 1/8 inch X 1/8 inch; a 1/16 inch
Term
Butler Service:
 Definition
Restaurant service in which servers pass foods or drinks arranged
Term
Butterfly:
 Definition
To slice boneless meat, poultry or fish nearly in half lengthwise so
Term
Canape:
 Definition
An hors d’oeuvre consisting of toasted or untoasted bread cut into
Term
Caramelization:
 Definition
The process of cooking of cooking sugars; the browning of sugar
Term
Carryover Cooking:
 Definition
The cooking that occurs after a food is removed from a heat
Term
Casserole:
 Definition
an oval or round dish, usually earthenware, with close fitting lid
Term
Chalazae:
 Definition
A thick, twisted strand of egg white anchoring the yolk in place;
Term
Chasseur:
 Definition
French for hunter and used to describe a dish of sautéed chicken,
Term
Chef du Cuisine:
 Definition
At a foodservices operation, the person responsible for all the
Term
Chevre:
 Definition
French for goat; Any French goat’s milk cheese; usually pure
Term
Chiffonade:
 Definition
To finely slice or shred leafy vegetables or herbs; Finely cut leafy
Term
China Cap:
 Definition
A conical metal strainer with a perforated metal body; used for
Term
Chinois:
 Definition
A conical metal strainer with a very fine mesh; it is used for
Term
Cholesterol:
 Definition
A sterol found in animal foods and manufactured by the body to
Term
Chop:
 Definition
to cut into ¼” to ½” pieces with a knife
Term
Chutney:
 Definition
From the Hindi chatni, it is a condiment made from fruit, vinegar,
Term
Cioppino:
 Definition
An Italian or Italian-American stew made with tomatoes and a
Term
Clarified Butter:
 Definition
Purified butter fat; the butter is melted and the water and milk
Term
Clarify:
 Definition
to clear; to separate the milk solids from the fat in butter by heating
Term
Coagulation:
 Definition
The irreversible transformation of proteins from a liquid or
Term
Commis:
 Definition
The apprentice at a foodservices operation following the brigade
Term
Compote:
 Definition
Fresh or dried fruit cooked in a sugar syrup; A deep, stemmed dish
Term
Compote:
 Definition
fruit cooked down to paste with liquor in it and spices.
Term
Compound Butter:
 Definition
A mixture of softened whole butter and flavorings used as a sauce
Term
Concasse:
 Definition
Peeled, seeded and diced tomatoes.
Term
Conduction:
 Definition
The transfer of heat from one item to another through direct
Term
Confit:
 Definition
A method of preserving meats, especially poultry, associated with
Term
Consomme:
 Definition
A rich stock or broth that has been clarified with a clear meat;
Term
Convection:
 Definition
The transfer of heat caused by the natural movement of molecules
Term
Coulis:
 Definition
A sauce made from a puree of vegetables or fruit; it may be hot or
Term
Court Bouillon:
 Definition
Water simmered with vegetables, seasonings and an acidic product
Term
Couscous:
 Definition
Small, spherical bits of semolina dough that are rolled, dampened
Term
Cream:
 Definition
To work one or more foods usually fat and sugar with a spoon,
Term
Creaming:
 Definition
A mixing method in which softened fat and sugar are combined
Term
Crème Anglaise:
 Definition
A rich, sweet French custard sauce made with eggs, sugar, vanilla
Term
Crème Brulee:
 Definition
French for burned cream and used to describe a rich custard topped
Term
Crème Fraiche:
 Definition
A cultured cream product with a tart, tangy flavor similar to sour
Term
Crème Patisserie:
 Definition
French for pastry cream.
Term
Crepe:
 Definition
A thin, delicate, unleavened griddle cake made with a very thin
Term
Critical Control Pt.:
 Definition
Any step during the processing of food when a mistake can result
Term
Croquette:
 Definition
A food such as salmon or potatoes that has been pureed and/or
Term
Crudités:
 Definition
Raw vegetables usually served as hors d’oeuvres accompanied by
Term
Deglaze:
 Definition
To stir or swirl a liquid in a pan to dissolve cooked food particles
Term
Demi-glace:
 Definition
French for half-glaze and used to describe a mixture of half brown
Term
Depouillage:
 Definition
French for to skim the fat or scum from the surface of a liquid such
Term
Dice:
 Definition
Cutting into cubes or squares an 1/8th” in size
Term
Dilute:
 Definition
To diminish the strength or flavor of a mixture, usually with water
Term
Dredge:
 Definition
To lightly coat with flour or other fine substances.
Term
Dredging:
 Definition
Coating a food with flour or finely ground crumbs; usually done
Term
Drippings:
 Definition
The fat and juices from a roasting meat
Term
Durum:
 Definition
Avery hard wheat with high gluten in and gliadin contents; usually
Term
Fire Herbs:
 Definition
Mixture of parsley, chervil, tarragon, and chives all mixed together
Term
Garnish:
 Definition
to attractively decorate a food.
Term
Grilling:
 Definition
method of cooking using intense heat where all the nourishing
Term
Grind:
 Definition
to reduce to particles by cutting or crushing
Term
Drippings:
 Definition
The fat and juices from a roasting meat
Term
Durum:
 Definition
Avery hard wheat with high gluten in and gliadin contents; usually
Term
En Papillote:
 Definition
A food enclosed in parchment paper or a greased paper wrapper
Term
Entremetier:
 Definition
Following the brigade system, the person responsible for the
Term
Entrée:
 Definition
In the United States, the main dish of a meal and often consisting
Term
Espagnole:
 Definition
A French leading sauce made of brown stock, Mirepoix and
Term
Essence:
 Definition
A concentrated liquid usually made from an herb, spice or flower
Term
Etouffe:
 Definition
French for smothered and used to describe a stewed dish cooked
Term
Fabricate:
 Definition
To cut a large item into smaller portions; it often refers to the
Term
Fermentation:
 Definition
The process by which yeast converts sugars to alcohol and carbon
Term
FIFO:
 Definition
First in first out; a system for using and valuing inventory,
Term
File:
 Definition
The ground leaves of the sassafras tree; used in Cajun and Creole
Term
Fire Herbs:
 Definition
Mixture of parsley, chervil, tarragon, and chives all mixed together
Term
Fond:
 Definition
1.) French for stock. 2.) French for bottom and used to describe the
Term
Free-Range:
 Definition
Not in a cage.
Term
Freezer Burn:
 Definition
The surface dehydration and discoloration of food that results from
Term
French Service:
 Definition
1.) Restaurant service in which one waiter (a captain) takes the
Term
Frenching:
 Definition
A roast, rack or chop of meat, especially lamb, from which the
Term
Frittata:
 Definition
An open-faced omelet of Spanish-Italian heritage.
Term
Friturier:
 Definition
At a food services operation is following the brigade system, the
Term
Fry:
 Definition
to cook in fat
Term
Fumet:
 Definition
A concentrated stock usually made from fish bones and/or shellfish
Term
Ganache:
 Definition
A rich blend of chocolate and heavy cream and, optionally,
Term
Garde Manger:
 Definition
Following the brigade system; the person responsible for the cold
Term
Garnish:
 Definition
to attractively decorate a food.
Term
Gaufrette Potatoes:
 Definition
A French dish of crisp, fried, latticed or waffle-cut potatoes.
Term
Gelatinazation:
 Definition
The process by with starch granules are cooked; they absorb
Term
Gelato:
 Definition
An Italian-style ice-cream that is denser than American style ice-
Term
Gliaden:
 Definition
gluten, part of gluten
Term
Glace de Viande:
 Definition
A dark brown, syrupy glaze made by reducing a brown stock; used
Term
Gluten:
 Definition
An elastic like network of proteins created when glutenin and
Term
Grande Cuisine:
 Definition
The rich, intricate and elaborate cuisine of the 18th and 19th century
Term
Gremolada:
 Definition
An aromatic garnish of chopped parsley, garlic and lemon zest
Term
Grilling:
 Definition
Method of cooking using intense heat where all the nourishing
Term
Grind:
 Definition
To reduce to particles by cutting or crushing
Term
Gumbo:
 Definition
A Louisianan stew like dish of meat, poultry and/or shellfish, okra,
Term
HACCP:
 Definition
Hazard Analysis Critical Control Point; A rigorous system of self
Term
Hydrogenation:
 Definition
The process of hardening an unsaturated fat by adding hydrogen at
Term
Infusion:
 Definition
To steep a seasoning or food in a hot liquid until the liquid absorbs
Term
IQF:
 Definition
A preservation method in which each individual item of food is
Term
Julienne:
 Definition
Food cut into long, thin, match like strips 1/8 x 1/8 x 2 in
Term
Jus lie:
 Definition
A sauce made by thickening brown stock with cornstarch or
Term
Jus:
 Definition
French for juice
Term
Kosher:
 Definition
A menu or labeling term indicating that the product has been
Term
Leavener:
 Definition
A substance used to leaven a dough or batter; it could be natural,
Term
Legume:
 Definition
Portuguese for vegetables
Term
Lox:
 Definition
Salmon that is brine cured and then typically cold smoked.
Supporting users have an ad free experience!