Term
|
Definition
| A commercial spice blend; although several brands are available, |
|
|
Term
|
Definition
| The period during which freshly killed meat is allowed to rest so |
|
|
Term
|
Definition
| A garlic mayo; or any flavored mayo ______ aioli |
|
|
Term
|
Definition
| A boneless chicken breast with the first wing bone attached |
|
|
Term
|
Definition
| Italian for “to the tooth”; used to describe a food, usually pasta, |
|
|
Term
|
Definition
| The principle protein found in egg whites. |
|
|
Term
|
Definition
| An intermediary sauce made by adding lemon juice and a liaison to |
|
|
Term
|
Definition
| A matchstick cut of 1/8 inch X 1/8 inch X 2 inch; usually used for |
|
|
Term
|
Definition
| Restaurant service in which the waiter takes the orders and brings |
|
|
Term
|
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
|
Definition
| A food added to enhance the natural aromas of another food; |
|
|
Term
|
Definition
| A clear jelly usually made from a clarified stock thickened with |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Natural juices from meat, served with the meat |
|
|
Term
|
Definition
| Describes a pie shell or tart shell that is baked unfilled, using |
|
|
Term
|
Definition
| cooking food in an oven similar to roasting |
|
|
Term
|
Definition
| Similar to a galantine; usually made by stuffing a deboned poultry |
|
|
Term
|
Definition
| Tying thin slices of fat, such as bacon or pork fatback, over meats |
|
|
Term
|
Definition
| To moisten the product while cooking to add flavor and to prevent |
|
|
Term
|
Definition
| To smooth a mixture or to introduce air into it by using a brisk, |
|
|
Term
|
Definition
| A leading sauce made by thickening milk with a white roux and |
|
|
Term
|
Definition
| French for “white butter”; an emulsified butter sauce made from |
|
|
Term
|
Definition
| A combination of equal amounts by weight of flour and soft, whole |
|
|
Term
|
Definition
| French for “black butter”; used to describe whole butter cooked |
|
|
Term
|
Definition
| French for “brown butter”; used to describe butter cooked until it is |
|
|
Term
|
Definition
|
|
Term
|
Definition
| French for “red butter”; an emulsified butter sauce made from |
|
|
Term
|
Definition
| A mixing method used to make biscuits, scones and flaky doughs; |
|
|
Term
|
Definition
| A soup made from shellfish; classic versions are thickened with |
|
|
Term
|
Definition
| To preheat in boiling water or steam; to partially cook |
|
|
Term
|
Definition
| A white stew made of a white sauce and meat or poultry that is |
|
|
Term
|
Definition
| A mixing method in which two or more ingredients are combined |
|
|
Term
|
Definition
| A white powdery layer that sometimes appears on chocolate if the |
|
|
Term
|
Definition
| To cook slowly in covered pot or pan with mostly water, until |
|
|
Term
|
Definition
| A brown sauce flavored with a reduction of red wine, shallots, |
|
|
Term
|
Definition
| Fresh herbs and vegetables tied into a bundle with twine and used |
|
|
Term
|
Definition
| A garnish (bouquet) of carefully cut and arranged fresh vegetables. |
|
|
Term
|
Definition
| To cook slowly in a covered pot or pan with a small amount of |
|
|
Term
|
Definition
| to cat with crumbs, usually fresh bread or cracker crumbs |
|
|
Term
|
Definition
| System of staffing a kitchen so that each worker is assigned a set |
|
|
Term
|
Definition
| Pieces of meat and vegetables cooked on a skewer |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Water in meat, fish, or vegetables has been boiled. |
|
|
Term
|
Definition
| To give a brown surface to a food by applying high heat |
|
|
Term
|
Definition
| A late-morning to early-afternoon meal that takes the place of both |
|
|
Term
|
Definition
| Foods cut into cubes of 1/8 inch X 1/8 inch X 1/8 inch; a 1/16 inch |
|
|
Term
|
Definition
| Restaurant service in which servers pass foods or drinks arranged |
|
|
Term
|
Definition
| To slice boneless meat, poultry or fish nearly in half lengthwise so |
|
|
Term
|
Definition
| An hors d’oeuvre consisting of toasted or untoasted bread cut into |
|
|
Term
|
Definition
| The process of cooking of cooking sugars; the browning of sugar |
|
|
Term
|
Definition
| The cooking that occurs after a food is removed from a heat |
|
|
Term
|
Definition
| an oval or round dish, usually earthenware, with close fitting lid |
|
|
Term
|
Definition
| A thick, twisted strand of egg white anchoring the yolk in place; |
|
|
Term
|
Definition
| French for hunter and used to describe a dish of sautéed chicken, |
|
|
Term
|
Definition
| At a foodservices operation, the person responsible for all the |
|
|
Term
|
Definition
| French for goat; Any French goat’s milk cheese; usually pure |
|
|
Term
|
Definition
| To finely slice or shred leafy vegetables or herbs; Finely cut leafy |
|
|
Term
|
Definition
| A conical metal strainer with a perforated metal body; used for |
|
|
Term
|
Definition
| A conical metal strainer with a very fine mesh; it is used for |
|
|
Term
|
Definition
| A sterol found in animal foods and manufactured by the body to |
|
|
Term
|
Definition
| to cut into ¼” to ½” pieces with a knife |
|
|
Term
|
Definition
| From the Hindi chatni, it is a condiment made from fruit, vinegar, |
|
|
Term
|
Definition
| An Italian or Italian-American stew made with tomatoes and a |
|
|
Term
|
Definition
| Purified butter fat; the butter is melted and the water and milk |
|
|
Term
|
Definition
| to clear; to separate the milk solids from the fat in butter by heating |
|
|
Term
|
Definition
| The irreversible transformation of proteins from a liquid or |
|
|
Term
|
Definition
| The apprentice at a foodservices operation following the brigade |
|
|
Term
|
Definition
| Fresh or dried fruit cooked in a sugar syrup; A deep, stemmed dish |
|
|
Term
|
Definition
| fruit cooked down to paste with liquor in it and spices. |
|
|
Term
|
Definition
| A mixture of softened whole butter and flavorings used as a sauce |
|
|
Term
|
Definition
| Peeled, seeded and diced tomatoes. |
|
|
Term
|
Definition
| The transfer of heat from one item to another through direct |
|
|
Term
|
Definition
| A method of preserving meats, especially poultry, associated with |
|
|
Term
|
Definition
| A rich stock or broth that has been clarified with a clear meat; |
|
|
Term
|
Definition
| The transfer of heat caused by the natural movement of molecules |
|
|
Term
|
Definition
| A sauce made from a puree of vegetables or fruit; it may be hot or |
|
|
Term
|
Definition
| Water simmered with vegetables, seasonings and an acidic product |
|
|
Term
|
Definition
| Small, spherical bits of semolina dough that are rolled, dampened |
|
|
Term
|
Definition
| To work one or more foods usually fat and sugar with a spoon, |
|
|
Term
|
Definition
| A mixing method in which softened fat and sugar are combined |
|
|
Term
|
Definition
| A rich, sweet French custard sauce made with eggs, sugar, vanilla |
|
|
Term
|
Definition
| French for burned cream and used to describe a rich custard topped |
|
|
Term
|
Definition
| A cultured cream product with a tart, tangy flavor similar to sour |
|
|
Term
|
Definition
|
|
Term
|
Definition
| A thin, delicate, unleavened griddle cake made with a very thin |
|
|
Term
|
Definition
| Any step during the processing of food when a mistake can result |
|
|
Term
|
Definition
| A food such as salmon or potatoes that has been pureed and/or |
|
|
Term
|
Definition
| Raw vegetables usually served as hors d’oeuvres accompanied by |
|
|
Term
|
Definition
| To stir or swirl a liquid in a pan to dissolve cooked food particles |
|
|
Term
|
Definition
| French for half-glaze and used to describe a mixture of half brown |
|
|
Term
|
Definition
| French for to skim the fat or scum from the surface of a liquid such |
|
|
Term
|
Definition
| Cutting into cubes or squares an 1/8th” in size |
|
|
Term
|
Definition
| To diminish the strength or flavor of a mixture, usually with water |
|
|
Term
|
Definition
| To lightly coat with flour or other fine substances. |
|
|
Term
|
Definition
| Coating a food with flour or finely ground crumbs; usually done |
|
|
Term
|
Definition
| The fat and juices from a roasting meat |
|
|
Term
|
Definition
| Avery hard wheat with high gluten in and gliadin contents; usually |
|
|
Term
|
Definition
| Mixture of parsley, chervil, tarragon, and chives all mixed together |
|
|
Term
|
Definition
| to attractively decorate a food. |
|
|
Term
|
Definition
| method of cooking using intense heat where all the nourishing |
|
|
Term
|
Definition
| to reduce to particles by cutting or crushing |
|
|
Term
| ! " n r s t œ ¥ § Á  à |
|
Definition
|
|
Term
| ^ _ – ¥ ¦ ® ¯ · ¸ ¹ ã ôíèãßÛÔßÛßÔÍèãèãÈÁÛÁºÛºÁ³è¯Û¯Û¯Û¯Û¯Û¯Û¯Û¯³èÈ«èȦ¯èȯۯ¢Û¢³èÈ¢ |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Æ p dà gdhB r … ˜ Ê Ë Ñ Ò ý þ |
|
Definition
| ? W Ž ™ š Ÿ ¡ å ö ) * + J S T ^ _ ` g h i ˜ ¹ ï ð ÿ G h ˆ “ ” • ¿ Û æ ç ô õ ö # A W X e f g Ž ª Ö ò üøüñìçàÜÔÏçüøüøüÈìÏçüøüøüøüÈìÏÈìçüÁøÁøÁìçüÁøÁìÏç½ø½Èì¸ç½ø½±ì¸¬½¨½¨ hÏ9ƒ |
|
|
Term
|
Definition
|
|
Term
| b e ¡ ¢ ¸ ¹ É Ê Ë × å æ ç 0 E F U V W — ˜ Þ æ ú û D E J K S T U ‹ ” – — ˜ ™ Á â ù ú 0 Q h i o üõðëæðâÞâÞâÞâÚÓËÆðÚÞÚÞÚ¿ëðë¸ëÆðÚÞÚ¿ëÆðÚÞÚÞÚ¿ëÆðÚÞÚ¿ëðÚ¸ëÆëÆðÚÞÚ¿ëÆðÚÞÚ¿ë h’ô hú2 h 0ž hú2 |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Æ p dà gdÏ9ƒ O W X Y ¨ Ù ñ ÿ |
|
Definition
|
|
Term
| T e ~ † ‡ ˆ Š Ë Ì ! ! ! ! )! *! +! k! m! ™! š! ¬! ! ®! ê! ì! -" /" 4" 5" @" A" ùôïêæâæâæÛôïêæ×æ×æÛôïÒæ×æÛôïÒÎ×ÎÇ¿ºÒ׶׶׶¯¿ªÒ¶×¶£¿ªÒ¶×¶×¶£ôÒ h»Z hú2 |
|
Definition
|
|
Term
| % +% >% J% j% p% Ÿ% ±% ²% ¾% Ý% ë% ì% ,& -& 9& :& p& ƒ& º& »& Ä& ùõùõùðèãÞÚõÚõÖõÖõÖÏðÊÞÖõÖõÖõÖÃÊèÊÞÖõÖõÖÊÃèÊÞÖ¿õ¿õ¿õ¿õ¿õ¿õ¿Ã躶²¶«è h_ hú2 hg h … |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| Æ p dà gd“CG Ä& Å& Æ& Ç& ' ' L' M' T' U' V' W' ‡' ¨' ³' ´' À' Á' Â' ( ( B( C( ( ‚( š( ›( ¡( ¢( Ê( Ë( Ó( Ô( Õ( ) ) [) t) x) y) ‚) ƒ) „) ¹) Ö) á) â) ó) ô) õ) * >* f* g* p* q* ¹* º* Ü* Ý* ê* ë* + <+ j+ k+ ‹+ Œ+ “+ üøôøôøíèãèÞøôÚíÒÍÞÚôÚôÚôÚÆãÞ¿üÒÍÞÚôÚôÚÆÒÍÞÚôÚÆÒÍÞ»ô»ÆãÞ¿ô¿ü³Þ»ô»ô»¬³ hC\À hú2 h™~w hú2 5hC\À h‚Å hú2 húKœ hú2 |
|
Definition
|
|
Term
| / / / / Z/ g/ l/ Š/ ‹/ ’/ “/ úõñíñæÞúõñíñæÖÒíÒÞúõñíñíñæÊúõÆæÞÁõÆíƺ²ÁõÆíÆíÆíƺ²ÁõÆíƺ²ÁõÆíÆ®ºÊ© |
|
Definition
| hx» 5hx» hl hú2 5 hå hú2 |
|
|
Term
| 4 4 4 4 04 14 úöòöëãÞúöòöòöòöëÖÞúÒòÒòÒòÒòÒòÒËÆúÒ¿ò¿ò¿ò¿ò»ã¶úÒòÒò²ËÖ¶Ò²ÒËã¶Ò²Ò²ÒË |
|
Definition
|
|
Term
| Æ p dà gdü8è 14 ?4 @4 A4 j4 ‹4 º4 »4 Ì4 Í4 Î4 æ4 ç4 í4 î4 ï4 /5 05 65 B5 t5 u5 ‚5 ƒ5 ˜5 ™5 º5 Û5 6 6 6 6 !6 P6 m6 6 ¡6 ¬6 6 ¶6 ·6 ¸6 á6 7 7 |
|
Definition
| 7 7 7 7 7 7 !7 f7 t7 œ7 7 ½7 ¾7 È7 Ê7 Ë7 ø7 8 :8 ;8 F8 H8 I8 s8 ”8 £8 ¤8 ©8 ÷òíéåéÞ÷òíéÞ÷òíÚåÚåÚåÚÞ÷íÚåÚÓ÷ÎíÚåÚåÚÓ÷ÎíÚåÚåÆÎÓÆÁí½å½å½¶ÆÁí½å½¶ÆÁí½å½¶Æ hBx hú2 hBx |
|
|
Term
| < < üøüðüèäøäüèäøäüèßÚÖøÖøÖÏèäøäüèßÚÖäÖøÖÏèüËøËüèüËøËüèÃËøËøËèËøË¿ h’ô hl hã.ó 5hã.ó hBx hú2 hBx |
|
Definition
|
|
Term
| o ¨ ± i ‰ Á ¯ ä K Ý ¨ ª M ä = A Ë þ š |
|
Definition
|
|
Term
| ' ‹' ( ¿( Ï) ˆ* /+ »+ 1, », ç, ƒ- . . |
|
Definition
|
|
Term
| 4 8 *€urn:schemas-microsoft-com:office:smarttags€City €B *€urn:schemas-microsoft-com:office:smarttags€country-region €9 *€urn:schemas-microsoft-com:office:smarttags€place € Œì M S K T þ |
|
Definition
|
|
Term
| 4 s x . 4 Ë Ì ˆ Š n t $ $ $ C% ÷+ ý+ f1 |
|
Definition
|
|
Term
| K i m b e r l y B e s s m a t t m c m a n a m a y þÿ à…ŸòùOh«‘ +'³Ù0 ˆ ˜ ° ¼ Ô à ì |
|
Definition
|
|
Term
|
Definition
|
|
Term
| ! " # $ % & ' ( ) * + , - . / 0 1 þÿÿÿ3 4 5 6 7 8 9 þÿÿÿ; < = > ? @ A B C D E F G H þÿÿÿJ K L M N O P þÿÿÿR S T U V W X þÿÿÿýÿÿÿ[ þÿÿÿþÿÿÿþÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿR o o t E n t r y ÿÿÿÿÿÿÿÿ |
|
Definition
|
|
Term
|
Definition
| À F Microsoft Office Word Document |
|
|
