Culinary Study Group
Terms
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- Long-grain rice
- Is the most versatile and popular worldwide. The grains remain firm, fluffy and separate when cooked. However long-grain rice can become sticky if overcooked or stirred frequently during cooking
- 165 degrees F
- poultry, and anything stuffed, microwaved or reheated must reach this temperature to be served
- 155 degrees F
- eggs for holding, ground meat and pork must reach this temperature to be served
- New potatoes
- Are small, immature potatoes (of any variety) that are harvested before their starches develop. True new potatoes are waxy with high moisture content and a thin delicate skin
- Cream
- To mix one or more foods until smooth and creamy
- brine
- a mixture of water, salt, sugar and spice (80% salt)
- Emotions
- subjective reactions, experienced cognitively, communicated by behavior
- Pureed Soup
- A soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed.
- malt vinegar
- strong, sharp flavored vinegar made from cereal grains and barley
- Line worker
- an employee who works on line; the cook that operates the line to prepare cook to order food
- roux
- flour + butter or fat (hot)
- modified atmosphere cooking
- the system of packaging foodstuffs wherein the atmosphere within the package is different from the normal composition (vacuum packaging/CAP)
- Slurry
- a mixture of raw starch and cold liquid used for thickening.
- Chiffonade
- to finely slice or shred leafy vegetables or herbs.
- Carry Over Cooking
- The continued cooking of a food after it has been removed from the cooking source
- Deep-Fry
- a dry-heat cooking method that uses convection to transfer heat to a food submerged in hot fat; foods to be deep fried are usually first coated in batter or breading
- boning knife
- knife, 6 to 7 inch curved blade is used to bone various meats, poultry and fish
- Rare
- a cool red center; pink otherwise125-130°F 52-55°C
- Well done
- Brown throughout with no sign of pink>160°F >71°C
- how to create a good service plan
- identify problems and their causes, set goals, consider available resources, develop policies and procedures, obtain feedback and monitor results
- Tourne
- to cut into football-shaped pieces with seven equal sides and blunts ends
- Jus lie
- Also know 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
- pure olive oil
- oil from the second pressing of olive cakes with acidity levels between 3% and 4%. Smoke point is 410^F
- Teamwork
- cooperative or coordinated effort on the part of a group of persons acting together as a team or in the interests of a common cause.
- 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.
- pommes duchesse
- boiled potatoes that have been dried out, pureed, seasoned, combined with egg yolks and butter
- pommes lyonnaise
- peeled potatoes cooked in salted water, cut into round slices and sauteed with sliced onions
- vinaigrette
- oil + vinegar + salt + pepper
- parmentier
- classic diced potato shape 15mm square
- Carry-over cooking
- refers to the phenomenon that food retains heat and continues to cook after being removed from a source of heat. The larger and denser the object being heated, the greater the degree of carry over cooking.
- Blanch
- To dip in boiling water, making the skins of fruits and nut meats easy to remove; pre-cook
- Organic
- a method of farming that does not rely on synthetic pesticides, fungicides, herbicides or fertilizers
- eplucher
- to peel by removing the skin or outer layer of a vegetable or fruit
- Shallots
- are shaped like small bulb onions with one flat side. When peeled, a shallot separates into multiple cloves, similar to garlic. They have a mild, yet rich and complex flavor. Shallots are the basis of many classics sauces and meat preparations; they can also be sautéed or baked as a side dish
- Enriched rice
- Some grains specially white rice and oats, are usually enriched with calcium, iron, and B-complex vitamins
- Duchesse Potatoes
- a puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes
- Brigade
- 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 food being produced.
- Paysanne
- foods cut into Flat Square, round or triangular with dimensions of ½ inch x ½ inch x 1/8 inch (1.2 centimeters x 1.2 centimeters x 3 millimeters).
- marmite
- white beef stock (made with blackened onions)
- Batonnet
- foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5 centimeters)
- rotisseur
- responsible for roasted, broiled, grilled and braised meats.
- Marinate
- To let food stand in a marinade
- Semolina
- See durum wheat
- fond de veau brun
- brown veal stock
- 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
- reduire
- to reduce a stock or sauce
- risolee
- a common method used to cook shaped potatoes, it has three steps blanch, sautee, roast
- good first impression on interviewer
- well-grommed appearance, positive attitude, good manners, smile
- poele
- shallow pan with sloping sides
- balsamic vinegar
- smooth, sweet and sour flavored vinegar made in Modena Italy.
- russe
- tall, straight sided saucepan with a single long handle
- pommes mont d'or
- pommes gratinee with a liason of egg yolks
- Dredge
- To coat with flour or other fine substance
- Mince
- To cut into pieces less than 1/8"
- tips for writing a cover letter
- grab the reader's attention, get the reader's interest, tell the reader what you want, say you look forward to an interview
- Sauté
- a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures
- tamis
- sieve or sifter used to sift flour into sauces
- potage lie
- a bound soup
- Flute
- To make an edge with a scalloped effect; as in a pie crust
- steam-jacketed kettle
- free standing stainless steel bowl for large quantities of stocks, soups and pastas
- pommes dauphine
- cooked, dried, pureed potatoes mixed with pate a choux, seasoned, formed and deep fried
- 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.
- simple salads
- salads made with one main ingredient and dressed appropriately
- parisienne
- classic small round potato shape
- passer
- to strain a stock through a chinois to remove bones and mirepoix
- beurre nantais
- beurre blanc + double cream
- fonds
- stocks, the foundation of sauces and other dishes
- unhappy customers will tell...
- an average of 10 people about their experience
- trussing needle
- long, skewerlike needle used for trussing poultry or sewing stuffed cuts of meat
- ecumer
- to remove impurities from a stock by skimming
- emulsion
- the stable distribution of microscopic droplets of one liquid in another liquid with which it normally doesn't mix
- composed salads
- salads that feature several ingredients seasoned separately and presented together on one plate
- tartar
- hard boiled egg yolks, oil, vinegar, puree of scallions or chives
- epluchage
- cleaning, peeling and unwrapping or dissection
- a good listener...
- dont finish sentences, focus on whats being said, restate in own words, ask questions, remain clam, concentrate on key ideas/phrases, read between the lines, spend more listening than speaking
- mirepoix
- evenly cut vegetables used as aromatic elements to flavor a stock or sauce
- Dice
- To cut into pieces 1/4" to 1/2"
- chateau
- classic tournee shape 7.5cm x 3cm
- Simmer
- To cook in liquid so that the bubbles from slowly and break below the surface
- Broiler
- flesh of a small young chicken not over 2 l/2 lb suitable for broiling
- Saucier
- (Sauté Station Chef) who holds one of the most demanding jobs in the kitchen is responsible for all sautéed items and most sauces.
- Rondeau
- a shallow, wide, straight-sided pot with two loop handles.
- Free-range
- an animal that is allowed to roam freely and forage for food; not kept in a pen at all times
- Marinade
- a mixure, usually acid/oil base to soak food in so as to loosen connective tissue and add flavor
- pommes lorette
- pommes dauphine with cheese added
- Season
- To make palatable by adding salt, pepper or seasonings
- Dissolve
- To combine a solid ingredient with a liquid until a solution is formed
- pommes soufflees
- thick slices 7cm x 3mm
- Starches
- (1) Complex carbohydrates from plants that are edible and either digestible or indigestible (fiber); (2) A rice, grain, pasta or potato accompaniment to a meal
- Scallopini
- sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
- dehydration
- this process draws out moisture and eliminates any medium which bacteria can grow
- Consensus
- general agreement; opinion reached by a group
- sealing (coating)
- this product forms a barrier to outside microorganisms and bacteria (confit)
- bearnaise
- egg yolks, clarified butter, lemon juice, salt, tarragon, chervil, a reduction of white wine vinegar, shallots, peppercorns and tarragon
- Yield grade
- a grading program for meat that measures the amount of usable meat on a carcass
- roux brun
- a roux made from browned flour
- sucs
- carmelized proteins that form on the bottom of a roasting pan or saute pan as items are browned
- Converted rice
- Is parboiled to remove the surface starch. This procedure also forces nutrients from the bran into the grain's endosperm. Therefore converted rice retained more nutrients than regular milled white rice, although the flavor is the same. Converted rice is neither precooked nor instant; in fact, it cooks more slowly than regular milled white rice
- Peel
- to remove the tissue forming the hard outer layer; to strip the skin off.
- Employee feedback
- participants are often selected from each department of the operation, changing the participants once in a while gives everyone an opportunity to contribute
- Mash
- To pulverize by pressing and working with a whire whip
- maillard reaction
- process occurs when proteins (amino acids) and sugars combine to turn a mixture brown
- Capon
- young castrated male chicken or domesticated fowl
- slurry
- raw starch combined with cold liquid
- a la minute
- at the time of service
- pommes croquette
- pommes duchess piped into logs, breaded and deep fried
- sauces meres
- mother sauces
- consomme
- a stock from which all tiny impurities have been removed (clear, sparking broth)
- Green meat
- freshly slaughtered meats that have not been allowed sufficiant time to age and develope tenderness and flavor
- oignon brule
- blackened onions
- veloutes
- a soup that is bound with a white roux, sotck and a liason of eggs
- white wine vinegar
- sweet and clean tasting vinegar. Compliments mild greens
- Risotto
- (1) A cooking method for grains in which the grains are lightly sautéed in butter and then a liquid is gradually added. The mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid. (2) A Northern Italian rice dish prepared this way
- le canard
- duck
- cold smoking
- this method is achieved by first curing a product and applying smoke at temperatures below 100^ F
- verte
- mayonnaise with green herbs or chlorophyll
- meat slicer
- a motorized tool with a sharp circular blade attached
- tourner
- to cut vegetables into traditional oval shapes
- Dust
- To sprinkle with flour
- Dilute
- To lessen the strength, thickness or flavor of a mixture
- bisques
- a seasoned shellfish puree flavored with white wine, cognac and heavy cream
- rice wine vinegar
- sharp and tangy (Chinese) or smooth and mellow (Japanese) vinegar produced from rice
- a l'etuvee
- to cook vegetables for use at the time of service (a la minute)
- Whip
- To rapidly beat so as to incorporate air into a product
- Entremetier
- The vegetable cook who is in charge of preparing vegetables, soups, starches and eggs.
- Liaison
- A mixture of egg yolks and heavy cream used to thicken and enrich sauces.
- serrated knives
- knife, preferred knives for slicing breads and rolls
- Thick Soups
- Include cream soups and puree soups. Most soups can be classified by cooking technique and appearance as either clear or thick.
- peler a vive
- peel the skin and rind off of a citrus fruit
- Creamed
- Is a rich, liquid milk product containing at least 18% fat. It must be pasteurized or ultra-pasteurized and may be homogenized. Cram has a slight yellow or ivory color and is more viscous than milk. It is used throughout the kitchen to give flavor and body to sauces, soups and desserts. Whipping cream, containing not less than 30% milkfat, can be whipped into a stiff foam and used in pastries and desserts.
- noisette
- classic round potato shape
- Dice
- To cut into cubes with six equal-sized sides
- tournand
- responsible for working many stations
- Durum wheat
- A species of very hard wheat with a particularly high amount of protein; it is used to make couscous or milled into semolina, which is used for making pasta
- entremetier
- responsible for all vegetable dishes, egg dishes, soups and side dishes
- Mise en place
- French for "putting in place" refers to preparation and assembly of all necessary ingredients and equipment.
- Deglaze
- To swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom or "fond"; the resulting mixture often becomes the base for a sauce.
- rules established for better customer service
- dress code, comping menu items, accepting reservations
- Brown rice
- Is the whole natural grain of rice. Only the husk has been removed. Brown rice has a nutty flavor; its chewy texture is caused by the high -fiber bran. Brown rice absorbs more water and takes longer to cook than white rice
- poissonier
- fish chef responsible for the cleaning and preparation of all fish dishes and their sauces and garnishes
- pluie
- to sift flour into a sauce
- Fabricated cuts
- single portion cuts coming from the subprimal cuts.
- Standard Breading
- the procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs; it gives foods a relatively thick, crisp coating when deep-fried or pan-fried
- glacer a brun
- glazed cooking that gives the vegetable a brown shine
- sauteuse
- round, shallow pan with sloping sides
- Tomato Concassee
- peeled, seeded and diced tomato
- 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.
- Sauce Espagnole
- Also known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace.
- Stock
- a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings.
- Fond lie
- Also know as Jus lie; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces.
- Clear Soups
- Unthickened soup, including broths, consommés and broth-based soups.
- Supreme
- An intermediary sauce made by adding cream to chicken velouté.
- beurre manie
- flour + butter (cold)
- a la grecque
- this method includes using a mixture of olive oil, onions, white wine, coriander, peppercorns, lemon, salt and bouquet garni
- beurre maniere
- flour + butter (cold)
- one step potato shapes
- includes pommes cheveaux, pailles, gaufrettes, chips and liard
- Beurre Noisette
- clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
- roux
- flour + butter or fat (hot)
- Duxelles
- A coarse paste made of finely chopped mushrooms sautéed with shallots in butter used in sauces and stuffing
- canola oil
- Canadian rapeseed oil that is low in saturated fats and lacks flavor. Smoke point is 435^F
- roux blond
- a roux that has a pale coloration
- whisks (wire whips)
- used for incorporating mixtures that are not too dense, balloon type are used to incorporate air into mixtures or eggs
- chantilly
- 2/3 mayonnaise and 1/3 whipped cream
- Caramelize
- To cook to the browned stage (sugar, onions)
- Truss
- To secure the wings and legs of poultry with twine and pin
- Grate
- To form tiny flakes by rubbing food against a grater
- Brunoise
- 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 millimiters) cube is referred to as a fine brunoise. (2)Foods garnished with vegetables cut in this manner.
- mealy potatoes
- all-purpose potatoes, such as idaho potatoes
- fond de volaille
- white chicken stock
- Jasmine rice
- Is aromatic long-grain rice. Similar to basmati, it is grown in Thailand and used throughout Southeast Asia
- Grading
- a series of voluntary programs offered by the U.S. Department of Agriculture to designate a food's overall quality
- Trussing
- the act of tying meats so that they cook evenly and hold a uniform shape
- mother sauces
- bechamel, espagnole, tomato, hollandaise, veloute
- virgin olive oil
- oil with an acidity no greater than 3% acidity.
- fond de veau blanc
- white veal stock
- sugar
- this method retards bacterial growth by lowering the ratio of water (usually in fruit)
- Chop
- To cut into pieces 1/8" to 1/4"
- danger zone
- between 40^F and 140^F, food should not spend more than 4 hours in this range
- sautoir
- medium, round, shallow pan with straight sides
- Swimming
- The method of frying foods without the use of baskets by just submerging the foods in the hot oil and retrieving them by the use of tongs or a spider
- Clearmeat
- is a mix of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients; it's used to clarify a broth.
- Sachet d' epices
- French for "bag of spices"; aromatic ingredients tied in 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.
- Hollandaise
- An emulsified sauce made of butter, egg yolks and flavorings (especially lemon juice).
- Onion brulee
- French for "burnt onion"; made by charring onion halves; used to flavor and color stocks and sauces
- needle-nosed pliers
- useful for removing fish bones
- mirepoix
- combination of equal parts (normally) onions and carrots (or 50% onions, 25% carrots, 25% celery)
- jardinier
- long cut that can be cut into macedoine (5 mm)
- three step potato shapes
- includes pommes soufflees
- gratin dauphinois
- sliced potatoes mixed with hot cream and poured into a casserole (rubbed with garlic) and topped with gruyere cheese and baked
- stem thermometer
- common type of kitchen thermometer that measures heat through a metal stem just past the dimple
- Julienne
- To cut foods into 1" strips the size of match sticks
- Poach
- To cook in a liquid, such as poached eggs
- utility knife
- knife, used for coring and/or slicing tomatoes and other fruits and vegetables
- Gluten
- an elastic network of proteins created when wheat flour is moistened and manipulated
- Julienne
- 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 inch x 1/16 inch x 2 inches (1.5 millimeters x 1.5 millimeters x 5 centimeters); (2) the stick-shaped pieces of cut food.
- moutarde
- hollandaise and mustard
- Parboiled rice
- Is rice that goes through a process called parboiling that means is partially cooked in boiling or simmering liquid; similar to blanching but the cooking time is longer
- Clarified butter
- butter made clear by heating and removing the sediment of milk solids; purified butter fat
- two step potato shapes
- includes allumettes, mignonettes, frites and pont neuf
- Zest
- the colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma.
- garde manger
- cold station. all cold articles, hors d'oeuvres, terinnes, pates, salads, galatines and cold sauces are prepared by the garde manger staion
- demi-glace
- a basic sauce made from white or brown stock used in the preparation of derivitive sauces (typcally veal stock reduced by half)
- ruban
- ribbon
- Sauteuse
- the basic sauté pan with sloping sides and a single long handle
- Pan-fry
- a dry-heat method of cooking in which food is placed in a moderate amount of hot fat
- UHT
- ultra-high temperature pasteurization, extremely hot steam is used to kill microbes
- Couscous
- Is made by removing the bran and germ from durum wheat berries. The endosperm is then steamed, pressed to form tiny pellets and dried. Couscous is available in varying degrees of coarseness; medium-fine is the most popular. Couscous is prepared by steaming over water or stock in a pot called couscousiere.
- brunoise
- 1 mm cube made from julienne cut
- glaze
- stocks that are reduced by 9/10 to a syrupy consistency and intense flavor
- mandoline
- a flat metal frame supported by folding legs, contains different blades to cut vegetables into a variety of sizes and thicknesses
- Basmati rice
- Is one of the finest long-grain rices in the world. It grows in the Himalayan foothills and is preferred in Indian cuisine it is slightly aromatic, with a sweet, delicate flavor and a creamy yellow color. Is usually aged to improve its aromatic qualities and should be washed well before cooking
- Cream Soup
- A soup made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to ad richness and flavor.
- comment card
- forms should be kept short and simple, results are often tabulated and circulated so that every manager and employee is aware of them
- Gratin
- Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander
- tronconner
- to cut a food item into large segments (1.5 - 2.75 inches)
- glacer a blond
- glazed cooking that gives the vegetable a golden brown shine
- pickling
- this process preserves food with vinegar or fermentation
- Simmer
- temperature just below the boiling point
- Mix
- To combine ingredients
- Survey
- In addition to written forms, managers can call a sample of guests the day after their visit to get feedback over the telephone
- food chopper
- has a rotating bowl that passes under a hood where vertical cutting blades chop the food
- chiffonade
- a cutting method that produces thin strips (ribbons) of herbs or leafy vegetables
- Whipped potatoes
- Also called "mashed potatoes" are a common way of serving potatoes in many countries worldwide. It is made by mashing boiled potatoes (peeled or unpeeled). Sometimes other ingredients such as milk, cream, butter, vegetable oil, garlic, cheese, bacon bits or sour cream are added. A French variation adds egg yolk for Pommes duchesse that is piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned
- hollandaise
- egg yolks, clarified butter, lemon juice, salt, cayenne pepper
- Mayonnaise
- A thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks, usually used as a salad dressing.
- paring knife
- knife, used for peeling vegetables and may be used for turning
- gribiche
- hard boiled egg yolks, mustard, chopped cornichons, capers, parsley, chervil, tarragon, oil, vinegar and julienned egg white
- Marbling
- the intermixture of fat and lean in a cut of meat
- food service will spend 5 times as much...
- attracting a customer than keeping an old one
- andalouse
- mayonnaise, tomato coulis and diced peppers
- rotissoire
- large, rectangular, heavy bottomed pan with low to medium-high sides and two handles
- mystery shopper
- participants are hired to visit an operation and report on their experiences, feedback can be more in-depth if participants know about and establishment's systems and procedures
- mother sauces
- bechamel, espagnole, tomato, hollandaise, veloute
- Au Jus
- Roasted meats, poultry or game served with their natural, unthickened juices.
- Jus
- This French word is roughly equivalent to "juice", but has more specific meanings in French cookery than the English word. It is used primarily for the gravy of a roast, made by diluting the pan juices with water, clear stock or any other suitable liquid, and then boiling it until all the goodness in the pan has been absorbed into the stock. Dishes described as au jus are prepared or served with this gravy. It is also used for a thickened or clear brown stock, especially veal stock (jus de veau). Finally, it is used for the juice squeezed from raw vegetables or fruit.
- good impression on customers
- dress appropriately, practice good hygine, wear clean wrinkle-free uniforms or clothing in good condition, maintain clean hair held back or up, clean hands and nails, dont wear strong fragrances, dont eat drink smoke or chew gum while serving
- executive chef
- adminstrator whose responsibilities include all kitchen related operations including menu planning, costing and scheduling. Also responsible for maintaining communication with all the heads of the other various departments.
- glaze
- stocks that are reduced by 9/10 to a syrupy consistency and intense flavor
- rondeau
- large, round, shallow, straight-sided pan with 2 handles
- sheet pans
- rectangular pans with very shallow sides
- Saute
- fry briefly over high heat
- demi-glace
- a basic sauce made from white or brown stock used in the preparation of derivitive sauces (typcally veal stock reduced by half)
- Crouton
- A bread or pastry garnish, usually toasted or sautéed until crisp
- Parboil
- To boil until partially cooked
- macedoine
- 5 mm cube made from jardiniere cut
- 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 amounts 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.
- when handling complaints
- follow through, apologize, dont blame, offer a solution, listen calmly, sympathize, accept responsibility
- 145 degrees F
- meat, pork, fish and eggs for service must reach this temperature to be served
- parer
- to trim round sides of peeled, washed and tronconceed vegetables to obtain flat surfaces to be cut
- Tang
- the portion of a knife's blade that extends inside the handle.
- Sift
- To separate food particles with a sieve
- boullion de legumes
- vegetable stock
- Brown butter
- clarified butter browned slowly and seasoned with vinegar or lemon juice and capers
- emincer
- to thinly slice onions, shallots or fresh herbs
- glazing
- similar to cooking a l'etuvee, but a small amount of sugar is added and the liquid is reduced to form a shiny, sweet coating
- consomme double
- a consomme that has been enriched and concentrated
- blender
- motor housing with a jar that fits of over the housing
- ecosser
- to shell or hill (as in peas)
- Medium rare
- a warm red center, otherwise pink130-140°F 55-60°C
- Double-basket
- this is the method of holding food that is fried down by the second basket; by inserting the second basket into the basket frying the food to brown both sides while cooking
- Al dente
- Italian for "to the tooth"; used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it
- pommes gratinee
- pommes puree sprinkled with shredded cheese and melted butter
- Glace de Viande
- A dark, syrupy meat glaze made by reducing a brown stock.
- choron
- bernaise and tomato concasse
- Shish Kebob
- is a dish consisting of small cubes of meat threaded on a skewer (şiş in Turkish) that are grilled or roasted. Any kind of meat may be used, and fruit or vegetables are often placed on the skewer as well.
- Silver skin
- the tough connective tissue that surrounds certain muscles; see elastin
- Recovery time
- the length of time it takes a cooking medium such a s fat or water to return to the desired cooking temperature after food is submerged in it
- Pilaf
- A cooking method for grains in which the grains are lightly sautéed in hot fat and then a hot liquid is added; the mixture is simmered without stirring until the liquid is absorbed
- Shallow poach
- a moist heat cooking method that combines poaching and steaming; the food (usually fish) is placed on a vegetable bed and partially covered with liquid (cussion) and simmered
- pommes puree
- boiled potatoes passed through food mill combined with milk, salt, pepper and nutmeg and finally mounted with butter
- corn oil
- bland oil that is an excellent general purpose cooking oil. Smoke point of 410^F
- more than 80% of customers who never return are...
- unhappy with indifferent/poor attitudes of employees
- Poach
- cook in a simmering liquid
- roux brun
- a roux made from browned flour
- champagne vinegar
- mellow and delicate vinegar. Use in fruit vinegars and light dressings
- how do employees benefit from good service
- higher profits for employees and operation, higher tips for servers, job security, career advancement opportunities, personal job satisfaction
- Bouquet garni
- fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews.
- pommes frites
- regular fries 7cm x 8mm
- white roux
- a roux that is cooked without coloration
- Boil
- 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
- Amandine
- Prepared or garnished with almonds
- Onion pique
- French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups
- concasser
- to chop coarsely (usually tomatoes)
- Au sec
- Cooked until nearly dry.
- Remouillage
- French word for "rewetting"; a stock produced by reusing the bones left from making another stock. After draining the original stock from the stockpot, add fresh mirepoix, a new sachet 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.
- Primal cuts
- the primal devisions of muscle, bone and connective tissue produced by the initial butcherin of the carcass
- Smoke point
- the temperature which fat begins to break down and smoke
- most guests who are dissatisfied
- never return
- Fumet
- a stock made with fish bones or shells from shellfish and vegetables simmered in a liquid with flavorings
- fond de volaille brun
- brown chicken stock
- Pare
- To cut off the outer covering with the use of a knife
- fond de gibier
- brown game stock
- Beat
- To make a mixture smooth using an up and over motion
- salade digestive
- a combination of lettuces tossed with a simple vinaigrette that serves to cleanse the palatte before dessert
- Arrowroot
- Derived from the roots of several tropical plants, is similar in texture, appearance and thickening power to cornstarch and is used in exactly the same manner. Arrowroot does not break down as quickly as cornstarch, and it produces a slightly clearer finished product although it is much more expensive
- how to get career skills
- commit to doing your best in studies and activities, join school clubs and activities, volunteer in your community, take time to read and learn or your own, become familiar with basic comouter skills
- Saute
- To cook quickly in fat at a high temperature
- 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.
- Peer
- a person who is of equal standing with another in a group
- good service results from...
- training, skill, effort, stamina, and commitment
- Reduce
- To cook a liquid until the quantity is half the amount you started with
- number of dissatisfied customers that complain
- 4%
- Leader
- a featured article of merchandise sold at a loss in order to draw customers; a person who rules or guides or inspires others
- Basket
- used as a basket to hold foods that are breaded, this method is to prevent foods from sticking together during frying. To dip foods into heated oil as to cook with the intention of crisping the outside while cooking the inside to the desired temp. while keeeping the oil from permiating the insides. As to cook in heated oil without leaving the over powering thought of the fry
- good service
- when customers feel like guests in your home
- Cuisson
- the liquid used for shallow poaching
- Broil
- cooking by direct exposure to radiant heat (as over a fire or under a grill)
- Glazed
- (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
- hot smoking
- this method is achieved by (usually) curing a product and cooking with smoke at temperatures above 100^ F
- pommes cheveaux
- hair 7cm x 1 mm
- pommes pont neuf
- thick fries 7cm x 1cm
- glacer a blanc
- glazed cooking that does not change the color of the vegetable being glazed
- peanut oil
- heavy oil that is used for frying, deep frying, emulsions and southern style roux. Not suitable for dressing. Smoke point is 450^F
- Sauce Béchamel
- A leading sauce made by thickening milk with a white roux and adding seasonings.
- Anglaise
- French for "English Cream" is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavored with vanilla. The cream is made by whipping egg yolks and sugar together until the yolk is almost white, adding hot milk little by little, and cooking in a double boiler. The sauce is stirred with a spoon until it is thick enough to coat the back of the spoon, and then must be withdrawn from the heat. If the sauce reaches too high a temperature, it will curdle. Cooking temperature should be between 69®C and 85®C; the higher the temperature, the thicker the resulting cream.
- roux blond
- a roux that has a pale coloration
- ciseler
- to finely cut onions and shallots (fine, tiny dice)
- Stuff
- To pack a mixture into a cavity (turkey, bell pepper)
- pommes mignonettes
- thin fries 7cm x 6m
- clarification
- the process in which a stock is made more flavorful and perfectly clear
- pariesienne scoop (melon baller)
- used to cut fruits or vegetables into balls
- pommes liard
- round 4cm x 2mm thick
- Garde-manger
- 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 are prepared.
- pommes campagnarde
- gratin dauphinois with stock instead of cream and added onion and bacon
- Grind
- To reduce to fine particles by grinding; to crush
- vert pre
- classic diced potato shape 5-7mm square
- potages tailles
- a soup that contains vegetables of consistent sixes that is not strained
- puree
- a potage in which liquid and some fresh or dried vegetables are cooked together and then thickened with the pureed vegetable
- Arborio Rice
- Is a round, short-grain rice used primarily in Italian dishes such as Risotto. It is very sticky, with a white color and mild flavor
- Carving
- to cut cooked meat or poultry into portions
- slicing knives
- knife, 12 to 16 inches, may be round tipped and used for boneless roasts or salmon or pointed tipped used for carving roasted items with bones
- Tournedos
- thick steak cut from the beef tenderloin
- mignonette
- cracked black peppercorns
- Dry Heat Cooking
- Heat is conducted without moisture; used to cook tender cuts of meat
- bouquet garni
- a mixture of herbs and aromatics used to flavor stocks (usually thyme, bay leaf, parsley stems and peppercorns; wrapped in leek greens or cheese cloth)
- Beurre Manie
- flour + butter (cold)
- a l'anglaise
- to cook vegetables prior to service and reheat at time of service
- Russet potatoes
- Commonly referred to as Idaho potatoes, are the standard baking potato. They are long with rough, reddish-brown skin and mealy flesh. Russets are excellent baked and are the best potatoes for frying. They tend to fall apart when boiled. They are marketed in different sizes categories and should be purchased in the size most appropriate for their intended use
- l'anglaise
- flour, eggs, salt, butter and bread crumbs used to coat then deep fry
- degraisser
- to remove grease from the top of a stock or sauce with ladle during cooking
- sous-chef
- second in command under the chef de cuisine and supervises all the cooks. Prepares and serves food and is in charge of all stations and kitchen operations when the chef is absent.
- Baste
- To spoon liquid or fat over food as it cooks
- a blanc
- this is water + flour + lemon juice + salt + oil
- Superviser
- a person who oversees the tasks of others
- pommes sautees a cru
- raw, trimmed potatoes sliced 2-3mm thick and sauteed in a single layer of oil until crisp and moist
- saucier
- sauce chef responsible for the preparation of all stocks and sauces and all meat and poultry preparations
- A point
- a French term for cooking to the ideal degree of doneness; when applied to meat, refers to cooking it medium rare
- Medium
- warm pink center, otherwise brown140-150°F 60-65°C
- Stew
- To simmer in a small amount of liquid, such as to stew fruit
- elements of quality service
- courteous, efficient, cleanliness, speak clearly
- pommes anna
- sliced potatoes arranged in concentric circles, cooked in a buttered poele and finished in the oven
- 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.
- sharpening stones
- natural stones, carborundum stones, and diamond studded blocks, availble in a range of grits, used to create a sharp edge on a knife
- Brown
- To make food brown by roasting, pan frying or broiling
- 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
- mousseline
- 3/4 hollandaise sauce and 1/4 whipped cream
- canneleur (channel knife)
- knife, used to channel citrus fruits and various vegetables into decorative patterns for garnishes
- hacher
- to finely mince herb sprigs in small bunches (used to flavor and garnish)
- 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
- fumet de poisson
- white fish stock
- julienne
- long cut that can be cut into brunoise (1 mm)
- vanner
- to stir a stock or sauce while it is in an ice bath to facilitate cooling
- Demi-glace
- French for half glaze; a mixture of half brown stock and half brown sauce reduced by half.
- cremes
- a soup that is bound with a white roux and cream
- sweet sabayon
- aerated, stirred custard that is cooked on the stovetop over a bain marie
- white roux
- a roux that is cooked without coloration
- Velouté
- A leading sauce made by thickening a white stock (fish, veal, or chicken) with roux.
- chinois
- conical strainer with a handle
- marmite basse
- short stockpot
- fremir
- to simmer
- patissier
- responsible for preparing and plating all desserts and pastries
- brasiere
- brown beef stock
- pommes darphin
- julienned potatoes cooked in a poele until golden brown and finished in the oven
- Inspection
- the act of looking carefully and closely
- Fryer
- flesh of a medium-sized young chicken suitable for frying
- liquid cure (brine)
- this process involves submerging an item in brine
- cider vinegar
- naturally sweet vinegar made from apple juice. A yeast is added to convert sugar to alcohol
- mayonnaise
- egg yolks, mustard, vinegar (or lemon juice), salt and white pepper
- Butcher's yield
- butcher's yield is a system for figuring food costs across all aspects of an animal. It gives the cook a more accurate cost for the Edible Portion (what you actually serve to the diner) and establishes a cost baseline for using the left over parts in other dishes and recipes.
- pommes gaufrettes
- waffle chips 2mm thick
- Facts
- empirically identifiable/proven through observation
- Aging
- (1)the period during which freshly killed meat isallowed to rest so theat the efffects 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
- tilting shallow kettle
- stainless steel bowl with a hinges lid for large quantity sautes and braises
- freeze drying
- this method involves the total elimination of all humidity through repeated temperature changes
- Roasting
- cooking (meat) by dry heat in an oven (usually with fat added)
- waxy potatoes
- new potatoes, such as red bliss
- Standard Breading Procedure
- To coat with flour or other fine substance
- chef's knife
- knife, can range from 6 to 14 inches, most versatile of all knives and is used for chopping, slicing, dicing and filetting
- 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 coolere one; mechanical convection is the movement of molecules cause by stirring.
- Pit
- To remove the stone (pit) or seed of a fruit
- Monter 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.
- Sec
- French word for "dry" and when used to describe still wines, indicates that the wine has little if any residual sugar left after fermentation, meaning the wine is dry (not sweet). In sparkling wines such as champagne, however, the word takes on quite another meaning "sec" indicates a relatively sweet wine (demi-sec even sweeter), while the driest sparkling wines are referred to as Brut.
- Cryovac
- vacuum packaging.
- red wine vinegar
- sharp, sweet and full bodied vinegar. Compliments tart, strong greens
- sherry vinegar
- rich and smooth vinegar made from oloroso sherry wine of Spain.
- paysanne
- tile shaped vegetables cut from jardiniere slice 1-2 mm
- bermixer
- immersion style blender
- infused oils
- oil with essence of herbs, spices, garlic, ginger, or fruit zest
- quick freezing
- this is done by immediately cooling a product to -40^F and holding at -4^F
- remoullier
- to add water to cooked bones and aromatics and cook again
- Broth
- a flavorful liquid obtained from the long simmering of meats and/or vegetables.
- Focus group
- customers are called together regularly to brainstorm with managers on how customer service can be improved
- Leafy Vegetables
- are a diverse group of plants with high water content that may be served raw, but are usually cooked. Also called "greens" are among the most nutritious vegetables with significant amounts of vitamin A and C. The more important leaf vegetables are spinach, kales, collards, mustard, sorrel and Swiss chard
- beurre blanc
- reduction of shallots and white wine vinegar with cold butter cubes incorporated
- kitchen scissors
- helpful tool for cutting butcher's twine and parchment paper and for trimming fish
- examples of negative behavior
- indifference, argumentative, inflexible, the runaround, talking down/condescending, robot
- sterilization
- this can be done with steam, dry heat or boiling and then sealing in a container
- Sautoir
- a sauté pan with straight sides and single long handle
- chef's fork
- used for turning meat, fish and poultry during cooking
- refrigeration
- this is done by lowering the temperature of an item to 32^F
- mixed salads
- salads made with a mixture of several ingredients combined and seasoned together
- Sear
- To brown surface of meat by heating at a very high temperature for a short time
- alcohol
- this method preserves food by killing of active microorganisms (primarily fruit)
- sunflower oil
- neutral pale oil that is high in polyunsaturated fats that is used for frying or sauteing. Smoke point is 390^F
- hotel pan
- rectangular pans often used as containers to hold cooked foods in steam tables, hot boxes or steamers and also can be used for marination or refrigeration
- Scald
- To heat milk/cream to just below the boiling point
- food processor
- heavy motor housing, detachable bowl and cover and various blades
- Court bouillon
- water simmering with vegetables , seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables
- Rotisseur
- responsible for roasted, broiled, grilled and braised meats.
- Tomato Sauce
- A leading sauce made from tomatoes, vegetables, seasonings and white stock; it may or may not be thickened with roux.
- Emulsion
- A uniform mixture of two unmixable liquids; it is often temporary (for example, oil in water)
- effiler
- to pull off stringy side filaments (as in string beans)
- pommes allumettes
- matchsticks 7cm x 5mm
- remoulade
- mayonnaise with mustard capers, minced cornichons, chervil, tarragon, parsley and anchovy essence
- tamponner
- to dot the top of a sauce with butter to prevent the formulation of a skin
- slurry
- raw starch combined with cold liquid
- steel
- hardened, finely ridged rod with a handle and guard and a round or flat profile, used to keep knife edges aligned
- chef de cuisine
- working chef who is involved in the kitchen during prep and service. Responsible for ordering and other administrative duties.
- deglacer
- to loosen sucs from the bottom of a pan by deglazing with a liquid (wine, stock, water or juice)
- singer
- sprinkled flour
- singer
- sprinkled flour
- Mirepoix
- a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25% celery, by weight, is used.
- Knead
- To manipulate with a pressing motion, accompanied by a folding and stretching motion, as in kneading bread dough
- Hen
- adult female chicken
- tips for good service
- greet people, smile, look at people when you talk, always say thank you, be pleasant when serving others, dont act annoyed/irritated, cooperate with coworkers
- Puree
- Any concentrated, mashed, or pulverized food
- grillardin
- responsible for broiled, grilled and deep-fried foods
- maltaise
- hollandaise, orange juice, blanched mandarin orange zest
- Cut and fold
- To combine by using two motions (1) cutting vertically through the mixture (2) turning the mixture over and over
- Thaw
- To bring to a temperature above freezing
- pluie
- to sift flour into a sauce
- cocotte
- classic tournee shape. 5cm x 1.5cm
- Gumbo
- An American stew or hearty soup featuring in Creole and Cajun cooking. A stew of mixed ingredients, including vegetables, okra in particular, with onions, peppers, tomatoes and garlic. Fish, crab, oysters, poultry, meat and/or spice sausage may be added. The okra acts as a thickening agent (okra is also known as Gumbo in West Africa) but is not the essential ingredient in all recipes for Gumbo. File powder, made from sassafras leaves, may be added as well as or instead of okra to thicken and flavor gumbo.
- A la minute
- at the time of service
- sesame oil
- light and mild oil made from raw (light) or toasted (dark) sesame seeds. Smoke point is 410^F
- Boil
- To cook a liquid where the bubbles rise and break on the surface
- Peel
- To remove the outer covering with the use of a knife
- skills for getting ahead
- communication, computer, math, critical thinking, problem solving, positive attitude, team-member
- Fines herbs
- Are a combination of parsley, tarragon, chervil and chives widely used in French cuisine. The mixture is available dried, or it can be created from fresh ingredients.
- marmite haute
- tall stockpot
- freezing
- this is done by lowering the temperature of an item to below 0^F
- extra virgin olive oil
- oil from the first cold press of high-quality olives. Less than 1% acidity. Smoke point of 250^F
- Solanine
- A toxic substance found in the skin of green potatoes. In large amounts it interferes with the normal transmission of nerves. Even small amounts cause gastrointestinal distress. Potatoes are stored in the dark to prevent greening and the formation of solanine. Having narcotic properties formerly used to treat epilepsy.
- pommes mousseline
- pommes puree with heavy cream and additional butter
- Wild rice
- Is prepared in the same manner as traditional rice, although it is actually the seed of an unrelated reedlike aquatic plant. Wild rice has long, slender grains with a dark brown to black color. It has a nuttier flavor and chewier texture than traditional rice.
- chef de partie
- in charge of an individual station and usually has an assistant (commis) to assist during prep and service.
- degorger
- to disgorge by soaking bones to remove blood (produces clearer stock)
- Mince
- to cut into very small pieces when uniformity of shape is not important.
- pommes pailles
- straws 7cm x 1-2mm
- Fry
- To cook by submerging in hot fat or oil
- meat grinder
- consists of a motor housing, feed tray, pusher, blades and dies of varying sizes
- pasteurization
- this process (used for liquids) involves heating to 180^F to destroy disease-causing bacteria and then rapidly cooled
- pommes chips
- chips 1-2mm thick
- Steep
- To let stand in liquid below the boiling point to bring out the flavor or color of a food
- Grill
- a framework of metal bars used as a partition or a grate
- dry cure (salt)
- this process involves rubbing an item with salt and leaving to sit for a specific period of time (usually fish, sometimes meat)
- special needs customers
- elderly, families with children, disabled, special dieters, food allergies
- manchone
- removing the skin on a leg of poultey and cutting at the knuckle (spelling may be wrong) may also be known as frenching?
- flavored vinegars
- infused vinegar with herbs, fruits, garlic or shallots
- timely service involves
- serving at customer's pace, aware of whether customers are in a hurry or want to linger, greeting arriving customers, seating customers promptly, serving a course 5 minutes after the preceding one is finished, presenting the check after the meal has been finished, never rushing customers who arrive close to closing
- aspics
- the result of the solidification of a clarified stock that has a high content of gelatinous ingredients
- Cornstarch
- Is a very fine white powder, is a pure starch derived from corn. It is used widely as a thickening agent for hot and cold sauces and is especially popular in Asian cuisines for thickening sauces and soups. Liquids thickened with cornstarch have a glossy sheen that may or may not be desirable
- Medium well
- mostly brown with a gray center, very little if any pink150-160°F 65-71°C
- Consommé
- A rich stock or broth that has been clarified with clearmeat to remove impurities.
- Roaster
- flesh of a large young chicken over 3 1/2 lb suitable for roasting
- Connective tissue
- animal tissue that functions mainly to bind and support other tissues, having a sparse population of cells scattered through an extracellular matrix.
- Blend
- To mix two or more ingredients thoroughly
- Moist Heat Cooking
- Heat is conducted to a food product by water or steam; method used to cook less tender cuts of meat
- Rack
- rib section of a forequarter of veal or pork or especially lamb or mutton
- aioli
- olive oil, egg yolk, garlic and saffron
- moullier
- to add water to bones and aromatics to produce a stock