| A | B |
|---|
| a la cart | separately priced items on a menu |
| accompaniments | items that come along side the main dish: potato, vegetable, rice etc |
| additives | substances added to foods to imporve flavor, preserve, color etc |
| al dente | to the bite; pasta that is not overcooked |
| albumin | clear white of an egg |
| amino acids | makes up protein |
| antipasto | before the pasta, usually an Italian tray of cold meats, cheese, vegetables |
| appetizer | small portions of food meant to stimulate the appetite |
| As Served | AS the acutal weight of a food product that is served to a customer |
| bain marie | a water bath or double boiler to keep foods warm |
| blind baking | pie shell is baked in advance to the filling |
| batch cooking | process of cooking small amounts of food serveral times in a day |
| batonnet | a cut of 1/4 in thick matchsticks |
| Bavarian Cream | dessert of whipped cream, gelatine and custard |
| bench rest | short intermediate proofing allowing for glutin to relax |
| bouquet garni | a combination of herbs tied in a bundle |
| Mousse | made with whipped cream and or merringue |
| Geletain | a cold dessert made with collegen; Jello |
| A la Mode | Served with ice cream |
| al dente | to the bite, pasta is tender but still firm |
| coulis | a sauce from a fruit or vegetable puree |
| deglaze | after pan frying, adding a small amount of liquid to clean the pan |
| dredging | coating with flour |
| du jour menu | menu item served a single day |
| emulisifier | egg yolk or other additive used to mix oil and vinegar |
| fabricated cut | smaller cut from primal cut |
| family service | a platter served to the table and guests serve from platter |
| flow of food | path from when food comes to the restuarant to waste |
| garde mnager | chef responsible for the cold line |
| hors d'oeuvre | small portion of food served before the meal |
| mirepoix | mix of onions, celery and carrots |
| pasteurized eggs | eggs heated to 145* to kill bacteria |
| Russian/English service | guest is served from a platter at the table |
| sachet | a bag of herbs and spices |
| sweating | cooking vegetables in fat over low heat |
| tournee potato | seven sided football shaped potato |
| vegan | does not eat any meat or meat products |
| zest | the rind of fruit |
| yield | the amount of servings in a recipe |
| tuber | a vegetable that grows underground such as a potato |
