| A | B |
|---|
| Cleaning processes | The steps taken to ensure sanitation in the kitchen. |
| Coagulate | Components that react with another substance or temperature change to form single substance. Ex. Proteins react with heat to form scum |
| Conduction | Foods heated or cooked through direct contact with the heat. Ex-Corn heated in a saucepan on top of the stove |
| Convection | The heat process by which a fan circulates the heat to shorten cooking time. Used in baking and roasting in the oven. |
| Cooking terms | Directions in a recipe that explain the steps needed to complete the cooking process when preparing food. |
| Cultured milk products | Milk products that have an acid added to change the flavor and consistency of milk to create a new food product. Ex.-yogurt, sour cream, buttermilk |
| Curdle | Clumps that form in milk products when heated at too high a temperature. |
| Cutting terms | Directions in a recipe that explain the steps needed to cut the ingredients to prepare a particular food. |
| Density | The volume of an ingredient in a specific amount of space. Lower density foods cook quicker than dense foods. Ex.-ground meat cooks quicker than a roast |
| Dried beans | Legumes or beans that are dehydrated and must be sorted, washed, soaked, drained, recovered with water, boiled, and simmered to prepare for eating. |
| Flatware | Forks, knives and spoons used for eating. Also called silverware and eating utensils. |
| Granulated | Refers to white sugar that has the texture of loose sand. |
| High quality | Characteristics of products that meet or exceed minimum requirements for a given product. |
| Homogenized | A substance that has been mechanically mixed to prevent separation of solids and liquids such as milk. |
| Kefir | Fermented milk similar in taste to yogurt, popular in Middle Eastern cuisine. |
| Kitchen centers | Areas in the kitchen where particular activity occurs such as the cooking and serving center, cleaning center, food storage and preparation centers. |
| Leavening agent | An ingredient that causes a baked product to rise. Ex.-yeast, steam, baking soda, baking powder |
| Linens | The various cloths used in preparing foods, cleaning, and eating. Ex.- dish towels, dish rags, napkins |
| Measuring terms | Directions used to convey the amounts of ingredients in a recipe and/or procedures and equipment required to accomplish measuring. |
| Milk scum | The coagulation of proteins that form when milk is heated in an uncovered pan. |
| Mixing terms | Directions in a recipe that explain the method/process of mixing to be used to produce a food. |
| Pasteurized | A heat process used to kill bacteria in a food for food safety. Ex.-milk, eggs. |
| Precise/Accurate | The exact amount or procedure required to prepare a recipe. |
| Quick bread | A bread that requires a short amount of preparation time and baking time. |
| Radiation | Food cooked by waves of energy. Ex.- broiling in the oven or grilling |
| Ripened cheese | Cheeses that have had bacteria mold or yeast to add flavor and is aged in a controlled environment before they are ready to be sold. |
| Roux | Equal amounts of fat and flour mixed and cooked to produce the base of a sauce or gravy |
| Scorch | Food that has been cooked at too high a temperature or too long a period of time and has an off flavor. Ex.-milk, cheese, grains |
| Serrated | The edge of a knife that has scalloped edges. Ex.-bread knife |
| Solid | An ingredient that must be packed into a measuring cup. |
| Spout | A cupped edge on a liquid measuring cup or any other container meant to pour liquids. |
| Tang | The part of a knife that is inserted into the handle and in a high quality knife uses rivets to hold it in place. |
| Unripened cheese | Soft cheeses ready for sale as soon as they are manufactured. |
| Volume | The amount of space an ingredient or food takes up. |
| Waxed paper | A food preparation wrap with a waxy coating to prevent sticking. It is used for many purposes including wrapping food and resting ingredients on between food preparation steps. |
| Weight | An amount of ingredient determined by a scale. Ex-1/2 pound of chocolate chips |
