| A | B |
|---|
| a la carte | A menu that offers each food and beverage item priced and served separately. |
| al dente | 'To the bite"; to cookd pasta so that ir is not too soft or overdone. |
| antipasto | The Italian word for "before pasta" ; a combination tray that typically included cold meats, assorted cheeses, olives, marinated vegetavles and fruits. |
| as purchased | The bulk price of an item. |
| as served | The actural weight of a food product that is served to customers. |
| as jus | To serve open-face sandwiches accompanied by the juices obtained from roasting meat. |
| bain marie | A piece of equipment used to keep foods, such as sauces and soups, warm so they can be used in other dishes; also referred to as a water bath |
| baking blind | When bakers prepare pie shells in advance. |
| barding | the process of wrapping a lean meat with fat, such as bacon, before roasting. |
| baste | To spoon fat drippings that have collected in a pan over large birds, such as a turkey. |
| barding | When meat is wrapped in strips of fat while it cooks. |
| bisque | A specialty soup that is made from shellfish and contains cream. |
| bouquet garni | A combination of fresh herbs and vegetable tied in a bundle with butcher's twine. |
| brochettes | Combinations of meat, poultry, fish, and vegetables served on small . |
| brunoise | 1/8 inch thick cubes cut from julienne slices. |
| canape | A small, open-face sandwich that consists of two main parts, a platform, or base, and a cushion, or topping. |
| consomme | A concentrated, clear soup made from a rich broth. |
| coulis | A sauce made from a fruit or vegetavle puree. |
| crudite | The French word for "raw" of in this case, raw vegetables. |
| curdle | The seperation of eggs and solids resulting in a tough yet watery egg dish. |
| demi glace | A concentrated brown stock that has been reduced. |
| docking | The process of making small holes in |
| elastin | A hard, yellow tissue that doesn't break down during cooking. |
| flambe | . |
| fumet | A fish stock with lemon juice or other acids added to he water |
| fungi | Microorganism found in soil, plants, animals, water, and in the air. |
| garde manager | The person responsible for the planning, preparation, and artistic presentation of cold foods; also called the pantry chef |
| garnish | To use food as an attractive decoration. It is something that should add real value to the dish, by increasing its nutritional value and visual appeal. |
| gluten | A firm, elastic substance that affects the texture of baked products. |
| hors d'oeuvre | Very small portion of food served before a meal. |
| infuse | To extract the flavors of a substance by placing in a hot liquid. |
| julienne | 1/4 inch thick matchstick shaped cuts. |
| leavening agent | A substance that causes a baked good to rise by introducing carbon dioxide or other gases into the mixture. |
| legumes | A group of plants that have double-seamed pods containing a single row of seeds. |
| mandoline | A hand-operated machine used for slicing begetables and fruits, such as potatoes and apples. |
| marbling | Fat within an animal's muscle tissue. |
| mesclun | A mix of baby leaves of lettuces and toher more flavorful greens such as arugula. |
| mirepoix | A mixture of caorsely chopped vegetables and herbs. |
| paella | A Spanish rice dish with meat or shellfish. |
| polenta | A food made of cornmeal that is gradually sprinkle into simmering water or stock and cooked until it becomes a thick paste. |
| proportion | The ratio of one food to anotherand to the plate. |
| ramekins | Smaill ceramic bowls. |
| risotto | A rice dish in which the grain has been sauteed in butter, and then simmered in a cooking liquid, which has been added gradually to the rice until it is finished cooking. |
| roux | A cooked mu. |
| sachet | A cheesecloth bag that hold herbs. It is tied with butcher's twine and then submerged in liquids. |
| savory | Stimulating andf full of flavor. |
| semolia flour | A hard-grain wheat flour that is high in proteins that form gluten. |
| shucked | An oyster that has had the meat removed from teh shell. |
| simmering | A moist cooking technique in which food is cooked slowly and steadily in a slightly cooler liquid that's heated from 180-200 degrees Farenheight. |
| souffles | Puffed egg dishes. |
| standardized recipe | A set of written instructions used to consistently prepare a know quanity and quality of a certain food for a foodservice operation. |
| stewing | A combination cooking techniques in which food is seared and then completely covered with liquid during cooking. |
| sweating | The process of cooking vegetables in fat over low heat to allow them to release moisture. |
| table d hote menu | A menu that lilst complete meals-everything from appetizers to sedderts and sometime beverages-for one set price. |
| tang | THe part of the blade that contiunes intop the knife's handle. |
| trueing | The process of using a steel to keep a knife blade straight and to smooth out any irregularities; after the kinfe has been sharpened. |
| vichyssoise | A cold version of potato-leek . |
| work flow | The orderly movement of food and staff throught the kitchen. |
| yeild | The number of servings or portions, that a recipe produces. |
| zest | The rind of a lemon that can be used as a flavoring. |
