| A | B |
|---|
| Term meaning everything put in place | mise en place |
| Temperature at which a product is kept for service or for storage | holding temperature |
| all customers eat at one time | set meal service |
| quantity cooking | set meal service |
| examples of set meal service | school cafeterias, banquets, employee dining rooms |
| quantities divided into smaller batches, placed in pans for final cooking/heating, then cook as needed | small-batch cooking |
| goal of pre-preparation is to do what | much of work in advance as possible without loss of quality |
| customers eat at different time | extended meal service |
| often called "a la carte cooking" | extended meal service |
| a traditional tool for sharpening a chef's knife | sharpening stone |
| Tool used to maintain the edge of a knife | steel |
| to cut into irregularly shaped pieces | chop |
| to chop coarsely | concasser |
| to chop into very fine pieces | mince |
| to cut into very thin slices | emincer |
| to cut into thin strips, either with the coarse blade of a grater or with a chef's knife | shred |
| very brief partial cooking done by moist-heat or dry-heat | blanching |
| to soak a food product in a seasoned liquid | marinate |
| three categories of marinades | 1) Oil 2) Acid from vinegar, lemon juice, wine 3) Favorings-spices, herbs, vegetables |
| Four kinds of marinade | cooked, raw, instant, dry |
| a special kind of marinade for curing, tenderizing, and moisturizing | brine |
| standard breading procedure | Flour. Egg wash. Crumbs. |
| to give a thin even coating of flour to a product | dredging |
| semi-liquid mixture containing flour or other starch used for deep-frying | batter |
| any product that has been partially or completely prepared or processed by a manufacturer | convenience food |
