| A | B |
|---|
| Bisque | cream soup made from shellfish |
| Blanch | to cook partially |
| Chlorophyll | Green pigment in vegetables and fruit |
| Duchesse Potatoes | Potato puree mixed with butter and egg yolks |
| Dumplong | soft doughs or batter cooked by simmering or steaming |
| Executive Chef | Manager of large kitch |
| Extended Meal Service | Meal, customers eat a different times |
| Food Danger Zone | Temp range of 45 to 140, bacteria grows a rapidly |
| Forestiere | Garnished with mushroom |
| Gluten | made up of proteins, in wheat flour, gives structure and strength to baked goods |
| Glutinous Rice | short grain rice that gets sticky and chewy when cooked |
| Mirpoix | cough cut or diced veg. herbs and spices for flavoring |
| Mise en Place | Everything in its place |
| Philadelphia Style Ice Cream | ice cream containing no eggs |
| Pigment | gives color to an item |
| Rotisserie | cooking equipment that slowly rotates |
| Rotisseur | The cook who prepares roasted, braised and broiles meats |
| Rough Prep | prelim process of ingredients |
| Sieve Size | size of individual pieces, canning |
| Simmer | water 180-200, bubbling gently |
