| A | B |
|---|
| Bulgur | A type of cracked wheat that has been partially cooked |
| Buttercream | An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients |
| Complete Protein | A protien that supplies all the amino acids necessary in the human diet |
| Compound Butter | A mixture of raw butter and various flavoring ingredients |
| Concasser | To chop coarsely |
| Conduction | The transfer of heat from one item to something touching it or a cooler part of the first item |
| Consume | A rich flavorful, seasoned stock or broth that has been clarified to make it perfectly clear and transparent |
| Convection | The transfer of heat by the movement of liquid or gas |
| Convection Oven | An oven in which hot air is circulated by a fan |
| Provencale (pro vawn sal) | Garnished with or containing tomatoes, garlic, parsley, and sometimes mushrooms and olives |
| Puff Pastry | A very light pastry made from a rolled up dough-in and leavened by steam |
| Pullman Loaf | Long, rectangular loaf of bread |
| Pumpernickle | (a) Coarsely ground rye Thursday (2) Bread made with this flour |
| Puree | (1) A food product that has been mashed or strained to a smooth pulp (2) To make such a pulp by mashing or straining a food |
| Static Menu | A menu that differs the same dishes everyday |
| Station Chef | A cook by direct contact with steam |
| Steam | To cook in charge of a particular department in a kitchen or food production facility |
| Stew | 1. To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce 2. A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces |
| Stock | A clear thin (that is unthinkened) liquid flavored by soluable substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings |
| Butterflied | Cut partially through and spread open to increase the surface area |
