Fundamentals of Food Production II - Vocabulary Flashcards

These flashcards cover essential vocabulary terms related to the fundamentals of food production, particularly in the context of stocks, soups, sauces, and culinary safety.

Stocks

A flavorful liquid made by simmering bones, meat, vegetables, and aromatics in water, used as a base for soups and sauces.

Soups

Liquid dishes made by combining ingredients like meat, vegetables, and stock, typically categorized into clear and thick soups.

Sauces

Flavorful liquids or semi-solids served with dishes to enhance flavor, texture, and appearance; often made with a sauce base and thickening agents.

Mirepoix

A mixture of diced onions, carrots, and celery used as a flavor base in stocks, soups, and sauces.

HACCP

Hazard Analysis and Critical Control Point; a systematic approach to food safety that focuses on identifying and controlling potential hazards in food production.

Fillet

A boneless cut of fish taken from the sides of the backbone.

Consommé

A clear soup made from clarified stock, often enriched with egg whites and ground meat.

Roux

A thickening agent made from equal parts flour and fat (usually butter) cooked together.

Beurre Manié

A paste made of equal parts softened butter and flour, used as a thickening agent for sauces.

Clarification

The process of making a liquid clear by removing impurities, often used in making consommé.

Puree

A method of food preparation that involves blending or processing food into a smooth, thick consistency.

Sorbets

Frozen desserts made from sweetened water and flavored with juice or fruit puree, served as a palate cleanser or dessert.

Demi-Glace

A rich brown sauce made by reducing brown stock and sauce espagnole; used as a base for many sauces.

Velouté

A light stock-based sauce thickened with a roux.

Emulsion

A mixture of two unblendable liquids, typically oil and water, stabilized by an emulsifier.

Court Bouillon

A flavored liquid used for poaching fish, made with water, vinegar, herbs, and spices.

Cross-Contamination

The transfer of harmful bacteria from one food or surface to another, often preventing safe food handling.

Garnish

An item used to decorate or enhance the appearance and flavor of a dish.