Culinary Vocab

5.0(1)
studied byStudied by 1 person
learnLearn
examPractice Test
spaced repetitionSpaced Repetition
heart puzzleMatch
flashcardsFlashcards
Card Sorting

1/49

flashcard set

Earn XP

Description and Tags

study set Skills

Study Analytics
Name
Mastery
Learn
Test
Matching
Spaced

No study sessions yet.

50 Terms

1
New cards

Bain Marie

is a stainless steel pot meant to sit in a hot water bath or steam table.

2
New cards

Chafing Dish

is a stainless steel container used to keep food items hot on a buffet table

3
New cards

Cross Contamination

results when pathogens spread from one surface or food to another.

4
New cards

Cross Contact

is when a food item containing an allergen comes into contact with another food item and their proteins mix.

5
New cards

Entrepreneur

A person who runs a business, taking on a financial risk to do so

6
New cards

RTE Foods

foods that can be eaten without further preparation, washing or cooking.

7
New cards

Smallwares

small hand tools and small equipment used for food preparation

8
New cards

Speed Rack

is made of metal and has slots that food handlers can slide in sheet pans, which can create shelves of various heights depending on the need.

9
New cards

TCS Foods

a food that needs time and temperature control for safety because it is most vulnerable to pathogen growth.

10
New cards

TDZ

range is between 41 and 135 degrees Fahrenheit. This range is where bacteria grow well.

11
New cards

Chef's Knife

an all-purpose knife for chopping, slicing, and mincing all types of foods. Its blade is 8 to 14 inches long.

12
New cards

China Cap

a pierced, metal, cone-shaped strainer used to strain liquids to remove all solid liquids.

13
New cards

Colander

an item that allows liquid to drain while retaining solids. This item stands on metal feet.

14
New cards

Mandoline

a manually operated slicer made of stainless steel with adjustable slicing blades to slice and julienne.

15
New cards

Mise en place

the French word for "to put in place". It refers to the preparation and assembly of all you need for a particular dish or service.

16
New cards

Paring Knife

a small knife with a sharp blade only 2-4 inches long that is used to trim and pare vegetables and fruits.

17
New cards

Steel

a long metal rod that is lightly grooved and magnetized and is used to remove the microscopic burrs that are created when a knife is used. It helps to keep the blade of the knife sharp.

18
New cards

tourné

a classical knife cut that is shaped like a football with 7 sides

19
New cards

mirepoix

the French word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides flavor base for stock.

20
New cards

Zester

a tool used to shred small pieces of the outer peel of citrus fruits or vegetables..

21
New cards

Yield

the number of servings or the amount a recipe makes

22
New cards

Sous Chef

the second chef who is responsible for covering for the Head Chef

23
New cards

Stock

a flavorful liquid made by gently simmering bones and/or vegetables to form a base for many soups and sauces

24
New cards

Expediter

the person in the modern kitchen brigade who communicates the orders, makes sure the food is cooked in the right order, and sees that the servers run food to the table in a timely manner.

25
New cards

Saucier

a cook who specializes in making sauces

26
New cards

Conversion Factor

the number by which to multiply the ingredients in a recipe in order to reach the new yield desired.

27
New cards

Standardized Recipe

a recipe that follows a format that is clear to anyone who uses it

28
New cards

Blanching

A variation of boiling in which food is partially cooked (also called parcooking) and then finished later

29
New cards

Sweating

the process in which bones and/or vegetables are cookies in a small amount of fat over low heat until they soften and release moisture

30
New cards

Roux

a thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening

31
New cards

Caramelization

the process in which the heat from baking a product containing refined sugars causes the sugar to turn light brown color

32
New cards

Demi Glace

a rich brown sauce traditionally made by combining equal parts espagnole sauce and a veal stock and reducing to 50% of its starting volume

33
New cards

Clarified

made clear

34
New cards

Au Jus

meat served in its own juices

35
New cards

Bouquet Garni

French term meaning "bag of herbs", a bundle of fresh herbs tied together

36
New cards

Simmering

completely submerging food in a liquid that is at a constant moderate temperature

37
New cards

Hors D'oeuvres

cold or hot bite-sized finger food items that are served before a meal

38
New cards

Consomme

a clear soup that is made from richly seasoned stock

39
New cards

Braising

a method of cooking where the food item is first seared in hot oil, them partially covered in liquid, covered and finished slowly in the oven or on the stove top

40
New cards

Slurry

a mixture of cornstarch and water which can be used for thickening liquids

41
New cards

Leaveners

In baking, these allow the dough or batter to rise. These can be chemical, organic or physical

42
New cards

Taring

the process of accounting for the weight of an empty container on a scale by weighing the container and adjusting the scale until it reads zero before adding the food or item to be weighed

43
New cards

emulsion

A mixture of ingredients that permanently stay together

44
New cards

shocking

quickly removing food items from boiling water and plunging them into an ice bath to halt the cooking process

45
New cards

sifting

The process of removing lumps from a dry ingredient and gives it a smoother consistency and makes it lighter and fluffier.

46
New cards

poaching

cooking food in a simmering liquid between 160 and 180 degrees

47
New cards

temper

to slowly mix a little bit of hot sauce with a fragile mixture to raise the temperature slowly so as to not curdle or break the mixture

48
New cards

garnish

something added to enhance the appearance of food while also complementing the overall taste

49
New cards

sauteing

a method of cooking that cooks food rapidly in a small amount of fat over relatively high heat

50
New cards

coulis

a thick pureed sauce made from vegetables or fruit