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| A mollusk with a single shell approximately 6in.long and a large, edible adductor muscle. Abalone are generally cut and pounded into steaks before being sauteed or grilled and have a chewy texture with mild flavor. |
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| Expediter or annoucer; a station in the kitchen brigade system. The aboyeur accepts orders from the dinning room, relays them tot he appropriate stations of the kitchen, and checks each plate before it leaves the ktichen. |
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| A substance that tests lower than the 7 on the pH scale. Acids have a sour or sharp flavor. Acidity occurs naturally in many foods, including citrus juice, vinegar, wine, and sour milk products.Acids also act as tenderizers in marinades, helping to break down connective tissues and cell walls. |
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| Food that has been contaminated to the point that it is considered unfit for human consumption. |
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| Bacteria taht require the presence of oxygen to function. |
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| Garlic mayonnaise often used as a condiment with fish and meat. |
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| A menu in which the patron makes individual selections from various menu categories; each item is separately. |
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| French term for food that has been prepared in the english way." Refers to foods that been breaded and fried or boiled or poached. |
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| The egg white. makes up 70% percent of the egg and contains most of the protein in the egg. |
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| Literally, "th the tooth"; refers to an item, such as pasta or vegetable, cooked until it is tender but still firm, not soft. |
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| A substance that tests at higher that 7 on the pH scale. Alkalis are sometimes decribed as having a slightly soapy flavor and can be used to balance acids. Olives and baking soda are some of the few alkaline foods. |
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| Vegtable cut usually referring to potatoes cut into pieces the size and shape of matchsticks; 1/8in. by 1/8in. by 1. also called Julienne. |
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| The building blocks of proteins. of the 20 amino acids in the human diet, 9 are called "essential" because that cannot be produced by the body adn must be supplied through a person's diet. |
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| French for "appetizer." Chef's tasting; a small portion (1 or 2 bites) of something exotic, unusual, or otherwise special that is served when the guests in a restaurant are seated. The amuseis not listed on a menu and is included in the price of the entree. |
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| BActeria that does not require oxygen to function. |
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| A type of sponge cake that is made without egg yolks or other fats. Beaten egg whites give it its light and airy structure; typically baked in a tube pan. |
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| Naturally occuring substances that retard the breakdown of tissues in the presence of oxygen. May be added to food during the processing or may occur naturally. Help tp prevent food from becoming rancid or discolored due to oxidation. |
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| Literally, "before the pasta." Typically, a platter of hot or cold hor d'oeuvre that includes meats, olives, cheeses, and vegetables. |
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| A light alcoholic beverage consumed before the meal to stimulate the appetite. |
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| A prepared mixture of ingredients used alone or in another preparation. |
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| Light food served before a meal or as the first course of a meal. These may be hot or cold, plated or served as finger food. |
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| The farm raising of fish or shellfish in natrual or controlled marine tanks or ponds. |
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| A high-starch, short-grain rice traditionally used in the preparation of risotto. |
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| Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegars, used to enhance the flavor and flagrance of food. |
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| Fortified wine infused with and of a wide variety of aromatic plants or bitter herbs, roots, bark, or other plant parts. |
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| A powdered starch made from teh root of a tropical plant of the same name. Used primarily as a thickener. Remains clear when cooked. |
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| A clear jelly made from stock (or occasionally fruit or vegetable juices) thickened with gelatin. Used to coat foods or cubed and used as garnish. |
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| The weight of an item as recieved from the supplier before trimming or other preparation (as opposed to edible-portion (EP) weight). |
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| Microscopic organisms. Some have beneficial properties. Others can cause food-borne illnesses when contaminated foods are ingested. |
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| A loaf of bread that is of french origin, made with 12 to 16 oz. of dough that is shaped intoa long skinny loaf that ranges from 2 to 3in. in diameter and 18 to 24 in. in length. The dough, made of flour, water, salt, and yeast, yields in a paper-thin crisp crust and a light and airy crumb. |
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| French term for water bath used to cook foods gently by surrounding the cooking vessel with simmering water. Also, a set of cylindrical nesting pots used to hold foods in a water bath or with a single, long handle used as a double boiler. also, steam table inserts. |
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| To cook food by surrounding it with dry heat in a closed environment, as in an oven. |
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| To Partially or completely bake an unfilled pastry crust by lining with the parchment paper and filled weights which are removed during or after the baking process |
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| A chemical leavener made with an acid and an alkaline ingredient; most commonly these are sodium bicarbonate(baking soda)and cream of tartar. when exposed to liquid, it produces carbon dioxide gas, which leavens doughs and batters. Double-acting baking powder contains ingredients that produce two leavening reactions:one upon exposure to liquid, the second when heated. |
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| Sodium bicarbinate, a leavening agent that, when combined with an acidic ingredients and moisture, releases carbon dioxide gas and leavens baked goods. |
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| To cook food by grilling it over a wood or charcoal fire.Usually some sort of marinade or sauce is brushed on the item during cooking. Also, meat that is cooked in this way. |
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| To cover a natrually lean meat with slabs or strips of fat, such as bacon or fatback, to baste it during roasting or braising. The fat is usually tied on with butchers twine. |
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| A boat-shaped tart or tartlet, which may have a sweet of savory filling. |
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| To moisten food during cooking with pan drippings,sauce, or other liquid. Basting prevents food from drying out. |
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| A cooking technique in which appropriately sized batches of food are prepared several times throughout a service period so that a fresh supply of cooked items is always available. |
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| Items cut into pieces somewhat larger than allumette or julienne.1/4 in. by 1/4 in. by 1 or 2 in.. French for "stick" or "small stick". |
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| A mixture of flour and liquid, sometimes with the inclusion of other ingredients. Batters vary in thickness but are generally semi-liquid and thinner than doughs. Used insuch preparations as cakes, quick breads, pancakes, and crepes. Also, the liquid mixture used to coat foods before deep frying. |
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| A mousse-like dessert made from vanilla sauce that is flavored with a fruit puree or juice and then lightened with whipped cream and stabilized with geletin. |
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| A classic emulsion, similar to Hollandaise,made with egg yolks, a reduction of white wine, shallots, and tarragon. Also, Butter finished with tarragon and chervil. |
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| A white sauce make of thickened milk with a light roux and flavored with a white mirepoix. One of the "grand" sauces. |
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| In yeast dough production, to allow dough to rise after it is panned and just before it is baked. |
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| Literally means "white butter." A classic emulsified sauce made with a reduction of white wine and shallots thickened with whole butter and possibly finished with fresh herbs or other seasoning. |
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| Literally, "kneaded butter". A mixture of equal parts by weight of whole butter and flour,used to thicken gravies and sauces. |
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| Literally, "black butter." Butter that has been cooked to a very dark brown or nearly black. Also, a sauce made with browned butter, vinegar, chopped parsley, and capers. It is usually served with fish. |
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| Literally, "hazelnut butter" or "brown butter." whole butter that has been heated until brown to a hazelnut color. |
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| An ingredient used to thicken a sauce or hold together another mixture of ingredients. |
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| A soup based on crustaceans or a vegetable puree. It is classically thickened with rice and usually finished with cream. |
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| A mollusk with two hinged shells. Examples are clams, scallops, oysters, and mussels. |
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| A preparation containing water, flour, onion, cloves, a bouquet garni, salt, and lemon juice. Used to cook vegetables such as mushrooms, celeriac, or cauliflower to keep them white. |
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| To cook an item briefly in boiling water or hot fat before finishing or storing it. Blanching preserves the color lessons strong flavors, and helps remove the peels of some fruits and vegetables |
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| A white stew, usually of veal but sometimes of chicken or lamb with white onions and mushrooms. It is served with a sauce that has been thickened with a liaison. |
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| A mixture of two or more flavors combined to achieve a particular flavor of quality. Also, to mix two or more ingredients together until combined. |
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| A silver-dollar sized, yeast-raised buckwheat pancake originating in Russia. |
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| To hydrate gelatin in liquid before dissolving. Also, the light gray film on the skin of apples, blueberries, grapes, and prunes. Also, steaks of white/gray cocoa fat that appear on solid untempered chocolate. |
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| A cooking method in which items are immersed in liquid at or above the boiling point.(212F/100C) |
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| A soup originating in Russia and Poland, made from fresh beets and garnished with sour cream. May include and assortment of vegetables and/or meat, and may be served hot or cold. |
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| A food-borne illness caused by toxins produced by the anaerobic bacterium Clostridium botulinum. |
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| A hearty fish shellfish stew flavored with tomatoes, onions, garlic, white wine, and saffron. A traditionally specialty of Marseilles,France. |
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| Baker, Specifically of breeds and unsweetened dough. |
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| A small bundle of herbs tied with string. It is used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics wrapped in leek leaves. |
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| A cooking method in which the main item, usually meat is seared in fat, then simmered at a low temperature in a small amount of stock or another liquid(usually halfway up the meat item) in a covered vessel for a long time. The cooking liquid is reduced and used as the base for a sauce. |
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| The outer layer of a cereal grain and the part highest in fiber |
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| Spirit made by distilling wine or the fermented mash of fruit. May be aged in oak barrels. |
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| A pan, designed specically for braising, that usually has two handles and a tight-fitting lid. Often is round but may be square or rectangular. it is also called a rondeau. |
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| Food product made of flour, sugar, shortening, salt, and liquid leavened by the action of yeast. Also, to coat food with flour, eggs, and crumbs before frying or baking. |
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| The kitchen organization system instituted by George-Auguste Escoffier. Each position has a station and well-defined responsibilities. |
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| A solution of salt, water, and seasonings, used to preserve or moisten foods. |
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| A rich yeast dough traditionally baked in a fluted pan with a distinctive topknot of dough. |
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| A cut of beef from the lower forequarter, best suited for long-cooked preparations such as braising.Corned beef is cured beef brisket. |
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| To cook by means of a radiant source placed above the food. |
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| The piece of equipment used to broil foods. |
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| A flavorful,aromatic liquid made by simmering water or stock with meat, vegetables, and/or spices and herbs. |
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| A sauce made from a brown stock and aromatics and thickened by roux, a pure starch slurry, and/or a reduction; includes sauce Espagnole, Demi-glace, jus de veau lie, and pan sauces. |
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| An amber liquid produced by simmering browned bones and meat(Usually veal or beef)with vegetables and aromatics (including caramelizing mirepoix and tomato puree). |
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| To partially crush a food item in order to release its flavor. |
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| Dice cut of 1/8 cubes. For a brunoise cut, items are first cut into julienne, then cut crosswise. For a fine brunoise cut 1/16 cube, cut the items first in fine julienne. |
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| A chef or purveyor who is responsible for butchering meats, poultry, and occasionally fish. In the brigade system, the butcher may also be responsible for breading meat and fish items and other mise-en-place operations involving meat. |
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| A semisolid fat amde by churning cream, must contain at least 80 percent milk fat. |
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| An icing made of butter, sugar, and eggs or custard, used to garnish cakes and pastries. The four types are Italian, Swiss, French, and German. |
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| To cut an item(usually meat or seafood and open out the edges like a book or wings of a butterfly. |
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| A dairy beverage with a slightly sour flavor similiar to that of yogurt. Traditionally, the liquid by product of butter churning, now usually made by culturing skim milk. |
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| A hearty cuisine based on French and southern influences; signature ingredients include spices, dark roux, pork fat, file powder, green peppers, onions, and celery.Jambalaya is a traditional Cajun dish. |
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| A sweet product containing flour, sugar, salt, milk, egg, milk, liquid, flavoring, shortening, and leavening agent. Also, a patty, such as a fish cake. |
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| A unit used to measure food energy. It is the amount of energy needed to raise the temperature of 1 kilogram of water by 1 degree Celsius. |
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| Pizza dough that is stuffed with meats, vegetables, or cheese, folded over to resemble a large turnover, then baked or deep fried. |
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| Smoked eye of the pork loin. Referred to as back bacon in Canada, Canadian bacon is leaner than slab bacon and purchased precooked. |
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| An hor d'oeuvre consisting of a small piece of bread or toast, often cut in a decorative shape, garnished with a savory spread or topping. |
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| The process of browning sugar in the presence of heat. The caramelization of sugar occurs between 320 degrees to 360 degrees. |
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| One of the basic nutrients used by the body as a source of energy. Types include simple (sugars)and complex (starches and fibers). |
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| A colorless, tasteless, edible gas obtained through fermentation or from the combination of soda and acid, which leaven baked goods. |
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| Heat retained in cooked foods that allows them to continue cooking even after removal from the cooking medium. Especially important to roasted foods. |
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| A synthetic or natural membrane(if naturally, usually pig or sheep intestines)used to enclose sausage force meat. |
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| A lidded cooking vessel that is used in the oven; usually round with two handles.Also, food cooked in a casserole, often bound with sauce and topped with cheese or bread crumbs. |
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| A stew of white beans baked with pork or other meats, duck or goose confit, and seasonings. |
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| A fatty membrane from a pig or sheep intestine that resembles fine netting; used to bard roasts and pates and to encase sausage forcemeat. |
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| A complex carbohydrate;it is the main structural component of plant cells. |
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| Marine creatures whose tentacles and arms are attached directly to their heads,such as squid and octopus. |
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| A metal dish with a heating unit(flame or electric) used to keep foods warm and to cook foods table-side or during buffet service. |
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