A point - French term for cooking to the ideal degree of doneness. When applied to meat, refers to cooking it medium rare.
Aging - The period of time that freshly killed meat is allowed to rest so the effects of rigor mortis dissipate
Al dente - Italian for "to the tooth"; used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it
Almandine - Prepared or garnished with almonds
Arborio Rice - Is a round, short-grain rice used primarily in Italian dishes such as Risotto. It is very sticky, with a white color and mild flavor
Aromatics - a food added to enhance the natural aromas of another food; aromatics include most flavorings; such as herbs and spices, as well as some vegetables.
Au Jus - Roasted meats, poultry or game served with their natural, unthickened juices.
Basket (as a method of frying): a method of deep-frying that uses a basket to hold foods that are breaded, IQF or otherwise prepared so they will not stick to each other during the frying process
Basting: Moistening food during cooking with melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor.
Batonnet - foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5 centimeters)
Basmati rice - Is one of the finest long-grain rices in the world. It grows in the Himalayan foothills and is preferred in Indian cuisine it is slightly aromatic, with a sweet, delicate flavor and a creamy yellow color. Is usually aged to improve its aromatic qualities and should be washed well before cooking
Beurre Manie: A term used to describe equal wights of raw flour and butter that is kneaded together; whisked into a sauce just before service for a quick thickening and added sheen and flavor
Bisque - A thick French cream soup made of pureed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.
Bouquet garni - fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews.
Brigade System - a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the types of food being produced.
Broil: a cooking method that uses radiant heat from an overhead source to cook food
Broiler/Fryer Chicken: A young chicken that is generally 13 weeks in age and is 3 lb 8 oz in weight or less
Broth - a flavorful liquid obtained from the long simmering of meats and/or vegetables.
Brown rice - Is the whole natural grain of rice. Only the husk has been removed. Brown rice has a nutty flavor; its chewy texture is caused by the high -fiber bran. Brown rice absorbs more water and takes longer to cook than white rice
Capon: surgically castrated male chicken; contains a higher proportion of light to dark meat and a relatively high fat content
Carry-over cooking: the cooking that occurs after a food is removed from a heat source through the residual heat remaining in the food
Chicken Supreme (Airline Breast): Half of a boneless chicken breast with the first wing segment attached.
Chiffonnade - To finely slice or shred leafy vegetables or herbs
Clarified Butter: purified butterfat; the butter is melted; and the water and milk solids are removed; also known as drawn butter
Clear Soups - Unthickened soup, including broths, consommés and broth-based soups.
Compound Butter: a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces
Condiment: traditionally, any item that was added to a dish for flavoring; now also refers to cooked pr prepared flavoring or accompaniments such as relishes, prepared mustards, ketchup, bottled sauces and pickles.
Connective tissue: tissue found throughout an animal's body that holds together and support other tissues such as muscle
Consommé - A rich stock or broth that has been clarified with clearmeat to remove impurities.
Converted rice - Is parboiled to remove the surface starch. This procedure also forces nutrients from the bran into the grain's endosperm. Therefore converted rice retained more nutrients than regular milled white rice, although the flavor is the same. Converted rice is neither precooked nor instant; in fact, it cooks more slowly than regular milled white rice
Cornstarch - Is a very fine white powder, is a pure starch derived from corn. It is used widely as a thickening agent for hot and cold sauces and is especially popular in Asian cuisines for thickening sauces and soups. Liquids thickened with cornstarch have a glossy sheen that may or may not be desirable
Couscous - Is made by removing the bran and germ from durum wheat berries. The endosperm is then steamed, pressed to form tiny pellets and dried. Couscous is available in varying degrees of coarseness; medium-fine is the most popular. Couscous is prepared by steaming over water or stock in a pot called couscousiere.
Cream Soup - A soup made from vegetables cooked in a liquid that is thickened with a starch and pureed; cream is then incorporated to ad richness and flavor.
cryovac: a term (generally based upon the manufacturer of the equipment) that refers to the vacuum sealing of food in plastic packages
Deep-fry: a dry heat cooking method that uses both conduction and convection to transfer heat to the food; the food is submerged in hot oil up to 400° F
Deglaze - To swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom or "fond"; the resulting mixture often becomes the base for a sauce.
Demi-glace - french for half glaze; a misture of half brown stock and half brown sauce reduced by half
Double Basket (as a method of frying): a method of deep-frying in which the food is placed in one basket and a second is placed on top of the food to keep it submerged in the hot fat to promote even cooking
Duchesse Potatoes - a puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes
Durum wheat - A species of very hard wheat with a particularly high amount of protein; it is used to make couscous or milled into semolina, which is used for making pasta
Emulsion - A uniform mixture of two unmixable liquids; it is often temporary (for example, oil in water)
Enriched rice - Some grains specially white rice and oats, are usually enriched with calcium, iron, and B-complex vitamins
Entremeiter - the vegetable cook who is in charge of preparing vegetables, soups starches and eggs.
Fabricated cuts: individual portions cut from a subprimal
Filet: to fabricate a boneless cut of meat
Fillet: to fabricate a boneless cut of fish
Flavorings: an item that adds a new taste to a food and alters its nature flavors
Foie Gras: an enlarged liver of goose or duck
Free-range Chicken: Term applied to chickens that are allowed unlimited access to the area outside of the hen-house; often raised without antibiotics, fed a vegetarian diet, processed without the use of preservatives and raised under more humane growing conditions
Fricassee: a French white stew in which the meat is cooked in fat but not browned before the liquid is added
Fumet: a concentrated stock usually made from fish bones and/or shellfish shells and vegetables; used for sauces and soups
Garde manger - Also known as the pantry chef, the cook in charge of cold food production
Grill: a cooking method that uses radiant heat source located below the cooking surface
Herbs: any of a large group of annual and perennial plants whose leaves, stems or flowers are used as a flavoring; usually available fresh and dried
Jasmine rice - Is aromatic long-grain rice. Similar to basmati, it is grown in Thailand and used throughout Southeast Asia
Glace de Viande - A dark, syrupy meat glaze made by reducing a brown stock.
Glazed - (1) Any shiny coating applied to food or created by browning; (2) the dramatic reduction and concentration of a stock; (3) a thin, flavored coating poured or dripped onto a cake or pastry
Grading: a series of voluntary programs offered by the USDA to designate a food's overall quality.
Gratin - Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander
Green meat: freshly slaughtered meat that has not had time to age and develop tenderness and full flavorings
Grill: a cooking method that uses radiant heat source located below the cooking surface
Herbs: any of a large group of annual and perennial plants whose leaves, stems or flowers are used as a flavoring; usually available fresh and dried
Hollandaise - An emulsified sauce made of butter, egg yolks and flavorings (especially lemon juice).
Ice Bath - a mixture of ice and water used to chill a food or beverage rapidly
Inspection: a process that ensures that products are processed under strict sanitary guidelines and are wholesome and fit for human consumption
Jasmine rice - Is aromatic long-grain rice. Similar to basmati, it is grown in Thailand and used throughout Southeast Asia
Jus lie - Also know as Fond lie; a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces
Leafy Vegetables - are a diverse group of plants with high water content that may be served raw, but are usually cooked. Also called "greens" are among the most nutritious vegetables with significant amounts of vitamin A and C. The more important leaf vegetables are spinach, kales, collards, mustard, sorrel and Swiss chard
Liaison - A mixture of egg yolks and heavy cream used to thicken and enrich sauces.
Long-grain rice - Is the most versatile and popular worldwide. The grains remain firm, fluffy and separate when cooked. However long-grain rice can become sticky if overcooked or stirred frequently during cooking
Marbling: The whitish streaks of inter and intramuscular fat found in muscles; it adds to the meats flavor and tenderness and is a principal factor in determining it's quality grade
Mince - to cut into very small pieces when uniformity of shape is not important
Mirepoix - a mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; 50% onions, 25% carrots and 25% celery, by weight.
Mise en Place - French for putting in place. Refers to preparation and assembly of all necessary ingredients and equipment.
Pureed Soup - A soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed.
Monter au Beurre - To finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; used to give sauces shine, flavor and richness.
New potatoes - Are small, immature potatoes (of any variety) that are harvested before their starches develop. True new potatoes are waxy with high moisture content and a thin delicate skin
Onion brulee - French for "burnt onion"; made by charring onion halves; used to flavor and color stocks and sauces
Onion pique - French for "pricked onion"; a bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups
Organic - a method of farming that does not rely on synthetic pesticides, fungicides, herbicides or fertilizers
Pan-fry: a dry heat cooking method in which heat is transferred by conduction from the pan to the food using a moderate amount of fat
Pilaf - A cooking method for grains in which the grains are lightly sautéed in hot fat and then a hot liquid is added; the mixture is simmered without stirring until the liquid is absorbed
Poach: a moist heat cooking method that uses convection to transfer heat from a liquid to the food. The liquid is between 160 – 180° F
Portion Controlled Cuts: Individual cuts of meat that are ready to cook and serve
Pot Roast: to cook a piece of meat by first browning in hot fat and then braising it in a covered pot
Primal Cuts: the Primary division of muscle, bone and connective tissue produced by the initial butchering of a mammal's carcass
Puree - (1) to process food to achieve a smooth pulp; (2) food that is processed by mashing, straining or fine chopping to achieve a smooth pulp
Pureed Soup - A soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed.
Pureed Soup - A soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pureed.
Quality Grade: a guide to the eating qualities of meats – it's tenderness, juiciness and flavor based upon an animal age and the meat's color, texture and degree of marbling
Ragout: traditionally a well-seasoned, rich French stew containing meat and vegetables and flavored with wine
Recovery Time: the length of time it takes hot fat to return to the desired cooking temperature after food is submerged in it
Remouillage - French word for "rewetting"; a stock produced by reusing the bones left from making another stock. After draining the orginal stock from the stockpot, and fresh mirepoix, a new sachet and enough water to cover the bones and mirepoix, and a second stock can me made. It will not be as clear or as flavorful as the orginal stock.
Risotto - (1) A cooking method for grains in which the grains are lightly sautéed in butter and then a liquid is gradually added. The mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid. (2) A Northern Italian rice dish prepared this way
Roaster Chicken: Young chicken that is 3 – 5 months old with tender meat and a smooth textured skin.
Roasting: A dry-heat cooking method that heats food by surrounding it with hot dry air in a closed environment
Rondeau - A shallow, wide, strait-sided pot with two loop handles
Roux - a cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes .
Russet potatoes - Commonly referred to as Idaho potatoes, are the standard baking potato. They are long with rough, reddish-brown skin and mealy flesh. Russets are excellent baked and are the best potatoes for frying. They tend to fall apart when boiled. They are marketed in different sizes categories and should be purchased in the size most appropriate for their intended use
Sachet d' épices - French for "bag of spices"; aromatic ingredients tied in cheesecloth bag and used to flavor stocks and other foods; a standard sachet contains parsley stems, cracked peppercorns, dried thyme, bay leaf, cloves and optionally garlic.
Sauce Béchamel - A leading sauce made by thickening milk with a white roux and adding seasonings.
Sauce Espagnole - Also known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace.
Sauté - a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures
Scallopini: thin, boneless slice of meat
Seasonings: an item that is added to enhance the natural flavors of food without changing it’s flavors dramatically
Semolina - A grainy, pale yellow flur coarsely ground from wheat (usually durum or other hard wheat) with a high protien conten and gluten forming potential; used primarily in the production of pasta dough.
Shallots - are shaped like small bulb onions with one flat side. When peeled, a shallot separates into multiple cloves, similar to garlic. They have a mild, yet rich and complex flavor. Shallots are the basis of many classics sauces and meat preparations; they can also be sautéed or baked as a side dish
Shallow Poach: a moist heat cooking method that combines poaching and steaming. The food is placed on a vegetable bed and partially covered with a liquid and simmered
Shish Kebob: a style of cooking in which small pieces of meat are grilled on a skewer
Silver skin: The tough connective tissue that surrounds certain muscles
Simmer: a moist heat cooking method that uses convection to transfer heat from a liquid to the food. The liquid is between 185 – 205° F
Slurry - a mixture of raw starch and cold liquid used for thickening.
Smoke Point: the point at which fats begin to break down and smoke
Smoke Point: the point at which fats begin to break down and smoke
Solanine - A toxic substance found in the skin of green potatoes. In large amounts it interferes with the normal transmission of nerves. Even small amounts cause gastrointestinal distress. Potatoes are stored in the dark to prevent greening and the formation of solanine. Having narcotic properties formerly used to treat epilepsy.
Standard Breading - the procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs; it gives foods a relatively thick, crisp coating when deep-fried or pan-fried
Steeping - to soak a food or seasoning in a hot liquid to extract flavors or impurities or to soften the items texture
Stewing: a combination cooking method similar to braising but generally involving smaller pieces of meat that are fist flanked and then served with a sauce and various garnishes
Spices: any of a large group of aromatic plants whose bark, roots, seeds, buds or berries are used as a flavoring; usually available dried, either whole or ground
Squab: an immature pigon (4 weeks old) very tender, dark flesh and a small amount of fat.
Stewing Hen: Mature female chicken over 10 months in age' meat is flavorful but less tender.
Stock - a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings.
Swiss Steak: a thick piece of beef, usually round or chick, coated awith flour and browned, then braised , baked or simmered with tomatoes, onions, carrots, celer, beef broth and seasonings
Sweetbreads: the thymus gland of a calf, lamb or young hog.
Swimming (as a method of frying): a method of deep-frying in which the foods are dropped directly into the hot fat with out the use of a basket. Used when the foods that are being fried would stick to the basket during the cooking process
Swiss Steak: a thick piece of beef, usually round or chick, coated awith flour and browned, then braised , baked or simmered with tomatoes, onions, carrots, celer, beef broth and seasonings
Tang - the portion of a knife's blade that extends inside the handle.
Tenting: a process of covering a piece of meat during roasting to slow down the caramelization of the outer surface
Thick Soups - Include cream soups and puree soups. Most soups can be classified by cooking technique and appearance as either clear or thick.
Tomato Concassee - peeled, seeded and diced tomato
Tomato Sauce - A leading sauce made from tomatoes, vegetables, seasonings and white stock; it may or may not be thickened with roux.
Tourne - to cut into football-shaped pieces with seven equal sides and blunts ends
Tournedos: a fabricated cut of the beef primal short loan; cut from the short tenderloin. It is very lean, tender and flavorful and small than a filet mignon
Trussing: A process of tying a bird into a more compact shape with thread or butcher's twine; allow the bird to cook more evenly and help it retain moisture
Velouté - A leading sauce made by thickening a white stock (fish, veal, or chicken) with roux.
Whipped potatoes - Also called "mashed potatoes" are a common way of serving potatoes in many countries worldwide. It is made by mashing boiled potatoes (peeled or unpeeled). Sometimes other ingredients such as milk, cream, butter, vegetable oil, garlic, cheese, bacon bits or sour cream are added. A French variation adds egg yolk for Pommes duchesse that is piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned
Wild rice - Is prepared in the same manner as traditional rice, although it is actually the seed of an unrelated reedlike aquatic plant. Wild rice has long, slender grains with a dark brown to black color. It has a nuttier flavor and chewier texture than traditional rice.
Yield Grade: established in 1965, the amount of useable meat (as opposed to bone and fat) on a carcass and provide a uniform method of identifying cuttability differences among carcasses
