ACF Terms UD might be on proficiency written test | Baamboozle - Baamboozle

Zester

a kitchen utensil for removing fine shreds of zest from citrus fruit.

microplane

Has a series of tiny stainless steel razor-like edges which are ideal for grating all types of food.

mutten

meat from adult sheep

lamb

meat from a young sheep

beef

meat from cattle (cow)

veal

meat from a calf

pork

meat from a pig

Alice Waters

dishes that used only seasonal, local products at the height of freshness, mother of the slow food movement/new American food movements, and chef of...

nouvelle cuisine

French for "new cooking"; a mid-20th-century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors,...

Grande Cuisine

The rich, intricate and elaborate cuisine of the 18th- and 19th- century French aristocracy and upper classes. It is based on the rational identificat...

haute cuisine

elaborate high cooking

Careme

1783-1833, "Cook of kings and king of cooks" master of grande cuisine. - elaborate, light, graceful creations.

Escoffier, Georges Auguste

A french chef (1847-1935) who is considered the father of modern cookery. His two main contributions were (1) the simplification of classical cuisine...

Maillard reaction

reaction between proteins and carbohydrates that causes food to brown when cooked

Cuisson

The liquid used for shallow poaching

Crudités

Raw or blanched vegetables cut into manageable pieces and used as hors d'oeuvre; often served with a dip.

En croûte

Describes a food encased in a bread or pastry crust

Croquette

A food that has been puréed or bound with a thick sauce (usually béchamel or velouté), made into small shapes and then breaded and deep-fried

Consommé

A rich stock or broth that has been clarified with to remove impurities; fortified and clarified stock used as a soup, or in the making of aspic.

Confit

A French method of preserving meat, particularly duck or goose. The leg sections are salted to first cure, then cooked at a low simmer for several hou...

Chèvre

French for "goat"; generally refers to a cheese made from goat's milk.

Garde manger

The cook or chef in charge of the cold kitchen

Chef de partie or modern Line Cook

Station chef; produces the menu items under the direct supervision of the chef or sous chef.

Chef de cuisine

Also known simply as chef; the person responsible for all kitchen operations, developing menu items and setting the kitchen's tone and tempo.

wash

A coating of liquid such as beaten eggs, milk, or water applied to risen dough before baking to give color and texture to crust.

blooming

First step in using unflavored gelatin: dry gelatin is softened in water and then gelatin can be melted or dissolved in small amount of liquid.

fermentation

The chemical action of yeast on sugars. Carbon dioxide gas is emitted.

baking powder

this is the chemical leavener which is a mixture of baking soda and an acid such as cream of tartar and a starch such as cornstarch. Needs both heat a...

baking soda

Chemical leavening agent-soda+acid reacts to moisture to create carbon dioxide. Is a base. Tenderizes, adjusts pH, provides finer crumb, adds flavor.

leavening

Process in which gases are trapped in dough creating small bubbles that give baked goods a light and airy texture.

shortening

butter or other fat used for making pastry or bread.

pastry cook

The position responsible for preparing sweet dessert items under the supervision of the pastry chef

pastry chef

Patissier. Prep baked goods, pastries, desserts and bread

garnish

to decorate

French toast

Sliced bread (preferably day old) dipped in an egg-and-milk mixture and cooked on a lightly oiled griddle or flat pan.

eggs over

Eggs cooked on one side and then flipped to cook the other side.

basted eggs

eggs fried in butter while the hot fat in the pan is spooned over the top to lightly cook the yolks

sunny-side up eggs

not turned over during cooking, yolks remain visible

frittata

Italian-style omelet, cooked on both sides and served open face.

omelet

A fluffy sheet of scrambled eggs that is served rolled (French) or folded (American).

poached eggs

Eggs simmered in water without the shell

coddled eggs

Eggs cooked in their shells for one to three minutes

whey

watery part of milk left after separation of curd in cheese making

curds

a soft, white substance formed when milk sours, used as the basis for cheese

coagulant

Ingredient that causes milk to thicken dramatically. Traditionally, a cow's stomach acid called "rennet."

churning

Another word for rapid mixing. As cream is churned, lumps of butterfat emerge and begin to stick together.

homogenization

Process in which fat globules in whole milk are reduced in size and permanently dispersed throughout the liquid. This prevents the fat from clumping t...

lactose

The main carbohydrate in milk, also called a sugar.

fork-tender

a degree of doneness for cooked vegetables and meats; you should feel just a slight resistance when piercing food with a fork

carnitas

The description of meat that easily slides off an inserted skewer or long-tined fork.

gravy

Jus from a roast that has been thickened by using a roux or a slurry.

jus

A rich, lightly reduced stock used as a sauce for roasted meat.

Deglazing

Adding liquid such as stock or wine to a pan to loosen and dissolve browned food sediments on the bottom.

Dredging

Coating food with flour before cooking it. Excess flour is shaken off, resulting in a thin coating.

Searing

Exposing the surfaces of a piece of meat to high heat in a hot pan with little or no oil, or in a hot oven, to give the meat color and a distinctive f...

barding

Process of covering an item with a thin sheet of fat to keep it moist during cooking.

cutlet

thin, tender slice of meat

chop

A steak that always has a bone.

steak

a slice of meat cut from the fleshy part of an animal or large fish

trussing

Tying a bird in order to give cooked product a pleasing appearance and ensure even cooking.

airline breast

a boneless chicken breast with the first wing bone attached

fabrication

When suprimal cuts of meat or poultry are cut into individual portions. Example: in poultry, cutting into halves, quarters or "eight cut."

render

To extract by melting such as melting fat from duck.

giblets

the liver, heart, gizzard, and neck of a chicken or other fowl, usually removed before the bird is cooked, and often used to make gravy, stuffing, or...

offal

organ meats from meats (liver, heart, sweetbreads) named for garbage; waste parts

aging

The time meat is allowed to rest after slaughter. Enzymes cause the meat to relax. Dry aging = done at low humidity, muscle is left tender and flavorf...

marbling

Intramuscular fat in meat. Key factor in grading- the more marbling, the more tender and expensive.

collagen

Most prevalent connective tissue in meats. When cooked with moisture, breaks down in tender, rich gelatin.

elastin

A protein, similar to collagen, found in connective tissue that has elastic properties. Flexible but tough, and should be removed during cutting and t...

connective tissue

Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.

shrinkage

Loss of water during the cooking process. (Water is the main ingredient in muscle tissue). Excessive shrinkage can cause the meat or poultry dish to b...

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 n...

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 stirrin...

gaufrette

a thin lattice or waffle-textured slice of vegetable cut on a mandoline

quinoa

The high-protein dried fruits and seeds of the goosefoot plant used as a food staple and ground into flour.

couscous

Fine pasta like product made from hard durum wheat.

wheat berries

Whole unprocessed wheat kernels that can e cooked as a cereal or used in grain based dishes. Long cooking time, good source of fiber.

masa harina

Lime (lye) processed corn product. Finely milled flour made from hominy used to make tamales, tortillas and other Mexican dishes.

grits

Lime (lye) processed corn product. Coarsely ground dried hominy (corn product) that is cooked as a hot cereal.

hominy

Lime (lye) processed corn product. Whole kernels also known as posole.

corn

Giant grass plant. Kernels are dried and ground into cornmeal, polenta or cornstarch.

semolina

milled product of durum wheat (or other hard wheat) used in pasta

white rice

Rice in which the bran layer has been pearled (polished off) during the milling process.

brown rice

Any rice sold with the bran layer left attached.

new potato

A small moist, tender thin-skinned potato harvested early in the growing season.

waxy potatoes

high sugar, low starch, high moisture content (like red skinned)

Mealy (starchy) Potatoes

high starch content, best for baking and frying (like Idaho/Russet)

tuber

Enlarged part of underground root.

shocking

Plunging blanched vegetables into ice water to stop the cooking process.

chlorophyll

Chemical that gives green vegetables their color.

al dente

firm to the bite

Cellulose

Microscopic fibers that make up the rigid tissue of plants. Human digestive system can't break it down, cooking helps soften it.

legumes

Cooked seeds of dried beans and peas; examples include white, black, and pinto beans, lentils, and chickpeas; dried forms are also called "pulses."

Scoville heat units (SHU)

The measure of the heat of Chile peppers

chowder

a thick soup or stew made with milk and bacon and onions and potatoes

bisque

A seafood-based soup that is thickened traditionally with rice, although modern methods use a roux.

cream soup

Consists of milk or stock, thickened with both flour and puréed ingredients.

purée soup

A type of soup thickened using a purée of well-cooked ingredients.

raft

The coagulated clearmeat containing trapped impurities that floats on top of the consommé.

clearmeat

A mixture of ground meat, vegetables, and egg whites added to stock and add flavor and remove impurities to clarify the stock.

beurre manie

A mixture of softened whole butter and flour used to thicken liquids (not cooked beforehand).

tomato sauce

A grand sauce made from a stock and tomatoes (roux is optional).

hollandaise sauce

A hot emulsified sauce that combines egg yolks and warm clarified butter.

jus lié

Sauce made from the juices from cooked meat and brown stock.

espagnole sauce

A grand sauce made from brown stock and brown roux.

demi-glace sauce

Classically made by reducing espagnole sauce to proper nappe consistency.

onion piqué

An onion studded with several whole cloves and a bay leaf, used to flavor bechamel and some soups.

velouté sauce

blond sauce made by thickening a light-colored stock with a light-colored roux

béchamel sauce

A sauce made by thickening milk with a light colored roux

derivative or small sauce

A sauce that is made from a mother sauce.

mother sauces

bechamel, veloute, espagnole, tomato, hollandaise

liaison

Yolk and cream mixture used to thicken liquids. As the yolk heats up, it thickens.

tempering

Heating gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing th...

curdle

Liquid and solid portions of milk or egg mixture separate into lumps, ruining the sauce.

coulis

A fruit or vegetable puree used as a sauce.

whitewash

A slurry made with flour. It is not translucent like a slurry made with cornstarch or arrowroot.

slurry

A mixture of raw starch and cold liquid used for thickening.

roux

Equal amounts of fat and flour (by weight) mixed and cooked to produce the base of a sauce or gravy.

nappé

Consistency of a sauce which will coat the back of a spoon.

sauce

Thickened liquid that complements other foods.

stock

A highly flavored liquid made by simmering bones with vegetables, herbs, and spices.

base (of a stock)

A concentrated instant powder or paste that dissolves in hot water to make a stock-like liquid. Available in a range of flavors: chicken, beef, vegeta...

broth

Stock-like preparation made with a larger proportion of meat than bone and a greater variety of vegetables.

deglazing

Adding liquid such as stock or wine to a pan to loosen and dissolve the browned food sediments on the bottom.

bouillon

A clear, seasoned chicken, beef, or vegetable broth, sometimes made from dehydrated cubes or stock.

blanching

A moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food.

brown stock

A stock where the bones and vegetables are roasted before the stock is made, resulting in a darker color. Brown stock also uses carrots and often toma...

white stock

Clear pale liquid made by simmering poultry, veal & fish bones.

bouquet garni

French for "bag of herbs"; a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.

sachet

A small cheesecloth bag containing herbs and spices used to flavor stock. It can be easily removed without the herbs floating in the stock.

gelatin

Derived from a protein found in bones and connective tissue called collagen. When collagen is simmered in liquid it dissolves into a protein that adds...

fumet

a white stock made with fish bones or shells from shellfish and vegetables simmered in a liquid with flavorings

à la carte

A menu on which food and beverages are listed and priced individually and foods cooked to order rather than in advance and held for later service.

baguette

a long, narrow loaf of French bread

Pullman loaf

A long, narrow rectangular loaf of bread baked in a pan which has a lid that slides over the top, forcing the dough to conform to the shape of the pan...

Danish sandwich

A neat, open-faced sandwich that often includes strongly flavored foods

finger sandwich

A thin finger sized sandwich, may have multiple layers.

tea sandwich

Small, cold sandwich usually served on bread or toast, trimmed of crusts, and cut into shapes.

canapé

Small, one to two bite hors d'oeuvre, consisting of a base of bread or other pastry or flour product, topped with flavorful foods such as cheese sprea...

wrap

Various ingredients rolled in a tortilla or other flatbread such as lavash.

sandwich

A number of ingredients placed on or in between bread.

canned fruit

Can be packed in various concentrations of sugar syrup or water. Heavier syrups are used to preserve the shape of more delicate fruits.

dried fruit

Fruit preserved by drying. Raisins, currants, prunes, etc.

tropical and exotic fruits

Grow in tropical environments. Bananas, pineapples, kiwifruit, mangoes, dates, figs, papayas, star fruit, cherimoya, guava, lychee, prickly pear, and...

melons

Large, moist fruits that grow on vines and contain seeds. They have a thick skin that may be rough or smooth. Includes cucumbers, watermelons, cantalo...

grapes

round, green, red, or purple fruit that grows in bunches on vines

berries

Fruit with tiny seeds. Blackberries, blueberries, strawberries, raspberries, currants, cranberries, huckleberries

stone fruits

Fruits w/a pit that isn't attached in the center. Cherries, nectarines, plums, and peaches fall under this category.

apples and pears

Types of Pome tree fruit with seeds in central core.

citrus fruit

Tree fruits such as grapefruit, lemons, limes, oranges.

individually quick frozen (IQF)

Fruit or fruit pieces that are flash-frozen before packing so they keep their original shape.

United States Department of Agriculture (USDA)

Federal agency that imposes standards for the quality and safety of food products in the USA. Not mandatory for fruit.

grading

Evaluating food against a uniform set of quality standards. Fruit grading for canned or frozen: US Grade A=Fancy, B= Choice, C=Standard.

pasteurize

a sterilization of a substance to destroy bad bacteria

main course salad

Salad large enough to serve as a full meal, usually containing protein ingredients

appetizer salad

attractive salad served as a first course to stimulate the appetite.

mayonnaise

Cold sauce that is an emulsion of oil and vinegar stabilized with egg yolk and mustard. These emulsifiers keep the sauce from breaking or separating.

emulsion

any mixture of two or more immiscible liquids in which one liquid is dispersed in the other (mayo is permanent type)

vinaigrette

an oil and vinegar dressing with salt and pepper to which other seasonings and herbs are sometimes added. Used as a salad dressing or marinade. (3 par...

mesclun

Mix of young salad greens.

marinated salad

A salad composed of cooked foods mixed with a vinaigrette

bound salad

Salad mixed with a heavy dressing, such as mayonnaise, used to hold the ingredients together.

composed salad

A finished salad that has ingredients assembled in a particular arrangement, also known as a plated salad. Usually includes 4 parts: base, body, dress...

simple garden salad (including tossed salads)

Salad of greens and various raw vegetables such as cucumbers, carrots, tomatoes. Variety of flavors, colors, and textures is desirable.

loss

When the expenses are greater than the sales.

profit

When the sales are greater than the expenses.

sales

The dollars received in payment for the meal.

profit and loss statement (P&L)

A business report that lists the sales and expenses incurred to make those sales during a given period of time; also called an income statement.

requisition

A written or electronic request for product used to control food and account for food.

invoice

A list of the quantities of products and their prices that are being delivered.

purchase order (PO)

A document listing the items ordered, quantities ordered, and the prices agreed upon.

par stock

A specific amount of product to be kept on hand in order to maintain a sufficient supply from one delivery to the next.

labor cost

Includes all expenses involved in maintaining a food service staff such as wages, benefits, and payroll taxes.

food cost percentage

The portion of food sales that was spent on food expenses.

yield percentage

The ratio of EP to AP, which tells the chef how much usable product, or EP, he/she can expect from a given amount of AP product.

edible portion (EP)

The amount of food product that remains after cleaning, cooking, or other preparation.

as purchased (AP)

Raw, unprepared product in the same form it is delivered from the vendor.

forecast

predict

food cost

The cost of food used to make a menu item for a customer.

retronasal pathway

The route aromas travel up the back of the nasal cavity from the back of the throat cavity.

olfaction

sense of smell

piquant

The spicy hot sensation that is the result of a chemical irritation of the lining of the mouth.

umami

The fifth basic taste that is perceived as a satisfying richness or meatiness.

gustation

The sense of taste

phytochemicals

Substances produced by plants that may provide health benefits for humans. Bright colors in vegetables & fruits

cholesterol

A white, pasty, fat-like substance found in the bloodstream and cells that is essential for many of the body's functions.

hydrogenation

The chemical process that changes liquid oil to a solid fat. like shortening

carbohydrate

The nutrient that is the body's chief energy source.

incomplete protein

A protein that is missing one or more of the indispensable amino acids.

complete protein

Protein that contains all nine indispensable amino acids in the correct proportions needed to support life.

protein

A nutrients made up of a chain of carious amino acids; needed for growth, maintenance, and repair of body tissues.

moist-heat cooking

Cooking methods that use liquid or steam in the cooking process. Best for tougher cuts of meat and fibrous vegetables.

dry-heat cooking

Cooking methods that use conduction using metal or fat, hot air convection, or radiation. Uses higher temperature and doesn't break down fibers or con...

stewing

Like braising, but the food is usually cut into smaller pieces and is cooked in more liquid. Food cooks at a simmer.

braising

Combines dry and moist heat methods. First the food is browned and then liquid is added and the dish is covered. Food cooks at a simmer.

steaming

Cooking food in the steam from boiling water.

boiling

Moist heat method done at liquid at it's highest possible temperature. Sea level= 212F. Big bubbles. Most often used for vegetables, starches, and gra...

simmering

Moist heat method. Proper temperature is just below boiling 185F to 205F with small bubbles.

poaching

Moist heat method is used for delicate products like eggs. Proper temperature= liquid barely moves and has no bubbles or small bubbles only occasional...

baking

Cooking food by surrounding the items with hot, dry air in the oven. Term mostly used for breads and cakes.

roasting

a dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to bakin...

au gratin

Sprinkled with breadcrumbs and/or grated cheese and browned

gratiner

To brown a food product under a broiler. Often described as "au gratin."

broiling

a dry-heat cooking method in which foods are cooked by heat radiating from an overhead source

grilling

Dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by elec...

deep frying

Dry-heat cooking method that uses convection to transfer heat to a food submerged in hot fat; foods to be deep-fried usually are first coated in batte...

panfrying

Cooking food in enough hot fat to cover it halfway, also known as shallow-fat frying.

sweating

Cooking food in a small amount of fat using low heat in order to soften the food without browning.

sautéing

This method cooks food rapidly in a small amount of fat over relatively high heat. (jumping)

radiation

Energy that is transferred in the form of waves. Glowing flames of a broiler directly cooks food. Also, microwaves pass through the food causing water...

caramelization

Browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor.

gelatinization

The process by which starch granules absorb water and swell in size.

cooking

Process of preparing food for eating by applying heat.

entrails

guts

en papillote

Food is wrapped In paper or foil to steam or cook in its own moisture

filleting

Cutting a fleshy boneless piece of meat from near the the ribs of an animal or fish

court bouillon

water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables

beurre noisette

A classical preparation made from browning butter used as a sauce for fish and seafood

pin bones

Small bones embedded in a fillet that must be removed with pliers or tweezers.(common in salmon)

shucked

Removed from the shell. (Oysters and clams may be sold frozen this way)

cephalopods

A mollusk with a large brain, internal, external, or no shell. Squid and octopi are in this group.

bivalves

have a hinged, two-part shell and include clams, mussels, oysters, and scallops.

univalves

snails, limpets, and abaloneanother name for gastropods that means "single shell"

mollusk

An invertebrate with a soft, unsegmented body; most are protected by a hard outer shell which includes bivalves like oysters, univalves like conch, an...

crustacean

Pertaining to a division of arthropods, containing lobsters, crabs, crawfish, etc.

flatfish

A bony bottom-dwelling fish like halibut,flounder, or sole. Flat fish have both eye balls on one side of their head and four fillets

round fish

fish with round, oval or compressed bodies that swim in a vertical position and have eyes on both sides of their heads; include salmon, swordfish and...

shellfish

Fish that have shells instead of backbones.

finfish

Fish with fins, backbones, and gills

conversion factor

number to multiply ingredients in a standardized recipe to get the desired quantity (X2, X 0.5, X 6, etc)

product specification (spec)

A detailed description of product used in a foodservice operation. Often includes the name of the product, market form (fresh, frozen, dried, etc.), s...

portion size

Indicates the serving size that the chef expects to be served to the customer. Expressed in ounces, cups, or by count. More accurate when ladles, scoo...

yield

The quantity or number of portions the recipe will produce. Can be expressed in volume, weight,, or number of portions.

tare weight

The weight of the container that holds the ingredients being measured.

recipe

detailed instructions for preparing particular foods

grill (often called charbroilers on ranges)

The process of cooking by placing food in direct contact with a heat source from below, or in its path. Can use gas, electric or charcoal/hardwood.

salamander

A smaller, less powerful broiler used for browning food rather than fully cooking it.

steam-jacketed kettle

A permanently fixed, large pot with double-walled construction.Also known as a steam kettle, is a large cooking kettle that has a hollow lining into w...

combination oven or "Combi Oven."

An electric oven that can be used as a convection oven, a steamer, or a combination of both. Can be used to proof, bake, braise, stew, grill, steam,...

induction burner

A type of heating unit that relies on magnetic attraction between the cook top and metals in the pot to generate the heat.

convection oven

Oven designed with enhanced circulation of heated air to increase heating by convection, reduce baking time, and promote optimal crust browning. Has a...

flattop range

A range with a heavy cast-iron top that has a heat source located underneath the cooktop (circular heating elements like burners underneath).

griddle

a heavy, flat iron or stainless steel plate that is heated and used for cooking food (straight line of heating elements)

open-burner range

a cooktop with open gas burners over which pots or pans are placed on trivets giving this range the advantage of instant heat control

buffalo chopper

A machine used for chopping large quantities of food.

colander

A bowl-shaped sieve with handles; a type of strainer.

chinois

A very fine China cap made of metal mesh that strains out very small solid ingredients.

china cap

Cone-shaped strainer used to strain soups, stocks, and other liquids

mandoline

A device used to slice food by pushing the food onto and across a sharp metal blade.

bain marie

(1) a hot-water bath used to gently cook food or keep cooked food hot; (2) a metal container for holding food in a hot-water bath

sheet pans

Large shallow pans, most often made of aluminum, used for baking and food storage.

hotel pans

Rectangular stainless steel pans designed to hold food for service in steam tables, used for baking, roasting or poaching inside an oven.

sautoir

A sauté pan with straight sides and usually a single long handle. If large, it may have a second handle.

Sauteuse, saute pan, frying pan

A sauté pan with sloped sides; the sloped walls enable foods to be flipped in the pan without using an offset spatula.

rondeau

(Pots & Pans) A wide, shallow walled, round pot used for braising, stewing and searing meats.

conduction

The direct transfer of heat from one substance to another substance that it is touching. Conduction in cooking is how well pots and pans transfer heat...

pan

A cooking container that is wider than it is tall. It may have one long handle or a long and a short if it is big and heavy.

pot

A cooking container that is taller than it is wide. A stockpot is an example and will always have two short handles.

smallwares

Pots, pans, and other hand tools used to prepare food.

chiffonade

to finely slice or shred leafy vegetables or herbs by rolling leaves

tourné

Cut items (Potatoes or carrots) in long oval or football shape using a special knife.

mince

To cut into very small pieces, doesn't need to be uniform

paysanne

1/2" x 1/2" x 1/4". Not technically a dice because the sides aren't all the same length.

brunoise

1/8" x 1/8" x 1/8" cube cut made by cutting a julienned piece crosswise.

small dice

1/4" x 1/4" x 1/4" cube cut made by cutting a batonnet crosswise.

medium dice

1/2 x 1/2 x 1/2 cube

large dice

3/4 x 3/4 x 3/4 inch cube

Julienne

1/8" X 1/8" X 1-2 inches / Fine = 1/16" X 1/16" X 1-2 inches (matchsticks)

Batonnet

foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches (6 millimeters x 6 millimeters x 5 centimeters)

Rondelle

A disk-shaped slice. They are made from cylindrical fruits or vegetables, such as cucumbers or carrots.

Synthetic

man-made materials, such as plastic instead of wood boards.

Spider

is a long-handled tool used to strain items or lift them out of liquid.

Parisienne Scoop

Also called a melon baller; used to cut ball shapes out of soft fruits and vegetables.

Whetstone

is a flat, abrasive stone used to sharpen a knife once its edge is dull and worn.

Steel

is a rod used to keep the blade sharp as you work (honing).

Bolster

strengthens the blade by forging it with a thick, metal collar that runs from the heel of the blade to the handle.

Tang

the term used to describe the portion of the knife blade that extends into the handle of the knife.

High-Carbon Stainless Steel

most good quality professional knives are made with high-carbon stainless steel.More than 10.5% chromium

Stainless Steel

does not pit, rust, or discolor, and does not affect the flavor of foods.

Carbon Steel Knives

is the easiest to sharpen to a finely honed edge, but loses its shine and discolors quickly after its first use. Less than 10.5% chromium

heirloom varieties

plants grown from seeds that have been unchanged for several to many generations; have genetics that remain constant & reflect a long heritage

wild-caught

refers to seafood; harvested in the wild environments of the ocean, lakes and rivers

seasonal

refers to food at the time of year when it is at its peak, either in terms of harvest or flavor; also the time when the item is the cheapest & freshes...

organic

foods with this certification meet the requirements for production and labeling established by the Organic Foods Production Act; only natural products...

local

implies the food is produced close to the restaurant; 50- or 150-mile radius

hormone-free

applies to meat & dairy products; foods are free of hormones given to stimulate growth & milk production

grass-fed

applies to cattle, sheep, goats & bison; cattle consume the majority of their nutrients from grass as opposed to grain, soy or corn

genetically modified organisms (GMO)

applies to produce & animals; plants or animals that have had genes introduced, rearranged or eliminated to make them more resistant to pests and othe...

free-range

refers to beef cattle, sheep, goats, pigs, dairy cattle and poultry; a USDA definition meaning that animals have access to the outside

carbon footprint

the amount of climate-changing carbon emissions from a system or activity often referred to ans greenhouse gases

cage-free

applies to poultry & eggs; often used with free-range; means that domestic fowl are not raised in cages; not legally defined

sustainability

adoption of practices that either preserve or improve the condition of Earth for future generations

harbor

be home to

41 degrees

the maximum internal temperature for cold-holding food

135 degrees

the minimal internal temperature for hot-holding food

145 degrees

the minimal internal temperature for: Fish, seafood, steaks, roasts, pork chops, Pork, beef, veal, lamb (eggs if served immediately)

155 degrees

the minimal internal temperature for ground meats, and eggs that will be hot-held

165 degrees

the minimal internal temperature for poultry, stuffings/stuffed food products, and hot held leftovers

chemical sanitizing

the use of sanitizing solutions to eliminate pathogens

heat sanitizing

the use of high temperatures to eliminate pathogens

Critical Control Point

a step in food handling at which control can be applied to prevent or eliminate a food safety hazard (where things can go wrong)

HACCP (Hazard Analysis Critical Control Point)

a system that identifies and manages key steps in food handling where contamination is most likely to occur

pest control operator

a licensed professional who uses various chemicals, sprays and traps to prevent or eliminate infestations

three-compartment sink

three adjacent sinks used to clean, rinse and sanitize small equipment and utensils

food-contact surface

any surface such as a table, cutting board or piece of equipment that comes in contact with food

Sanitary (sanitized)

an environment that is free of pathogens

clean

a condition of being free of dirt, grease or grime (w/soapy water)

cross-contamination

when harmful micro-organisms are transferred from one product to another by hands, utensils, equipment or other physical contact

physical hazard

foreign objects, often visible to the naked eye, in food that can cause illness or injury

allergen

a protein that is misinterpreted by the body and causes an immune system response

material safety data sheet (MSDS or SDS)

a document that lists the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency

water activity

the amount of water available for microbial growth in a product (Aw). water =1.0Aw

pH

the measure of acidity or alkalinity of a substance

facultative bacteria

bacteria that can grow either with or without oxygen

anaerobic bacteria

bacteria that do not require oxygen to survive

aerobic bacteria

bacteria that requires oxygen for survival

bacteria

single-celled organisms that reproduce by dividing

pathogen

a microorganism that causes illness in humans

cross contact

when an allergen is transferred from its food of origin to a food that does not contain the allergen

chemical hazard

any chemical that contaminates food

parasite

an organism that lives in and feeds on the body of another live creature

mold

a large family of single-cell fungi

yeast

a microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas

virus

a very small pathogenic organism that invades another cell and causes it to reproduce

temperature danger zone (TDZ)

zone from (41F° to 135F°) in which foods should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth

toxin mediated infection

illness resulting from the ingestion of bacteria that then produce harmful toxins while in the human digestive tract

intoxication

illness resulting from the ingestion of toxins left behind by bacteria

infection

illness resulting from ingestion of live bacteria

spore

a thick-walled, "supersurvival unit" produced by a bacterium to survive conditions that might otherwise kill the bacterium

potentially hazardous or TCS (time & temperature controlled) food

milk and milk products, meat: beef, pork, lamb, eggs, raw sprouts, seeds, shellfish and crustacea, heat-treated plant food (cooked rice, beans, and ve...

biological hazard

harmful organisms that cause foodborne illness

sanitation

the creation and practice of clean and healthy food-handling habits

contamination

the presence of unsafe substances or levels of dangerous micro-organisms in food

foodborne illness

a disease transmitted to people by food