Chapter 5 vocabulary Flashcards
Adequate Intakes
Identify daily intake levels for healthy people
Bain-Marie
Hot-water bath to keep foods warm
Bakers scale (BALANCE SCALE)
weighs dry ingredients
Baking
Cooking food by surrounding hot, dry air in the oven
Barding
Wrapping an item with strips of fat before cooking
Basket method
Breading food, place it in a basket, lowering it into oil (basically frying food)
Batter
Combination of dry and wet ingredients
Bench scrapper
Scrapes material off a work surface/Bench
Bimetallic Coil thermometer
Goes in food for a instant read
Blade
Cutting surface of the knife
Blanching
Moist-heat method of cooking
Blanquette
A white stew
bolster
Heel of the knife where the blade meets handle
boning knife
6-inch knife that separates meat from bone
Bouillabaisse
Mediterranean fish stew
Bowl scrapper
Combines ingredients and scrape them out
Braising
Sears food in hot oil partially, covers the pot/pan and you cook it in the oven
Braising Pan (RONDEAU)
Pan used to braise, stew, and brown meat
Brazier
a shallow large pot with straight sides and two handles
Breading
Seasoned all-purpose flour and an egg and buttermilk dip
Broiling
Cooking method that uses high heat
Butcher knife (SCIMITAR)
fabricates raw meat
Butt
End of knife handle
Butter knife
Spreads butter
Cake Pans
Baking pans with straight sides
can opener
opens cans
Carbonated Beverage Machine
Holds premixed blends for selected soft drinks
Carryover cooking
Taken out the oven but continues to cook
Cast-iron skillet
Pan made of cast-iron that pan grills/fry’s, and braises foods
Ceramic steels
Hone sharpened knifes
Chafing dishes
Keeps food hot on a buffet table
Channel Knife
Small knife that cuts grooves in vegetables
Charbroliler
Uses gas/electricity - food juices drip in heat source for flames and smoke for flavor
Cheesecloth
Strains liquids, bundling herbs, thickening yogurt
Cheese Knife
Cuts through cheese
Chefs (French) Knife
Chops, slices, and minces. 8-14 inches long
China Cap
Cone shaped metal strainer that strains, soups, stocks, and more
Chinois
Fine China cap made of metal mesh, that strains small solid ingredients
Clam Knife
Short knife that shucks/opens clams
Cleaver
Heavy rectangular knife that chops food
Coffee Maker
Makes coffee
Colander
Like a strainer but they stand on metal feet
Combination Cooking
Combination of dry and moist heat cooking methods
Combi-oven
Combines a convection oven with a steamer
Conduction
transfers hear from one item to another
Convection
Transfer of heat from a warmer to cooler area
Convection oven
Has a fan that makes heated air around the food as it cooks
Convection steamer
Steam in a boiler and pipped to cooking chamber
Convectional (Standard) Oven
Heat source is located at the bottom of the oven and has racks to place food
Conveyor Oven
Conveyor belt that moves/cooks food
Cooks fork (Kitchen fork)
Test doneness of braised meat and vegetables
Cookware
Pots/Pans
Corer
Removes the core of apples and pears
Countertop Blender
Purées, liquefies, and blends food
Countertop Broiler
Small countertop broiler
Crepe Pan
Shallow skillet to make cepes
Cuisson
Liquid from shallow poaching
Cutting edge
edge along the bottom of knife blade between tip and heel
Daube
Braised dish
Deck Oven
Convectional oven that cooks food on 2-4 shelves that stack
Deep-fat fryer
Cooks food in oil at 300 F- 400 F
Deep-frying
Breading food in hot fat then frying it
Deglazing
Liquid at the bottom of the pan that dissolves bits of sautéed food
Deli knife
Used for thick sandwiches
Diamond steels
rods that are Impregnated with diamond dust
Dietary Guidelines for Americans 2005
Advice for healthy people over age of 2
