Chapter 5 Vocabulary Flashcards
Arkansas stone
Sharpening stone
Balance-Beam scale
To weigh ingredients for preparation
Blender
Excellent for preying, liquefying food
Bolster
Helps to balance the knife and protect the hand from accidental slips
Boning knife
Used to separate raw meat from a bone
Broiler
The piece of equipment used to broil foods
Buffalo Chopper
Used to chop large quantities of food
Candy/Deep-fat Thermometer
To measure internal temperature
Carbon Steel
Steel owing its properties principally to its carbon content; ordinary, unalloyed steel.
Carborundum Stone
Sharpening tool
Ceramic
Material used for steel
Cheesecloth
Light; fine-mesh cotton gauze, frequently used with or in place of a conical sieve
Chef’s knife
All-purpose knife: a variety of chopping, slicing, and measuring chores
Cleaver
Used for chopping
Colander
Basic function is to strain something
Combi Oven
Powered by either gas or electricity; is a combination steamer and convection oven. It can be used in steam mode, hot-air convection mode, or heat/steam (combi mode)
Conical sieve
Used for straining and/or pureeing food.
Convection steamer
Steam is generated in a boiler then piped to the cooking chamber. Where it is vented over the food. Pressure does not build up in the unit; it is continuously exhausted. Which means the door may be opened at any time without danger of scalding or burning
Convection oven
fans force hot air to circulate around the food. Cooking it evenly and quickly. Some convection ovens have the capacity to introduce moisture
Convectional/Deck oven
the heat source is located on the bottom. Underneath the deck (floor) of the oven. Heat is conducted through the deck to the cavity. Conventional ovens can be located below a range top or as separate shelves arranged one above another. The latter are known as deck ovens, and the food is placed directly on the deck instead of on a wire rack. Deck ovens normally consist of two to four decks. Although single-deck models are available
Deep-fat fryer
This consists of a gas or electric heating element and a large stainless-steel reservoir that holds the fat. A thermostat allows the user to control the temperature of the fat. Stainless-steel wire mesh baskets are used to lower and lift into and out of the fat
Diamond steel
Sharpening stone with diamond dust
Diamond-Impregnated stone
Sharpening stone with diamond dust
Display Refrigeration
Display cases are generally used in the dining room for desserts, salads, or salad bars
Drum sieve
Used for sifting or pureeing
Electronic Scale
Weighs ingredients for preparation and finished items for portion control
Fileting knife
Fileting fish
Flattop range
This consists of a thick plate of cast iron or steel set of the heat source. Flattops give relatively even and consistent heat but do not allow for quick adjustments of temperature
Food processor
grinding, pureeing, blending, emulsifying, crushing, and kneading. With special disks; slicing, julienning and shredding
Food chopper
Chopping large quantities of food; with special disks; slicing or grating
Food mill
Type of strainer used to puree soft foods
Food slicer
Slicing cooked meat; also suitable for slicing food such as smoked salmon
French knife
All-purpose knife; a variety of chopping, slicing and mincing chores
Glass
Hard, brittle, no crystalline, more or less transparent substance produced by fusion
Griddle grill
Similar to a flattop range, a griddle has a heat source located beneath a thick plate of metal, generally cast iron or steel. The food is cooked directly on the griddle surface
Grit
The degree of coarseness or fineness on the stones surface
Guard
A guard or hilt between the steel and the handle protects the user
Handle
A preferred material for knife handles is rosewood
High-Carbon stainless steel
Combines the advantage of carbon steel with stainless steel
Hollow Ground
Blades made by combining two sheets of metal. The edges are then beveled or fluted
Immersion blender
Used for pureeing, grinding and mixing
Induction cooktop
This relies on the magnetic attraction between the cooktop and steel or cast iron the pan to generate heat. This cooktop itself remains cool. Reaction time is significantly faster than for traditional burners. Pans containing copper or aluminum may not be used
Instant-Read thermometer
to measure internal temperature
Kitchen Fork
testing doneness of braised meats and veggies; lifting finished items to the carving board or plate; holding an item being carved in place
Latette (Palette) Knife
In the kitchen and bakeshop, spreading fillings and glazes, placing garnishes, portioning and a variety of other functions
Lubricant
Mineral oil or water
Mandolin
A slicing device of plastic or stainless steel with carbon steel blades, most models have blades that may be adjusted to cut items into various shapes/thicknesses
Measuring spoon
Used to measure portion control
Measuring pitcher
To measure liquid volume
Meat Grinder
Grinding; stuffing sausage casings (with attachment.)
Micorwave Oven
A cooking device in which electronic waves generated by a device called a magnetron penetrates food and causes the water molecules in it to oscillate. This rapid molecular motion generates heat and cooks the food
Offset Spatula
Turning or lifting foods on grills, broilers, and griddles
Open-burner range
This type of range has individual grate-style burners that allow for easy adjustment of heat
Paring knife
Paring and trimming veggies and fruits
Parisienne scoop
A small tool used for scooping balls out of veggies or fruits and for portioning truffle ganache among other preparations. Also called a melon baller
Portabke refrigeration
a refrigerated cart can be placed as needed in the kitchen
Probe thermometer
Measures internal temperature
Rat tail
Measures internal temperature
Reach in
A reach in may be a single unit or part of a bank of units, available in many sizes. Units with pass-through doors are especially helpful for the pantry area. Where cold items can be retrieved by the wait staff as needed
On-site refrigeration
Refrigeration drawers or under counter reach-ins allow ingredients to be help on the line at the proper temperature
Ricer
A device with a pierced hopper in which cooked food, often potatoes is placed
Ring-top range
This is a flattop with plates that can be removed to widen the opening, supplying more or less heat
Rivet
Used to secure the tang to the handle
Rolling pin
hard, tight, grained wood. Which fats and flavoring used in rolled dough from penetrating the pin
Rosewood
A knifes handle
Rotary Peeler
Peeling skin from veggies and fruits. Swivel action accommodates contours of ingredients
Salamander
Any of various portable stoves and burners
Sharpening stone
Used to sharpen knives
Sieve
Drains food
Slicer
Slicing cooked meat; also suitable for slicing food such as smoked salmon
Spring Scale
To measure internal temperature
Stainless Steel
Will not discolor or rust
Standing mixer
Mixing, beating, whipping, kneading
Steam-jacked kettle
this freestanding or tabletop kettle circulates steam through the double-sided walls, providing even heat. Units vary; they may tilt, may be insulated, and may not have spigots or lids. Available in a range of sizes, these kettles are excellent for producing stocks, soups, and sauces
Strainer
Drains foods
Stroke
light touch
Tang
Continuation of the blade that extends into the knife’s handle
Taper ground
Meaning that the blade has been forged out of a single sheet of metal and has been ground so that it tapers smoothly from the spine to the cutting edge, with no apparent beveling
Tilting Kettle
This large, relatively shallow freestanding unit is used for braising, stewing, and sautéing large quantities of meats or veggies at one time. Most tilting kettles have lids, allowing for steaming as well
Tourne knife
Tourneeing veggies
Utility knife
Various cutting chores
Vertical chopping machine
grinding, whipping emulsifying, blending, crushing large quantities of food
Walk-in
A refrigeration unit large enough to walk into
Whip/Whisk
Beating, blending, and wiping
