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Food Industry Vocabulary > Food Industry Vocabulary - Words we've collected > Flashcards

Food Industry Vocabulary - Words we've collected Flashcards

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1
Q

leoparding

A

charring — it’s the little spots of char that occur on the rim of the pizza

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2
Q

buffalo mozzarella

A

cheese made in the traditional way, from the milk of the water buffalo

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3
Q

neapolitan style pizza

A

style of pizza that originated in Naples, Italy. It is very simple by American standards, consisting of dough, tomatoes, mozzarella cheese, olive oil, sometimes Parmesan cheese, and fresh basil.

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4
Q

authentic

A

of undisputed origin; genuine

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5
Q

front of house

A

everything that happens in front of customers: hosts, servers, bartenders, bussers

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6
Q

back of house

A

everything that happens “behind the scenes” in the kitchen: chefs, line cooks, prep cooks, dishwasher

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7
Q

shadowing

A

when you are learning how to do something new and you follow someone who is an expert to watch and learn from them

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8
Q

cuisine

A

a style or method of cooking, especially as characteristic of a particular country, region, or establishment

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9
Q

trompo

A

a vertical rotisserie (spinning grill) for cooking pork for tacos

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10
Q

corn tortillas

A

a tortilla made from corn

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11
Q

flour tortillas

A

a tortilla made from flour

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12
Q

masa

A

corn mixture that is used to make tortillas

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13
Q

secret shopper

A

When the bosses of a company send someone into one of their businesses who is pretending to be a customer to make sure that the business is doing things the way they want them to.

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14
Q

over fishing

A

the removal of a species of fish from a body of water at a rate that the species cannot replenish, resulting in those species becoming underpopulated in that area

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15
Q

shrimp

A

an edible crustacean

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16
Q

crawfish

A

a cousin to the shrimp

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17
Q

crawfish boil

A

prepared outside over propane heat or inside atop the stove, often served with potatoes, corns, and sausage

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18
Q

cajun food

A

a style of cooking incorporating incorporating West African, French and Spanish cooking techniques, in regions of Louisiana

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19
Q

barbeque

A

a cooking method, a cooking device, a style of food, and a name for a meal or gathering at which this style of food is cooked and served

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20
Q

pitmaster

A

a person who oversees the cooking done in a barbecue pit

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21
Q

smoker

A

a device that smokes fish or meat

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22
Q

grill

A

a metal framework used for cooking food over an open fire

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23
Q

banchan

A

small side dishes served along with cooked rice in Korean cuisine

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24
Q

yakitori

A

a Japanese dish of grilled meats or vegetables on a skewer cooked on a narrow grill

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25
Q

fried chicken

A

a dish consisting of chicken pieces which have been coated in a seasoned batter and pan-fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat

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26
Q

yardbird

A

a chicken that is in a chicken coupe

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27
Q

nashville hot chicken

A

spicy red fried chicken

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28
Q

station

A

different areas or jobs assigned in some restaurant kitchens (grill station, sauce station, dessert station, etc.)

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29
Q

POS

A

a computer system used in restaurants, servers enter orders on the computer and that gets sent to the kitchen

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30
Q

86

A

people say this in restaurants to talk about what they are out of, e.g. “86 chicken sandwich” means we are out of the chicken sandwich

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31
Q

on the floor

A

“the floor” in where all the tables are in the restaurant, where customers are

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32
Q

plating

A

the process of arranging and decorating food to enhance its presentation

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33
Q

mouthfeel

A

the physical sensations in the mouth produced by a particular food

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34
Q

hand-stretched noodles

A

noodles that are hand stretched

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35
Q

MSG

A

a type of seasoning, a type of salt

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36
Q

smoke

A

the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood

37
Q

source / sourced

A

where ingredients come from

38
Q

low and slow

A

cooking with a low temperature over a longer time period

39
Q

mirepoix

A

diced carrots, celery, and onions, used as a base for many recipes especially in French cooking

40
Q

processed foods

A

food usually created in a factory by a company that might use chemicals or ingredients that are unavailable to home cooks

41
Q

fermentation

A

a way of cooking food, controlling bacteria to change food, examples: alcohol, cheese, and chocolate

42
Q

cacao

A

beanlike seeds from which cocoa, cocoa butter, and chocolate are made

43
Q

kimchi

A

spicy pickled cabbage, the national dish of Korea

44
Q

cheese rind

A

the outer layer of a wheel of cheese

45
Q

blanch

A

a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water ( shocking or refreshing) to halt the cooking process

46
Q

deep fryer

A

an electric appliance that heats fat or oil into which food is immersed for frying

47
Q

to prove dough

A

a step in bread- -baking that activates the yeast in the dough. This happens in final rise that happens after dough is shaped, just before baking

48
Q

pizza peel

A

is a shovel -like tool used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven

49
Q

street food

A

prepared or cooked food sold by vendors in a street or other public location for immediate consumption

50
Q

filet of fish

A

the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone

51
Q

break down

A

getting the ingredients ready

52
Q

izakaya

A

a type of informal Japanese bar that serves alcoholic drinks and snacks

53
Q

sear

A

a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food is cooked at high temperature until a browned crust forms

54
Q

render fat

A

taking raw fat and making it shelf stable by evaporating the moisture (water) which would otherwise limit the shelf life, melting the fat out of meat and saving it

55
Q

kitchen scale

A

a kitchen device used to measure the weight of ingredients and other food

56
Q

microplane

A

a kitchen utensil used for grating or zesting

57
Q

chaat

A

savory snacks, typically served at road-side tracks from stalls or food carts in India and some parts of Pakistan

58
Q

tofu

A

curd made from mashed soybeans

59
Q

sous vide

A

the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water

60
Q

“set it and forget it”

A

something you can prepare, leave, and come back when it’s ready, It usually takes a long time to cook

61
Q

dredging

A

a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking, e.g dredging chicken in flour to make fried chicken

62
Q

buttermilk

A

the slightly sour liquid left after butter has been churned, used in baking or consumed as a drink

63
Q

spider strainer

A

a kitchen tool that has a long handle that is attached to a wide metal basket aka wok skimmer, ire scoop, and wire skimmer

64
Q

pho

A

a Vietnamese soup consisting of broth, rice noodles, herbs, and meat, sometimes chicken

65
Q

empanadas

A

a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures

66
Q

cumin

A

the aromatic seeds of a plant of the parsley family, used as a spice, especially ground and used in curry powder

67
Q

tortilla española

A

a dish originating from Spain, cooked in olive oil and features fried, thinly-sliced potatoes along with the eggs

68
Q

chimichurri

A

a sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper, popular in Argentina

69
Q

choripan

A

is a type of sandwich with chorizo, popular in Argentina, Chile and Uruguay

70
Q

black eyed peas

A

a plant of the pea family

71
Q

biodiversity

A

the variety of life in the world or in a particular habitat or ecosystem

72
Q

mole

A

a traditional marinade and sauce originally used in Mexican cuisine

73
Q

tlayudas

A

a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento, lettuce or cabbage, avocado, meat, Oaxaca cheese, and salsa

74
Q

memelas

A

fried or toasted cakes made of masa topped with different fresh ingredients eaten as antojitos or snacks in the state of Oaxaca, Mexico which has its origins in prehispanic food

75
Q

lard

A

is the semi-soft, white fat located in the fattiest portions of a pig

76
Q

ceviche

A

a South American dish of marinated raw fish or seafood, typically garnished and served as an appetizer

77
Q

tamale

A

a traditional Mesoamerican dish, made of masa or dough, which is steamed in a corn husk or banana leaf

78
Q

banana leaf

A

the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle, can be used in cooking to wrap and steam foods like tamales

79
Q

arepas

A

Arepa is a type of food made of ground maize dough, originating from the northern region of South America in pre-Colombian times, it is corn pancake filled with cheese, meats, or other fillings, usually served with cabbage salad

80
Q

gastronomy

A

the practice or art of choosing, cooking, and eating good food. The cooking of a particular area.

81
Q

creole food

A

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, Amerindian influences, as well as influences from the general cuisine of the Southern United States.

This can also refer to Haitian cuisine.

82
Q

chicken bouillon

A

A bouillon cube or stock cube or broth cube is dehydrated broth or stock formed into a small cube about 13 mm wide.

83
Q

Braised

A

fried lightly and then stewed slowly in a closed container.

84
Q

yucca/Cassava

A

Yucca is a genus of perennial shrubs and trees in the family Asparagaceae, subfamily Agavoideae.

85
Q

mofongo

A

a Puerto Rican dish of deep-fried green plantains mashed together with other ingredients such as pork or seafood.

86
Q

sachertorte

A

Sachertorte is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna.

87
Q

goulash

A

Goulash is a soup of meat and vegetables seasoned with paprika and other spices.

88
Q

breadcrumbs

A

a small fragment of bread

89
Q

pot pie

A

a meat and vegetable pie baked in a deep dish, often with a top crust only.

Food Industry Vocabulary (1 decks)

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