Vocabulary Quiz 1 Flashcards
Learn vocabulary terms for Quiz 1 on 7/15/13.
Concasse (de tomatoes)
The preparation of a tomato, by 1st peeling and seeding it and then dicing the flesh from the fruit.
Au Jus
Meat served with with its own natural juices or gravy.
A La Carte
A menu style in which individual items are priced separately.
De-fat
To remove accumulated fat from the surface of a liquid.
Sauté
To cook in an open pan in a small amount of fat with high heat.
Buffet
A method of serving in which all foods are presented together and guest serve themselves.
Canapé
An hors d’ oeurve made of crackers or toasted bread and topped with cheese, caviar or anchovies.
Coagulation
The process of becoming firm, as protein does when heated.
Back of the House
In food service, the part of the operation out of sight of the customer.
Al Dente “ahl-dain-tay”
An Italian term meaning “to the tooth” - that is not too soft and offering a slight resistance to the teeth. The term is used to describe the way pasta should be cooked and also applies to the vegetables.
Slurry
a mixture of raw starch and cold liquid used for thickening.
Cream (as a verb)
When used as a verb, it means to stir or mix liquid or semi-liquid foods together until they are smooth and creamy.
Mis en Place
A French term meaning “a constant state of readiness”. It also means “a place for everything and everything in its place”.
Garde-Manger
“keeper of the food” a cook who specializes in the preparation of cold foods (as meats, fish, and salads).
Airline Breast
half of a boneless chicken breast with the first wing bone attached.
De-Glaze
To remove the glaze of caramelized food particles from the bottom of the cooking pan, by adding a liquid such as wine, stock or water.
