Vocabulary Quiz 3 Flashcards
Learn vocabulary terms for Quiz 3 on 7/29/13.
Poisson
French word for fish.
Poach
To cook gently in water or another liquid, usually that is hot but not bubbling about 160° to 180°F (71° to 82°C).
F.I.F.O.
Abbreviation for “first in, first out”. The rule of storage where the oldest supplies are used first.
Chiffonade (chef-fon-nahd)
To finely slice or shred leafy vegetables or herbs.
Pommes de Frites
Classic French thick cut fried potatoes.
Truss
To tie poultry with butcher’s twine into a compact shape for cooking.
Preheat
To raise the temperature of a pan or oven to a desired cooking temperature before food is introduced into it.
Gaufrette (goh-FREHT)
A thin lattice or waffle-textured slice of vegetable cut on the mandoline.
AntiPasto
Italian for “before the pasta” and refers to the first or appetizer course usually consisting of relish, olives, tomatoes, smoked or picked meats or fish, sliced meats and the like all coated with oil and vinegar and usually served cold.
Production Schedule
A form filled out by the head cook in each station specifying the tasks to be completed.
Roux
A cook mixture of equal parts flour and fat.
Render
To heat a piece of meat so that the fat becomes liquid and separates.
Bolognese Sauce
Classic Italian spicy meat sauce consisting of ground beef patty, sausage, diced vegetables, herbs, parmesan cheese, wine and crushed tomatoes.
Reduce
To make a liquid concentrated and thick by boiling or simmering it to lessen it’s water content.
Ramekin
A shallow dish used for cooking individual servings; especially casseroles.
Shuck
To remove outer coating from food for example shells from clams or husks from corn.
Zest’
The oily, colored part of the peels of citrus fruits. Grated zest adds a lot of the fruits flavors to the food without adding additional moisture.
Bouillabaisse
Classic French hearty seafood soup containing different kinds of cooked fish, shellfish and vegetables flavored with a variety of herbs and spices as garlic, orange peel, basil, bay leaf, fennel and saffron.
Sear
To brown food quickly over high heat; usually done as a preparatory step for combination cooking methods.
Pesto
Italian sauce consisting of basil, garlic, parsley, pine nuts or walnuts and Romano or Parmesan cheeses blended together with olive oil.