Vocabulary Quiz 5 Flashcards
Aerate
To incorporate air into a mixture through sifting and mixing.
Black & Bleu Burger
Common specialty burger consisting of beef patty dusted with Crack Black Pepper and topped with Crumble Blue Cheese.
On the fly
Common term used in a restaurant meaning “Right now”.
Creme anglaise
Also known as creme an I’ anglaise. Custard sauce flavored with vanilla and sometimes rum.
Silver-skin
The tough connective tissue that surrounds certain muscles.
Shock
To Plunge into icy cold water to stop the cooking process.
Buttercream
A light, smooth, fluffy frosting of sugar, fat and flavorings. Egg yolks or whipped eggs whites are sometimes added. There are three principal kinds … simple, Italian and French.
Gazpacho
Is a cold Spanish tomato-based raw vegetable soup.
Pittsburg rare
steak that has been heated to a very high temperature very quickly, so it’s charred on the outside but rare or raw on the inside.
Pastry cream
Known as creme patisserie, a stirred custard made with egg yolks, sugar, milk and thickened with starch; used for pastry and pie filing.
Gazpacho
Is a cold Spanish tomato-based raw vegetable soup.
Spanish style omelet
An omelet consisting of sautéed peppers, onions, celery potatoes and seasoned tomato broth.
Deep-Fat-Frying
Frying food in enough fat to cover it.
Monte Cristo sandwich
A fried ham or turkey sandwich. Traditionally dipped entirely in an egg batter and deep fried or pan fried.
Polenta
Italian dish where cornmeal is boiled to a mush and can be used in a variety of ways. Cooked polenta can also be shaped into balls, patties or sticks and fried in oil until it was golden brown.
Fixed menu
A menu which offers the same food everyday.
Restaurant term 86
Throw out, get rid of or hold service.
Flounder Florentine
Flounder filet with spinach lightly breaded and pan fried.
Inventory
The listing and counting of all foods in the kitchen, storerooms and refrigerators.
Salamander
A small broiler used primarily or browning or glazing the tops of foods.
Quesadilla
chasse and other ingredients are sandwiched between two flour tortillas and the whole package is grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted.
Gnocchi
Italian dumpling made with semolina & wheat flour, eggs and mashed potatoes.
Lyonnaise
Seasoned with onions; generally chopped onions sautéed in butter and reduced with white wine and vinegar then strained.
Rice Pilaf
Rice dish?
Frittata
Flat open-faced omelet that can contain a variety of ingredients that is baked.
Par-Boiled Rice
Rice partially cooked under pressure then dried.
Production Schedule
A form filled out by the head cook in each station specifying the tasks to be completed.
