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.
Punched Down
A method of expelling gases from fermented dough.
Butterfly cut
To cut open but not completely through spread apart or flat; usually meat or fish.
Shaved
Sliced extremely thin as in meats for sandwiches.
Compound Butter
raw cold butter that has been flavored with herbs or other ingredients.
Tempering
A process of melting chocolate during which the temperature of the cocoa butter is carefully stabilized; this keeps the chocolate smooth and glossy.
Gyro
Greek dish of meat, tomato lettuce onion, tzatziki sauce and is served in a pita bread.
Rissotto
Rich Italian dished cooked in butter with chopped onions to which stock is added until absorbed then various savory food are added. It also has a creamy consistency.
Ultimate Test
To incorporate air into a mixture through sifting and mixing.
Aerate
Ultimate Test
Common specialty burger consisting of beef patty dusted with Crack Black Pepper and topped with Crumble Blue Cheese.
Black & Bleu Burger
Ultimate Test
Common term used in a restaurant meaning “Right now”.
On the fly
Ultimate Test
Also known as creme an I’ anglaise. Custard sauce flavored with vanilla and sometimes rum.
Creme anglaise
Ultimate Test
The tough connective tissue that surrounds certain muscles.
Silver-skin
Ultimate Test
To Plunge into icy cold water to stop the cooking process.
Shock
Ultimate Test
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.
Buttercream
Ultimate Test
Is a cold Spanish tomato-based raw vegetable soup.
Gazpacho
Ultimate Test
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.
Pittsburg rare
Ultimate Test
Known as creme patisserie, a stirred custard made with egg yolks, sugar, milk and thickened with starch; used for pastry and pie filing.
Pastry cream
Ultimate Test
Is a cold Spanish tomato-based raw vegetable soup.
Gazpacho
Ultimate Test
An omelet consisting of sautéed peppers, onions, celery potatoes and seasoned tomato broth.
Spanish style omelet
Ultimate Test
Frying food in enough fat to cover it.
Deep-Fat-Frying
Ultimate Test
A fried ham or turkey sandwich. Traditionally dipped entirely in an egg batter and deep fried or pan fried.
Monte Cristo sandwich
Ultimate Test
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.
Polenta
Ultimate Test
A menu which offers the same food everyday.
Fixed menu
Ultimate Test
Throw out, get rid of or hold service.
Restaurant term 86
Ultimate Test
Flounder filet with spinach lightly breaded and pan fried.
Flounder Florentine
Ultimate Test
The listing and counting of all foods in the kitchen, storerooms and refrigerators.
Inventory
Ultimate Test
A small broiler used primarily or browning or glazing the tops of foods.
Salamander
Ultimate Test
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.
Quesadilla
Ultimate Test
Italian dumpling made with semolina & wheat flour, eggs and mashed potatoes.
Gnocchi
Ultimate Test
Seasoned with onions; generally chopped onions sautéed in butter and reduced with white wine and vinegar then strained.
Lyonnaise
Ultimate Test
Rice dish?
Rice Pilaf
Ultimate Test
Flat open-faced omelet that can contain a variety of ingredients that is baked.
Frittata
Ultimate Test
Rice partially cooked under pressure then dried.
Par-Boiled Rice
Ultimate Test
A form filled out by the head cook in each station specifying the tasks to be completed.
Production Schedule
Ultimate Test
A method of expelling gases from fermented dough.
Punched Down
Ultimate Test
To cut open but not completely through spread apart or flat; usually meat or fish.
Butterfly cut
Ultimate Test
Sliced extremely thin as in meats for sandwiches.
Shaved
Ultimate Test
raw cold butter that has been flavored with herbs or other ingredients.
Compound Butter
Ultimate Test
A process of melting chocolate during which the temperature of the cocoa butter is carefully stabilized; this keeps the chocolate smooth and glossy.
Tempering
Ultimate Test
Greek dish of meat, tomato lettuce onion, tzatziki sauce and is served in a pita bread.
Gyro
Ultimate Test
Rich Italian dished cooked in butter with chopped onions to which stock is added until absorbed then various savory food are added. It also has a creamy consistency.
Rissotto
