,CULINARY TERMS

Food Service 50
A
Adductor Muscle The muscle with which a mollusk closes its shell. In the case of American
scallops, this is usually the only part that is eaten.
Aging Holding meats in coolers under controlled conditions to allow natural tenderizing to take
place.
A la Carte (1) Referring to a menu on which each individual item is listed with a separate
price. (2) Referring to cooking to order, as opposed to cooking ahead in large batches.
AI Dente Firm, not soft or mushy, to the bite. Said of vegetables or pasta.
Allemande (1) German style. (2) A sauce made of Velpute (usually veal), a liaison, and lemon
juice.
Allumette Cut into matchstick shapes; usually refers to potatoes.
Anthocyanins Red or purple pigments in vegetables and fruits.
Antipasto Italian hors d'oeuvre.
AP Weight As purchased; the weight of an item before trimming.
Arborio Rice A variety of short-grain rice from Italy.
Argenteuil (ar zhawn toy) Garnished with asparagus.
AS Weight As served; the weight of an item as sold or served, after processing and/ or cooking.
Au Gratin (oh gra tan) Having a browned or crusted top, often made by topping with bread
crumbs, cheese, and/or a rich sauce and passing under the broiler or salamander.
Au Jus (oh zhoo) Served with its natural juices. Usually un thickened pan drippings.
Au Sec Coh seck) Until dry.
Avgolemono Greek soup made of chicken stock, egg. and lemon juice.
B
Bacteria Microscopic organisms, some of which can cause disease, including food-borne
disease.
Bain Marie A container of hot water used for keeping foods hot.
Bake To cook foods by surrounding them with hot, dry air. Similar to roast, but the term
bak.ing usually applies to breads, pastries, vegetables, and fish.
Baked Alaska A dessert consisting of ice cream on a sponge-cake base, covered with meringue
and browned in the oven.
Barbecue To cook with dry heat created by the burning of hardwood or by the hot coals of this
wood.
Bard To tie thin slices of fat, such as pork fatback, over meats with no natural fat cover to
protect them while roasting.
Basmati Rice A variety of long-grain rice from India.
Batonnet Cut into sticks, about 1/4x 1/4 X 21/2-3 inches (6 mm x 6 mm x 6-7.5 cm).
Batter Semiliquid mixture containing flour or other starch used for the production of such
products as cakes and breads and for coating products to be deep-fried.
Bavarian Cream A dessert made of custard sauce, gelatin, and whipped cream.
Barnaise (bare nez) A sauce made of butter and egg yolks and flavored with a reduction of
vinegar, shallots, tarragon, and peppercorns.
Bechamel A sauce made by thickening milk with a roux.
Beurre Mani (burr mahnyay) A mixture of equal parts raw butter and flour mixed together
into a smooth paste.
Beurre Noir (burr nwahr) Butter heated until it is dark brown and flavored with vinegar.
Beurre Noisette (burr nwah zett) Whole butter heated until it is light brown
Botulism A deadly food-borne intoxication usually associated with improperly canned foods.
Bouquet Garni A combination of fresh herbs tied together, used for flavoring.
Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo
School: Antonio B. Alejado Memorial High School
Bouquetire (book tyair) Garnished with an assortment or "bouquet" of fresh vegetables, such
as artichokes, carrots, turnips, green beans, peas, cauliflower, and potatoes.
Braise (1) To cook covered in a small amount of liquid, usually after preliminary browning. (2)
To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.
Brioche Rich yeast dough containing large amounts of eggs and butter, or the products made
from this dough.
Broil To cook with radiant heat from above.
Broth A flavorful liquid obtained from the simmering of meats and/or vegetables.
Brunoise (broo-nwahz) (1) Cut into very small ( inch/3 mm) dice. (2) Garnished with
vegetables cut in this manner.
Bulgur A type of cracked wheat that has been partially cooked.
Buttercream An icing made of butter and/or shortening blended with confectioners' sugar or
sugar syrup and sometimes other ingredients.
Butterflied Cut partially through and spread open to increase the surface area.

C
Calorie The amount of heat needed to raise the temperature of 1 kg water by 1C. Used as a
measure of food energy.
Canap (can ah pay) Tiny open-faced sandwiches, served as an hors d'oeuvre.
Capon A castrated male chicken.
Cappuccino Mixture of equal parts espresso and frothy, steamed milk.
Caramelization The browning of sugars caused by heat.
Carbohydrates Any of a group of compounds, including starches and sugars. which supply
energy to the body.
Carme, Marie-Antoine Famous nineteenth-century French chef. often considered the
founder of classical cuisine.
Carotenoids Yellow or orange pigments in vegetables and fruits.
Carry-over Cooking The rise in temperature in the inside of roast meat after it is removed
from the oven.
Celsius Scale The metric system of temperature measurement, with OC set at the freezing
point of water and 100C set at the boiling point of water.
Centi- Prefix in the metric system meaning "one-hundredth."
Chasseur (sha sur) "Hunter style," usually referring to items served with a brown sauce
containing mushrooms, tomato, and white wine. .
Chef The person in charge of a kitchen or of a department of a kitchen.
Chevre A cheese made from goat's milk.
Chiffon (1) A light, fluffy dessert or pie filling containing gelatin and beaten egg whites. (2) A
type of cake made with an egg-white foam and with oil as a shortening.
China Cap A cone-shaped strainer.
Chlorophyll Green pigment in vegetables and fruits.
Cholesterol A fatty substance found in foods derived from animal products and in the human
body; it has been linked to heart disease.
Chop To cut into irregularly shaped pieces.
Choucroute (shoo kroot) Sauerkraut.
Choucroute Garni Sauerkraut cooked with a variety of sausage, pork, and sometimes poultry

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
products. A specialty of Alsace, France.
Chowder A hearty American soup made from fish, shellfish, and/or vegetables, usually
containing milk and potatoes.
C1amart Garnished with or containing peas.
Clarified Butter Purified butterfat, with water and milk solids removed.
Clearmeat A mixture of ground meat, egg whites, and flavoring ingredients used to clarify
consomms.
Club Sandwich A sandwich consisting of three slices of toast and filled with such ingredients
as sliced chicken or turkey, lettuce, tomato, and bacon.
Coagulation The process by which proteins become firm, usually when heated.
Cocktail A type of appetizer generally made of seafood or fruit and often served with a tart or
tangy sauce.
Collagen A type of connective tissue in meats that dissolves when cooked with moisture.
Complementary Proteins Protein supplied by foods that, if eaten together, supply all the
amino acids necessary in the human diet.
Complete Protein A protein that supplies all the amino acids necessary in the human diet.
Compound Butter A mixture of raw butter and various flavoring ingredients.
Concasser To chop coarsely.
Conduction The transfer of heat from one item to something touching it or a cooler part of the
first item.
Consomm A rich, flavorful, seasoned stock or broth that has been clarified to make it
perfectly clear and transparent.
Convection The transfer of heat by the movement of a liquid or gas.
Convection Oven An oven in which hot air is circulated by a fan.
Convenience Food Any food product that has been partially or completely prepared or
processed by the manufacturer.
Coq au Vin (coke oh van) A French dish of chicken braised in wine.
Coral The roe or eggs of certain shellfish.
Coupe A dessert consisting of one or two scoops of ice cream or sherbet in a dish or glass,
topped with any of a number of syrups, fruits, toppings, and garnishes; sundae.
Course A food or group of foods served at one time or intended to be eaten at the same time.
Court Bouillon (koor bwee yohn) Water containing seasonings, herbs, and usually an acid;
used for cooking fish.
Cream Soup A soup that is thickened with roux or other thickening agent and contains milk
and/or cream.
Crecy (kray see) Garnished with or containing carrots.
Crme Anglaise (krem awng glezz) A light vanilla- flavored custard sauce made of milk, sugar,
and egg yolks.
Critical Control Point An action that can be taken that will eliminate or minimize a food
safety hazard.
Croissant A crescent-shaped roll made from a rich, rolled-in yeast dough.
Croquette (crow kett) Food that has been pureed or bound with a thick sauce, made into small
shapes, breaded, and fried.
Cross-contamination The transfer of bacteria to food from another food or from equipment or
work surfaces.
Crudit (croo dee tay) French term for raw vegetables served as a relish.
Crustaceans Sea animals with segmented shells and jointed legs, such as lobsters and shrimp.
Custard A liquid that is thickened or set firm by the coagulation of egg protein.
Cycle Menu A menu that changes every day for a certain period and then repeats the same
daily items in the same order.

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
D
Danish A rich. sweet. flaky yeast dough containing layers of rolled-in fat.
Deci- Prefix in the metric system meaning "one- tenth."
Deep-fry To cook submerged in hot fat.
Deglaze To swirl a liquid in a saute pan or other pan to dissolve cooked particles or food
remaining on bottom.
Demigiaze A rich brown sauce that has been reduced by half.
Demitasse Literally, "half cup." Strong. black coffee served in small cups after dinner.
Doria Garnished with cucumbers cooked in butter. Drawn With entrails removed.
Dressed (1) Poultry market form: killed, bled, and plucked. (2) Fish market form: viscera,
scales. head, tail, and fins removed.
Drop Batter A batter that is too thick to pour but that will drop from a spoon in lumps.
Dry-heat Cooking Methods Methods in which heat is conducted to foods without the use of
moisture.
Dubarry Garnished with or containing cauliflower. Duchesse Potatoes (doo shess) Potato
puree mixed
with butter and egg yolks.
Dumpling Any of a variety of small starch products made from soft doughs or batter and
cooked by simmering or steaming.
Duxelle A coarse paste or hash made of finely chopped mushrooms sauteed with shallots.

E
Elastin A type of connective tissue in meats that does not dissolve when cooked.
Emincer (em man say) To cut into very thin slices. Emulsion A uniform mixture of two un
mixable liquids.
Entremetier (awn truh met yay) The cook who pre- pares vegetables, starches, soups, and
eggs.
EP Weight Edible portion: The weight of an item after all trimming and preparation is done.
Escoffier, Georges Auguste Great chef of the early twentieth century and the father of modern
cookery .
Espagnole A sauce made of brown stock and flavoring ingredients and thickened with a brown
roux.
Espresso, Expresso Strong dark coffee made from beans roasted until almost black, ground
very fine, and brewed under steam pressure.
tuver (ay too vay) To cook or steam an item in its own juices; to sweat.
Executive Chef The manager of a large kitchen or food production department.
Extended Meal Service Service of a meal at which customers eat at different times.

F
Fermentation The process by which yeast acts on carbohydrates to change them into carbon
dioxide gas and alcohol.
Fermire (fair myair) Garnished with carrots, turnips, onions, and celery cut into uniform
slices.
Fettuccine Flat egg noodles.
Fiber A group of indigestible carbohydrates in grains, fruits, and vegetables.
Fillet, Filet (I) Meat: Boneless tenderloin. (2) Fish: Boneless side of fish.
Flavones White pigments in vegetables and fruits. Florentine Garnished with or containing
spinach.
Flow of Food The path that food travels in a food ser- vice operation, from receiving to
serving.
Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo
School: Antonio B. Alejado Memorial High School
Foie Gras (fwah grah) Liver of specially fattened geese and ducks.
Fondant A smooth, creamy, white icing or candy consisting of very finely crystallized sugar
syrup.
Fond Li A sauce made by thickening brown stock with cornstarch or similar starch.
Fondue, Swiss A dish consisting of melted Gruyere and Emmenthaler cheeses and white wine
into which cubes of bread are dipped and eaten. From the French word meaning "melted."
Food Danger Zone The temperature range of 45F to 140F (7C to 60C), in which bacteria
grow rapidly.
Forestire Garnished with mushrooms.
French Dressing Salad dressing made of oil, vinegar, and seasonings.
French-Style Ice Cream Ice cream containing egg yolks.
Fricasse A white stew in which the meat is cooked in fat without browning before liquid is
added.
Frittata A flat, unfolded omelet. Fry To cook in hot fat.
Fumet A flavorful stock, usually fish stock.
G
Garde Manger (gard mawn zhay) (1) The cook in charge of cold food production, including
salads and buffet items. (2) The department of a kitchen in which these foods are prepared.
Garni Garnished. Having had garnish added to it. Garnish (1) Decorative edible items used to
ornament or enhance the eye appeal of another food item. (2) To add such a decorative item to
food.
Garniture (1) Garnish. (2) The act or process of garnishing.
Gazpacho A cold Spanish soup made of pureed raw vegetables.
Gelatinization The process by which starch granules absorb water and swell in size.
Genoise (zhen wahz) A French sponge cake.
Glace de Vlande (glahss duh vee awnd) Meat glaze; a reduction of brown stock.
Glaze (1) A stock that is reduced until it coats the back of a spoon. (2) A shiny coating. such as
a syrup. applied to a food. (3) To make a food shiny or glossy by coating it with a glaze or by
browning under a broiler or in a hot oven.
Gluten A substance made up of proteins present in wheat flour that gives structure and strength
to baked goods.
Glutinous Rice A type of short-grain rice that be- comes sticky and chewy when cooked.
Goulash A Hungarian stew flavored with paprika. Gram The basic unit of weight in the metric
system;
equal to about one-thirtieth of an ounce.
Granite (grah nee tay) Coarse. crystalline frozen dessert made of water. sugar, and fruit juice or
other flavoring.
Green Meat, Meat that has not had enough time after slaughter to develop tenderness and
flavor.
Griddle To cook on a flat. solid cooking surface called a griddle.
Grill To cook on an open grid over a heat source. Gri1lardin (gree ar dan) Broiler cook.
Gross Pice (gross pyess) Centerpiece of a buffet platter.

H
HACCP A food safety system of self-inspection, designed to highlight hazardous foods and to
control food handling to avoid hazards.
Hash (1) To chop. (2) A dish made of chopped foods.
Hazard A potentially dangerous food condition due to contamination. growth of pathogens.
survival of pathogens. or the presence of toxins.
Herbs The leaves of certain plants. used in flavoring.
Hollandaise A sauce made of butter, egg yolks, and flavorings (especially lemon juice).
Homogenized Milk, Milk that has been processed so that the cream doesn't separate out.
Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo
School: Antonio B. Alejado Memorial High School
Hongroise (ong grwahz) Hungarian style. Hygroscopic Readily absorbing moisture.

I
Infection Disease, including much food-borne disease, caused by bacteria in the body.
Intoxication Disease caused by poisons that bacteria produce while they are growing in food.
J
Jardinire (zhar din yair) Garnished with fresh "gar- den" vegetables. such as carrots, turnips,
green beans, peas, cauliflower.
Judic Garnished with braised lettuce.
Julienne (1) Cut into small. thin strips, about x x 2 1/2 inches (3 mm x 3 mm x 6 1/2 cm).
(2) Garnished with foods cut in this manner.
Jus (zhoo) Un thickened juices from a roast. jus Lie Thickened juices from a roast.

K
Kasha Whole buckwheat groats.
Kilo- Prefix in the metric system meaning "one thou- sand."

L
Lard (1) The rendered fat of hogs. (2) To insert strips of fat into meats low in marbling.
Lasagne Broad, flat egg noodles, or a baked, layered casserole made with these noodles.
Leading Sauce A basic sauce used in the production of other sauces. The five leading hot
sauces are Bchamel, Velout, Espagnole, Tomato, and Hollandaise. Mayonnaise and
Vinaigrette are often considered leading cold sauces.
Leavening The production or incorporation of gases in a baked product to increase volume and
to produce shape and texture.
Liaison A binding agent, usually made of cream and egg yolks, used to thicken sauces and
soups.
Liter The basic unit of volume in the metric system; equal to slightly more than a quart.
London Broil Flank steak or other cut of beef broiled rare and cut in thin slices.
Lyonnaise (lee oh nez) Containing or garnished with onions.
M
Macaroni Noodle products made of flour and water and dried.

Maitre d'Hotel Butter (may truh doh tell) Com- pound butter containing parsley and lemon
juice.
Marbling The fat that is deposited within muscle tissue.
Marinate To soak a food in a seasoned liquid.
Marsala A flavorful sweet to semidry wine from Sicily.
Mayonnaise A semisolid cold sauce or dressing consisting of oil and vinegar emulsified with
egg yolks.
Meringue A foam made of beaten egg whites and sugar.
Meringue Glace Baked meringue shells served with ice cream.
Meter The basic unit of length in the metric system: slightly longer than I yard.
(A la) Meuniere Fish prepared by dredging in flour and sauting, served with brown butter.
lemon juice. and parsley.
Microwave Radiation generated in special ovens and used to cook or heat foods.
Milli- Prefix in the metric system meaning "one-thou- sandth."
Mince To chop into very fine pieces. Minestrone Italian vegetable soup.
Mirepoix (meer pwah) A mixture of rough-cut or diced vegetables, herbs, and spices used for
flavoring.
Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo
School: Antonio B. Alejado Memorial High School
Mise en Place (meez on plahss) French term meaning "everything in place." The setup for
production. All the preparations and organization that must be made before actual production
can begin.
Moist-Heat Cooking Methods Methods in which heat is conducted to foods by water or other
liquid or by steam.
Mollusk A soft-bodied sea animal. usually inside a pair of hinged shells, such as clams or
oysters.
Monter au Beurre (mohn tay oh burr) To finish a sauce or soup by swirling in raw butter until
it is melted.
Momay A sauce made of Bchamel and Gruyere cheese.
Mousse A soft. creamy food. either sweet or savory. that is made light by the addition of
whipped cream or beaten egg whites or both.
Mozzarella A mild. unripened cheese used in pizzas and many other Italian-style dishes.
N
Navarin A brown Iamb stew.
New England Boiled Dinner A dish consisting of simmered corned beef and simmered
vegetables, served together.
Nicoise (nee swahz) (1) Prepared in the style of Nice, France. (2) Garnished with or containing
tomato concassee cooked with garlic.
Nouvelle Cuisine A modern style of cooking that emphasizes lightness of sauces and
seasonings, shortened cooking times, and new and some- times startling combinations of foods.

0
Offal Another name for variety meats.
Oolong A greenish-brown. partially fermented tea. Oven Spring The rapid rise of yeast goods
in the oven
due to production and expansion of trapped gases as a result of the oven heat.
Overrun The increase in volume of ice cream or frozen dessert due to incorporation of air
while freezing.
P
Pan Gravy A type of sauce made with the pan drip- pings of the meat or poultry it is served
with.
Pan-broil To cook uncovered in a saut pan or skillet without fat.
Pan-fry To cook in a moderate amount of fat in an uncovered pan.
(en) Papillote (on poppy yote) Wrapped in paper or foil for cooking so that the food is steamed
in its own moisture.
Parboil To cook partially in a boiling or simmering liquid.
Parcook To partially cook by any method.
Parfait A desert consisting of alternating layers of ice cream and fruit or syrup in a tall, narrow
glass.
Parmentier (par mawn tray) Garnished with or containing potatoes.
Pasta General term for any shape of macaroni product or egg noodles. .
Pasteurized Heat-treated to kill bacteria that might cause disease or spoilage.
Pastry Cream A thick custard sauce containing eggs and starch.
Pte Choux (pot a shoo) A soft dough used for making eclairs and cream puffs. Also called
eclair paste.
Pathogen A bacteria that causes disease.
Patissier (pa tees syay) Pastry cook.
Peach Melba A sundae consisting of vanilla ice cream, peach half, and Melba (raspberry)
sauce.

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
Persillade (pear see yahd) A mixture of bread crumbs, parsley, and garlic. used to coat roast
meat items, usually lamb.
Philadelphia-Style Ice Cream Ice cream containing no eggs.
Pigment Any substance that gives color to an item.
Pilaf Rice or other grain product that has been first cooked in fat and then simmered in a stock
or other liquid, usually with onions, seasonings, or other ingredients.
Poach To cook very gently in water or other liquid that is hot but not actually bubbling. about
160F to 180F (71C to 82C).
Poissonier (pwah so nyay) Fish cook.
Portion Control The measurement of portions to ensure that the correct amount of an item is
served.
Pot Roast A large cut of meat cooked by braising.
Poulette Allemande Sauce flavored with mushrooms,
parsley, and lemon juice.
Pour Batter A batter that is liquid enough to pour.
Primal Cut One of the primary divisions of meat quarters, foresaddles, hindsaddles, and
carcasses as they are broken down into smaller cuts.
Primeur (pree mur) Garnished with fresh spring vegetables such as carrots, turnips, green
beans, peas, cauliflower, and small potatoes.
Princesse Garnished with asparagus.
Printaniere (pran tawn yair) Garnished with fresh spring vegetables, such as carrots, turnips,
pearl onions, peas, green beans, asparagus.
Prix Fixe (pree fix) French term meaning "fixed price"; referring to a menu offering a complete
meal, with a choice of courses, for one given price.
Process Cheese A product made by grinding and melting one or more cheeses, blending them
with other ingredients, and pouring into molds to solidify.
Profiterole Tiny round pastry made from eclair paste; filled with savory fillings and served as
an hors d'oeuvre, or filled with ice cream and served as a dessert.
Provencale (pro yawn sat) Garnished with or containing tomatoes, garlic, parsley, and
sometimes mushrooms and olives.
Puff Pastry A very light, flaky pastry made from a rolled-in dough and leavened by steam.
Pullman Loaf Long, rectangular loaf of bread.
Pumpernickel (1) Coarsely ground rye flour. (2) Bread made with this flour.
Puree (1) A food product that has been mashed or strained to a smooth pulp. (2) To make such
a pulp by mashing or straining a food.

Q
Quiche A savory tart or pie consisting of a custard baked in a pastry shell.

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
Quick Bread A bread leavened by chemical leaveners or steam rather than yeast.
R
Radiation The transfer of energy by waves, such as infrared or light waves.
Raft The coagulated clearmeat that forms when stock is clarified.
Ratatouille (ra ta tweey) A Southern French vegetable stew of onions, tomatoes, zucchini,
eggplant, and green peppers.
Ravier (rahv yay) Oval relish dish.
Ravioli Dumplings consisting of egg noodles filled with any of a variety of fillings.
Recipe A set of instructions for producing a certain dish.
Reduce To cook by simmering or boiling until quantity is decreased; often done to concentrate
flavors.
Reduction (1) A liquid that has been concentrated by cooking it to evaporate part of the water.
(2) The process of making such a liquid.
Relish A type of appetizer consisting of raw or pickled vegetables.
Ricotta An Italian-style cheese similar to cottage cheese but smoother, moister, and sweeter in
flavor.
Risotto A moist Italian dish of rice cooked in butter and stock.
Rissole (riss oh lay) Browned. Often referring to potatoes cut in small shapes, parboiled, and
browned in hot fat.
Roast To cook foods by surrounding them with hot, dry air, in an oven or on a spit over an
open fire.
Roe Fish eggs.
Roesti Potatoes Boiled potatoes that have been grated, formed into small cakes, and pan-fried
until crisp.
Rolled-in Dough Dough in which a fat is incorporated into the dough in many layers by using
a rolling and folding procedure.
Roquefort A blue-veined cheese made in Roquefort, France, from sheeps' milk.
Rotisserie An item of cooking equipment that slowly rotates meat or other foods in front of a
heating element.
Rotisseur (ro tee sur) Cook who prepares roasted, braised, and broiled meats.
Rough Prep The preliminary processing of ingredients to the point at which they can be used
in cooking.
Roux A cooked mixture of equal parts flour and fat.
Royal Icing An icing made of confectioners' sugar and egg whites, used for decorating.
Russet Starchy potato often used for baking and deep-frying.
Rye Blend A mixture of rye flour and hard wheat flour.
S
Sachet (sa shay) A mixture of herbs and spices tied in a cheesecloth bag.
Salamander Small broiler used primarily for browning or glazing the tops of certain items.
Salmonella A widespread food-borne disease, spread by improper food handling and
inadequate sanitation.
Sanitize To kill disease-causing bacteria, usually by heat or by chemical disinfectants.
Saturated Fat A fat that is normally solid at room temperature.
Sauce A flavorful liquid, usually thickened, that is used to season, flavor, and enhance other
foods.
Saucier (so see ay) The sauce cook; prepares sauces and stews and sauts foods to order.
Sauerbraten A German dish consisting of beef marinated and then cooked with vinegar and
other ingredients.
Saut To cook quickly in a small amount of fat.
Scampi A kind of shellfish similar to large shrimp. In this country, the term is often used for
large shrimp, especially if broiled with garlic butter

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
.
Sear To brown the surface of a food quickly at high temperatures.
Semolina A hard, high-protein flour often used for the best-quality macaroni products.
Set Meal Service Service of a meal at which all the customers eat at one time.
Shirred Egg Egg baked in a shallow, buttered dish.
Short Having a high fat content, which makes the product (such as a cookie or pastry) very
crumbly and tender.
Shortening (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2)
A white, tasteless,solid fat that has been formulated for baking or deep-frying.
Shred To cut into thin but irregular strips, either with the coarse blade of a grater or with a
knife.
Sieve Size Size of individual pieces, usually of canned vegetables.
Simmer To cook in water or other liquid that is bubbling gently, about 185F to 200F (85C to
93C).
Simiki Russian pan-fried cheesecakes.
Slurry A mixture of raw starch and cold liquid, used for thickening.
Small Sauce A sauce made by adding one or more ingredients to a leading sauce.
Solanine A poisonous substance found in potatoes that have turned green.
Sorbet (sor bay) Sherbet, usually made without milk products.
Souffl A light, fluffy baked egg dish consisting of a base (such as a heavy white sauce) mixed
with egg yolks and flavoring ingredients into which beaten egg whites are folded just before
baking. May be sweet or savory.
Sous Chef (soo shet) A cook who supervises food production and who reports to the executive
chef.
Spaetzle Small dumplings or noodles made from a thin egg and flour batter.
Spice Any part of a plant. other than the leaves. used in flavoring foods.
Staling The change in texture and aroma of baked goods due to the loss of moisture by the
starch granules.
Standard Breading Procedure The procedure for coating a food product with bread crumbs
(or other crumbs or meal) by passing it through flour. then egg wash, then crumbs.
Standardized Recipe A set of instructions describing the way a particular establishment
prepares a particular dish.
Staphylococcus or "Staph" A bacterium that causes food-borne disease by producing a toxin
or poi- son in improperly stored foods.
Static Menu A menu that offers the same dishes every day.
Station Chef A cook in charge of a particular department in a kitchen or food production
facility.
Steam To cook by direct contact with steam.
Stew (1) To simmer a food or foods in a small amount of liquid that is usually served with the
food as a sauce. (2) A dish cooked by stewing. usually one in which the main ingredients are
cut in small pieces.
Stock A clear, thin (that is. un thickened) liquid flavored by soluble substances extracted from
meat, poultry, and fish, and their bones, and from vegetables and seasonings.
Streusel (stroy lel) A crumbly topping for baked goods, consisting of fat, sugar. and flour
rubbed together.
Strong Flour Flour with a high protein or gluten con- tent.
Supreme Sauce A sauce made of chicken veloute and heavy cream.
Sweat To cook in a small amount of fat over low heat, sometimes covered.
Sweetbreads The thymlls glands of calves and young animals, used as food.
Swiss Steak Beef round steaks braised in brown sauce.

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
T
Table d'Hote (tobhle dote) (I) Referring to a fixed- price menu with no choices. (2) Referring
to a menu on which prices are listed for complete meals rather than for each separate item.
Tang The portion of a metal knife blade that is inside the handle.
Temper To raise the temperature of a cold liquid gradually by slowly stirring in a hot liquid.
Tomalley The liver of lobsters and some other shell- fish.
Tournant (toor nawn) A cook who replaces other station cooks; relief cook or swing cook.
Toumedos (toor nuh doe) A small beef steak cut from the tenderloin.
Trichinosis A food-borne disease caused by a parasite sometimes found in undercooked pork.
Tripe The muscular stomach lining of beef or other meat animals.
Tnlit au Bleu Poached trout that was alive until cooking time and that turns blue when cooked
in the court bouillon.
Trunnion Kettle A steam-jacketed kettle that can be tilted for emptying.
Truss To tie poultry into a compact shape for cooking. Tunneling A condition of muffin
products characterized by large, elongated holes; caused by overmixing.
U
Unsaturated Fat A fat that is normally liquid at room temperature.

V
Variety Meats Various organs, glands, and other meats that don't form a part of the dressed
carcass.
Velout A sauce made by thickening white stock with a roux.
Vent To allow circulation or escape of a liquid or gas, such as by setting a pot of hot stock on
blocks in a cold-water bath so that the cold water can circulate all around the pot.
Vlande (vee awnd) French word for meat.
Vichyyssoie (vee she swahz) Cold puree of leek and potato soup with cream.
Vin Wine.
Vin Blanc White wine. Vm Rouge Red wine.
Vinaigrette Dressing or sauce made of oil, vinegar, and flavoring ingredients.
Vitamin Any of a group of compounds that are pre- sent in foods in very small quantities and
that are necessary for regulating body functions.
Volatile Evaporating quickly when heated.
W
Wash (1) To brush or coat a food item with a liquid such as egg wash or milk. (2) The liquid
used in this procedure.
Waxy Potato A young potato high in sugar and low in starch.
Weak Flour Flour with a low protein or gluten con- tent.
Welsh Rabbit A dish made of melted cheddar cheese and, usually ale or beer. Sometimes
called Welsh Rarebit.
Whitewash A thin mixture or slurry of flour and cold water.
Winterized Oil Vegetable oil that stays clear and liquid when refrigerated.

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
Zest The colored part of the peel of citrus fruits.

Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo

School: Antonio B. Alejado Memorial High School
Name: Mherasul P. Duhaylunsod T.L.E. : Grade Abillon and Solamillo
School: Antonio B. Alejado Memorial High School