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THCTT Chapter 5 - Vocabulary
Kitchen Essentials 2—Equipment and Techniques
200
Culinary Art
10th Grade
04/22/2014
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Term
Adequate Intakes:
 Definition
Similar to RDAs, they also identify daily intake levels for healthy people, but AIs are typically assigned when scientists don't have enough information to set an RDA.
Term
bain-marie (bayn mah-REE):
 Definition
Any type of hot-water bath meant to keep food items warm
Term
baker's scale:
 Definition
Also called a balance scale; this weighs dry ingredients in the bake shop area.
Term
baking:
 Definition
Cooking food by surrounding the items with hot, dry air in the oven. As the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food.
Term
balance scale/baker's scale:
 Definition
A balance scale weighs dry ingredients in the bake shop area.
Term
barding:
 Definition
Wrapping an item (usually a naturally lean piece of meat, such as a pork tenderloin) with strips of fat before cooking to baste the meat, making it more moist.
Term
barding:
 Definition
Wrapping an item (usually a naturally lean piece of meat, such as a pork tenderloin) with strips of fat before cooking to baste the meat, making it more moist.
Term
basket method:
 Definition
When deep-frying an item, bread the food, place it in a basket, lower the basket and food into the hot oil, and then lift it all out with the basket when the food is done.
Term
batter:
 Definition
A combination of dry and wet ingredients. It is a mixture of the primary dry ingredient (wheat flour, all-purpose flour, cornmeal, rice flour), the liquid (beer, milk, wine, water), and a binder (usually egg), which helps the mixture adhere to the product.
Term
bench scraper:
 Definition
A rigid, small sheet of stainless steel with a metal blade used to scrape material off a work surface or "bench" or to cut or portion soft, semi-firm items (like bread dough or cookie dough).
Term
bimetallic coil thermometers:
 Definition
A thermometer that stays in food as it cooks and provides an instant read
Term
blade:
 Definition
The cutting surface of a knife.
Term
blanching:
 Definition
A moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food. Also called: par-cooking.
Term
blanquette (blahn-KETT):
 Definition
A white stew made traditionally from veal, chicken, or lamb, garnished with mushrooms and pearl onions, and served in a white sauce.
Term
bolster:
 Definition
Located at the heel of a knife blade where the blade meets the handle.
Term
boning knife:
 Definition
A 6-inch knife used to separate raw meat from the bone. The blade is thin, flexible, and shorter than the blade of a chef's knife
Term
bouillabaisse (boo-yuh-base):
 Definition
A Mediterranean fish stew combining a variety of fish and shellfish.
Term
bowl scraper:
 Definition
A flexible piece of rubber or plastic used to combine ingredients in a bowl and then scrape them out again, to cut and separate dough, and to scrape extra dough and flour from wooden work tables.
Term
braising:
 Definition
A cooking method in which the preparer first sears the food item in hot oil and then partially covers it in enough liquid to come halfway up the food item. Then, they cover the pot or pan tightly and finish cooking the food slowly in the oven or on the stovetop until it is tender.
Term
braising pan:
 Definition
A high-sided, flat-bottomed cooking pan used to braise, stew, and brown meat. Also called a brazier or a rondeau.
Term
brazier:
 Definition
A medium to large pot, more shallow than sauce pots, with straight sides and two handles for lifting. Also called a rondeau.
Term
breading:
 Definition
Has the same components as batter, but they are not blended together. A standard breading would be seasoned all-purpose flour and an egg and buttermilk dip
Term
broiling:
 Definition
A rapid cooking method that uses high heat from a source located above the food.
Term
butcher knife:
 Definition
Also known as a scimitar, cooks use the butcher knife to fabricate raw meat. It is available with 6- to 14-inch blades.
Term
butt:
 Definition
The end of a knife handle.
Term
butter knife:
 Definition
A small knife with a blunt-edge blade used to spread butter, peanut butter, and cream cheese on bread or dinner rolls.
Term
cake pans:
 Definition
Baking pans with straight sides. They are available in a variety of sizes and shapes including round, rectangular, square, and specialty (such as heartshaped).
Term
can opener:
 Definition
In restaurant and foodservice kitchens, can openers are mounted onto metal utility tables because they are used to open large cans. A small handheld can opener, like those for home use, may be used in a restaurant or foodservice kitchen to open small cans of food.
Term
carbonated beverage machine:
 Definition
This machine is attached to tanks that hold the premixed blends for selected soft drinks and to a tank that contains CO2. Pressing the switch on the unit automatically mixes the blend and gas to make the completed beverage.
Term
carryover cooking:
 Definition
This is what happens to food after it has been removed from the oven, when the roasted item holds a certain amount of heat that continues to cook the food.
Term
cast-iron skillet:
 Definition
A heavy, thick pan made of cast iron. Use it to pan grill, pan-fry, and braise food items such as meat or vegetables.
Term
chafing dishes:
 Definition
Used to keep food items hot on a buffet table. The heat source for chafers are sternos that are placed underneath the chafers filled with hot water.
Term
channel knife:
 Definition
A small knife used to cut grooves lengthwise in a vegetable such as a carrot.
Term
charbroiler:
 Definition
Uses gas or electricity to mimic the effects of charcoal in a grill. Food juices drip onto the heat source to create flames and smoke, which add flavor to broiled food items.
Term
cheesecloth:
 Definition
A light, fine mesh gauze for straining liquids, such as stocks or custards, for bundling herbs, or for thickening yogurt.
Term
cheese knife:
 Definition
A thinly shaped utensil that cooks use to cut through hard or soft-textured cheese.
Term
chef's (French) knife:
 Definition
An all-purpose knife for chopping, slicing, and mincing all types of food items. Its blade is normally 8 to 14 inches long and tapers to a point at the tip.
Term
chinois (chin-WAH) or China cap:
 Definition
A pierced, metal or metal mesh, cone-shaped strainer used to strain soups, stocks, and other liquids to remove all solid ingredients.
Term
clam knife:
 Definition
A short, blunt-point knife used to shuck, or open, clams. Unlike the oyster knife, it has a very sharp edge.
Term
cleaver:
 Definition
A heavy, rectangular knife used to chop all kinds of food, from vegetables to meat. It is also able to cut through bones.
Term
colander (CAH-len-der):
 Definition
Used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld.
Term
combination cooking:
 Definition
A combination of both dry-heat and moist-heat cooking methods.
Term
combi-oven:
 Definition
Combines a convection oven with a steamer. Using a combi-oven, cooks can work with convective steam, with convective dry hot air, or with a combination of both. These are very efficient, flexible units, but they are relatively expensive.
Term
conduction:
 Definition
The transfer of heat from one item to another when the items come into direct contact with each other.
Term
convection:
 Definition
The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one.
Term
convection oven:
 Definition
Has a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently.
Term
conventional (standard) oven:
 Definition
The heat source is located on the floor of the oven. Heat rises into the cavity, or open space in the oven, which contains racks for the food to sit on as it cooks. These ovens are usually located below a range-top burner.
Term
conveyor (con-VAY-er) oven:
 Definition
In this type of oven, a conveyor belt moves the food along a belt in one direction. It cooks with heat sources on both top and bottom.
Term
cook's fork (kitchen fork):
 Definition
A fork with two long, pointed tines used to test the doneness of braised meat and vegetables, to lift items to the plate, and to steady an item being cut.
Term
cookware:
 Definition
Pots and pans.
Term
corer:
 Definition
A small tool used to remove the core of an apple or pear in one long, cylindrical piece.
Term
countertop blender:
 Definition
Used to purée, liquefy, and blend food. The blender consists of a base that houses the motor and a removable lidded jar with a propeller-like blade in the bottom.
Term
countertop broiler:
 Definition
A small broiler that sits on top of a work table. Primarily quick-service restaurants use these. The heat source is located above the food and produces an intense radiant heat.
Term
cutting edge:
 Definition
The edge located along the bottom of a knife blade between the tip and the heel. Use it for slicing, carving, and making precision cuts.
Term
daube (DAWB):
 Definition
A braised dish usually made with red meat, often beef, vegetables, red wine, and seasoning. The main item is often marinated before braising.
Term
deck oven:
 Definition
A deck oven is a type of conventional oven in which two to four shelves are stacked on top of each other. Cook food directly on these shelves, or decks.
Term
deep-fat fryer:
 Definition
Gas and electric fryers cook food in oil at temperatures between 300°F and 400°F. Some computerized fryers lower and raise the food baskets automatically.
Term
deep-frying:
 Definition
Breading- or batter-coating food, immersing (completely covering) it in hot fat, and frying it until it is done. The outside of the food item develops a crispy coating while the inside stays moist and tender
Term
deglazing:
 Definition
Process of using liquid in the bottom of a pan to dissolve the remaining bits of sautéed food
Term
deli knife:
 Definition
A knife with a serrated blade used for thick sandwiches. The most common deli knife is 8 inches.
Term
Dietary Reference Intakes (DRIs):
 Definition
Recommended daily amounts of nutrients and energy that healthy people of a particular age range and gender should consume. They are the guides for nutrition and food selection.
Term
digital (electric) scale:
 Definition
A precise scale used to measure weight. Provides a digital readout in both U.S. and metric systems.
Term
double boiler:
 Definition
A pot that has an upper pot and a lower pot. The lower pot holds boiling or simmering water that gently cooks the food in the upper pot; used it for melting chocolate or heating milk, cream, or butter.
Term
double-basket method:
 Definition
When deep-frying certain food items, they need to be fully submerged in hot oil for a longer period of time in order to develop a crisp crust. In this method, place the food item in a basket, then fit another basket on top of the first. The top basket keeps the food from floating to the surface of the oil.
Term
dough arm (hook):
 Definition
A mixture attachment used to mix heavy, thick dough.
Term
espresso machine:
 Definition
Produces the traditional Italian coffee beverage called espresso, a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee.
Term
fillet knife:
 Definition
A thin, flexible blade for cutting fish fillets. It is a short knife, about 6 inches long.
Term
fish poacher:
 Definition
A long, narrow, metal pan with a perforated rack that cooks use to raise or lower the fish so it doesn't break apart.
Term
flat beater paddle:
 Definition
Used in a mixer to mix, mash, and cream soft food items.
Term
flat-top burner
 Definition
Also called a French top or griddle; a flat-top burner cooks food on a thick slate of cast iron or a steel plate that covers the heat source. A flat-top burner provides even and consistent heat.
Term
flavor:
 Definition
The way a food tastes, as well as its texture, appearance, doneness, and temperature
Term
flavoring:
 Definition
Something that enhances the base ingredients of a dish or can bring another flavor to the product.
Term
float:
 Definition
The point, while deep frying an item, when the item rises to the surface of the oil and appears golden brown; this indicates doneness
Term
fondue pot:
 Definition
A pot with a heat source placed directly below the pot; use it for a food preparation process known as fondue.
Term
food mill:
 Definition
A machine that comes with several detachable parts. Cooks use it to purée food to different consistencies.
Term
food processors:
 Definition
A processing machine that houses the motor separately from the bowl, blades, and lid. Food processors grind, puree, blend, crush, and knead food.
Term
food warmer, hot box, or steam table:
 Definition
This unit differs from the bain-marie in two ways. First, the unit is designed to hold hotel pans, either one full-size pan or multiple smaller pans per slot. Second, different types of units are designed to work with water in the holding unit, without water, or either way.
Term
forged blade:
 Definition
Cutting surface of a knife made from a single piece of heated metal that is dropped into a mold and then struck with a hammer and pounded into the correct shape.
Term
funnel:
 Definition
Use a funnel to pour liquid from a large to a smaller container.
Term
garnish:
 Definition
Enhances the food being served. A garnish should be something that will be eaten with the item, functioning as a flavor component, while visually adding to the appearance of the item.
Term
goulash (GOO-losh):
 Definition
This stew originated in Hungary and is made from beef, veal, or poultry, seasoned with paprika, and usually served with potatoes or dumplings.
Term
grater:
 Definition
A small tool used to grate hard cheeses, vegetables, potatoes, and other food items.
Term
griddling:
 Definition
Cooking a food item on a hot, flat surface (known as a griddle or flat-top) or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet.
Term
grilling:
 Definition
A very simple dry-heat method that is excellent for cooking smaller pieces of food. The food is cooked on a grill rack above the heat source.
Term
guiding hand:
 Definition
When using a knife, the guiding hand is the one that is not holding the knife; it prevents slippage and helps to control the size of the cut.
Term
handle:
 Definition
The part of a knife that you grip. Made with various materials including hardwoods or textured metal.
Term
heel:
 Definition
The widest and thickest part of a knife blade. The heel is used to cut through large, tough, or hard food.
Term
herbs (URBS):
 Definition
The leaves, stems, or flowers of an aromatic plant.
Term
hollow-ground:
 Definition
When the sides of a knife blade near the edge are ground away to form a hollow, making the blade extremely sharp.
Term
honing:
 Definition
The regular maintenance required to keep knives in the best shape.
Term
honing:
 Definition
The regular maintenance required to keep knives in the best shape.
Term
honing steel:
 Definition
When performing knife maintenance, this steel helps remove broken pieces and realign the remaining ground edges. It looks like a short sword with a round blade.
Term
hotel broiler:
 Definition
Use this large, radiant broiler to broil large amounts of food quickly.
Term
hotel pan:
 Definition
Used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator. These are sometimes used for baking, roasting, or poaching meat and vegetables.
Term
hot-holding cabinet:
 Definition
A heavily insulated cabinet designed to hold either hotel pans or sheet pans on racks in the interior. A thermostat controls the temperature so that the cabinet holds food at the desired temperature.
Term
immersion blender:
 Definition
Also known as a hand blender, stick blender, or burr mixer. It is a long, stick-like machine that houses a motor on one end of the machine with a blade on the other end. This operates in the same manner as a countertop blender to purée and blend food, except that a cook holds it manually in a container of food, whereas a countertop blender contains the food itself.
Term
induction burner:
 Definition
Generates heat by means of magnetic attraction between the cook-top and a steel or cast-iron pot or pan. The cook-top itself remains cool. Reaction time is significantly faster with the induction cook-top than with traditional burners. Do not use pans on this burner that contain copper or aluminum. They will not work.
Term
infrared heat:
 Definition
Created when the heat from a source is absorbed by one material and then radiated out to the food.
Term
kitchen shears:
 Definition
Strong scissors used to cut string and butcher's twine and cut grapes into small clusters.
Term
ladle:
 Definition
Used to portion out liquids; available in various sizes measured in fluid ounces and milliliters.
Term
larding: Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking with the purpose of basting the meat from the inside.
 Definition
larding: Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking with the purpose of basting the meat from the inside.
Term
lettuce knife:
 Definition
A plastic serrated knife designed to cut lettuce without causing the edges of the lettuce to turn brown
Term
mandoline:
 Definition
A manually operated slicer made of stainless steel with adjustable slicing blades to slice and julienne. Its narrow, rectangular body sits on the work counter at a 45-degree angle. It is useful for slicing small quantities of fruit or vegetables, situations where a large electric slicer isn't necessary
Term
marinating:
 Definition
Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
Term
matelote (ma-tuh-LOAT):
 Definition
A special type of fish stew, usually prepared with eel.
Term
measuring cup:
 Definition
Measures varying quantities of both dry goods and liquids. Measuring cups with spouts measure liquids, and those without spouts measure dry ingredients.
Term
measuring spoon:
 Definition
Cooks use this item to measure small quantities of spices or liquids. The spoons measure the amounts of 1/8 teaspoon (not all sets include this smallest size), 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon.
Term
meat grinder:
 Definition
A free-standing machine or an attachment for a standing mixer. Food is dropped in through a feed tube, pulled along by a metal worm, and then cut by blades as the food is forced out through the grinder plate.
Term
meat slicer:
 Definition
Most have a slanted circular blade. Food either passes through the machine automatically, or a cook pushes a hopper holding the product along a carriage into the blade. The thickness of the slicer is set by increasing and decreasing the distance between the guide plate and the blade.
Term
microwave oven:
 Definition
Heats food not with heat, but with microwaves of energy that cause a food's molecules to move rapidly and create heat inside the food.
Term
mise en place (MEEZ ehn plahs):
 Definition
French for "to put in place." It refers to the preparation and assembly of ingredients, pans, utensils, equipment, or serving pieces needed for a particular dish or service.
Term
mixer:
 Definition
Available in 5-quart, 20-quart, 60-quart, and 80-quart sizes. Used to mix and process large amounts of food with any number of specialized attachments, including paddles, wire whips, dough hooks, meat grinders, shredders, slicers, and juicers.
Term
muffin tins:
 Definition
Small, round cups or molds used to make muffins, cupcakes, or other small baked goods.
Term
navarin (nav-ah-RAHN):
 Definition
A stew usually prepared from mutton or lamb, with a garnish of root vegetables, onions, and peas. The name probably comes from the French word for turnips (navets), which are used as the principal garnish.
Term
Nutrition Facts Panels:
 Definition
Help people select the appropriate packaged food products for their nutritional needs.
Term
offset spatula (SPACH-e-la):
 Definition
A small tool used to turn food items on a griddle or broiler. It has a wide, chisel-edged blade and a short handle.
Term
open burner:
 Definition
A grate-style gas burner supplies direct heat by way of an open flame to the item being cooked. The heat can be easily controlled.
Term
overportioning:
 Definition
When too great an amount of an item is served to guests, resulting in increased cost and lower profit from an item.
Term
oyster knife:
 Definition
A short, stubby knife with a pointed tip for shucking oysters
Term
pan-frying:
 Definition
Cooking food in an oil over less intense heat than that used for sautéing or stir-frying.
Term
pans:
 Definition
Usually smaller and shallower than pots. Pans are used for general stove top cooking, especially sautéing, frying, or reducing liquids rapidly, baking, and for holding food.
Term
paring knife:
 Definition
A small knife with a sharp blade, only 2 to 4 inches long, used to trim and pare vegetables and fruits.
Term
parisienne (pah-REE-see-en) scoop:
 Definition
Also called a melon baller; used to cut ball shapes out of soft fruits and vegetables.
Term
pastry bag:
 Definition
A bag made of canvas, plastic, or nylon which is used to pipe out frostings, creams, and puréed food. Different pastry tips create a variety of decorations.
Term
pastry brush:
 Definition
A small brush used to brush egg wash, melted butter, glazes, and other liquids on items such as baked goods, raw pasta, or glazes on meat.
Term
peeler:
 Definition
A small tool used to cut a thick layer from vegetables and fruits more efficiently than a paring knife.
Term
pie server:
 Definition
pie server: A specially shaped spatula made for lifting out and serving pieces of pie
Term
piping tools:
 Definition
Include piping bags (canvas, plastic, disposable), decorative tips (metal, plastic, of varying shapes), and presses (cylinders with a handle on one end that force dough through a metal cutout)
Term
pizza cutter:
 Definition
A small tool used to cut pizza and rolled-out dough.
Term
plating:
 Definition
The decision about what serving vessel will be used to present the product as well as the layout of the item on the plate or in the bowl. Garnishing of the item is included in this decision.
Term
poaching:
 Definition
Cooking food in liquid between 160°F and 180°F. The surface of the poaching liquid should show some motion, but no air bubbles should break the surface.
Term
portion:
 Definition
The amount of an item that is served to the guest.
Term
portion scale:
 Definition
Use this scale to measure recipe ingredients, from 1/4 ounce to 1 pound to 2 pounds.
Term
pot roasting:
 Definition
A common American term for braising as well as the name of a traditional dish.
Term
pots:
 Definition
pots: Available in a range of sizes based on volume; use them on the stove top for making stocks or soups, or for boiling or simmering food.
Term
radiation:
 Definition
Does not require physical contact between the heat source and the food being cooked. Instead, heat moves by way of microwave and infrared waves.
Term
reach-in freezer:
 Definition
A freezer that can have one, two, or three internal compartments.
Term
reach-in refrigerator:
 Definition
A refrigerator that can have one, two, or three internal compartments.
Term
receiving table/area:
 Definition
Location where employees weigh, inspect, and check delivered items.
Term
(RDA) Recommended Dietary Allowances:
 Definition
Daily nutrient standards established by the U.S. government. They are the average daily intakes that meet the nutrient requirements of nearly all healthy individuals of a particular age and gender group.
Term
recovery time:
 Definition
When deep-frying, this is the amount of time it takes oil to reheat to the correct cooking temperature once food is added. The more food items dropped in the oil at one time, the longer the recovery time.
Term
ricer:
 Definition
A pierced hopper (small basket-shaped container that holds the material) through which cooked food is pressed by means of a plate on the end of a lever. The result is rice-like pieces.
Term
rivets:
 Definition
On a knife, they hold the handle to the tang.
Term
roasting:
 Definition
Cooks food by surrounding the items with hot, dry air in the oven. As the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food.
Term
roasting pan:
 Definition
A shallow, rectangular pan with medium-high sides and two handles. Use it to roast and bake food items, such as meat and poultry.
Term
rolling pin:
 Definition
A cylinder that cooks use to roll over pastry to flatten or shape it.
Term
rotary oven:
 Definition
Has three to five circular shelves on which food cooks as the shelves move around a central rod.
Term
rotisserie (roe-TIS-er-ee):
 Definition
A unit in which cooks place food on a stick, or spit, and roast it over or under a heat source. The unit may be open or enclosed like an oven. Cooks use it most often for cooking chicken, turkey, and other types of poultry.
Term
rubber spatula:
 Definition
A spatula with a long handle, often called a scraper, used to fold ingredients together and scrape the sides of bowls
Term
salamander:
 Definition
A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order.
Term
sandwich spreader:
 Definition
A short, stubby spatula that cooks use to spread sandwich fillings and condiments.
Term
saucepan:
 Definition
A pan with medium height, straight sides, and a single long handle. Use it for general cooking, in particular liquid or liquid-based mixtures, on ranges.
Term
sauce pot:
 Definition
Used to prepare sauces, soups, and other liquids. Sauce pots are more shallow than stock pots, with straight sides and two loop handles for lifting.
Term
sauté (saw-TAY) pan:
 Definition
The original French sauté pan is slope-sided and made of thin metal for quick heating. It is used strictly to sauté items. In the United States, the "fry pan" is generally referred to as a sauté pan. A fry pan has curved sides and a long handle and is generally made of slightly thicker metal. It is used both to sauté and to pan-fry.
Term
sautéing (saw-TAY-ing):
 Definition
This method cooks food rapidly in a small amount of fat over relatively high heat.
Term
scales:
 Definition
Employees weigh items using a scale to confirm that what was ordered matches what is delivered.
Term
scimitar (SIM-ah-tahr):
 Definition
scimitar (SIM-ah-tahr): Also known as a butcher knife; a long, curved blade used for cutting through large cuts of raw meat
Term
scoop:
 Definition
This short-handled measuring utensil scoops out soft food, such as ice cream, butter, and sour cream. These portion scoops come in various sizes. Also called a disher.
Term
seasoning:
 Definition
Something that enhances the flavor of an item without changing the primary flavor of the dish.
Term
serrated:
 Definition
When a knife blade is shaped into a row of teeth that can be set very closely or widely apart.
Term
serrated slicer:
 Definition
A knife with a long, thin serrated blade used to slice breads and cakes.
Term
shallow poaching:
 Definition
Cooks food using a combination of steam and a liquid bath. Shallow poaching is a last-minute cooking method best suited to food that is cut into portion-sized or smaller pieces.
Term
sharpening stone:
 Definition
sharpening stone: Used to grind and hone the edges of steel tools and implements.
Term
sheet pan:
 Definition
Cooks use this very shallow pan, about 1-inch deep, for just about anything from baking cookies to roasting vegetables.
Term
shelving:
 Definition
Used for food storage. Shelving in storage areas should be made of stainless steel.
Term
shocking:
 Definition
Immediately placing blanched food in ice water to stop carryover cooking.
Term
sieve (SIV):
 Definition
A small tool with a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities
Term
simmering:
 Definition
Completely submerging food in a liquid that is at a constant, moderate temperature that is below a boil, usually no higher than 180 degrees.
Term
skimmer:
 Definition
A small tool with a larger round, flat head with holes. Use it to remove foam from stock or soup and remove solid ingredients from liquids.
Term
slicer:
 Definition
A knife used for slicing cooked meat; its blade can be as long as 14 inches.
Term
smallware:
 Definition
Small hand tools and small equipment.
Term
smoking point:
 Definition
The temperature at which fats and oils begin to smoke, which means that the fat has begun to break down.
Term
sous vide:
 Definition
A method in which food is cooked for a long time, sometimes well over 24 hours. Sous vide is French for "under vacuum." Rather than placing food in a slow cooker, the sous vide method involves cooks putting food in airtight plastic bags and then placing the bags in water that is hot but well below boiling point. This cooks the food using precisely controlled heating, at the temperature at which it should be served.
Term
speed racks:
 Definition
Are generally made of metal and have slots into which foodhandlers can slide sheet pans. This can create shelves of various heights, depending on need.
Term
spices:
 Definition
The bark, roots, seeds, buds, or berries of an aromatic plant.
Term
spine:
 Definition
The top of a knife blade, which is the noncutting edge of the blade.
Term
spoons:
 Definition
Cooking spoons for quantity cooking are solid, perforated, or slotted. They are made of stainless steel, and hold about 3 ounces. Solid spoons are serving spoons without holes in them. Perforated and slotted spoons have holes that allow liquid to drain while holding the solid items on the spoon.
Term
springform pans:
 Definition
A two-part, springloaded baking pan. The bottom piece and ring are secured with a spring to hold the bottom in place. Once an item is baked, the pastry chef can release the spring to make it easy to remove the cake from the pan.
Term
stamped blade:
 Definition
The cutting surface of a knife made by cutting blade-shaped pieces from sheets of milled steel.
Term
steamer:
 Definition
Used to steam food items like vegetables and grains. It uses low or high steam pressure. A steamer often consists of a set of stacked pots. The lower pot holds boiling water. The upper pot has a perforated bottom that allows the steam to enter through and cook the food in the pot above. All types of steamers cook food items quickly in very hot (212°F) water vapor.
Term
steam-jacketed kettle:
 Definition
Available in freestanding and tabletop versions and in a very wide range of sizes. The kettle's bottom and sides have two layers, and steam circulates between the layers, heating liquid food like soups and stews quickly and evenly.
Term
stewing:
 Definition
Cooking technique similar to braising, but the pre-preparation is a little different. First, cut the main food item into bite-sized pieces and either blanch or sear them. As with braising, cook the food in oil first and then add liquid. Stewing requires more liquid than braising. Cover the food completely while it is simmering.
Term
stir-frying:
 Definition
A cooking method closely related to sautéing. Food is cooked over a very high heat, generally in a wok with a little fat, and stirred quickly.
Term
stockpot:
 Definition
A large pot for preparing stocks. Stockpots with spigots allow the liquid to be poured out easily without losing any of the solid ingredients.
Term
straight spatula:
 Definition
A flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other food items.
Term
strainer:
 Definition
A tool made of mesh-like material or metal with holes in it. Strainers come in different sizes and are often shaped like a bowl. Strainers are used to strain pasta, vegetables, and other larger food cooked in liquid.
Term
tamis (TA mee)/drum sieve:
 Definition
A screen that stretches across a metal or wood base that is shaped like a drum. Food is forced through it, and it's used to purée very soft food items and remove solids from purées
Term
tang:
 Definition
The metal that continues from a knife blade through the handle. A full tang is as long as the whole knife handle.
Term
thermocouple:
 Definition
An accurate thermometer that measures temperature in thick or thin food instantly.
Term
tip:
 Definition
The forward part of a knife that includes the knife point. Cooks use the tip for detailed work such as paring, trimming, and peeling.
Term
tongs:
 Definition
A scissor-like utensil foodhandlers use to pick up and handle all kinds of solid food.
Term
tourné (tour-NAY):
 Definition
Similar to a paring knife, but with a curved blade for cutting the curved surfaces of vegetables.
Term
vegan:
 Definition
A person who follows the strictest diet of all and will consume no dairy, eggs, meat, poultry, fish, or anything containing an animal product or byproduct, including honey. They consume only grains, legumes, vegetables, fruit, nuts, and seeds.
Term
vegetable peeler:
 Definition
vegetable peeler: Not technically a knife, but this tool has sharp edges for peeling potatoes, carrots, and other vegetables.
Term
vegetarian:
 Definition
vegetarian: A person who consumes no meat, fish, or poultry.
Term
volume measures:
 Definition
Similar to liquid measuring cups but bigger, usually available in sizes of 1 pint, 1 quart, 1/2 gallon, and 1 gallon.
Term
walk-in freezer or refrigerator:
 Definition
Often called a "walk-in"; built right into the foodservice facility itself.
Term
wire whip (whisk):
 Definition
wire whip (whisk): Small tools of different sizes and heaviness used to mix, beat, and stir food.
Term
wok:
 Definition
A metal pan with a rounded bottom and curved sides. The curved sides make it easy to toss or stir food. Cooks use woks especially for frying and steaming in Asian cooking.
Term
zester:
 Definition
A small tool used to shred small pieces of the outer peel of citrus fruits such as oranges, lemons, and limes.
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