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Definition
| the person in charge of the kitchen |
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| the person responsible for preparing cold foods, such as salads, salad dressings, and cold hor d'oeuvres. |
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French term for a new style of cooking, developed maily in the 1970s, especially popular in France. |
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| The chef who is sometimes known as the father of twentieth-century cooking, and considered the greatest chef of his age ( he died in 1935). |
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| the person responsible for preparing vegetable, starches, soups, and eggs. |
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| ther person responsible for preparing sauces, sauteed foods, and stews |
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| ther person who replaces other staion chefs when they are abesnt |
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| the french chef who is considered the greatest chef of the early nineteenth centruy; he refined and organized cooking, and he was also famous for creating elaborate display pieces. |
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Definition
| the person responsible for preparing roasted and braised meats |
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| the person responsible for preparing desserts and pastries |
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Definition
| in a large set. the person who is responisble for all aspects of food producion , including menu planning, purchasing, costing , and planning work schedules; in other words, the manager of a large kitchen. |
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Definition
| the person who reports to the executive chef and who directly manages the kitchen production staff. |
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Definition
| the perons who is in charge of the kitchen and who also works at one or more of the production stations, usually in smaller est. |
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Definition
| a person who is in charge of one particular area of production in a kitchen |
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Definition
| a set of attitudes and code of behavior followed by successful food service workers. |
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Definition
| to cook very gently in a small quantity of water or other liquid that is hot but not acutally bubbling. |
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Term
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Definition
| to partially cook by boiling |
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Term
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Definition
| to cook covered in a small amount of liquid, after first browning the item |
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Term
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Definition
| transfer of heat by movement of steam, air, or liquid |
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Term
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Definition
| the firming and shrinking of protiens due to heat |
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Definition
| to cook quickly, uncovered, in a small amount of fat |
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Definition
| to cook submerged in hot fat |
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Definition
| wrapped in a paper for cooking |
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Definition
| the browning of sugars due to heat |
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Definition
to cook with radiant heat from above |
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Definition
| the leaves to certain plants used for seasoning |
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Definition
| the colored outer portion of citrus peel |
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Definition
| to cook uncovered in a skillet of saute pan without added fat |
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Definition
| to cook large cute of meat or poultry by surrounding them with hot, dry air. |
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Term
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Definition
a type of radiation or radiant energy |
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Term
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Definition
| a type of radiation or radiant energy used for cooking |
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Term
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Definition
| to cook in water or other liquid that is bubbling gently |
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Term
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Definition
| the process by which starch granules absorbs water and swells in size |
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Term
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Definition
| the transfer of heat directly form one item to another item touching it, or from one part of an item to another |
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Definition
| cooking methods in which heat is transferred to food by water or steam |
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Definition
| the temp at which fat begins to smoke and to break down rapidly |
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Definition
| to cook by direct contact with steam |
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Definition
| to swirl a liquid in a cooking pan to dissolve particles of food remaining on the bottom |
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Term
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Definition
| to enhance the natural flavor of food by adding small quantities of ingredients such as salt |
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Definition
| to cook in a moderate amount of fat in an uncovered pan |
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Definition
| to cook with dry heat in the presence of smoke, such as on a rack over wood chips in a covered pan |
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Definition
| the reaction, cause by heat, that results in browning of the surface of the meat |
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Definition
| the term that descirbes a protein that has uncoiled due to heat |
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| the harmony of ingredient flavors and aromas that the cook creates by selecting and combining ingredients for a dish |
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Definition
| a menu on which one price for the entire meal is given, and customers may choose dishes for each course offered. |
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a little more than a yard |
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| the total cost of all ingredients i a recipe, divided by the number of portions served |
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