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Foodservice B50
Big Term Test
145
Other
Undergraduate 1
05/05/2010
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Term
Al Dente
 Definition
Term
Bake
 Definition
Term
Chef
 Definition
Term
Carry-over Cooking
 Definition
Term
E.P. Weight
 Definition
Term
Esoffier, Geo Auguste
 Definition
Term
Fry
 Definition
Term
Pan Gravy
 Definition
Term
Roux
 Definition
Term
Sauce
 Definition
Term
Stock
 Definition
Term
Zest
 Definition
Term
Temper
 Definition
Term
Herbs
 Definition
Term
Spice
 Definition
Term
Herbs
 Definition
Term
Spice
 Definition
Term
Aj Jus
 Definition
Term
Mise en Place
 Definition
Term
Saute
 Definition
Term
Reduce
 Definition
Term
Veloute
 Definition
Term
A.P. Weight
 Definition
Term
Mire Poix
 Definition
Term
Espagnole
 Definition
Term
Roast
 Definition
Term
Clarified Butter
 Definition
Term
Poach
 Definition
Term
Recipe
 Definition
Term
Deep-fry
 Definition
Term
Braise
 Definition
Term
Coagulation
 Definition
Term
Slurry
 Definition
Term
A La carte
 Definition
Term
Bain Marie
 Definition
Term
Consomme
 Definition
Term
Food Danger Zone
 Definition
Term
Cross Contamination
 Definition
Term
Garnish
 Definition
Term
Julienne
 Definition
Term
Salmonella
 Definition
Term
Steam
 Definition
Term
Mousse
 Definition
Term
Sorbet
 Definition
Term
Crudites
 Definition
Term
Batter
 Definition
Term
Bechamel
 Definition
Term
Parboil
 Definition
Term
Raft
 Definition
Term
Chop
 Definition
Term
Demiglaze
 Definition
Term
Leavening
 Definition
Term
Grill
 Definition
Term
Canape
 Definition
Term
Botullism
 Definition
Term
Bacteria
 Definition
Term
Leading Sauce
 Definition
Term
Court Bouillion
 Definition
Term
Au Gratin
 Definition
Term
Croissant
 Definition
Term
Griddle
 Definition
Term
Convention Oven
 Definition
Term
Bavarian Cream
 Definition
Term
Au Sec
 Definition
Term
Barbeque
 Definition
Term
China Cap
 Definition
Term
Collagen
 Definition
Term
Mince
 Definition
Term
Intoxication
 Definition
Term
Gluten
 Definition
Term
Liaison
 Definition
Term
Duxelle
 Definition
Term
Custard
 Definition
Term
Florentine
 Definition
Term
Garde Manger
 Definition
Term
Demitasse
 Definition
Term
Hollandaise
 Definition
Term
Meringue
 Definition
Term
Quiche
 Definition
Term
Puree
 Definition
Term
Shortening
 Definition
Term
Table d'Horte
 Definition
Term
Winterized oil
 Definition
Term
Tournedos
 Definition
Term
Nicoise
 Definition
Term
Vichyssoise
 Definition
Term
Portion Control
 Definition
Term
Sanitize
 Definition
Term
Pate a Choux
 Definition
Term
Streusel
 Definition
Term
Quick Bread
 Definition
Term
Small Sauce
 Definition
Term
Parpait
 Definition
Term
Antipasto
 Definition
Term
Truss
 Definition
Term
Simmer
 Definition
Term
Bard
 Definition
Term
Whitewash
 Definition
Term
Profiterole
 Definition
Term
Bearnaise
 Definition
Term
Roquefort
 Definition
Term
Over Spring
 Definition
Term
Stew
 Definition
Term
Sous Chef
 Definition
Term
Tunneling
 Definition
Term
Puff Pastry
 Definition
Term
Batonnet
 Definition
Term
Puff Pastry
 Definition
Term
Batonnet
 Definition
Term
Danish
 Definition
Term
Wash
 Definition
Term
Cycle Menu
 Definition
Term
Elastin
 Definition
Term
Aging
 Definition
Term
Creme Anglaise
 Definition
Term
Semolina
 Definition
Term
Strong Flour
 Definition
Term
Course
 Definition
Term
Beurre Manie
 Definition
Term
Drawn
 Definition
Term
Baked Alaska
 Definition
Term
Emulsion
 Definition
Term
Crustaceans
 Definition
Term
Allumette
 Definition
Term
Clear Meat
 Definition
Term
Butter Cream
 Definition
Term
Emincer
 Definition
Term
Marinate
 Definition
Term
Lasagna
 Definition
Term
Saturated Fat
 Definition
Term
Tang
 Definition
Term
Maitre d'hotel butter
 Definition
Term
Marsala
 Definition
Term
Navarin
 Definition
Term
Lyonnais
 Definition
Term
Coq au Vin
 Definition
Term
Homogenized milk
 Definition
Term
Duchesse Potatoes
 Definition
Term
Marbling
 Definition
Term
Salamander
 Definition
Term
Staphylococcus
 Definition
Term
Welsh Rarebit
 Definition
Term
Tomalley
 Definition
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