A
Aboyeur (ah bwah yer) Kitchen worker who accepts and transmits
orders from waiters, calls for orders to be finished,inspects finished
dishes,and passes them to the dining room staff.
Adductor Muscle The muscle with which a mollusk closes its shell.In
the case of American and Canadian scallops, this is usually the only
part that is eaten.
Aerobic Requiring oxygen to live and grow; said of bacteria.
Aging Holding meats in coolers under controlled conditions to allow
natural tenderizing to take place.
À 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.
Al Dente Firm, not soft or mushy, to the bite. Said of vegetables and pasta.
Allemande (1) German style. (2) A sauce made of velouté (usually veal), a liaison,and lemon juice.
Allumette Cut into matchstick shapes;usually refers to potatoes.
Americano Espresso diluted with hot water.
Anadromous Referring to fish that live in salt water but spawn in fresh water.
Anaerobic Requiring an absence of oxygen to live and grow; said of bacteria.
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.
Artisan(al) Cheese A cheese produced primarily by hand, in small
batches, with particular attention to the tradition of the cheese maker’s
art and using as little mechanization as possible.
Aspic Jelly A clarified stock that contains enough gelatin to solidify when cold.
Aspic Powder Unflavored gelatin mixed with a powdered stock base.
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 unthickened
pan drippings.
Au Sec (oh 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 bake 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.
Basic Grind Referring to sausages made simply by grinding meats to various stages of coarseness or fineness.
Basmati Rice A variety of long-grain rice from India.
Batonnet Cut into sticks,about 1/4 × 1/4 × 21/3–3 inches (6 mm × 6 mm × 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.
Bean Curd see Tofu.
Bean Paste see Miso.
Béarnaise (bare nez) A sauce made of butter and egg yolks and flavored
with a reduction of vinegar, shallots, tarragon, and peppercorns.
Béchamel A sauce made by thickening milk with a roux.
Beignet Fritter.
Beurre Manié (burr mahn yay) 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, then flavored with vinegar.
Beurre Noisette (burr nwah zett) Whole butter heated until it is light brown.
Bisque A cream soup made from shellfish.
Bivalve A mollusk with a pair of hinged shells,such as clam and oyster.
Blanch To cook an item partially and briefly in boiling water or in hot
fat.Usually a pre-preparation technique,as to loosen peels from vegetables,
fruits, and nuts, to partially cook French fries or other foods
before service, to prepare for freezing, or to remove undesirable flavors.
Blancmange (1) An English pudding thickened with cornstarch. (2) A French almond-flavored pudding containing gelatin and milk.
Blanquette A white stew made of white meat or poultry simmered without preliminary browning and served with a white sauce.
Boar Wild pig, or the meat from this animal.
Boeuf à la Mode A classic French dish of braised beef.
Boil To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure.
Bombe A molded ice cream or sherbet dessert.
Bordelaise A brown sauce flavored with a reduction of red wine,shallots, pepper,and herbs and garnished with marrow.
Botulism A deadly food-borne intoxication usually associated with improperly canned foods.
Bouquet Garni A combination of fresh herbs tied together, used for flavoring.
Bouquetière (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.
Breve (bray vay) A mixture of espresso and steamed half-and-half.
Brine Cure A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water.
Brioche Rich yeast dough containing large amounts of eggs and butter, or the product 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 (broon wahz) (1) Cut into very small (1/8 inch/3 mm) dice. (2) Garnished with vegetables cut in this manner.
Bruschetta (broo sket ta) A slice of toasted Italian bread served as an
appetizer, usually rubbed with garlic and moistened with olive oil,
often served with additional toppings.
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
Calamari Italian for “squid”(plural).
Calorie The amount of heat needed to raise the temperature of 1 kg
water by 1°C. Used as a measure of food energy. More correctly
called a kilocalorie.
Canapé (can ah pay) Tiny open-faced sandwich, 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,that supply energy to the body.
Carême, Marie-Antoine Famous nineteenth-century French chef,often considered the founder of classical cuisine.
Carotenoids Yellow or orange pigments in vegetables and fruits.
Carpaccio Very thin slices of meat or fish, served raw.
Carry-over Cooking The rise in temperature inside roast meat after it is removed from the oven.
Catadromous Referring to fish that live in fresh water but spawn in the ocean.
Caul A fatty membrane that covers the stomach of a pig;used for wrapping meats for cooking and for lining terrines.
Caviar (1) The salted roe or eggs of sturgeon. (2) The salted roe of another
fish,such as salmon or whitefish,if that fish is designated in the
name,e.g.whitefish caviar.
Celsius Scale The metric system of temperature measurement,with
0°C set at the freezing point of water and 100°C set at the boiling
point of water.
Centi- Prefix in the metric system meaning “one-hundredth.”
Cephalopod A member of the class of mollusks that includes octopus and squid.
Certified Pork Pork that is guaranteed or certified to be free of trichinosis.
Chai A sweetened blend of spiced milk and tea.
Charcuterie (shar koo tree) The art of preparing fresh and cured pork products,including sausages and pâtés.
Charcutier (shar koo tyay) One who prepares and sells pork products, including sausages and pâtés.
Chasseur (sha sur) “Hunter style,” usually referring to items served
with a brown sauce containing mushrooms,tomato,and white wine.
Chaud-Froid An opaque sauce containing gelatin,used to coat certain cold foods.
Chef The person in charge of a kitchen or of a department of a kitchen.
Chèvre 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.
Chiffonade Cut into fine shreds; usually said of leafy vegetables and herbs.
China Cap A cone-shaped strainer.
Chitterlings Pork intestines.
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 sausage,pork,and,sometimes, poultry products. A specialty of Alsace,France.
Chowder A hearty American soup made from fish,shellfish,and/or vegetables, usually containing milk and potatoes.
Chutney Any of several types of spicy condiments or relishes.
Cilantro The fresh coriander plant,used as an herb.
Clamart 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 consommés.
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.
Cold Smoking A smoking method in which the foods are smoked at
a low temperature, usually at or below 85°F (30°C),so that the food
is not cooked during the smoking.
Collagen A type of connective tissue in meats that dissolves when cooked with moisture.
Collagen Casing An edible artificial sausage casing molded from animal materials.
Combi (Combination) Oven An oven that can operate in conventional, convection,and steamer modes.
Complementary Protein 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.
Consommé 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.
Coulis A vegetable or fruit purée, used as a sauce.
Coupe A dessert consisting of one or two scoops of ice cream or sherbet
in a dish or glass,topped with syrups,fruits,toppings,and/or garnishes;
a 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.
Couscous A type of granular pasta from North Africa, cooked like a grain.
Cream Soup A soup thickened with roux or another thickening agent and containing milk and/or cream.
Crècy (kray see) Garnished with or containing carrots.
Crème Anglaise (krem awng lezz) A light vanilla-flavored custard sauce made of milk,sugar,and egg yolks.
Crème Fraîche A thick, slightly aged heavy cream.
Crépinette A sausage patty wrapped in caul.
Critical Control Point (CCP) An action that can be taken to 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 puréed 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.
Crudité (croo dee tay) A raw vegetable served as a relish.
Crustacean A sea animal with a segmented shell and jointed legs,such as lobster and shrimp.
Curing Salt See Prague Powder #1.
Custard A liquid that is thickened or set firm by the coagulation of egg protein.
Cuttlefish A cephalopod similar to squid, but with a chalky interior bone and a squatter body shape.
Cycle Menu A menu that changes every day for a certain period,then repeats the same daily items in the same order.
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 sauté pan or other pan to dissolve cooked particles or food remaining on the bottom.
Demi-glace A rich brown sauce that has been reduced by half.
Demitasse Literally,“half-cup.”Strong,black coffee served in small cups after dinner.
Denature To change the structure of protein molecules by heat or by chemical means.
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 drops from a spoon in lumps.
Dry Cure A curing method in which the curing ingredients are packed or rubbed over the food.
Dry-heat Cooking Method A method in which heat is conducted to foods without the use of moisture.
Dubarry Garnished with or containing cauliflower.
Duchesse Potatoes (doo shess) Potato purée mixed with butter and egg yolks.
Dumpling Any of a variety of small starch products made from soft
dough or batter and cooked by simmering or steaming.
Duxelles A coarse paste or hash made of finely chopped mushrooms sautéed with shallots.
source:(http://www.hotelmule.com/)
Aboyeur (ah bwah yer) Kitchen worker who accepts and transmits
orders from waiters, calls for orders to be finished,inspects finished
dishes,and passes them to the dining room staff.
Adductor Muscle The muscle with which a mollusk closes its shell.In
the case of American and Canadian scallops, this is usually the only
part that is eaten.
Aerobic Requiring oxygen to live and grow; said of bacteria.
Aging Holding meats in coolers under controlled conditions to allow
natural tenderizing to take place.
À 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.
Al Dente Firm, not soft or mushy, to the bite. Said of vegetables and pasta.
Allemande (1) German style. (2) A sauce made of velouté (usually veal), a liaison,and lemon juice.
Allumette Cut into matchstick shapes;usually refers to potatoes.
Americano Espresso diluted with hot water.
Anadromous Referring to fish that live in salt water but spawn in fresh water.
Anaerobic Requiring an absence of oxygen to live and grow; said of bacteria.
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.
Artisan(al) Cheese A cheese produced primarily by hand, in small
batches, with particular attention to the tradition of the cheese maker’s
art and using as little mechanization as possible.
Aspic Jelly A clarified stock that contains enough gelatin to solidify when cold.
Aspic Powder Unflavored gelatin mixed with a powdered stock base.
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 unthickened
pan drippings.
Au Sec (oh 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 bake 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.
Basic Grind Referring to sausages made simply by grinding meats to various stages of coarseness or fineness.
Basmati Rice A variety of long-grain rice from India.
Batonnet Cut into sticks,about 1/4 × 1/4 × 21/3–3 inches (6 mm × 6 mm × 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.
Bean Curd see Tofu.
Bean Paste see Miso.
Béarnaise (bare nez) A sauce made of butter and egg yolks and flavored
with a reduction of vinegar, shallots, tarragon, and peppercorns.
Béchamel A sauce made by thickening milk with a roux.
Beignet Fritter.
Beurre Manié (burr mahn yay) 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, then flavored with vinegar.
Beurre Noisette (burr nwah zett) Whole butter heated until it is light brown.
Bisque A cream soup made from shellfish.
Bivalve A mollusk with a pair of hinged shells,such as clam and oyster.
Blanch To cook an item partially and briefly in boiling water or in hot
fat.Usually a pre-preparation technique,as to loosen peels from vegetables,
fruits, and nuts, to partially cook French fries or other foods
before service, to prepare for freezing, or to remove undesirable flavors.
Blancmange (1) An English pudding thickened with cornstarch. (2) A French almond-flavored pudding containing gelatin and milk.
Blanquette A white stew made of white meat or poultry simmered without preliminary browning and served with a white sauce.
Boar Wild pig, or the meat from this animal.
Boeuf à la Mode A classic French dish of braised beef.
Boil To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure.
Bombe A molded ice cream or sherbet dessert.
Bordelaise A brown sauce flavored with a reduction of red wine,shallots, pepper,and herbs and garnished with marrow.
Botulism A deadly food-borne intoxication usually associated with improperly canned foods.
Bouquet Garni A combination of fresh herbs tied together, used for flavoring.
Bouquetière (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.
Breve (bray vay) A mixture of espresso and steamed half-and-half.
Brine Cure A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water.
Brioche Rich yeast dough containing large amounts of eggs and butter, or the product 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 (broon wahz) (1) Cut into very small (1/8 inch/3 mm) dice. (2) Garnished with vegetables cut in this manner.
Bruschetta (broo sket ta) A slice of toasted Italian bread served as an
appetizer, usually rubbed with garlic and moistened with olive oil,
often served with additional toppings.
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
Calamari Italian for “squid”(plural).
Calorie The amount of heat needed to raise the temperature of 1 kg
water by 1°C. Used as a measure of food energy. More correctly
called a kilocalorie.
Canapé (can ah pay) Tiny open-faced sandwich, 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,that supply energy to the body.
Carême, Marie-Antoine Famous nineteenth-century French chef,often considered the founder of classical cuisine.
Carotenoids Yellow or orange pigments in vegetables and fruits.
Carpaccio Very thin slices of meat or fish, served raw.
Carry-over Cooking The rise in temperature inside roast meat after it is removed from the oven.
Catadromous Referring to fish that live in fresh water but spawn in the ocean.
Caul A fatty membrane that covers the stomach of a pig;used for wrapping meats for cooking and for lining terrines.
Caviar (1) The salted roe or eggs of sturgeon. (2) The salted roe of another
fish,such as salmon or whitefish,if that fish is designated in the
name,e.g.whitefish caviar.
Celsius Scale The metric system of temperature measurement,with
0°C set at the freezing point of water and 100°C set at the boiling
point of water.
Centi- Prefix in the metric system meaning “one-hundredth.”
Cephalopod A member of the class of mollusks that includes octopus and squid.
Certified Pork Pork that is guaranteed or certified to be free of trichinosis.
Chai A sweetened blend of spiced milk and tea.
Charcuterie (shar koo tree) The art of preparing fresh and cured pork products,including sausages and pâtés.
Charcutier (shar koo tyay) One who prepares and sells pork products, including sausages and pâtés.
Chasseur (sha sur) “Hunter style,” usually referring to items served
with a brown sauce containing mushrooms,tomato,and white wine.
Chaud-Froid An opaque sauce containing gelatin,used to coat certain cold foods.
Chef The person in charge of a kitchen or of a department of a kitchen.
Chèvre 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.
Chiffonade Cut into fine shreds; usually said of leafy vegetables and herbs.
China Cap A cone-shaped strainer.
Chitterlings Pork intestines.
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 sausage,pork,and,sometimes, poultry products. A specialty of Alsace,France.
Chowder A hearty American soup made from fish,shellfish,and/or vegetables, usually containing milk and potatoes.
Chutney Any of several types of spicy condiments or relishes.
Cilantro The fresh coriander plant,used as an herb.
Clamart 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 consommés.
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.
Cold Smoking A smoking method in which the foods are smoked at
a low temperature, usually at or below 85°F (30°C),so that the food
is not cooked during the smoking.
Collagen A type of connective tissue in meats that dissolves when cooked with moisture.
Collagen Casing An edible artificial sausage casing molded from animal materials.
Combi (Combination) Oven An oven that can operate in conventional, convection,and steamer modes.
Complementary Protein 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.
Consommé 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.
Coulis A vegetable or fruit purée, used as a sauce.
Coupe A dessert consisting of one or two scoops of ice cream or sherbet
in a dish or glass,topped with syrups,fruits,toppings,and/or garnishes;
a 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.
Couscous A type of granular pasta from North Africa, cooked like a grain.
Cream Soup A soup thickened with roux or another thickening agent and containing milk and/or cream.
Crècy (kray see) Garnished with or containing carrots.
Crème Anglaise (krem awng lezz) A light vanilla-flavored custard sauce made of milk,sugar,and egg yolks.
Crème Fraîche A thick, slightly aged heavy cream.
Crépinette A sausage patty wrapped in caul.
Critical Control Point (CCP) An action that can be taken to 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 puréed 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.
Crudité (croo dee tay) A raw vegetable served as a relish.
Crustacean A sea animal with a segmented shell and jointed legs,such as lobster and shrimp.
Curing Salt See Prague Powder #1.
Custard A liquid that is thickened or set firm by the coagulation of egg protein.
Cuttlefish A cephalopod similar to squid, but with a chalky interior bone and a squatter body shape.
Cycle Menu A menu that changes every day for a certain period,then repeats the same daily items in the same order.
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 sauté pan or other pan to dissolve cooked particles or food remaining on the bottom.
Demi-glace A rich brown sauce that has been reduced by half.
Demitasse Literally,“half-cup.”Strong,black coffee served in small cups after dinner.
Denature To change the structure of protein molecules by heat or by chemical means.
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 drops from a spoon in lumps.
Dry Cure A curing method in which the curing ingredients are packed or rubbed over the food.
Dry-heat Cooking Method A method in which heat is conducted to foods without the use of moisture.
Dubarry Garnished with or containing cauliflower.
Duchesse Potatoes (doo shess) Potato purée mixed with butter and egg yolks.
Dumpling Any of a variety of small starch products made from soft
dough or batter and cooked by simmering or steaming.
Duxelles A coarse paste or hash made of finely chopped mushrooms sautéed with shallots.
source:(http://www.hotelmule.com/)
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