E
Elastin A type of connective tissue in meats that does not dissolve when cooked.
Emincer (em an say) To cut into very thin slices.
Empty Calorie Food A food that supplies few nutrients per calorie.
Emulsified Grind Referring to sausages made by processing the meat
and fat to a purée,usually with the addition of water or another liquid.
Emulsion A uniform mixture of two unmixable liquids.
Entremetier (awn truh met yay) The cook who prepares vegetables, starches,soups,and eggs.
Epazote (ep ah so tay) A pungent herb,used in Mexican cooking.
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.
Essential Fatty Acid A fatty acid that must be consumed in the diet because it can’t be made by the body.
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.
Étuver (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.
Expediter 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.
F
Facultative Able to live and grow with or without the presence of oxygen; said of bacteria.
Farmstead Cheese Cheese made entirely with milk from a farmer’s
own herd or flock, and made on the farm where the animals are raised.
Farro A grain that is the ancestor of modern wheat.
Fermentation The process by which yeast acts on carbohydrates to change them into carbon dioxide gas and alcohol.
Fermière (fair myair) Garnished with carrots,turnips,onions,and celery cut into uniform slices.
Fettuccine Flat egg noodles.
Fiber A group of indigestible carbohydrates found in grains, fruits, and vegetables.
Fillet, Filet (1) Meat:Boneless tenderloin.(2) Fish:Boneless side of fish.
Flavones White pigments in vegetables and fruits.
Flavor Profile The combination of flavors and aromas that make up the total taste impression of a dish.
Florentine Garnished with or containing spinach.
Flow of Food The path that food travels in a food service operation from receiving to serving.
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 Lié A sauce made by thickening brown stock with cornstarch or a similar starch.
Fondue, Swiss A dish consisting of melted Gruyère 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 41° to 135°F (5° to 57°C),in which bacteria grow rapidly.
Forcemeat A seasoned mixture of ground meats and other foods,used
as a filling or stuffing or as a base for terrines and patés.
Forestière Garnished with mushrooms.
Four-hour Rule The sanitary practice of permitting foods to remain
in the food danger zone for a cumulative total of no more than four
hours between receiving and serving.
Free-range Referring to animals, usually poultry, that are allowed to
move relatively freely outdoors as they are raised for market.
French Dressing Salad dressing made of oil,vinegar,and seasonings.
French-style Ice Cream Ice cream containing egg yolks.
Fricassée A white stew in which the meat is cooked in fat without browning before liquid is added.
Frisée A variety of curly endive or chicory that is more tender and lighter in color than curly endive.
Frittata A flat,unfolded omelet.
Fry To cook in hot fat.
Fumet (foo may) A flavorful stock, usually fish stock.
G
Galantine A forcemeat wrapped in the skin of the animal from which
it is made,such as a chicken or duck,or rolled into a cylinder without the skin.
Game Meat from animals and birds normally found in the wild;many game animals are now farm-raised.
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 item 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.
Gastrique A mixture of caramelized sugar and vinegar, used to flavor sauces.
Gazpacho A cold Spanish soup made of puréed raw vegetables.
Gelatinization The process by which starch granules absorb water and swell in size.
Gelée Aspic jelly.
Genoise (zhen wahz) A French sponge cake.
Glace de Viande (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 it under a broiler or in a hot oven.
Gluten A substance made of proteins present in wheat flour that gives structure and strength to baked goods.
Glutinous Rice A type of short-grain rice that becomes 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.
Granité (grah nee tay) A coarse,crystalline frozen dessert made of water, sugar, and fruit juice or other flavoring.
Gras Double (grah doo bl’) A type of beef tripe that is smooth rather than honeycombed.
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.
Grillardin (gree ar dan) Broiler cook.
Gross Pièce (gross pyess) Centerpiece of a buffet platter.
Guinea A domestically raised relative of the pheasant.
H
HACCP Hazard Analysis Critical Control Point; a food safety system of
self-inspection designed to highlight hazardous foods and to control food handling to avoid hazards.
Hare A game animal similar to rabbit,with dark red,lean meat.
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 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).
Hominy Corn that has been treated with lye.
Homogenized Milk Milk that has been processed so the cream doesn’t separate out.
Hongroise (ong grwahz) Hungarian style.
Hot Smoking A smoking method in which the foods are smoked at a
temperature high enough to cook or partially cook them.
Hygroscopic Readily absorbing moisture.
source:(http://www.hotelmule.com/)
Elastin A type of connective tissue in meats that does not dissolve when cooked.
Emincer (em an say) To cut into very thin slices.
Empty Calorie Food A food that supplies few nutrients per calorie.
Emulsified Grind Referring to sausages made by processing the meat
and fat to a purée,usually with the addition of water or another liquid.
Emulsion A uniform mixture of two unmixable liquids.
Entremetier (awn truh met yay) The cook who prepares vegetables, starches,soups,and eggs.
Epazote (ep ah so tay) A pungent herb,used in Mexican cooking.
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.
Essential Fatty Acid A fatty acid that must be consumed in the diet because it can’t be made by the body.
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.
Étuver (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.
Expediter 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.
F
Facultative Able to live and grow with or without the presence of oxygen; said of bacteria.
Farmstead Cheese Cheese made entirely with milk from a farmer’s
own herd or flock, and made on the farm where the animals are raised.
Farro A grain that is the ancestor of modern wheat.
Fermentation The process by which yeast acts on carbohydrates to change them into carbon dioxide gas and alcohol.
Fermière (fair myair) Garnished with carrots,turnips,onions,and celery cut into uniform slices.
Fettuccine Flat egg noodles.
Fiber A group of indigestible carbohydrates found in grains, fruits, and vegetables.
Fillet, Filet (1) Meat:Boneless tenderloin.(2) Fish:Boneless side of fish.
Flavones White pigments in vegetables and fruits.
Flavor Profile The combination of flavors and aromas that make up the total taste impression of a dish.
Florentine Garnished with or containing spinach.
Flow of Food The path that food travels in a food service operation from receiving to serving.
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 Lié A sauce made by thickening brown stock with cornstarch or a similar starch.
Fondue, Swiss A dish consisting of melted Gruyère 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 41° to 135°F (5° to 57°C),in which bacteria grow rapidly.
Forcemeat A seasoned mixture of ground meats and other foods,used
as a filling or stuffing or as a base for terrines and patés.
Forestière Garnished with mushrooms.
Four-hour Rule The sanitary practice of permitting foods to remain
in the food danger zone for a cumulative total of no more than four
hours between receiving and serving.
Free-range Referring to animals, usually poultry, that are allowed to
move relatively freely outdoors as they are raised for market.
French Dressing Salad dressing made of oil,vinegar,and seasonings.
French-style Ice Cream Ice cream containing egg yolks.
Fricassée A white stew in which the meat is cooked in fat without browning before liquid is added.
Frisée A variety of curly endive or chicory that is more tender and lighter in color than curly endive.
Frittata A flat,unfolded omelet.
Fry To cook in hot fat.
Fumet (foo may) A flavorful stock, usually fish stock.
G
Galantine A forcemeat wrapped in the skin of the animal from which
it is made,such as a chicken or duck,or rolled into a cylinder without the skin.
Game Meat from animals and birds normally found in the wild;many game animals are now farm-raised.
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 item 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.
Gastrique A mixture of caramelized sugar and vinegar, used to flavor sauces.
Gazpacho A cold Spanish soup made of puréed raw vegetables.
Gelatinization The process by which starch granules absorb water and swell in size.
Gelée Aspic jelly.
Genoise (zhen wahz) A French sponge cake.
Glace de Viande (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 it under a broiler or in a hot oven.
Gluten A substance made of proteins present in wheat flour that gives structure and strength to baked goods.
Glutinous Rice A type of short-grain rice that becomes 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.
Granité (grah nee tay) A coarse,crystalline frozen dessert made of water, sugar, and fruit juice or other flavoring.
Gras Double (grah doo bl’) A type of beef tripe that is smooth rather than honeycombed.
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.
Grillardin (gree ar dan) Broiler cook.
Gross Pièce (gross pyess) Centerpiece of a buffet platter.
Guinea A domestically raised relative of the pheasant.
H
HACCP Hazard Analysis Critical Control Point; a food safety system of
self-inspection designed to highlight hazardous foods and to control food handling to avoid hazards.
Hare A game animal similar to rabbit,with dark red,lean meat.
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 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).
Hominy Corn that has been treated with lye.
Homogenized Milk Milk that has been processed so the cream doesn’t separate out.
Hongroise (ong grwahz) Hungarian style.
Hot Smoking A smoking method in which the foods are smoked at a
temperature high enough to cook or partially cook them.
Hygroscopic Readily absorbing moisture.
source:(http://www.hotelmule.com/)
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