Q
Quail A small game bird, now domestically raised, usually weighing 6 ounces (175 g) or less.
Quatre épices A spice mixture commonly used to season sausages and forcemeats;French for “four spices.”
Quiche A savory tart or pie consisting of a custard baked in a pastry shell.
Quick Bread A bread leavened by chemical leaveners or steam rather than yeast.
R
Radiation The transfer of energy by waves, such as infrared or light waves.
Raft The coagulated clearmeat that forms when stock is clarified.
Ratatouille (ra ta twee) A Southern French vegetable stew of onions, tomatoes, zucchini, eggplant, and green bell peppers.
Ravier (rahv yay) Oval relish dish.
Ravioli Dumplings consisting of filled egg noodles.
Recipe A set of instructions for producing a certain dish.
Reduce To cook by simmering or boiling until quantity is decreased; often done to concentrate flavors.
Reduction (1) A liquid concentrated by cooking it to evaporate part of the water. (2) The process of making such a liquid.
Relish (1) A type of appetizer consisting of raw or pickled vegetables. (2) A mixture of chopped vegetables and sometimes fruits, at least one of which has been pickled in vinegar or a salt solution.
Ricotta An Italian-style cheese similar to cottage cheese but smoother, moister,and sweeter in flavor.
Rillettes (ree yet) A seasoned mixture of meat, such as pork, and fat, mashed to a paste;served as an appetizer.
Risotto A moist Italian dish of rice cooked in butter and stock.
Rissolé (riss oh lay) Browned.Often referring to potatoes cut in small shapes,parboiled,and browned in hot fat.
Roast To cook foods by surrounding them with hot,dry air,in an oven or on a spit over an open fire.
Roe Fish eggs.
Roesti Potatoes Boiled potatoes that are grated, formed into small cakes,and pan-fried until crisp.
Rolled-In Dough Dough in which a fat is incorporated into the dough in many layers by means of a rolling and folding procedure.
Roquefort A blue-veined cheese made in Roquefort, France, from sheep’s milk.
Rotisserie An item of cooking equipment that slowly rotates meat or other foods in front of a heating element.
Ratisseur (ro tee sur) Cook who prepares roasted, braised, and broiled meats.
Rough Prep The preliminary processing of ingredients to the point at which they can be used in cooking.
Roux A cooked mixture of equal parts flour and fat.
Royal Icing An icing made of confectioners’ sugar and egg whites, used for decorating.
Russet Starchy potato often used for baking and deep-frying.
Rye Blend A mixture of rye flour and hard wheat flour.
S
Sachet (sa shay) A mixture of herbs and spices tied in a cheesecloth bag.
Salamander Small broiler used primarily for browning or glazing the tops of certain items.
Salmonella A widespread food-borne disease, spread by improper food handling and inadequate sanitation.
Sanitize To kill disease-causing bacteria, usually by heat or by chemical disinfectants.
Saturated Fat A fat that is normally solid at room temperature.
Sauce A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.
Saucier (so see ay) Sauce cook;prepares sauces and stews and sautés foods to order.
Sauerbraten A German dish consisting of beef marinated in and then cooked with vinegar and other ingredients.
Sausage A mixture of ground meat, usually pork, and seasonings, usually stuffed into casings.
Sausage, Cured A sausage that contains nitrites or nitrates.
Sausage, Fresh A sausage that contains no nitrites or nitrates.
Sauté To cook quickly in a small amount of fat.
Scampi A kind of shellfish similar to large shrimp.In the United States, the term is often used for large shrimp,especially if broiled with garlic butter.
Sear To brown the surface of a food quickly at high temperature.
Semolina A hard, high-protein flour often used for the best quality macaroni products.
Set Meal Service Service of a meal at which all the customers eat at one time.
Shirred Egg Egg baked in a shallow,buttered dish.
Short Having a high fat content, which makes the product (such as a cookie or pastry) crumbly and tender.
Shortening (1) Any fat used in baking to tenderize the product by shortening gluten strands.
(2) A white, tasteless, solid fat formulated for baking or deep-frying.
Shred To cut into thin but irregular strips,either with the coarse blade of a grater or with a knife.
Sieve Size Size of individual pieces, usually of canned vegetables.
Simmer To cook in water or other liquid that is bubbling gently,about 185° to 200°F (85° to 93°C).
Sirniki Russian pan-fried cheesecakes.
Slurry A mixture of raw starch and cold liquid, used for thickening.
Small Sauce A sauce made by adding one or more ingredients to a leading sauce.
Smoke-Roast To cook with dry heat in the presence of wood smoke.
Sodium Nitrate A compound,NaNO3,used to cure meats.
Sodium Nitrite A compound,NaNO2, used to cure certain meats, especially air-dried meats.
Soft-shell Crab A just-molted crab whose new shell has not yet hardened.
Solanine A poisonous substance found in potatoes that have turned green.
Sorbet (sor bay) Sherbet,usually made without milk products.
Soufflé A light, fluffy baked egg dish consisting of a base (such as a
heavy white sauce) mixed with egg yolks and flavoring ingredients
into which beaten egg whites are folded just before baking.May be sweet or savory.
Sous Chef (soo shef) Cook who supervises food production and who reports to the executive chef.
Spaetzle Small dumplings or noodles made from a thin egg and flour batter.
Specialty Cheese Cheese in limited production, with particular attention to natural flavor and texture profiles.
Spelt A type of wheat grain similar to farro.
Spice Any part of a plant,other than the leaves,used in flavoring foods.
Squab Young,domestically raised pigeon.
Staling The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
Standard Breading Procedure The procedure for coating a food
product with bread crumbs (or other crumbs or meal) by passing it through flour,then egg wash,then crumbs.
Standardized Recipe A set of instructions describing the way a particular establishment prepares a particular dish.
Staphylococcus, Staph A bacterium that causes food-borne disease
by producing a toxin or poison in improperly stored foods.
Static Menu A menu that offers the same dishes every day.
Station Chef Cook in charge of a particular department in a kitchen or food production facility.
Steam To cook by direct contact with steam.
Stew (1) To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce.
(2) A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces.
Stock A clear,thin—that is,unthickened—liquid flavored with soluble
substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.
Streusel (stroy zel) A crumbly topping for baked goods,consisting of fat,sugar,and flour rubbed together.
Strong Flour Flour with a high protein or gluten content.
Supporting Flavor Flavors of seasoning and flavoring ingredients and
other secondary ingredients of a dish; flavors that support and enhance the primary flavors.
Suprême Sauce A sauce made of chicken velouté and heavy cream.
Surimi A processed seafood product manufactured to resemble shellfish such as crab.
Sweat To cook in a small amount of fat over low heat, sometimes covered.
Sweetbreads The thymus glands of calves and young animals,used as food.
Swiss Steak Beef round steaks braised in brown sauce.
T
Table d’Hote (tobble dote) (1) Referring to a fixed-price menu with no choices.
(2) Referring to a menu on which prices are listed for complete meals rather than for each separate item.
Tang The portion of a metal knife blade that is inside the handle.
Tapa Any of a variety of Spanish-style appetizers,intended to be served with wine or other drinks.
Tasting Menu A type of fixed-price menu designed to showcase the chef’s art by presenting a series of small courses.
Tatsoi A leafy vegetable or salad green related to mustard and watercress.
Tempeh A fermented soy product with a dense,meaty texture.
Temper To raise the temperature of a cold liquid gradually by slowly stirring in a hot liquid.
Teriyaki A grilled or pan-broiled food that is finished with a soy saucebased glaze.
Textured Vegetable Protein (TVP) A high-protein product made from defatted soy flour, processed to give it a sponge-like texture; available unflavored or flavored to resemble various meats.
Tinted Curing Mix See Prague Powder #1.
Tofu A bland, white food made by coagulating soy milk. Also called Bean Curd.
Tomalley The liver of lobsters and some other shellfish.
Tournant (toor nawn) Cook who replaces other station cooks; relief cook or swing cook.
Tournedos (toor nuh doe) A small beef steak cut from the tenderloin.
Trans Fat A solid fat, usually manufactured by hydrogenation, which limits the body’s ability to rid itself of cholesterol.
Treviso A red-leafed relative of radicchio and Belgian endive with elongated leaves.
Trichinosis A food-borne disease caused by a parasite, sometimes found in undercooked pork.
Tripe The muscular stomach lining of beef or other meat animals.
Truit au Bleu Poached trout that was alive until cooking time and that turns blue when cooked in court bouillon.
Trunnion Kettle A steam-jacketed kettle that can be tilted for emptying.
Truss To tie poultry into a compact shape for cooking.
Tunneling A condition of muffin products characterized by large, elongated holes;caused by overmixing.
TVP see Textured Vegetable Protein.
source:(http://www.hotelmule.com/)
Quail A small game bird, now domestically raised, usually weighing 6 ounces (175 g) or less.
Quatre épices A spice mixture commonly used to season sausages and forcemeats;French for “four spices.”
Quiche A savory tart or pie consisting of a custard baked in a pastry shell.
Quick Bread A bread leavened by chemical leaveners or steam rather than yeast.
R
Radiation The transfer of energy by waves, such as infrared or light waves.
Raft The coagulated clearmeat that forms when stock is clarified.
Ratatouille (ra ta twee) A Southern French vegetable stew of onions, tomatoes, zucchini, eggplant, and green bell peppers.
Ravier (rahv yay) Oval relish dish.
Ravioli Dumplings consisting of filled egg noodles.
Recipe A set of instructions for producing a certain dish.
Reduce To cook by simmering or boiling until quantity is decreased; often done to concentrate flavors.
Reduction (1) A liquid concentrated by cooking it to evaporate part of the water. (2) The process of making such a liquid.
Relish (1) A type of appetizer consisting of raw or pickled vegetables. (2) A mixture of chopped vegetables and sometimes fruits, at least one of which has been pickled in vinegar or a salt solution.
Ricotta An Italian-style cheese similar to cottage cheese but smoother, moister,and sweeter in flavor.
Rillettes (ree yet) A seasoned mixture of meat, such as pork, and fat, mashed to a paste;served as an appetizer.
Risotto A moist Italian dish of rice cooked in butter and stock.
Rissolé (riss oh lay) Browned.Often referring to potatoes cut in small shapes,parboiled,and browned in hot fat.
Roast To cook foods by surrounding them with hot,dry air,in an oven or on a spit over an open fire.
Roe Fish eggs.
Roesti Potatoes Boiled potatoes that are grated, formed into small cakes,and pan-fried until crisp.
Rolled-In Dough Dough in which a fat is incorporated into the dough in many layers by means of a rolling and folding procedure.
Roquefort A blue-veined cheese made in Roquefort, France, from sheep’s milk.
Rotisserie An item of cooking equipment that slowly rotates meat or other foods in front of a heating element.
Ratisseur (ro tee sur) Cook who prepares roasted, braised, and broiled meats.
Rough Prep The preliminary processing of ingredients to the point at which they can be used in cooking.
Roux A cooked mixture of equal parts flour and fat.
Royal Icing An icing made of confectioners’ sugar and egg whites, used for decorating.
Russet Starchy potato often used for baking and deep-frying.
Rye Blend A mixture of rye flour and hard wheat flour.
S
Sachet (sa shay) A mixture of herbs and spices tied in a cheesecloth bag.
Salamander Small broiler used primarily for browning or glazing the tops of certain items.
Salmonella A widespread food-borne disease, spread by improper food handling and inadequate sanitation.
Sanitize To kill disease-causing bacteria, usually by heat or by chemical disinfectants.
Saturated Fat A fat that is normally solid at room temperature.
Sauce A flavorful liquid, usually thickened, used to season, flavor, and enhance other foods.
Saucier (so see ay) Sauce cook;prepares sauces and stews and sautés foods to order.
Sauerbraten A German dish consisting of beef marinated in and then cooked with vinegar and other ingredients.
Sausage A mixture of ground meat, usually pork, and seasonings, usually stuffed into casings.
Sausage, Cured A sausage that contains nitrites or nitrates.
Sausage, Fresh A sausage that contains no nitrites or nitrates.
Sauté To cook quickly in a small amount of fat.
Scampi A kind of shellfish similar to large shrimp.In the United States, the term is often used for large shrimp,especially if broiled with garlic butter.
Sear To brown the surface of a food quickly at high temperature.
Semolina A hard, high-protein flour often used for the best quality macaroni products.
Set Meal Service Service of a meal at which all the customers eat at one time.
Shirred Egg Egg baked in a shallow,buttered dish.
Short Having a high fat content, which makes the product (such as a cookie or pastry) crumbly and tender.
Shortening (1) Any fat used in baking to tenderize the product by shortening gluten strands.
(2) A white, tasteless, solid fat formulated for baking or deep-frying.
Shred To cut into thin but irregular strips,either with the coarse blade of a grater or with a knife.
Sieve Size Size of individual pieces, usually of canned vegetables.
Simmer To cook in water or other liquid that is bubbling gently,about 185° to 200°F (85° to 93°C).
Sirniki Russian pan-fried cheesecakes.
Slurry A mixture of raw starch and cold liquid, used for thickening.
Small Sauce A sauce made by adding one or more ingredients to a leading sauce.
Smoke-Roast To cook with dry heat in the presence of wood smoke.
Sodium Nitrate A compound,NaNO3,used to cure meats.
Sodium Nitrite A compound,NaNO2, used to cure certain meats, especially air-dried meats.
Soft-shell Crab A just-molted crab whose new shell has not yet hardened.
Solanine A poisonous substance found in potatoes that have turned green.
Sorbet (sor bay) Sherbet,usually made without milk products.
Soufflé A light, fluffy baked egg dish consisting of a base (such as a
heavy white sauce) mixed with egg yolks and flavoring ingredients
into which beaten egg whites are folded just before baking.May be sweet or savory.
Sous Chef (soo shef) Cook who supervises food production and who reports to the executive chef.
Spaetzle Small dumplings or noodles made from a thin egg and flour batter.
Specialty Cheese Cheese in limited production, with particular attention to natural flavor and texture profiles.
Spelt A type of wheat grain similar to farro.
Spice Any part of a plant,other than the leaves,used in flavoring foods.
Squab Young,domestically raised pigeon.
Staling The change in texture and aroma of baked goods due to the loss of moisture by the starch granules.
Standard Breading Procedure The procedure for coating a food
product with bread crumbs (or other crumbs or meal) by passing it through flour,then egg wash,then crumbs.
Standardized Recipe A set of instructions describing the way a particular establishment prepares a particular dish.
Staphylococcus, Staph A bacterium that causes food-borne disease
by producing a toxin or poison in improperly stored foods.
Static Menu A menu that offers the same dishes every day.
Station Chef Cook in charge of a particular department in a kitchen or food production facility.
Steam To cook by direct contact with steam.
Stew (1) To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce.
(2) A dish cooked by stewing, usually one in which the main ingredients are cut in small pieces.
Stock A clear,thin—that is,unthickened—liquid flavored with soluble
substances extracted from meat, poultry, and fish, and their bones, and from vegetables and seasonings.
Streusel (stroy zel) A crumbly topping for baked goods,consisting of fat,sugar,and flour rubbed together.
Strong Flour Flour with a high protein or gluten content.
Supporting Flavor Flavors of seasoning and flavoring ingredients and
other secondary ingredients of a dish; flavors that support and enhance the primary flavors.
Suprême Sauce A sauce made of chicken velouté and heavy cream.
Surimi A processed seafood product manufactured to resemble shellfish such as crab.
Sweat To cook in a small amount of fat over low heat, sometimes covered.
Sweetbreads The thymus glands of calves and young animals,used as food.
Swiss Steak Beef round steaks braised in brown sauce.
T
Table d’Hote (tobble dote) (1) Referring to a fixed-price menu with no choices.
(2) Referring to a menu on which prices are listed for complete meals rather than for each separate item.
Tang The portion of a metal knife blade that is inside the handle.
Tapa Any of a variety of Spanish-style appetizers,intended to be served with wine or other drinks.
Tasting Menu A type of fixed-price menu designed to showcase the chef’s art by presenting a series of small courses.
Tatsoi A leafy vegetable or salad green related to mustard and watercress.
Tempeh A fermented soy product with a dense,meaty texture.
Temper To raise the temperature of a cold liquid gradually by slowly stirring in a hot liquid.
Teriyaki A grilled or pan-broiled food that is finished with a soy saucebased glaze.
Textured Vegetable Protein (TVP) A high-protein product made from defatted soy flour, processed to give it a sponge-like texture; available unflavored or flavored to resemble various meats.
Tinted Curing Mix See Prague Powder #1.
Tofu A bland, white food made by coagulating soy milk. Also called Bean Curd.
Tomalley The liver of lobsters and some other shellfish.
Tournant (toor nawn) Cook who replaces other station cooks; relief cook or swing cook.
Tournedos (toor nuh doe) A small beef steak cut from the tenderloin.
Trans Fat A solid fat, usually manufactured by hydrogenation, which limits the body’s ability to rid itself of cholesterol.
Treviso A red-leafed relative of radicchio and Belgian endive with elongated leaves.
Trichinosis A food-borne disease caused by a parasite, sometimes found in undercooked pork.
Tripe The muscular stomach lining of beef or other meat animals.
Truit au Bleu Poached trout that was alive until cooking time and that turns blue when cooked in court bouillon.
Trunnion Kettle A steam-jacketed kettle that can be tilted for emptying.
Truss To tie poultry into a compact shape for cooking.
Tunneling A condition of muffin products characterized by large, elongated holes;caused by overmixing.
TVP see Textured Vegetable Protein.
source:(http://www.hotelmule.com/)
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