Professionalism
Literally, "leader" or "chief," the person in charge of a kitchen or department.
Chef
The creation and maintenance of conditions that control food contamination
Sanitation
Helps body absorb calcium
Vitamin D
The most important item in the tool kit
Knife
An instrument used to straighten the blade of the knife between sharpening
Steel
A thickener for sauces made by cooking together equal weights of fat and flour.
Roux
The transfer of bacteria or other contaminants from one food
Cross-contamination
All the chemical reactions and physical processes that occur continuously in living cells and organisms
Metabolism
A device used to measure temperatures in food, refrigerators, and freezers
Thermometer
Cube shaped item that's 1/2in x 1/2in x 1/2in
Large dice
Known as the "cook of kings and the king of cooks"
Carême
A measurement of the acid or alkali content of a solution
pH
Helps build and repair body tissues
Protein
A loosely woven cotton fabric used to strain sauces and stocks
Cheesecloth
Preparation of finely sliced or shredded leafy vegetables or herbs
Chiffonade
To cook in an open pan in a small amount of fat at high temperature
Sauté
Foods on which bacteria can thrive
Potentially hazardous foods
Acronym of "RNI"
Recommended nutrient intake
An all-purpose knife used for cutting fruits and vegetables and carving poultry
Utility Knife
Flat rectangular shaped that 1/2in x 1/2in x 1/8in
Paysanne
Cube-shaped cuts (1 to 2mm x 1 to 2 mm x 1 to 2 mm; 1/16 in. x 1/16 in.)
Brunoise
Those that can adapt and will survive with or without oxygen
Facultative bacteria
Substances added to many foods to prevent spoilage or improve appearances, texture and etc
Additives
Acronym of "P.A.S.S"
- Pull
- Aim
- Squeeze
- Sweep
A sphere of fruit or vegetable cut with a small melon ball cutter
Parisienne