Meat
Staff person responsible for cutting all the meat items in the operation.
Butcher
Method that applies simmering or braising to bite-size pieces of meat or poultry.
Stewing
Stock made from raw bones and a vegetable combination of two parts onion, one part celery, and one part leek.
White stock
The name for knives, forks and spoons.
Flatware
A thickened liquid that complements other foods.
Sauce
Fruit or fruit pieces that are flash frozen before packing so that they retain their original shape.
Individually Quick Frozen (IQF)
The streaks of fat that develop within a muscle.
Marbling
Process of browning to form an even crust.
Searing
Stock made from roasted bones and a roasted or sautéed vegetable combination of two parts onion, one part celery, and one part carrot.
Brown stock
A tool used to scrape and scoop crumbs from the table.
crumber
When muscle tissue temporarily becomes extremely hard and stiff, shortly after the death of an animal.
Rigor Mortis
A group of vegetables that includes beans, peas and lentils
Legumes
Chicken breast that is prepared with the first joint of the wing still attached.
Airline breast
The amount of cooking that continues after a large roast is removed from the oven.
Carry over cooking
French name for fish stock
Fumet
A style of service where the waitperson places platters of prepared food in the center of the table and guests serve themselves.
Family Style Service
Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.
Connective Tissue
A measure of the heat of chile peppers
Scoville heat units
Cutting meat or poultry into serving portions.
Fabrication
Method that employs the techniques of first searing and then simmering meat.
Braising
A mixture of equal parts flour and fat by weight that is cooked to varying degrees of doneness and used to thicken liquids.
Roux
A style of service where the front-of- the-house staff serves food from a platter onto preset plates in front of the guests
Russian Style
Process of coating food with flour.
Dredging
An official examination that is strictly an assurance of safety and wholesomeness.
Inspection
The major divisions of an animal carcass cut after slaughter.
Primal cuts
Method of cooking foods in liquids at a relatively low temperature.
Poaching
The classic name for white sauce.
Béchamel sauce
Service personnel that work the dining room?
Front-of-the-house staff
Using a liquid to dissolve the brown bits off the bottom of a pan.
Deglazing
Protein that bundles muscle tissue together and connects muscle to bones, joints, and skin.