The "A's" Have It
"C" If You Can
No "F"ooling
Play "N"ice
"S"uper Bowl is Coming
100
Amuse bouche
Single bite of food selected by the chef
100
Canadian bacon
Boneless smoke pork loin
100
FIFO
First in; First out
100
Net pay
Gross pay minus deductions
100
Sea salt
Salt obtained from evaporating seawater
200
AP Cost
The amount paid for an item as it was ordered
200
Carry over cooking
Rise in temperature of a food after it has been removed from the heat source
200
Flat fish
Fish that has both eyes on the top of its head
200
Noisette
Small round medallion of meat
200
Sherbert
Fruit puree+simple syrup+milk
300
Abductor muscle
Muscle which opens the shell of a bivalve
300
Celiacs disease
Condition in which gluten interferes with the body's ability to absorb nutrients
300
Foie gras
Fattened goose or duck liver
300
Nappe
Sauce consistency in which the sauce coats the back of a spoon
300
Sweetbreads
Thymus gland of a calf
400
Anaphylaxis
Severe allergic reaction which closes the airway
400
Complete protein
Contains all essential amino acids
400
Fermentation
Process in which yeast converts sugars into carbon dioxide and alcohol
400
Nopal
Green edible leaf of the prickly pear cactus
400
Smoke Point
Temperature at which oil begins to smoke
500
Albumen
The clear portion of the egg
500
Carambola
Star fruit
500
Facultative Bacteria
Bacteria which can grow with or without oxygen
500
Nori
Toasted seaweed used for sushi
500
Sautoir
Saute pan with straight sides
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