Kitchen Terms
This means to cook something over low heat in a small amount of fat, usually in a covered pan or pot. This technique is often used with aromatics.
What is sweating?
This is what the term PPM stands for.
What is Parts Per Million?
This term describes an immune system response to a particular food substance, even a trace amount.
What is a food allergy?
This is the first step in the Ordering and Receiving Process.
What is print out Order Forms?
Your service worksheets will come with a packet of these when you pull them to begin your day.
What are recipes?
This means to fry food lightly then stew it in a closed container.
What is braise?
These are the items we wear every day to protect ourselves and promote sanitation and hygeine.
What is PPE or Personal Protective Equipment.
Individuals with this disease must avoid wheat and gluten products for the rest of their lives.
What is Celiac Disease?
This is what the acronym FIFO stands for.
What is First In, First Out?
This term describes how many people your recipe will serve when prepared properly and served with the proper utensil.
What is yield?
This knife cut is done by cutting a portion of food into long thin strips.
What is julienne?
This is a sheet or book every unit has that describes the proper handling, usage, and composition of the various chemicals that are used there.
What is an SDS or Safety Data Sheet?
These are two of the religious standards for food preparation that Vanderbilt serves across campus.
What is Halal and Kosher?
These are the sheets that are used to order non-menu driven food items, usually paper and chemicals.
What are Order Templates?
This machine is one of the tools we use in our waste management and sustainability efforts.
What is Leanpath?
This is known as the holy trinity of french cooking, which a blend of aromatics that include celery, onions, and carrots.
What is a mirepoix?
This is a term that describes the amount of time that a chemical should be left on a surface in order to properly sanitize or disinfect it.
What is dwell time?
This is the allergen free platform in Rand Dining Hall that is certified free from the Big 8 allergens and is free from sesame.
What is 2301?
This is the area, assigned a number, where specified items must be stored for organization and inventory purposes.
What is a BIN?
This sheet will allow us to log temperatures, prepared foods, waste, and leftovers.
What is a Service Worksheet?
The term describes pasta or rice that is cooked to be firm to the bite, and is translated from Italian to mean "to the tooth".
Al Dente
This is the governmental agency that is responsible for regulating and authorizing chemicals for specific uses against microbial agents.
What is the EPA?
These are the Big 8, the top 8 allergens that cause 90 percent of all food allergic reactions in the United States.
What are tree nuts, peanuts, milk, soy, fish, shellfish, wheat, and eggs?
When we receive a product that is damaged or out of date, this is what is done with the item.
What is reject it?
Before you begin every day, this is what you should do with your thermometer.
What is calibrate it?