BASIC CUTS
A cut measuring 2 x 2 x 2 cm
Large dice
It occurs when starches absorb water and swell. This is a major principle in the thickening of sauces and in the production of breads and pastries
Gelatinization
the heat is conducted to the food product by
water or water-based liquids such as stock and sauces, or by steam
Moist-heat method
1.75 Kilos is how many is grams
1,750 grams
These ovens, special tubes generate microwave radiation, which creates heat inside the food
Microwave oven
A cut measuring 3 x 3 x 3 mm
Brunoise
It occurs when energy is transferred by waves from a source to the food. The waves themselves are not actually heat energy but are changed into heat energy when they strike the food being cooked
Radiation
the heat is conducted without moisture—that is,
by hot air, hot metal, radiation, or hot fat
Dry-heat method
1 tablespoon is how many teaspoons
3 teaspoons
A small pointed blade 2–4 inches (50–100 mm) long. Used for trimming and paring vegetables and fruits
Paring knife
A lengthwise cut measuring 3 x 3 x 25-50 mm
Julienne
The browning of sugars. The browning of sautéed vegetables and
the golden color of bread crust are forms of
Caramelization
to cook in a liquid that is bubbling gently at a temperature of about 85°C to 96°C
Simmer
Each recipe is designed to make a specific amount of finished products
Yield
A broad, flexible rubber or plastic tip on a long handle
Rubber spatula
A cut measuring 12 x 12 x 3 mm; diamond shaped
Lozenge
It is what happens when meat browns
Maillard reaction
to cook covered in a small amount of liquid, usually after preliminary browning
Braise
_______ of a menu item equals the raw food cost or portion cost divided by the menu price
Food cost percentage
Used for truing and maintaining knife edges
Steel
2 inches long x 2/4 inches in diameter with 7 sides and flat ended
Tourné
When fats are heated, they begin to break down. When hot enough, they deteriorate
rapidly and begin to smoke
Smoke point
done on an open grid over a heat source, which may be charcoal, an electric
element, or a gas-heated element
Grilling
The total cost of all ingredients in a recipe divided by the number of portions served
Portion cost
A manual slicing implement consisting of blades fitted in a flat metal or wood framework
Mandoline