In the Kitchen
What is the process by which red meats are held at a temperature between 1C and 3C for a period. This process also promotes tenderness and flavour development.
What is Aging?
FRENCH FOR “IN THE STYLE OF”
What is A la?
To cook products by dry heat, usually in the oven
What is Bake?
Acronym for “as purchased”
What is AP?
MADE WITH OR GARNISHED WITH ALMONDS
What is Almondine?
Refers to the flavoring and flavour builders added to a product (herbs and spices)
What is Aromatics?
FOODS PREPARED TO ORDER, EACH DISPLAYED WITH DIFFERENT PRICING
WHAT IS A LA CARTE ?
To quickly cook a product in boiling liquid or hot fat for a brief period of time, usually followed by quick cooling. Purposes for blanching include adjusting textures, setting colors, and loosening peels.
What is Blanch?
A bill of fare, listing of the food products available to patrons in a food establishment
what is the Menu?
PRODUCT THAT HAS BEEN BROWNED ON TOP; OFTEN CONTAINING A CREAMY SAUCE, CRUMBS AND OR CHEESE
What is Au Gratin?
To wrap or cover meat with thin sliced of pork, bacon, or backfat
What is Bard?
REFERS TO THE KITCHEN AREA WHERE COLD PREPARATIONS ARE PRODUCED; FOR EXAMPLE SALADS, MEAT PLATTERS
What is Grande Manger ?
To brown a product first and then cook until tender in or with liquids
What is Braise?
Literally means “everything in its place”. Refers to preparations required for a recipe, including ingredients in equipment
What is Mise en Place ?
FRENCH FOR “WITH JUS” OR SERVED NATURALLY
What is Au Jus?
Refers to a basic white sauce. Milk thickened with a white roux. (One of the "mother sauces")
What is Bechamel?
A bouquet of fresh herbs tied together and immersed into a liquid as a flavor builder.
What is a Bouquet Garni?
To Moisten a pan after roasting or sauteing with wine, stock, or another liquid in order to dissolve the drippings for later use in a sauce or gravy
What is Deglaze ?
Maintaining appropriate weights and volumes of serving portions or ingredients
What is Portion Control?
SMALL DICED TOMATO FLESH (SEEDS AND SKINS REMOVED)
What is Concasse ?
BASIC BROWN SAUCE; BROWN STOCK THICKENED WITH BROWN ROUX
What is Espagnole ?
FRENCH FOR MUSHROOMS
What is Champignons?
To cook items on a great with heat from below sometimes called a char broiler
What is to Grill?
An acronym for edible portion or edible product
What is EP?
To cut product into very small dice
what is Brunoise?