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| when there is insufficient date for an rda | adequate intakes
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| hot water bath to keep food warm | bain marie
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| cook food by surronding item with hot, dry, air | baking
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| wrapping item with strips of fat to keep food moist | barding
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| bread food then place in basket and place basket in fryer | basket method
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| combination of wet and dry ingredients | batter
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| rigid sheet of stainless steel used to scrap off work station and cut dough | bench scraper
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| thermometer that stays in food as it cooks | bimetallic coil thermometers
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| cutting surface of knife | blade
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| moist heat method that provides enough steam to cook fod | blanching
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| white stew consisting of veal chicken or lamb and garnished with mushrooms and pearl onions served with white sauce | blanquette
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| where blade meets handle | bolster
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| 6 in knife used to seperate raw meat from bone | boning knife
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| Mediterranean fish stew | bouillabaisse
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| flexible piece of rubber for combining ingredients | bowl scraper
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| sears food item then allows slow cooking time | braising
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| high sided flat bottomed cooking pan | braising pan
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| shallow medium pot and two handles | brazier
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| same as batter except not blended together | breading
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| rapid cooking method using heat from above food | broiling
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| fabricate raw meat | butcher knife
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| end of knife handle | butt
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| small knife with blunt blade | butter knife
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| baking pan with straight sides | cake pans
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| used to open cans | can opener
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| attached to tanks holding premixed blends and combining CO2 | carbonated beverage machine
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| cooking that happens after food is taken out of oven | carry over cooking
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| heavy thick pan made of iron | cast iron skillet
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| slender ceramic rods embedded in wooden handle | ceramic steels
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| keeps food items hot on buffet table | chafing dishes
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| small knife used to cut grooves lengthwise | channel knife
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| gas or electricity taking place of charcoal | charbroiler
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| fine mesh gauze for straining liquids | cheese cloth
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| thinly shaped untensil used to cut cheeses | cheese knife
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| all purpose knife | chef's knife
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| pierced metal cone shaped strainer used to remove solids out of liquids | china cap
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| very fine china cap that strains very small solids | chinois
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| shot blunt point knife used for shucking | clam knife
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| heavy rectangular knife | cleaver
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| machine that makes coffee automatically | coffee maker
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| used to drain liquid from cooked pasta and veggies | colander
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| using both moist and dry heat | combination cooking
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| using a convection oven with a steamer | combioven
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| transfer of heat through direct contact | conduction
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| transfer of heat by movement of molecules | convection
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| uses fan to circulate heat around food as it cooks | convection oven
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| steam is generated then piped into cooking chamber | convection steamer
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| heat source is at bottom of oven | conventional oven
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| conveyor belt pushes food through oven for even cooking | conveyor oven
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| fork used for testing doneness | cook's fork
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| pots and pans | cookware
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| tool used to remove apple core | corer
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| used to puree liquefy and blend food | countertop blender
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| broiler on top of table | countertop broiler
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| shallow skillet with very short slightly sloping sides | crepe pan
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| liquid from shallow poaching that provides food's flavor | cuisson
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| bottom of knife | cutting edge
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| braised dish made with red meat, veggies, red wine, and seasoning | daube
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| conventional oven with 2-4 shelves stacked on top of each other | deck oven
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| cook food in oil heated to 300-400 degrees | deep fat fryer
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| breaded or battered food immersed in hot fat till crisp | deep frying
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| use of liquid to dissolve remaining food | deglazing
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| knife with serrated blade | deli knife
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| rods with diamond dust | diamond steels
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| report that offers science based advice for healthy people over age 2 to promote health and reduce risk | dietary guidelines for americans
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| recommended daily amounts of nutrients and energy | dietary reference intakes
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| precise scale used to measure weight | digital scale
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| leftover calories after taking out calories from food groups | discretionary calorie allowance
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| a pot with both a top and bottom pot | double boiler
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| frying food with a basket on top of the food | double basket method
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| hook like attachment for mixer | dough arm
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| produces traditional italian coffee | espresso machine
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| french for braising and beef stew made with red wine | estouffade
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| short thin flexible blade | fillet knife
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| metal pan with perforated rack | fish poacher
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| tool used to remove skin of fish | fish scaler
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| mix mash cream in mixer | flat beater paddle
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| blade has narrow v shape | flat ground/tapered
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| french top, provides even and consistent heat | flat top burner
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| way food tastes | flavor
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| enhancing base ingredient | flavoring
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| indicating doneness in fryer | float
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| heat source directly below pot | fondue pot
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| vertical rotating blade and a bowl that rotates food under blade | food chopper
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| puree to different consistencies | food mill
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| grind puree blend crush and knead food | food processors
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| bain marie that works with out water and holds multiple pans per slot | food warmer
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| cutting surface dropped into mold and struck into correct shape | forged blade
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| white stew made from veal poultry or small game | fricasee
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| pour liquid from large to smaller container | funnel
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| enhances food being served | garnish
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| stew originated in Hungary | goulash
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| blade with ovals ground into it that helps food release easily | granton
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| tool used to grate food | grater
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| cooked directly on heat source located beneath thick plate of metal | griddle
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| act of cooking on heated thick plate of metal | griddling
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| very simple dry heat method for small amounts of food | grilling
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| hand that prevents slippage of knife and controls size of cut | guiding hand
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| part of knife that is gripped | handle
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| widest and thickest part of knife blade | heel
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| leaf steam or flower of aromatic plant | herbs
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| makes blade extremely sharp when blade near edge are ground away to form hollow | hollow ground
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| regular maintenance in keeping knife in shape | honing
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| removes broken pieces and realigns remaining ground edges | honing steel
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| mixer that cuts mixes and blends food quickly with high speed horizontal rotating blade | horizontal cutter mixer
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| insulated piece of equipment designed to hold sheet and hotel pans | hot box
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| broil large amounts of food quickly | hotel broiler
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| used to hold prepared food | hotel pan
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| heavily insulated cabinet designed to hold either hotel pans or sheet pans...conrols food temperature | hot holding cabinet
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| makes varieties of ice | ice machine
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| long stick like machine that mixes within food | immersion blender
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| generates heat by means of magnetic attraction | induction burner
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| heat from one material is radiated to another material | infrared heat
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| strong scissors | kitchen shears
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| person that consumes vegan items as well as dairy and eggs | lacto-ovo vegetarian
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| person that consumes vegan items and dairy products | lacto-vegetarian
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| used to portion out liquids | ladle
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| insert strips of fat into lean meat to baste from inside while cooking | larding
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| plastic serrated knife designed to keep lettuce edges from browning | lettuce knife
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| manually operated slicer with adjustable blades to lsice and julienne | mandoline
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| soak an item with combo of wet and dry to provide flavor and moisture | marinating
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| fish stew prepared with eel | matelote
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| measures varying quantities of both dry and liquid | measuring cup
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| measure small quantities of spices and liquids | measuring spoon
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| food is dropped through feedtube pulled along metal worm and cut as food is forced through grinder plate | meat grinder
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| slanted circular blade, food either passes through automatically or cook pushes product through blade | meat slicer
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| heat food with min waves of energy causing food's molecules to move rapidly and create heat inside food | microwave oven
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| French for "to put in place" | mise en place
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| mixes and processes large amounts of food | mixer
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| small round cups or molds for making small baked goods | muffin tins
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| food guide that serves as a tool to help people put dietary guidelines into practice | MyPyramid
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| French for "turnip" | navarin
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| tool to find products right for nutritional needs | Nutriton Facts Panel
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| weight that is greater then what is healthy | obese
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| small tool used to turn food on griddle or broiler | offset spatula
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| grate gas burner supplying direct heat by way of open flame | open burner
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| increased cost lower profit | overportioning
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| person who eats all vegan food plus eggs | ovo vegetarian
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| short stubby knife used for shucking | oyster knife
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| cooking food in oil at less heat than sauteing or stir frying | pan frying
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| general stove top cooking | pans
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| same as blanching | par cooking
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| small knife used for trimming and parring vegetables and fruits | paring knife
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| melon baller | parisienne
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| bag used to to pipe out frostings creams and pureed food | pastry bag
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| small brush used for glazing items | pastry brush
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| used in mixer to mix shortening into dough | pastry knife
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| thin slices of meat rolled around a meat filling | paupiettes
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| small tool that cuts thick layer around veggies or fruits | peeler
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| specially shaped spatula made for serving pie slices | pie server
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| piping bags, decorative tips, and presses | piping tools
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| small tool that cuts pizza and rolled out dough | pizza cutter
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| decision on how a food product will be served | plating
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| cooking in liquid between 160-180 | poaching
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| amount of item served to a guest | portion
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| measure recipe ingredients | portion scale
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| braising | pot roasting
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| making stocks and soups, boiling on stove top | pots
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| cooks food with high pressured steam | pressure steamer
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| heat moves by way of microwave and infrared waves | radiation
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| restores the appetite | ragout
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| freezer with up to 3 internam compartments | reach in freezer
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| weigh inspect and check delivered items | receiving table/area
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| average daily intakes meeting all nutritent requirements | Recommended Dietary Allowances
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| amount of time it takes oil to reheat to correct temperature | recovery time
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| food is pressed through to create ricelike appearance | ricer
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| direct controllable heat | ring top burner
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| hold handle to the tang | rivets
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| cooks by surronding with hot dry air | roasting
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| shallow rectangular pan with medium high sides and two handles | roasting pan
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| cylinder that flattens and shapes pastries | rolling pin
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| also known as brazier | rondeau
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| 3-5 circular shelves on a center rod that rotates | rotary oven
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| place food on stick or spit roast directly over heat | rotisserie
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| scraper with long handle | rubber spatula
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| brown finish or melt food to order | salamander
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| spread sandwich fillings and condiments | sandwich spreader
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| designed for comfortable well-balanced grip with full blade use | santoku
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| general liquid base cooking | saucepan
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| more shallow tuhan stock pots, straight sides with 2 loops for lifting | sauce pot
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| french frying pan | saute pan
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| cooks food rapidly with small amount of fat and high heat | sauteing
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| wide bottom straight sides | sautoir
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| confirms what was ordered is what is delivered | scales
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| part of knife that creates handle | scales
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| long curved blade used for cutting large cuts of raw meat | scimitar
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| hands out soft foods and uses variety of sizes | scoop
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| enhances flavor without changing primary flavor of dish | seasoning
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| blade with row of teeth | serrated
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| slice breads and cakes | serrated slicer
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| combo of steam and liquid bath | shallow poaching
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| grind and hone steel instruments | sharpening stone
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| bake cookies and roast veggies | sheet pan
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| food storage | shelving
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| blanch food in ice bath | shocking
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| sift dry ingredients and remove large impurities | sieve
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| completely submerge food in liquid | simmering
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| cutting edge on half of knife | single side
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| remove foam from soup or stock | skimmer
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| 14 in blade | slicer
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| roast meat at low temp | slow roasting oven
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| small hand tools and equipment | smallware
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| treats food with smoke at cool or hot temps | smoker
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| temp at which fats and oils begin to smoke | smoking point
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| under vacuum | sous vide
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| slots to slide sheet pans | speed racks
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| bark root seed bud or berry of aromatic plant | spices
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| top of knife blade | spine
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| solid perforated or slotted | spoon
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| pan with spring for easy removal of cake from pan | spring foam pan
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| cutting surface of knife made by cutting blade shaped pieves from sheets of milled steel | stamped blade
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| curved knife used to cut beef steaks from loin | steak knife
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| low or high steam pressure | steamer
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| direct contact with steam cooks food | steaming
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| double layered bottom and sides | steam jacketed kettle
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| long metal rod lightly grooved and magnetized | steel
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| similar to braising | stewing
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| very high heat with little fat and cooked in wok | stir frying
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| pot with spigot to loose liquid but maintain solid ingredients | stockpot
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| used for icing cakes, spreadinf filling and glazes, flipping pancakes, and leveling | straight spatula
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| tool made of mesh like material or metal with tiny holes | strainer
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| gently drop breaded or battered food in hot oil and let it fall to surface then swim back up | swimming method
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| screen stretched across and shaped like drum | tamis/drum sieve
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| clay oben with fire inside at base and open top | tandoori oven
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| metal continues from blade through handle | tang
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| works like coffee maker for tea | tea maker
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| accurate thermometer that measures temperature instantly | thermocouple
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| lids that allow pan to function as steamer | tilting fry pan
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| forward part of knife including knife point | tip
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| scissor like untensil used to pick and handle all solid foods | tongs
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| curved paring knife | tourne
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| used to carry food cases to storage areas | utility carts
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| all purpose knife 6-8 in long | utility knife
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| consume only grains legumes veggies fruits nuts and seeds | vegan
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| sharp edges for peeling | vegetable peeler
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| no meat fish or poultry products | vegetarian
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| similar to liquid measuring | volume measures
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| built right into food service facility | walk in freezer/refridgerator
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| heavier version of wire whip | wing whip
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| small tools of various size used to mix beat and stir food | wire whip/wisk
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| provides wok hey(savory charred flavor) | wok burner
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| metal pan with rounded bottom and curved sides | wok
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| shred small pieces of outer peel of citrus fruits | zester
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|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
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