Victoria Food Packing Glossary

Here you will find a wealth of information on terms you may have heard of
related to the packing of food products, but never knew the true meaning.

Scroll down or click the appropriate letter to find definitions.

ACID. Foods such as citrus juice, vinegar and wine that have a sour or sharp flavor (most foods are slightly acidic); acids have a pH of less than 7.

ACIDULATION. The browning of cut fruit caused by the reaction of an enzyme (polyphenoloxidase) with the phenolic compounds present in these fruits; this browning is often mistakenly attributed to exposure to oxygen.

ADDITIVES. Substances added to foods to prevent spoilage or to improve appearance, texture, flavor or nutritional value.

AEROBIC BACTERIA. Those that thrive on Oxygen.

AGING. (l) The period during which freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate; (2) The period during which freshly milled flour is allowed to rest so that it will whiten and produce less sticky Toughs; the aging of flour can be chemically accelerated.

AIRLINE BREAST. A boneless chicken breast with the first wing bone attached.

A LA CARTE. (1) A menu on which each food and beverage is listed and priced. Separately; (2) Foods cooked to order as opposed to foods cooked in advance and held for later service.

ALBUMEN. The principal protein found in egg whites.

AL DENTE. Cooked foods (usually vegetables and pasta) that are prepared firm to the bite, not soft or mushy.

ALKALI. Also known as a base, any substance with a pH higher than 7; baking; soda is one of the few alkaline foods.

ALKALOID. A number of bitter organic; substances with alkaline properties; found most often in plants and sometimes-used in drugs.

ALLEMANDE. (ah-luh-mahnd) A sauce made by adding lemon juice and a liaison to a velout� made from veal or chicken stock; used to make several small sauces of the velout� family.

ALLUMETTE. (al-u-met) (1) a matchstick cut of 1 8 inch x 1/8 inch x 1-2 inches (3 mm x 3 mm x 2.5-5 cm) usually used for potatoes; (2) a strip of puff pastry with a sweet or savory filling.

AMERICAN SERVICE. Restaurant service where the waiter takes the orders and brings the food to the table; the food is placed on dishes (plated) in the kitchen, making it a relatively fast method for seated service.

AMINO ACID. The basic molecular component of proteins; each of the approximately two dozen amino acids contains oxygen, hydrogen, carbon and nitrogen atoms.

ANAROBIC BACTERIA. Those that are able to live and grow without the presence of oxygen.

ANIMAL HUSBANDRY. The business, science and practice of raising domesticated animals.

ANTERIOR. At or toward the front of an object or place; opposite of posterior.

APPETIZERS. Also known as first courses, usually small portions of hot or cold foods intended to wet the appetite in anticipation of the more substantial courses to follow.

AQUA FARMING. Also known as aquaculture, the business, science and practice of raising large quantities of fish and shellfish in tanks, ponds or ocean pens.

AROMATIC. A food added to a preparation to enhance the flavor and aroma; includes herbs and spices as well as some vegetables.

ASPIC OR ASPIC JELLY. A clear jelly usually made from a clarified stock thickened with gelatin; used to coat foods, especially charcuterie items, and for garnish.

AU GRATIN. (ah graw-ton) Foods with a browned or crusted top; Often made by browning a food with a bread crumb, cheese and/or sauce topping under a broiler or salamander.

AU JUS. (ah zhew) Roasted meats, poultry or game served with their natural, unthickened juices.

AU SEC. (ah sec) Cooked until nearly dry. Bacteria-single-celled microorganisms, some of which can cause diseases, including food-borne diseases.

BAIN MARIE. (bane mah-ree) (1) A hot water bath used to gently cook food or keep cooked food hot; (2) A container for holding food in a hot water bath.

BAKING. A dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment; similar to roasting, the term baking is usually applied to breads, pastries, vegetables and fish.

BAKING POWDER. A mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluinminum sulfate, used to leaven baked goods; it releases carbon dioxide gas if moisture is present in a formula. Single acting baking powder releases carbon dioxide gas in the presence of moisture only; double-acting baking powder releases some carbon dioxide gas upon contact with moisture, and gas is released when heat is applied.

BAKING SODA. Sodium bicarbonate, an alkaline Compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.

BALLOTINE. (bahl-lo-teen) Similar to a galantine, it is usually made by stuffing a deboned poultry leg with forcemeat; it is then poached or braised and normally served hot.

BARBEQUE. (1) To cook foods over dry heat created by the burning of hardwood or hardwood charcoals; (2) A tangy tomato- or vinegar-based sauce used for grilled foods; (3) foods cooked by this method and/or with this sauce

BARDING. Tying thin slices of fat, such as bacon or pork fatback, over meats or poultry that have little to no natural fat covering in order to protect and moisten them during roasting.

BASTING. Moistening foods during cooking (usually roasting, broiling or grilling) with melted fat, pan drippings, sauce or other liquids to prevent drying and to add flavor.

BATONNET. (bah-toh-nah) Foods cut into matchstick shapes of 1/4 inch x 1/4 inch x 2-2 1 2 inches (6 mm x 6 mm x 5-6cm).

BATTER. (1) A semiliquid mixture con-raining flour or other starch used to make cakes and breads. The gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than dough; (2) A semi liquid mixture of liquid and starch used to coat foods for deep-frying.

BAUME SCALE. (boh-may) See Hydrometer.

BAVARIAN CREAM. A sweet dessert mixture made by thickening custard sauce with gelatin and then folding in whipped cream; the final product is poured into a mold and chilled until firm.

BEARD. A clump of dark threads found in a mussel.

BEARNAISE. (bare-naze) A sauce made of butter and egg yolks and flavored with a reduction of vinegar, shallots, tarragon and peppercorns.

BEATING. A mixing method in which foods are vigorously agitated to incorporate air or develop gluten; a spoon or electric mixer with its paddle attachment is used.

BECHAMEL. (hay-shah-mell) A leading sauce made by thickening milk with a white roux and adding seasonings.

BEEFALO. The product of crossbreeding a bison (American buffalo) and a domestic beef animal.

BERRY. (1) The kernel of certain grains such as wheat; (2) Small, juicy fruits that grow on vines and hushes.

BEURRE BLANC. (burr blanhk) (Fr. for white butter) An emulsified butter sauce made from shallots, white wine and butter.

BEURRE COMPOSE. (burr kom-poz-a) see Compound butter.

BEURRE MANIE. ( burr man-yay) A combination of equal amounts by weight of flour and soft, whole butter; it is whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor.

BEURRE NOIR. (burr nwar) (Fr. for black butter) Whole butter heated until dark brown; sometimes flavored with vinegar.

BEURRE NOISETTE. ( burr nwah-zett) Whole butter heated until it turns light brown, giving off a nutty aroma.

BEURRE ROUGE. (burr rooge) (Fr. for red butter) An emulsified butter sauce made from shallots, red wine and butter. Bilateral-symmetrical halves arranged along a central axis.

BISCUIT METHOD. A mixing method used to make biscuits, scones and flaky dough's; it involves cutting cold fat into the flour and other dry ingredients before any liquid is added.

BISQUE. (bisk) A soup made from shellfish; classic versions are thickened with rice.

BIVALVES. Mollusks such as clams, oysters and mussels that have two bilateral shells attached at a central hinge.

BLANCHING. Very briefly and partially cooking a food in boiling water or hot fat; usually used to assist preparation (for example, to loosen peels from vegetables), as part of a combination cooking method, to remove undesirable flavors or to prepare a food for freezing.

BLANQUETTE. (blang-kett) A white stew made of a white sauce and meat or Poultry that is simmered without first browning.

BLENDING. A mixing method in which two or more ingredients are combined just until they are evenly distributed.

BLOOM. (1) A white, powdery layer that sometimes appears on chocolate if the cocoa butter separates; (2) A measure of gelatin's strength.

BOILING. A moist-heat cooking method that uses convection to transfer heat from a hot (approximately 2120F 11000CD) liquid to the food submerged in it; the turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering.

BORDELAISE. (bor-da-lays) A brown sauce flavored with a reduction of red wine, shallots, pepper and herbs and garnished with marrow.

BOUCHEES. (boo-shays) Small puff pastry shells often filled with a savory mixture and used for hors d'oeuvre.

BOUND SALAD. A salad composed of cooked meats, poultry, fish, shellfish, pasta or potatoes combined with a dressing.

BOUQUET GARNI. (boo-kay gar-nee) Fresh herbs and vegetables tied into a bundle with twine and used to flavor stocks, sauces, soups and stews.

BOUQUETIERE. (boo-kuh-tyehr) A garnish (bouquet) of carefully cut and arranged fresh vegetables.

BRAISING. A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat; braising uses a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the foods.

BRAN. The tough outer layer of a cereal grain and the part highest in fiber.

BRANDY. An alcoholic beverage made by distilling the fermented mash of grapes or other fruits.

BRAWN. Also called an aspic terrine, made from simmered meats packed into a terrine and covered with aspic.

BRAZIER OR BRASIER. A pan designed for braising; usually round with two handles and a tight-fitting lid.

BREADING. (l) A coating of bread or cracker crumbs, cornmeal or other dry meal applied to foods that will typically be deep-fried or pan-fried; (2) The process of applying this coating.

BRIGADE. Also known as the kitchen brigade, a system of staffing a kitchen so that each worker is assigned a set of specific tasks; these tasks are often related by cooking method, equipment or the type of foods being produced.

BRINE. A mixture of salt, water and seasonings used to preserve foods.

BRIOCHE. (bree-yohsh) A rich yeast bread containing large amounts of eggs and butter.

BROCHETTES. (bro-shetts) Skewers, either small hors d'oeuvre or large entr�e size, threaded with meat, poultry, fish, shellfish anchor vegetables and grilled, broiled or baked; sometimes served with a dipping sauce.

BROILING. A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source.

BROTH. A flavorful liquid obtained from the long simmering of meats and/or vegetables.

BROWNING. See CARAMELIZATION.

BROWN SAUCE. See ESPAGNOLE.

BROWN STEW. A stew in which the meat is first browned in hot fat.

BROWN STOCK. A richly colored stock made of chicken, veal, beef or game hones and vegetables, all of which are caramelized before they are simmered in water with seasonings.

BRUNCH. A late morning to early afternoon meal that takes the place of both breakfast and lunch; a brunch menu often offers breakfast foods as well as almost anything else.

BRUNOISE. (broo-nwah) (1) Foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch (3 mm x 3 mm x 3 mm); (2) Foods garnished with vegetables cut in this manner.

BUFFET SERVICE. Diners generally serve themselves foods arranged on a counter or table or are served by workers assigned to specific areas of the buffet. Usually buffet-service-style restaurants charge by the meal; restaurants offering buffet service that charge by the dish are known as cafeterias.

BUTCHER. (l) To slaughter and dress or fabricate animals for consumption; (2) the person who slaughters and fabricates animals.

BUTLER SERVICE. The use of servers to pass foods (typically hors d'oeuvre) or drinks arranged on trays.

BUTTER CREAM. A light, smooth, fluffy frosting of sugar, fat and flavorings; egg yolks or whipped egg whites are sometimes added. There are three principal kinds: simple, Italian and French.

BUTTER FLYING. Slicing boneless meat, fish or shrimp nearly in half lengthwise so that they spread open like a hook; used to increase surface area and speed cooking.

CAFETERIA. See Buffet service.

CAFFEINE. An alkaloid found in coffee beans, tea leaves and cocoa beans that acts as a stimulant.

CAKE. In American usage, refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux; can refer to almost anything that is baked, tender, sweet and sometimes frosted. Calf(l) a young cow or hull; (2) The meat of calves slaughtered when they are older than five months.

CALORIE. The unit of energy measured by the amount of heat required to raise 1000 grams of water one degree Celsius; it is also written as kilocalorie or kcal and is used as a measure of food energy.

CANAPE. (kahn-ah-pay) Tiny open-faced sandwich served as an hors d'oeuvre; usually composed of a small piece of bread or toast topped with a savory spread and garnish.

CANNING. A preservation method in which the food is sealed in a glass or metal container and subjected to high temperatures for a specific period in order to destroy microorganisms that cause spoilage; the sealed environment eliminates oxidation and retards decomposition.

CAPON. (kay-pahn) The class of surgically castrated male chickens; they have well-flavored meat and soft, smooth skin.

CAPSAICIN. (kap-say-ih-sin) An alkaloid found in a chile pepper's placental ribs that provides the pepper's heat.

CARAMELIZATION. The process of cooking sugars; the browning of sugar enhances the flavor and appearance of foods.

CARBOHYDRATES. A group of compounds composed of oxygen, hydrogen and carbon that supply the body with energy (4 calories per gram); carbohydrates are Classified as simple (including certain sugars) and complex (including starches and fiber).

CAROTENOID. A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers.

CARROVEYOR COOKING. The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

CARTILIDGE. Also known as gristle, a tough, whitish elastic connective tissue that helps give structure to an animal's body.

CARVE. To cut cooked meat or poultry into portions.

CASINGS. Membranes used to hold forcemeat for sausages; they can be natural animal intestines or manufactured from collagen extracted from cattle hides.

CASSEROLE. (1) A heavy dish, usually ceramic, for baking foods; (2) Foods baked in a casserole dish.

CAUL FAT. A fatty membrane from pig or sheep intestines; it resembles fine netting and is used to hard roasts and pat�s and to encase forcemeat for sausages.

CELLULOSE. A complex carbohydrate found in the cell wall of plants; it is edible but indigestible by humans.

CEPHALOPODS. Mollusks with a single, thin internal shell called a pen or cuttlebone, well-developed eyes, a number of arms that attach to the head and a saclike fin-bearing mantle; include squid and octopus.

CHAFING DISH. A metal dish with a heating unit (flame or electric) used to keep foods warm at tableside or during buffet service.

CHALAZAE CORDS. Thick, twisted strands of egg white that anchor the yolk in place.

CHARCUTERIE. The production of p�t�s, terrines, galantines, sausages and similar foods.

CHEESECLOTH. A light, fine mesh gauze used to strain liquids and make sachets.

CHEF DE PARTIE. Also known as a station chef, produces the menu items under the direct supervision of the chef or souschef.

CHEF DU CUISINE. Also known simply as chef, the person responsible for all kitchen operations, developing menu items and setting the kitchen's tone and tempo.

CHEFS KNIFE. An all-purpose knife used for chopping, slicing and mincing; its tapering blade is 8-14 inches long. Chemical hazards-a danger to the safety of food caused by chemical substances, especially cleaning agents, pesticides and toxic metals.

CHEMICAL LEAVENING AGENTS. See Baking powder and Baking soda; through chemical reactions between acids and bases, these products release gases used to leaven baked goods.

CHEVRE. (shev-ruh) (Fr. for goat) Generally refers to a cheese made from goat's milk.

CHIFFONADE. (cheh-fon-nahd) (1) to finely slice or shred leafy vegetables or herbs; (2) the finely cut leafy vegetables or herbs often used as a garnish or bedding.

CHILE. A member of the capsicum plant family.

CHILI. The stew like dish containing chilies.

CHILI. A commercial spice powder containing a blend of seasonings.

CHINA CAP. A cone-shaped strainer made of perforated metal.

CHINOISE (shen-wasz) A conical strainer made of fine mesh, used for straining and pureeing foods.

CHLOROPHYLL. A naturally occurring pigment that predominates in green vegetables such as cabbage.

CHOLESTEROL. A fatty substance found in foods derived from animal products and in the human body; it has been linked to heart disease.

CHOP. (1) A cut of meat including part of the rib; (2) To cut an item into small pieces where uniformity of size and shape is neither feasible nor necessary.

CHOWDER. A hearty soup made from fish, shellfish and/or vegetables, usually containing milk and potatoes and often thickened with roux.

CHOUX PASTRY. See �CLAIR PASTE.

CHUTNEY. A sweet-and-sour condiment made of fruits and/or vegetables cooked in vinegar with sugar and spices; some chutneys are reduced to a pur�e, while others retain recognizable pieces of their ingredients.

CIDER. Mildly fermented apple juice; nonalcoholic apple juice may also be labeled cider.

CITRUS. Fruits characterized by a thick rind, most of which is a bitter white pith (albedo) with a thin exterior layer of colored skin (zest); their flesh is segmented, juicy and varies from hitter to tart to sweet.

CLARIFICATION. (1) The process of transforming a broth into a clear consomm� by trapping impurities with a clear meat consisting of the egg white protein albumen, ground meat, an acidic product, mirepoix and other ingredients; (2) The clear meat used to clarify a broth.

CLARIFIED BUTTER. Purified butterfat; the butter is melted and the water and milk solids are removed.

CLASSES. The subdivisions of poultry kinds based on the bird's age and tenderness.

CLASSIC CUISINE. A late 19th and early 20th-century refinement and simplification of French grande cuisine. Classic (or classical) cuisine relies upon the thorough exploration of culinary principles and techniques and emphasizes the refined preparation and presentation of superb ingredients.

CLEAN. To remove visible dirt and soil.

CLEARMEAT. See CLARIFICATION.

CLEAR SOUPS. Unthickened soups, including broths, consomm�s and broth-based soups.

COAGULATION. The irreversible transformation of proteins from a liquid or semi-liquid state to a drier, solid state; usually accomplished through the application of heat.

COCOA BUTTER. The fat found in cocoa beans and used in fine chocolates.

COLANDER. A Perforated bowl, with or without a base or legs, used to strain foods.

COLLAGEN. A protein found in nearly all connective tissues; it dissolves when cooked with moisture.

COMBINATION COOKING METHODS. Cooking methods, principally braising and stewing, that employ both dry-heat and moist-heat procedures.

COMPOSED SALAD. A salad prepared by arranging each of the ingredients (the base, body, garnish and dressing) on individual plates in an artistic fashion.

COMPOUND BUTTER. Also known as a beurre compose, a mixture of softened whole butter and flavorings used as a sauce or to flavor and color other sauces.

COMPOUND SAUCES. See Small sauces.

CONCASSEE. (kon-kaas-say) Peeled, seeded and diced tomatoes.

CONCASSER. (kon-kaas) To pound or chop coarsely; usually used for tomatoes or parsley.

CONDIMENT. Traditionally, any item added to a dish for flavor, including herbs, spices and vinegars; now also refers to cooked or prepared flavorings such as prepared mustards, relishes, bottled sauces or pickles. Conduction, the transfer of heat from one item to another through direct contact.

CONFIT. Meat or poultry (often lightly salt-cured) slowly cooked and preserved in its own fat and served hot.

CONNECTIVE TISSUES. Tissues found throughout an animal's body that hold together and support other tissues such as muscles.

CONSUMME. A rich stock or broth that has been clarified with clear meat to remove impurities. Contaminants, biological, chemical or physical substances that can he harmful when consumed in sufficient quantities.

CONTAMINATION. The presence, generally unintentional, of harmful organisms or substances.

CONVECTION. The transfer of heat caused by the natural movement of molecules in a fluid (whether air, water or fat) from a warmer area to a cooler one. Mechanical convection is the movement of molecules caused by stirring.

COOKERY. The art, practice or work of cooking.

COOKIES. Small, sweet, flat pastries; usually classified by preparation or makeup techniques as drop, icebox, bar, cutout, pressed and wafer.

COOKING. The transfer of energy from a heat source to a food; this energy alters the food's molecular structure, changing its texture, flavor, aroma and appearance.

COOKING MEDIUM. The air, fat, water or steam in which a food is cooked.

CORING. The process of removing the seeds or pit from a fruit or fruit-vegetable.

COST OF GOODS SOLD. The total cost of food items sold during a given period; calculated as beginning inventory plus purchases minus ending inventory.

COST PER PORTION. The cost of one serving; calculated as the total recipe cost divided by the number of portions produced from that recipe.

COULIS. (koo-lees) A sauce made from a pur�e of vegetables or fruit; may be hot or cold.

COUNT. The number of individual items in a given measure of weight or volume.

COURT BOULLION. (cort boo-yon) Water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables.

COUSCOUSSIER. Two bulbous pots, the top one has a perforated bottom and sits snugly on the bottom pot; used to cook couscous.

COWS. Female cattle after their first calving principally raised for milk and calf production.

CREAM FILLING. A pie filling made of flavored pastry cream thickened with cornstarch.

CREAMING. A mixing method in which softened fat and sugar are vigorously combined to incorporate air; used for making some quick breads, cookies and high-fat cakes.

CREAMS. Also known as cr�mes, include light, fluffy or creamy-texture dessert foods made with whipped cream or whipped egg whites, such as Bavarian creams, chiffons, mousses and cr�me Chantilly.

CREAM SOUP. A soup made from vegetables cooked in a liquid that is thickened with a starch and pur�ed; cream is then incorporated to add richness and flavor.

CREME ANGLAISC. (crem ahn-glas) Or cr�me a l'anglaise; see Vanilla custard sauce.

CREME CARAMEL. (crem cah-rah-mel) Like cr�me renvers�e and flan, custard baked over a layer of caramelized sugar and inverted for service.

CREME CHANTILLY. (crem shan-tee) Heavy cream whipped to soft peaks and flavored with sugar and vanilla; used to garnish pastries or desserts or folded into cooled custard or pastry cream for fillings.

CREME CHIBOUST. (crem chee-boos) A pastry cream lightened by folding in Italian meringue.

CREME PATISSERIE. (cram pah-teessyehr) See PASTRY CREAM.

CREPE. (krayp) A thin, delicate unleavened griddlecake made with a very thin egg batter cooked in a very hot saut� pan; used in sweet and savory preparations.

CRITICAL CONTROL POINT. Under the HACCP system, it is any step during the processing of a food when a mistake can result in the transmission, growth or survival of pathogenic bacteria.

CROISSANT. (krwah-san) A crescent-shaped roll made from rich, rolled-in yeast dough.

CROQUETTE. (crow-kett) A food that has been pur�ed or hound with a thick sauce (usually b�chamel or velout�), made into small shapes, then breaded and deep-fried.

CROSS-CONYAMINATION. The transfer of bacteria or other contaminants from one food, work surface or equipment to another.

CROUTE, EN. (awn croot) A food encased in a bread or pastry crust.

CROUTON. A bread or pastry garnish, usually toasted or saut�ed until crisp.

CRUDITES. (croo-dee-tays) Generally refers to raw or blanched vegetables served as an hors d'oeuvre and often accompanied by a dip.

CRUSTACEANS. Shellfish characterized by a hard outer skeleton or shell and jointed appendages; include lobsters, crabs and shrimp.

CUISINE. The ingredients, seasonings, cooking procedures and styles attributable to a particular group of people; the group can be defined by geography, history, ethnicity, politics, culture or religion.

CUISSON. (kwee-zon) The liquid used for shallow poaching.

CURDLE. The separation of milk or egg mixtures into solid and liquid components; caused by overcooking, high heat or the presence of acids.

CURING SALT. A mixture of salt and sodium nitrite that inhibits bacterial growth; used as a preservative, often for charcuterie items.

CUSTARD. Any liquid thickened by the coagulation of egg proteins; its consistency depends on the ratio of eggs to liquid and the type of liquid used. Custards can be baked in the oven or cooked in a baine marie or on the stove top.

CUTLET. A relatively thick boneless slice of meat.

CUTTING. ( 1) Reducing a food to smaller pieces; (2) A mixing method in which solid fat is incorporated into dry ingredients until only lumps of the desired size remain.

CUTTING LOSS. The unavoidable and unrecoverable loss of food during fabrication; the loss is usually the result of food particles sticking to the cutting board or the evaporation of liquids.

CUTTLEBONE. Also known as the pen, the single, thin internal shell of cephalopods.

CYCLE MENU. A menu that changes every day for a certain period and then repeats the same daily items in the same order (for example, on a seven-day cycle, the same menu is used every Monday).

DAIRY PRODUCTS. Include cow's milk and foods produced from cow's milk such as butter, yogurt, sour cream and cheese.

DECLINE PHASE. A period during which bacteria die at an accelerated rate, also known as the negative growth phase.

DECOCTION. (1) Boiling a food until its flavor is removed; (2) A procedure used for brewing coffee.

DECORATOR'S ICING. See ROYAL ICING.

DEEP-FRYING. A dry-heat cooking method using convection to transfer heat to a food submerged in hot fat; foods to be deep-fried are usually first coated in batter or breading.

DEGLAZE. To swirl or stir a liquid (usually wine or stock) in a saut� pan or other pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce.

DEGRASE. To skim the fat from the top of a liquid such as a sauce or stock.

DEMI-GLACE. (deh-me glass) (Fr. for half-glaze) A mixture of half brown stock and half brown sauce reduced by half.

DETREMPE. (day-tromp) A paste made with flour and water (during the first stage of preparing pastry dough, especially rolled-in doughs.

DEVEINING. The process of removing a shrimp's digestive tract.

DEVILED. Meat, poultry or other food seasoned with mustard, vinegar and other spicy seasonings.

DIAGONALS. Elongated or oval-shaped slices of cylindrical vegetables or fruits.

DICE To cut foods into cubes: 1/4 inch (6 mm) for small, 3/8 inch (9 mm) for medium and 5/8 (1.5 cm) for large; (2) the cubes of cut food.

DIETARY FIBER. See FIBER.

DIP. A thick, creamy sauce, served hot or cold, to accompany crudit�s, crackers, chips or other foods, especially as an hors d'oeuvre; dips are often based on sour cream, mayonnaise or cream cheese.

DIRECT CONTAMINATION. The contamination of raw foods in their natural setting or habitat.

DOCKING. Pricking small holes in an unbaked dough or crust to allow steam to escape and prevent the dough from rising when baked.

DOUGH. A mixture of flour and other ingredients used in baking; has a low moisture content and gluten forms the continuous medium into which other ingredients are embedded; it is often stiff enough to cut into shapes.

DRAWN. A market form for fish in which the viscera is removed.

DREDGING. Coating a food with flour or finely ground crumbs; usually done prior to saut�ing or frying or as the first step of the standardized breading procedure.

DRESSED. (1) An animal carcass trimmed or otherwise prepared for consumption; (2) A market form for fish in which the viscera, gills, fins and scales are removed.

DRUPES. See STONE FRUITS.

DRY-HEAT COOKING METHODS. Cooking Methods, principally broiling, grilling, roasting and baking, saut�ing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection; dry-heat cooking methods allow surface sugars to caramelize.

DRYING. A preservation method in which the food's moisture content is dramatically reduced; drying changes the food's texture, flavor and appearance.

DUCHESSE POTATOES. (duh-shees) Pur�e of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes.

DUMPLINGAny of a variety of small starchy products made from doughs or batters that are simmered or steamed; can be plain or filled.

DURUM. A type of hard wheat milled into semolina flour, which is used for making pasta.

DUXEILES. (duke-sell) A coarse paste made of finely chopped mushrooms saut�ed with shallots in butter.

�CLAIR PASTE. (ay-clahr) Also known as p�te a choux, a soft dough that produces hollow baked products with crisp exteriors; used for making �clairs, cream puffs and savory products.

EGG WASH. A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually milk or water, used to coat doughs before baking to add sheen.

ELASTIN. A protein found in connective tissues, particularly ligaments and tendons, it often appears as the white or silver covering on meats known as silver-skin; elastin does not dissolve when cooked.

EMINCE. (eh-rnanss) A small, thin boneless piece of meat.

EMULSIFICATION. The process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution.

EMULSION. (1) A uniform mixture of two unmixable liquids; (2) Flavoring oils such as orange and lemon, mixed into water with the aid of emulsifiers.

ENDOSPERM. The largest part of a cereal grain and a source of protein and carbohydrates (starch); it is the part used primarily in milled products.

ENTREE. (ahn-trayll) The main dish of an American meal, usually meat, poultry, fish or shellfish accompanied by a vegetable and starch; in France, the first course, served before the fish and meat courses.

ENZYMATIC BROWNING. See ACIDULATION.

ENZYMESProteins that aid specific chemical reactions in plants and animals.

ESCALOPE. (ess-cal-lop) See SCALLOP. ESPAGNOLE. ( ess-spah-nyofl) Also known as brown sauce, a leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace.

ESSENTIAL NUTRIENTS. Nutrients that must be provided by food because the body cannot or does not produce them in sufficient quantities.

ETHNIC CUISINE. Generally, the cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors.

ETHLYENE GAS. A colorless, odorless hydrocarbon gas naturally emitted from fruits and fruit-vegetables that encourages ripening.

EVAPORATION. The process by which heated water molecules move faster and faster until the water turns to a gas (steam) and vaporizes; evaporation is responsible for the drying of foods during cooking.

EXTRACTS. Concentrated mixtures of ethyl alcohol and flavoring oils such as vanilla, almond and lemon.

EXTRUSION. The process of forcing pasta dough through perforated plates to create various shapes; pasta dough that is not extruded must be rolled and cut.

FABRICATE. To cut a large item into smaller portions; often refers to the butchering of fish or shellfish.

FABRICATED CUTS. Individual portions of meat cut from a subprimal.

FACULTATIVE BACTERIA. Those that can adapt and will survive with or without oxygen.

FANCY. (1) Fish that has been previously frozen; (2) A quality grade for fruits, especially canned or frozen.

FATBACK. Fresh pork fat from the hack of the pig, used primarily for harding.

FATS. (1) A group of compounds composed of oxygen, hydrogen and carbon atoms that supply the body with energy (9 calories per gram); fats are classified as saturated, monounsaturated or polyunsaturated; (2) The general term for butter, lard, shortening, oil and margarine used as cooking media or ingredients.

FERMENTATION. (1) The process by which yeast converts sugar into alcohol and carbon dioxide; (2) The time that east bread dough is left to rise.

FEUILIETTES. (fob-yet) Square, rectangular or diamond-shaped puff pastry boxes that can be filled with a sweet or savory fixture.

FIBER. A1so known as dietary fiber, indigestible carbohydrates found in grains, fruits, and vegetables; fiber aids digestion

FIFO. (First In, First Out) An inventory storage and utilization process in which the oldest product is always used first.

FILE. (fee-lay) A seasoning and thickening agent made from dried, ground sasafras leaves.

FILET, FILLET. (fee-lay) (1) Filet: the boneless tenderloin of meat; (2) Fillet: the side if a fish removed intact, boneless or semiboneless, with or without skin; (3) a cut such a piece.

FISH VELOUTÉ. A velouté sauce made from fish stock.

FLAMBE. (flahm-bay) Food served flaming; produced by igniting brandy, rum or other liquor.

FLASH-FROZEN. Food that has been frozen very rapidly using metal plates, extremely low temperatures or chemical solutions.

FLATFISH. Fish with asymmetrical, compressed bodies that swim in a horizontal Position and have both eyes on the top of the head; include sole, flounder and halibut.

FLAT ICING. A white, glossy glaze used for Danish pastries.

FLAVONIOD. A naturally occurring pigment that predominates in red, purple and white vegetables such as cauliflower, red cabbage and beets.

FLAVORING. An item that adds a new taste to a food and alters its natural flavors; flavorings include herbs, spices, vinegars and condiments.

FLEURON. (floor-ahn) A crescent-shaped piece of puff pastry used as a garnish.

FLOUR. A powdery substance of varying degrees of fineness made by milling grains such as wheat, corn or rye.

FOIE GRAS. (fwah grab) Liver of specially Fattened geese.

FOLD. A measurement of the strength of vanilla extract.

FOLDING. A mixing method used to gently incorporate light, airy products into heavier ingredients (for example, mixing dry ingredients with whipped eggs).

FOND. (fahn) (1) Fr. for stock; (2) Fr. for bottom; the concentrated juices, drippings and bits of food left in pans after foods are roasted or saut�ed; used to flavor sauces made directly in the pans in which the foods were cooked.

FONDANT. (fahn-dant) A sweet, thick opaque sugar paste commonly used for glazing pastries such as napoleons or making candies.

FOND LIE. (fahn lee-ay) See JUS LIE.

FOOD COST. The cost of the materials that go directly into the production of menu items.

FOOD COST PRECENTAGE. The ratio of the cost of foods served to the food sales dollars during a given period.

FOOD PYRAMID. A dietary guide that prioritizes and proportions food choices among six general food groups.

FORCEMEAT. A preparation made from uncooked ground meats, poultry, fish or shellfish, seasoned, and emulsified with fat; commonly prepared as country-style, basic and mousseline and used for charcuterie items.

FORMULA. A recipe; the term is most often used in the bakeshop.

FRANGIPANE. (fran-juh-pahn) A sweet almond and egg filling cooked inside pastry.

FREE-RANGE CHICKENS. Chickens allowed to move freely and forage for food; as opposed to chickens raised in coops.

FREE-RANGE VEAL. The meat of calves that are allowed to roam freely and eat grasses and other natural foods; this meat is pinker and more strongly flavored than that of milk-fed calves.

FREEZER BURN. The surface dehydration and discoloration of food that results from moisture loss at below-freezing temperatures.

FRENCH SERVICE. Restaurant service where one waiter (a captain) takes the order, does the tableside cooking and brings the drinks and food, the secondary or back waiter serves bread and water, clears each course, crumbs the table and serves the coffee.

FRESH. A food that is not and has never been frozen.

FRESH-FROZEN. A food that has been frozen while still fresh.

FRICASSEE. (frick-a-see) A white stew in which the meat is cooked in fat without browning before the liquid is added.

FRITTATA. (free-ta-ta) An open-faced omelet of Spanish-Italian heritage.

FROSTING. Also known as icing, a sweet decorative coating used as a filling between the layers or as a coating over the top and sides of a cake.

FRUIT. The edible organ that develops from the ovary of a flowering plant and contains one or more seeds (pips or pits).

FRUIT-VEGETABLES. Foods such as avocados, eggplants, chile peppers and tomatoes that are botanically fruits but are most often prepared and served like vegetables.

FRYING. A dry-heat cooking method in which foods are cooked in hot fat; includes saut�ing and stir-frying, pan-frying and deep-frying.

FUMET. (foo-may) A stock made from fish bones or shellfish shells and vegetables simmered in a liquid with flavorings.

FUNGI. A large group of plants ranging from single-celled organisms to giant mushrooms; the most common are molds and yeasts.

GALANGA. A rhizome used fresh or dry as a spice in Southeast Asian cuisine; has a ginger like flavor.

GALANTINE. Similar to a ballottine, it is a charcuterie item made from a forcemeat of poultry, game or suckling pig usually wrapped in the skin of the bird or animal and poached in an appropriate stock; often served cold, usually in aspic.

GAME. Birds and animals hunted for sport or food; many game birds and animals are now ranch-raised and commercially available.

GAME HEN. The class of young or immature progeny of Cornish chickens or of a Cornish chicken and White Rock chicken; they are small and very flavorful.

GANACHE. (ga-nosh) A rich blend of chocolate and heavy cream and, optionally, flavorings, used as a pastry or candy filling or frosting.

GARAM MASALA. A blend of roasted and ground spices used in East Indian cuisines.

GARDE MANGER. (gar mawn-zhay) Also known as the pantry chef, the rook in charge of cold food production, including salads and salad dressings, charcuterie items, cold appetizers and buffet items; (2) the work area where these foods are prepared.

GARNISH. (1) Food used as an attractive decoration; (2) A subsidiary food used to add flavor or character to the main ingredient in a dish (for example, noodles in chicken noodle soup).

GASTRONOMY. The art and science of rating well.

GATEAU. (ga-toe) (1) In American usage, refers to any cake-type dessert; (2) In French usage, refers to various pastry items made with puff pastry, �clair paste, short dough or sweet dough.

GAUFRETTE POTATOES. Thin, fried, lattice-rut slices of potato.

GELATIN. A tasteless and odorless mixture of proteins (especially collagen) extracted from bones, connective tissues and other animal parts; when dissolved in a hot liquid and then cooled, it forms a jellylike substance; used as a thickener and stabilizer.

GELATINIZATION. The process by which; starch granules are cooked. They absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens and clarifies; lightly.

GELATO. (jah-laht-to) An Italian-style ice cream that is denser than American-style cream.

GENOISE. (zhen-waahz) (1) A form of whipped-egg cake that uses whole eggs whipped with sugar; (2) A French sponge cake.

GERM. The smallest portion of a cereal grain and the only part that contains fat.

GIBLETS. The collective term for edible poultry viscera, including gizzards, hearts, livers and necks.

GIZZARD. A bird's second stomach.

GLACE DE POISSON. (glahss duh pwah-sawng) A syrupy glaze made by reducing fish stock.

GLACE DE VIANDE. (glahss duh vee-awnd) A dark, syrupy meat glaze made by reducing a brown stock.

GLACE DE VOLAILLE. (glahss dub vo-lahy) light brown, syrupy glaze made by reducing a chicken stock.

GLAZE. (1) Any shiny coating applied to food or created by browning; (2) The dramatic reduction and concentration of a stock; (3) A thin, flavored coating poured or dripped onto a cake or pastry.

GLIADEN. See GLUTEN.

GLUCOSE. An important energy source for the body; also known as blood sugar.

GLUTEN. A tough elastic substance created when flour is moistened and mixed; it gives structure and strength to baked goods and is responsible for their volume, texture and appearance. The proteins necessary for gluten formation are glutenin and gliaden.

GLUTENIN. See GLUTEN.

GRADING. A series of voluntary programs offered by the U.S. Department of Agriculture to designate a food's overall quality.

GRAINS. (1) Grasses that bear edible seeds, including corn, rice and wheat; (2) The fruit (that is, seed or kernel) of such grasses.

GRAM. The basic unit of weight in the metric system; equal to approximately 1/30 of an ounce.

GRANDE CUISINE. The rich, intricate and elaborate cuisine of the 18th- and 19th-century French aristocracy and upper classes. It is based upon the rational identification, development and adoption of strict culinary principles.

GRATE. To cut a food into small, thin shreds by rubbing it against a serrated metal plate known as a grater.

GREEN MEATS. Freshly slaughtered meats that have not had sufficient time to age and develop tenderness and flavor.

GREMOLADA. (greh-moa-lah-dah) An aromatic garnish of chopped parsley, garlic and lemon zest used for osso buco.

GRILLING. A dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood or hardwood charcoals.

GRIND. To pulverize or reduce food to small particles using a mechanical grinder or food processor.

GRINDING. A milling process in which grains are reduced to a powder; the powder can be of differing degrees of fineness or coarseness.

GRISTLE. See CARTILIDGE.

GUM PASTE. A smooth dough of sugar and gelatin that can be colored and used to make decorations, especially for pastries.

HACCP. See HAZARD ANALYSIS CRITICAL CONTROL POINTS.

HANGING. The practice of allowing eviscerated (drawn or gutted) game to age in a dry, well-ventilated place; hanging helps tenderize the flesh and strengthen its flavor.

HAZARD ANALYSIS CRITICAL CONTROL POINTS. (HACCP) A rigorous system of self-inspection used to manage and maintain sanitary conditions in all types of food service operations; it focuses on the flow of food through the food service facility to identify any point or step in preparation (known as a critical control point) where some action must be taken to prevent or minimize a risk or hazard.

HEIMLICH MANEUVER. The first aid procedure for choking victims in which sudden upward pressure is applied to the upper abdomen in order to force any foreign object from the windpipe.

HERBS. Any of a large group of aromatic plants whose leaves, stems or flowers are used to add flavors to other foods.

HIGH-RATIO CAKES. A form of creamed-fat cake that uses emulsified shortening and has a two-stage mixing method.

HOLLANDAISE. (holl-uhn-daze) An emulsified sauce made of butter, egg yolks and flavorings (especially lemon juice).

HOMOGENIZATION. The process by which milk fat is prevented from separating out of milk products.

HORS D'OEUVRE. (ohr durv) Very small portions of hot or cold foods served before the meal to stimulate the appetite.

HOTEL PAN. A rectangular, stainless steel pan with a lip allowing it to rest in a storage shelf or steam table; available in several standard sizes.

HULL. Also known as the husk, the outer covering of a fruit, seed or grain.

HYBRID. The result of crossbreeding different species that are genetically unalike; it is often a unique product.

HYBRID MENU. A menu combining features of a static menu with a cycle menu or a market menu of specials.

HYDROGENATION. The process used to harden oils: Hydrogen atoms are added to unsaturated fat molecules, making them partially or completely saturated and thus solid at room temperature.

HYDROMETER. A device used to measure specific gravity; it shows degrees of concentration on the Baum� scale.

HYGROSCOPIC. The characteristic of a food to readily absorb moisture from the air.

ICING. See FROSTING.

IMPS/NAMP. See NAMP/IMPS.

INDUCTION COOKING. A cooking method that uses a special coil placed below the stove top's surface in combination with specially designed cookware to generate heat rapidly with an alternating magnetic field.

INFECTION. In the food safety context, a disease caused by the ingestion of live pathogenic bacteria that continue their life processes in the consumer's intestinal tract.

INFARED COOKING. A heating method that uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiant heat that cook the food.

INFUSION. (1) The extraction of flavors from a food at a temperature below boiling; (2) a group of coffee brewing techniques, including steeping, filtering and dripping; (3) the liquid resulting from this process.

INSTANT. Read thermometer-a thermometer used to measure the internal temperature of foods; the stem is inserted in the food, producing an instant temperature readout.

INTOXICATION. In the food safety context, a disease caused by the toxins that bacteria produce during their life processes.

INVENTORY. The listing and counting of all foods in the kitchen, storerooms and refrigerators.

IQF. (INDIVIDUALLY QUICK FROZEN) The Technique of rapidly freezing each individual item of food such as slices of fruit, berries or pieces of fish before packaging; IQF foods are not packaged with syrup or sauce.

IRRADIATION. A preservation method used for certain fruits, vegetables, grains, spices, meat and poultry in which ionizing radiation sterilizes the food, slows ripening and prevents sprouting.

JAM. A fruit gel made from fruit pulp and sugar.

JELLY. A fruit gel made from fruit juice and sugar.

JUICE. The liquid extracted from any fruit or vegetable.

JULIENNE. (ju-lee-en) (1) To cut foods into stick-shaped pieces, approximately 1/8 inch x 1/8 inch x 1-2 inches (3 mm x 3 mm x 2.5-5 cm); (2) The stick-shaped pieces of cut food.

JUS LIE. (zhew lee-ay) Also known as fond lie, a sauce made by thickening brown stock with cornstarch or similar starch; often used like a demi-glace, especially to produce small sauces.

KINDS. The categories of poultry recognized by the U.S. Department of Agriculture: chickens, ducks, geese, guineas, pigeons and turkeys.

KNEADING. Working a dough to develop gluten.

KOSHER. Food prepared in accordance with Jewish dietary laws.

LAG PHASE. A period, usually following transfer from one place to another, during which bacteria do not experience much growth.

LAMB. The meat of sheep slaughtered under the age of one year.

LARD. The rendered fat of hogs.

LARDING. Inserting thin slices of fat, such as pork fatback, into low-fat meats in order to add moisture.

LEADING SAUCES. Also known as mother sauces, the foundation for the entire classic repertoire of hot sauces; the five leading sauces (b�chamel, velout�, espagnole [also known as brown], tomato and hollandaise) are distinguished by the liquids and thickeners used to make them. They can be seasoned and garnished to create a wide variety of small or compound sauces.

LEAN DOUGHS. Yeast doughs that contain little or no sugar or fat; used for French or Italian breads.

LEAVENER. An ingredient or process that produces or incorporates gases in a baked product in order to increase volume, provide structure and give texture.

LECITHIN. A natural emulsifier found in egg yolks.

LEGUMES. (lay-gyooms) (1) Fr. for vegetables; (2) a large group of vegetables with double-seamed seed pods; depending upon the variety, the seeds, pod and seeds together, or the dried seeds are eaten.

LIAISON. (lee-yeh-zon) A mixture of egg yolks and heavy cream used to thicken and enrich sauces.

LIQUEUR. A strong, sweet, syrupy alcoholic beverage made by mixing or redistilling neutral spirits with fruits, flowers, herbs, spices or other flavorings; also known as a cordial.

LIQUOR. An alcoholic beverage made by distilling grains, vegetables or other foods; includes rum, whiskey and vodka.

LITER. The basic unit of volume in the metric system, equal to slightly more than a quart.

LOG PHASE. A period of accelerated growth for bacteria.

MACARONI. (1) Any dried pasta made with wheat flour and water; (2) in American usage, an elbow-shaped pasta tube.

MACERATE. To soak foods in a liquid, usually alcoholic, to soften them.

MACRONUTRIENTS. The nutrients needed in large quantities: carbohydrates, proteins, fats and water.

MADEIRA. A Portuguese fortified wine heated during aging to give it a distinctive flavor and brown color.

MAITRE D'HOTEL. (ma�tre d')(may-tr doh-tel) (1) The leader of the dining room brigade, also known as the dining room manager, he or she oversees the dining room or front of the house staff (2) A compound butter flavored with chopped parsley and lemon juice.

MANDOLINE. A stainless steel, hand-operated slicing device with adjustable blades.

MARBLING. Whitish streaks of inter- and intramuscular fat.

MARINADE. The liquid used to marinate foods; it generally contains herbs, spices and other flavoring ingredients as well as an acidic product such as wine, vinegar or lemon juice.

MARINATE. To soak a food in a seasoned liquid in order to tenderize the food and add flavor to it.

MARKET MENU. A menu based upon product availability during a specific period; it is written to use foods when they are in peak season or readily available.

MARMALADE. A citrus jelly that also contains unpeeled slices of citrus fruit.

MARSALA. A flavorful fortified sweet-to dry Sicilian wine.

MARZIPAN. a paste of ground almonds, sugar and egg whites used to fill and orate pastries.

MASALA. See GARAM MASALA.

MATZO. Thin, crisp unleavened bread made only with flour and water; can be ground into meal that is used for matzo balls and pancakes.

MAYONNAISE. A thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks, usually used as a salad dressing.

MEALY POTATOES. Also known as starchy potatoes, those with a high starch con-and thick skin; they are best for baking.

MEDALLION. A small, round piece of meat or fish.

MELT. The process by which certain foods, especially those high in fat, gradually soften then liquefy when heated.

MENU. A list of foods and beverages avalable for purchase.

MERINGUE. (rnuh-reng) a foam made of beaten egg whites and sugar.

METABOLISM. All the chemical reactions and physical processes that occur continuously in living cells and organisms.

METER. The basic unit of length in the metric system, equal to slightly more than 1 yard.

MEZZALUNA. A two-handled knife with one or more thick, crescent-shaped blades used to chopped and mince herbs and vegetables.

MICRONUTRIENTS. The nutrients needed only in small amounts: vitamins and minerals.

MICROORGANISMS. Single-celled organs as well as tiny plants and animals can be seen only through a microscope.

MICROWAVE COOKING. A heating method uses radiation generated by a special oven to penetrate the food. It agitates water molecules, creating friction and heat; this energy then spreads throughout the food by conduction (and convection in liquids).

MIGONETTE. Small cut or medallion meat.

MILK-FED VEAL. Also known as formula-fed veal, it is the meat of calves fed only a nutrient-rich liquid and kept tethered in pens; this meat is whiter and more mildly flavored than that of free-range calves.

MILLING. The process by which grain is ground into flour or meal.

MINCE. To cut a food item into very small pieces.

MINERAL. In organic micronutrients necessary for regulating body functions and proper bone and teeth structures.

MIREPOIX. (meer-pwa) A mixture of coarsely chopped onions, carrots and celery used to flavor stocks, stews and other foods; generally, a mixture of 50% onions, 25% carrots and 25 % celery, by weight, is used.

MISE EN PLACE. (meez on plahs) (Fr. for putting in place) Refers to the preparation and assembly of all necessary ingredients and equipment.

MIX. To combine ingredients in such a way that they are evenly dispersed throughout the mixture.

MOIST-HEAT COOKING METHODS. Cooking methods, principally simmering, poaching, boiling and steaming, that use water or steam to transfer heat through convection; moist-heat cooking methods are used to emphasize the natural flavors of foods.

MOLDING. The process of shaping foods, particularly grains and vegetables bound by sauces, into attractive, hard-edged shapes by using metal rings, circular cutters or other forms.

MOLDS. (1) Algaelike fungi that form long filaments or strands; for the most part, molds affect only food appearance and flavor; (2) Containers used for shaping foods.

MOLLUSKS. Shellfish characterized by a soft, unsegmented body, no internal skeleton and a hard outer shell,

MONOUNSATURATED FATS. See UNSATURATED FATS.

MONTER AU BEURRE. (mohn-tay ah burr) To finish a sauce by swirling or whisking in butter (raw or compound) until it is melted; used to give sauces shine, flavor and richness.

MORTAR AND PESTLE. A hard bowl (the mortar) in which foods such as spices are ground or pounded into a powder with a club-shaped tool (the pestle).

MOTHER SAUCES. (Fr. sauce mere), See LEADING SAUCES.

MOUSSE. (moose) A soft, creamy food, either sweet or savory, lightened by adding whipped cream, beaten egg whites or both.

MOUSSELINE. (moose-uh-leen) (1) A delicately flavored forcemeat based on white meat, fish or shellfish lightened with cream and egg whites; (2) A sauce or cream lightened by folding in whipped cream.

MUFFIN METHOD. A mixing method used to make quick bread batters; it involves combining liquid fat with other liquid ingredients before adding them to the dry ingredients.

MUSCLES. Animal tissues consisting of bundles of cells or fibers that can contract and expand; they are the portions of a carcass usually consumed. MUSHROOMS. Members of a broad category of plants known as fungi; they are often used and served like vegetables. MUTTON. The meat of sheep slaughtered after they reach the age of one year.

NAMP/IMPS. The Institutional Meat Purchasing Specifications (IMPS) published by the U.S. Department of Agriculture; the IMPS are illustrated and described in The Meat Buyer's Guide published by the National Association of Meat Purveyors (NAMP).

NAPPE. (nap) (1) The consistency of a liquid, usually a sauce, that will coat the back of a spoon; (2) To coat a food with sauce.

NECTAR. The diluted, sweetened juice of peaches, apricots, guavas, black currants or other fruits, the juice of which would be too thick or too tart to drink straight.

NOISETTE. (nwah-zet) (1) A small, usually round, portion of meat cut from the rib or loin; (2) Fr. for hazelnut.

NOODLES. Flat strips of pasta-type dough that contains eggs; may be fresh or dried.

NOUVELLE CUISINE. (Fr. for new cooking) A mid-2Oth-century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations.

NUT. (1) The edible single-seed kernel of a fruit surrounded by a hard shell; (2) Generally refers to any seed or fruit with an edible kernel in a hard shell.

NUTRIENTS. The chemical substances found in food that nourish the body by promoting growth, facilitating body functions and providing energy; there are six categories of nutrients: proteins, carbohydrates, fats, water, minerals and vitamins.

NUTRITION. The science that studies nutrients.

OBLIQUE CUTS. Also known as roll cuts, small pieces of food, usually vegetables, with two angle-cut sides.

OFFAL. Also called variety meats, edible entrails (for example, the heart, kidneys, liver, sweetbreads and tongue) and extremities (for example, oxtail and pig's feet) of an animal.

OIGNON BRULEE. (ohn-nawng brew-lay) (Fr. for burnt onion) charred onion halves; used to flavor and color stocks and sauces.

OIGNON PIQUE. (ohn-nawng pee-kay) (Fr. for pricked onion) A bay leaf tacked with a clove to a peeled onion; used to flavor sauces and soups.

OIL. A type of fat that remains liquid at room temperature.

ORGANIC FARMING. A method of farming that does not rely on synthetic pesticides, fungicides, herbicides or fertilizers.

OVEN SPRING. The rapid rise of yeast goods in a hot oven, resulting from the production and expansion of trapped gases.

PAILLARDE. (pahy-lahrd) A scallop of meat pounded until thin; it is usually grilled.

PANADA OR PANADE. (1) Something other than fat added to a force meat to enhance smoothness, aid emulsification or both; it is often b�chamel, rice or crust-less white bread soaked in milk; (2) A mixture for binding stuffings and dumplings, notably quenelles, often choux pastry, bread crumbs, frangipane, pur�ed potatoes or rice.

PAN-BROILING. A dry-heat cooking method that uses conduction to transfer heat to a food resting directly on a cooking surface; no fat is used and the food remains uncovered.

PAN-DRESSED. A market form for fish in which the viscera, gills and scales are removed and the fins and tail are trimmed.

PAN-FRYING. A dry-heat cooking method in which food is placed in a moderate amount of hot fat.

PAN GRAVY. A sauce made by deglazing pan drippings from roast meat or poultry and combining them with a roux or other starch and stock.

PAPILLOTE, EN. (awn poppy-yote) A cooking method in which food is wrapped in paper or foil and then heated so that the food steams in its own moisture.

PARBROILING. Partially cooking a food in a boiling or simmering liquid; similar to blanching but the cooking time is longer.

PARCHMENT (PAPER). Heat-resistant paper used throughout the kitchen for tasks such as lining baking pans, wrapping foods to be cooked en papillote and covering foods during shallow poaching.

PARCOOKING. Partially cooking a food by any cooking method.

PARING KNIFE. A short knife used for detail work, especially cutting fruits and vegetables; it has a rigid blade approximately 2-4 inches long.

PARSTOCK OR PAR. The amount of stock necessary to cover operating needs between deliveries.

PASTA. (1) An unleavened paste or dough made from wheat flour (often semolina), water and eggs; the dough can be colored and flavored with a wide variety of herbs, spices or other ingredients and cut or extruded into a wide variety of shapes and sizes; it can be fresh or dried and is boiled for service; (2) General term for any macaroni product or egg noodle.

PASTEURIZATION. The process of heating a liquid to a prescribed temperature for a specific period in order to destroy pathogenic bacteria.

PASTILLAGE. A paste made of sugar, cornstarch and gelatin; it may be cut or molded into decorative shapes.

PASTRY CREAM. Also known as creme patisserie, stirred custard made with egg yolks, sugar and milk and thickened with starch; used for pastry and pie fillings.

PATE. (paht) Fr. for dough. P�t�-(pah-tay) traditionally, a fine savory meat filling wrapped in pastry, baked and served hot or cold as opposed to a terrine, which was a coarsely ground and highly seasoned meat mixture baked in an earthenware mold and served cold; today, the words p�t� and terrine are generally used interchangeably.

PATE A CHOUX. (paht ah shoe) See �CLAIR PASTE.

PATE AU PATE. (paht ah pah-tay) Specially formulated pastry dough used for wrapping pat� when making pat� en croute.

PATE BRISEE. (paht bree-zay) A dough that produces a very flaky baked product containing little or no sugar; flaky dough is used for prebaked pie shells or crusts; mealy dough is a less flaky product used for custard, cream or fruit pie crusts.

PATE EN CROUTE. (pah-tay awn croot) A p�t� baked in pastry dough such as pate au p�t�.

PATE FEUILLETEE. (paht fuh-yuh-tay) Also known as puff pastry, it is a rolled-in dough used for pastries, cookies and savory products, it produces a rich and buttery hut not sweet baked product with hundreds of light, flaky layers.

PATE SUCREE. (paht sew-kra) A dough containing sugar that produces a very rich, crisp (not flaky) baked product; also known as sweet dough, it is used for tart shells.

PATHOGEN. Any organism that causes disease; usually refers to bacteria.

PATISSERIE. (pah-tees-sir-yair) A pastry chef, the person responsible for all baked items, including breads, pastries and desserts.

PAUPIETTE. (po-pee-et) Thin slices of meat, poultry or fish spread with a savory stuffing and rolled, then braised or poached.

PAYSANNE. (pahy-sahn) Foods cut into flat squares of 1/2 inch x 1/2 inch x 1/4 inch (1.2 cm x 1.2 cm x 6 mm).

PEARLING. A milling process in which all or part of the hull, bran and germ are removed from the grain.

PECTIN. A gelatin-like carbohydrate obtained from certain fruits, used to thicken jams and jellies.

PERSILLADE. (payr-se-yad) (1) A food served with or containing parsley; (2) A mixture of bread crumbs, parsley and garlic used to coat meats, usually lamb.

pH. A symbol for the level of acidity or alkalinity of a solution; expressed on a scale of 0 to 14.0; 7.0 is considered neutral or balanced acid/alkaline. The lower the PH value, the more acidic the substance.

PHYLLO. (fee-low) Pastry dough made with very thin sheets of a flour and water mixture; several sheets are often layered with melted butter and used in sweet or savory preparations.

PHYSICAL HAZARDS. A danger to the safety of food caused by particles such chips, metal shavings, bits of wood or other foreign matter.

PIGMENT. Any substance that gives color to an item.

PILAF. A cooking method for grains in which the grains are lightly saut�ed in the fat and then a hot liquid is added; the mixture is simmered without stirring until the liquid is absorbed.

POACHING. A moist-heat cooking method that uses convection to transfer heat from a hot (approximately 16OoF~18OoF 710C-820C]) liquid to the food submerged in it.

POLYUNSATURATED FATS. See UNSATURATED.

POMES. Members of the Rosaceae family, they are tree fruits with a thin skin and firm flesh surrounding a central containing many small seeds (called pips carpels); include apples, pears and quince.

PORK. The meat of hogs usually slaughtered under the age of one year.

POSTERIOR. At or toward the rear of an object or place; opposite of anterior.

POTENTIALLY HAZARDOUS FOODS. Foods on which bacteria thrive.

POULTRY. The collective term for domesticated birds bred for eating; they include chickens, ducks, geese, guineas, pigeons and turkeys.

PRESERVE. (1) A fruit gel that contains large pieces or whole fruits; (2) to extend the shelf life of a food by subjecting it to a process such as irradiation, canning, vacuum-packing, drying or freezing and/or by adding preservatives.

PRIMAL CUTS. The primary divisions of muscle, bone and connective tissue pro-iced by the initial butchering of the carcass; primal are further broken down to smaller, more manageable cuts.

PRIX FIXE. (pree feks) (Fr. for fixed price) Refers to a menu offering a coin-etc meal for a set price, also known as table d'h�te.

PROFESSIONAL COOKING. A system of cooking based upon a knowledge of and appreciation for ingredients and procedures.

PROFITEROLE. (pro-feet-uh-roll) Small round pastry made from �clair paste filled with a savory filling and served as an hors d'oeuvre or filled with ice cream and served as a dessert.

PROOFING. The rise given shaped yeast products just prior to baking.

PROTEINS. A group of compounds composed of oxygen, hydrogen, carbon and nitrogen atoms necessary for manufacturing, maintaining and repairing body tissues and as an alternative source of energy (4 calories per gram); protein chains are constructed of various combinations of amino acids.

PUFF PASTRY. See PATE FEUILLETEE.

PULLED SUGAR. A doughlike mixture of sucrose, glucose and tartaric acid that can be colored and shaped by hand. Pubes-dried seeds from a variety of legumes.

PUMPERNICKEL. (1) Coarsely ground rye flour; (2) Bread made with this flour.

PUREE. (pur-ray) (1) To process food to achieve a smooth pulp; (2) Food that is processed by mashing, straining or fine chopping to achieve a smooth pulp.

PUREE SOUP. A soup usually made from starchy vegetables or legumes; after the main ingredient is simmered in a liquid, the mixture, or a portion of it, is pur�ed.

PUTREFACTIVES. Bacteria that spoil food without rendering it unfit for human consumption.

QUENELLE. (cuh-nell) A small, dumpling-shaped portion of a mousseline force-meat poached in an appropriately flavored stock; it is shaped by using two spoons.

QUICHE. A savory tart or pie consisting of custard baked in a pastry shell with a variety of flavorings and garnishes.

QUICK BREAD. Bread, including loaves and muffins, leavened by chemical leaveners or steam rather than yeast.

RADIATION COOKING. A heating process that does not require physical contact between the heat source and the food being cooked; instead, energy is transferred by waves of heat or light striking the food. Two kinds of radiant heat used in the kitchen are infrared and microwave.

RAFT. Formed during the clarification process from the clear meat and impurities from the stock; it rises to the top of the simmering stock and releases additional flavors.

RAGOUT. (rah-goo) (1) Traditionally, a well-seasoned, rich stew containing meat, vegetables and wine; (2) Any stewed mixture.

RAMEKIN. A small, ovenproof dish, usually ceramic.

RANCIDITY. A chemical change in fats caused by exposure to air, light or heat that results in objectionable flavors and odors.

RECIPE. A set of written instructions for producing a specific food or beverage; also known as a formula.

RECOVERY TIME. The length of time it takes hot fat to return to the desired cooking temperature after food is submerged in it.

REDUCE. To cook a liquid mixture, often a sauce, until its quantity decreases because of evaporation; typically done to concentrate flavors and thicken liquids.

REFRESHING. Submerging a food in cold water to quickly cool it and prevent further cooking, also known as shocking; usually used for vegetables.

REGIONAL CUISINE. A set of recipes based on local ingredients, traditions and practices; within a larger geographical, political, cultural or social unit, regional cuisines are often variations of each other that blend together to create a national cuisine.

RELISHES. Cooked or pickled sauces usually made with vegetables or fruits and often used as a condiment.

REMOUILLAGE. (Fr. for rewetting) A stock produced by reusing the hones from another stock.

RENDER. (1) To melt and clarify fat; (2) To cook meats in order to remove the fat.

RICER. A sievelike utensil with small holes through which soft food is forced; it produces particles about the size of a grain of rice.

RICH DOUGHS. Yeast doughs such as those used for brioche and some multigrain breads that contain a significant amount of sugar and fat.

RILLETTE. (ree-yet) Meat or poultry slowly cooked, mashed and preserved in its own fat and served cold and usually spread on toast.

RIPE. (1) Fully grown and developed fruit; the fruit's flavor, texture and appearance are at their peak and the fruit is ready to eat; (2) an unpleasant odor indicating that a food, especially meat, poultry, fish or shellfish, may he past its prime.

RISOTTO. (re-zot-toe) (1) A cooking method for grains in which the grains are lightly saut�ed in butter and then a liquid is gradually added; the mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid; (2) a Northern Italian rice dish prepared this way.

ROASTING. A dry-heat cooking method that heats food by surrounding it with hot, dry air in a closed environment or on a spit over an open fire; similar to baking, the term roasting is usually applied to meats, poultry, game and vegetables.

ROE. (roh) Fish eggs.

ROLL CUTS. See OBLIQUE CUTS.

ROLLED. In dough-a dough in which a fat is incorporated in many layers by using a rolling and folding procedure; it is used for flaky baked goods such as croissants, puff pastry and Danish.

RONDEAU. (ron-doe) A shallow, wide, straight-sided pot with two loop handles.

RONDELLES. (ron-dells) Or rounds, disk-shaped slices of cylindrical vegetables or fruits.

ROTISSERIE. Cooking equipment that slowly rotates meat or other foods in front of a heating element.

ROULADE. (roo-lahd) (1) A slice of meat, poultry or fish rolled around a stuffing; (2) a filled and rolled sponge cake.

ROUND FISH. Fish with round, oval or compressed bodies that swim in a vertical position and have eyes on both sides of their heads; include salmon, swordfish and cod.

ROUNDING. The process of shaping dough into smooth, round balls; used to stretch the outside layer of gluten into a smooth coating.

ROUX. {roo) A cooked mixture of equal parts flour and fat, by weight, used as a thickener for sauces and other dishes; cooking the flour in fat coats the starch granules with the fat and prevents them from lumping together or forming lumps when introduced into a liquid.

ROYAL ICING. Also known as decorator's icing, an uncooked mixture of confectioner's sugar and egg whites that becomes hard and brittle when dry; used for making intricate cake decorations.

RUSSIAN SERVICE. Restaurant service in which the entr�e, vegetables and starches are served from a platter onto the diner's plate by a waiter.

SABAYON. (sa-by-on) Also known as zabaglione, a foamy, stirred custard sauce made by whisking eggs, sugar and wine over low heat.

SACHET D'EPICES OR SACHET. (sah-shay day-pea-say) (Fr. for bag of spices) Aromatic ingredients tied in a cheesecloth hag and used to flavor stocks and other foods; a standard sachet contains parsley stems, cracked peppercorns, dried thyme, bay leaf, cloves and, optionally, garlic.

SALAD. A single food or a mix of different foods accompanied or bound by a dressing.

SALAD DRESSING. A sauce for a salad; most are based on a vinaigrette, mayonnaise or other emulsified product.

SALAD GREEN. A variety of leafy vegetables that are usually eaten raw.

SALAMANDER. A small broiler used primarily for browning or glazing the tops of foods.

SALSA. (sahl-sah) (Sp. for sauce) (1) Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce for meat, poultry, fish or shellfish; (2) In Italian usage, a general term for pasta sauces.

SALT CURING. The process of surrounding a food with salt or a mixture of salt, sugar, nitrite-based curing salt, herbs and spices; salt curing dehydrates the food, inhibits bacterial growth and adds flavor.

SANITATION. The creation and maintenance of conditions that will prevent food contamination or food-borne illness.

SANITIZE. To reduce pathogenic organisms to safe levels, usually with heat or chemical disinfectants.

SASHIMI. (sah-shee-mee) Raw fish eaten without rice; usually served as the first course of a Japanese meal.

SATURATED FATS. Fats found mainly in animal products and tropical oils; they are usually solid at room temperature. The body has more difficulty breaking down saturated fats than either monounsaturated or polyunsaturated fats.

SAUCE. Generally, a thickened liquid used to flavor and enhance other foods.

SAUSAGE. A seasoned forcerneat usually stuffed into a casing; a sausage can be fresh, smoked and cooked, dried or hard.

SAUTEING. (saw-tay-ing) A dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of hot fat; cooking is usually done quickly over high temperatures.

SAUTEUSE. (saw-toose) The basic saut� pan with sloping sides and a single long handle.

SAUTOIR. (saw-twahr) A saut� pan with straight sides and a single long handle.

SAVORY. (1) Spiced or seasoned, as opposed to sweet, foods; (2) (savory) A highly seasoned last course of a traditional English dinner.

SCALD. To heat a liquid, usually milk, to just below the boiling point.

SCALLOP. (Fr. escalope) A thin, boneless slice of meat.

SCORE. To cut shallow gashes across the surface of a food before cooking.

SCOVILLE HEAT UNITS. A subjective rating for measuring a chile's heat; the sweet bell pepper usually rates 0, the Tabasco rates from 30,000 to 50,000 and the habanera rates from 100,000 to 300,000 units.

SEAFOOD. An inconsistently used term encompassing some or all of the following: saltwater fish, freshwater fish, saltwater shellfish, freshwater shellfish, other edible marine life.

SEAR. To brown food quickly over high heat; usually done as a preparatory step for combination cooking methods.

SEASON. (1) Traditionally, to enhance flavor by adding salt; (2) more commonly, to enhance flavor by adding salt and/or pepper as well as herbs and spices; (3) to mature and bring a food (usually beef or game) to a proper condition by aging or special preparation; 4) to prepare a pot, pan or other cooking surface to prevent sticking.

SEASONING. Traditionally, an item added to enhance the natural flavors of a food without dramatically changing its taste; salt is the most common seasoning although all herbs and spices are often referred to as seasonings.

SEMI A LA CARTE. A menu on which some foods (usually appetizers and desserts) and beverages are priced and ordered separately, while the entr�e is accompanied by and priced to include the dishes such as a salad, starch or vegetable.

SEMIFREDDI. (seh-mee-frayd-dee) Also known as still-frozen desserts, made with frozen mousse, custard or cream into which large amounts of whipped cream or meringue are folded in order to incorporate air; layers of sponge cake and/or fruits may be added for flavor and texture; they include frozen souffl�s, marquis, mousses and Neapolitans.

SEMOLINA. see Durum.

SFOGLIA. (sfo-glee-ah) A thin, flat sheet 0f pasta dough that can be cut into ribbons, circles, squares or other shapes.

SHALLOW POACHING. A moist-heat cooking method that combines poaching and teaming; the food (usually fish) is placed on a vegetable bed and partially covered with a liquid (caisson) and simmered.

SHELLFISH. Aquatic invertebrates with shells or carapaces.

SHERBET. A frozen mixture of fruit juice or fruit pur�e that contains milk and/or egg yokes for creaminess.

SHOCKING. See REFRESHING.

SHORTENING. (1) A white, flavorless, solid it is formulated for baking or deep-frying; (2) Any fat used in baking to tenderize the product by shortening gluten strands.

SHRED. To cut into thin but irregular rips.

SHUCK. (-ed) A shell, pod or husk; (2) To move the edible portion of a food (for example, clam meat, pea and ear of urn) from its shell, pod or husk.

SIDE MASKING. The technique of coating only the sides of a cake with garnish.

SIFT. (l) To shake a dry, powdered substance through a sieve or sifter to remove lumps and incorporate air; (2) To mix together powdery substances by sifting.

SILVERSKIN. The tough connective tissue that surrounds certain muscles.

SIMMERING. (l) A moist-heat cooking method that uses convection to transfer heat from a hot (approx. 1850F-2050F [850C-960C]) liquid to the food submerged in it; (2) maintaining the temperature of a liquid just below the boiling point.

SKIM. To remove fat and impurities from the surface of a liquid during cooking.

SLICE. To cut an item into relatively broad, thin pieces.

SLURRY. A mixture of raw starch and cold liquid used for thickening.

SMALL SAUCES. Also known as compound sauces, made by adding one or more ingredients to a leading sauce; they are grouped together into families based on their leading sauce. Some small sauces have a variety of uses, others are traditional accompaniments for specific foods.

SMOKE POINT. The temperature at which a fat begins to break down and emit smoke.

SMOKING. Any of several methods for preserving and flavoring foods by exposing them to smoke, includes cold smoking (in which the foods are not fully cooked) and hot smoking (in which the foods are cooked).

SOLID PACK. Canned fruits or vegetables with little or no water added.

SORBET.(sore-bay) A frozen mixture of fruit juice or fruit pur�e; similar to sherbet but without milk products.

SOUFFLE. (so-flay) Either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff when baked.

SOUPS-CHEF. (swooshed) A cook who supervises food production and who reports to the executive chef; he or she is second in command of a kitchen.

SPECIFICATIONS or SPECS.Standard requirements to he followed in procuring items from suppliers.

SPICES. Any of a group of strongly flavored or aromatic portions of plants (other than leaves) used as flavorings, condiments or aromatics.

SPRING FORM PAN. A circular baking pan with a separate bottom and a side wall held together with a clamp that is released to free the baked product.

SPRING LAMB. The meat of sheep slaughtered before they have fed on grass or grains.

SPUN SUGAR. A decoration made by flicking dark caramelized sugar rapidly over a dowel to create long, fine, hairline threads.

SQUAB. The class of young pigeon used in food service operations.

STALING. Also known as starch retrogradation, a change in the distribution and location of water molecules within baked products; stale products are firmer, drier and more crumbly than fresh baked goods.

STANDARD BREADING PROCEEDURE. The procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs; it gives foods a relatively thick, crisp coating when deep-fried or pan-fried.

STANDARDIZED RECIPE. A recipe producing a known quality and quantity of food for a specific operation.

STAPLES. (1) Certain foods regularly used throughout the kitchen; (2) certain foods, usually starches, that help form the basis for a regional or national cuisine and are principal components in the diet.

STARCH. (1) Complex carbohydrates from plants that are edible and either digestible or indigestible (fiber); (2) A rice, grain, pasta or potato accompaniment to a meal.

STARCH RETROGRADATION. See STALING.

STARCHY POTATOES. See MEALY POTATOES.

STATIC MENU. A menu offering patrons the same foods every day.

STATION CHEF. The cook in charge of a particular (department in a kitchen.

STEAK. (l) A cross-section slice of a round fish with a small section of the bone attached; (2) a cut of meat, either with or without the bone.

STEAMER. (l) A set of stacked pots with perforations in the bottom of each pot, they fit over a larger pot filled with boiling or simmering water and are used to steam foods; (2) A perforated insert made of metal or bamboo placed in a pot and used to steam foods; (3) A type of soft-shell clam from the East Coast; (4) A piece of gas or electric equipment in which foods are steamed in a sealed chamber.

STEAMING. A moist-heat cooking method in which heat is transferred from steam to the food being cooked by direct contact; the food to be steamed is placed in a basket or rack above a boiling liquid in a covered pan.

STEEL. A tool, usually made of steel, used to hone or straighten knife blades.

STEEP. To soak a food in a hot liquid in order to extract its flavor or impurities or to soften its texture.

STEERS. Male cattle castrated prior to maturity and principally raised for beef.

STERILIZE. To destroy all living microorganisms.

STEWING. A combination cooking method similar to braising hut generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is sewed as a sauce.

STIR-FRYING. A dry-heat cooking method similar to saut�ing in which foods are cooked over very high heat using little fat while stirring constantly and briskly; often done in a wok.

STIRRING. A mixing method in which ingredients are gently mixed by hand until blended, usually with a spoon, whisk or rubber spatula.

STOCK. (Fr. fond) A clear, unthickened liquid flavored by soluble substances extracted from meat, poultry or fish and their bones as well as from a mirepoix, other vegetables and seasonings.

STONE FRUITS. Members of the genus Prunus and also known as drupes, they are tree or shrub fruits with a thin skin, soft flesh and one woody stone or pit; include apricots, cherries, nectarines, peaches and plums.

STRAIGHT DOUGH METHOD. A mixing method for yeast breads in which all ingredients are simply combined and mixed.

STRAIN. To pour foods through a sieve, mesh strainer or cheesecloth to separate or remove the liquid component.

STREUSEL. (stroo-zel) A crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods.

SUBCUTANEOUS FAT. Also known as exterior fat; the fat layer between the hide and muscles.

SUBMERSION POACHING. A poaching method in which the food is completely covered with the poaching liquid.

SUBPRIMAL CUTS. The basic cuts produced from each primal.

SUCROSE. The chemical name for refined or table sugar, it is refined from the raw sugars found in the large tropical grass called sugar cane and the root of the sugar beet; it is available as white or brown granules, molasses or powdered sugar.

SUGAR. A carbohydrate that provides the body with energy and gives a sweet taste to foods.

SUGAR SYRUPS. Either simple syrups (thin mixtures of sugar and water) or cooked syrups (melted sugar cooked until it reaches a specific temperature).

SUPREME. (su-prem) (1) A sauce made by adding cream to a velout� made from chicken stock; it is used to make several compound sauces of the velout� family; (2) a boneless, skinless chicken breast with the first wing segment attached.

SUSHI. (szu-she) Cooked or raw fish or shellfish rolled in or served on seasoned rice.

SWEATING. Cooking a food (typically vegetables) in a small amount of fat, usually covered, over low heat without browning until the food softens and releases moisture; sweating allows the food to release its flavor more quickly when cooked with other foods.

SWEETBREADS. The thymus glands of a calf or lamb.

SWEET DOUGH. See PATE SUCREE.

SYRUP. Sugar that is dissolved in liquid, usually water, and often flavored with spices or citrus zest.

SYRUP PACK. Cans of fruit with a light, medium or heavy syrup added.

TABLE D'HOTE. (tab-bluh dote) See PRIX FIXE.

TANG. The portion of a knife's blade that extends inside the handle.

TART. A sweet or savory filling in a baked crust made in a shallow, straight-sided pan without a top crust.

TARTLET. A small, single-serving tart. Temperature danger zone-the broad range of temperatures between 400F and 1400F (40C-600C) at which bacteria multiply rapidly.

TEMPERING. (l) Heating gently and gradually; (2) Refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle; (3) refers to a process for melting chocolate.

TERRINE. (1) Traditionally, a loaf of coarse forcemeat cooked in a covered earthenware mold and without a crust; today, the word is used interchangeably with p�t�; (2) The mold used to cook such items, usually a rectangle or oval shape and made of ceramic.

THICKENING AGENTS. Ingredients used to thicken sauces, include starches (flour, cornstarch and arrowroot), gelatin and liaisons.

TIMBALE. (tim-bull) (1) A small pail-shaped mold used to shape foods; (2) a preparation made in such a mold.

TISANES. (teh-zahns) Beverages made from herbal infusions that do not contain any tea.

TOMATO SAUCE. A leading sauce made from tomatoes, vegetables, seasonings and white stock; it may or may not be thickened with roux.

TOQUE. (toke) The tall white hat worn by chefs.

TORTE. In Central and Eastern European usage, refers to a rich cake, in which all or part of the flour is replaced with finely chopped nuts or breadcrumbs.

TOSSED SALAD. A salad prepared by placing the greens, garnishes and salad dressing in a large howl and tossing to combine.

TOURNER. (toor-nay) (Fr. for to turn) To cut foods, usually vegetables, into football-shaped pieces with seven equal sides and blunt ends.

TOXINS. Byproducts of living bacteria that can cause illness if consumed in sufficient quantities.

TRANCHE. (ranch) An angled slice cut from fish fillets.

TRIPE. The edible lining of a cow's stomach.

TRUFFLES. (l) flavorful tubers that grow near the roots of oak or beech trees; (2) rich chocolate candies made with ganache.

TRUSS. To tie poultry with butchers twine into a compact shape for cooking.

TUBE PAN. A deep round baking pan with a hollow tube in the center.

TUBER. The fleshy root, stem or rhizome of a plant from which a new plant will grow. Some, such as potatoes, are eaten as a vegetable.

TUNNELING. The holes that may form in baked goods as the result of over mixing.

UNIVALVES-SINGLE. Shelled mollusks with single muscular foot, such as abalone.

UNSATURATED FAT. Fats that are normally liquid (oils) at room temperature; they may be monounsaturated (from plants such as olives and avocados) or polyunsaturated (from grains and seeds such as corn, soybeans and safflower as well as from fish).

VANILLA CUSTARD SAUCE. Also known as cr�me anglaise, a stirred custard made with egg yolks, sugar and milk or half and half and flavored with vanilla; served with or used in dessert preparation.

VANILLIN. (1) Whitish crystals of vanilla flavor that often develop on vanilla beans during storage; (2) Synthetic vanilla flavoring.

VARIETY. The result of breeding plants of the same species that have different, qualities or characteristics; the new plant often combines features from both parents

VARIETY MEATS. See OFFAL.

VEAL. The meat of calves under the age of nine months.

VEGETABLE. Refers to any herbaceous plant (one with little or no woody tissue) that can be partially or wholly eatten; vegetables can be classified as cabbages, fruit-vegetables, gourds and Squashes, greens, mushrooms and truffles, onions, pods and seeds, roots and tubers, and stalks.

VELOUTE. (veh-loo-tay) A leading sauce made by thickening a white stock (either fish, veal or chicken) with roux.

VENISON. Meat from any member of the deer family, including elk, moose, reindeer, red-tailed deer, white-tailed deer and mule deer; it is typically a lean, dark red meat with a mild aroma.

VENT. (1) To allow the circulation or escape of a liquid or gas; (2) to cool a pot of hot liquid by setting the pot on blocks in a cold water bath and allowing cold water to circulate around it.

VINAIGRETTE. (vin-nay-greht) A temporary emulsion of oil and vinegar (usually three parts oil to one part vinegar) seasoned with herbs, salt and pepper; used as a salad dressing or sauce.

VINEGAR. A thin, sour liquid used as a preservative, cooking ingredient and cleaning solution.

VIRUSES. The smallest known form of life; they invade the living cells of a host and take over those cells' genetic material, causing the cells to produce more viruses; some viruses can enter a host through the ingestion of food contaminated with those viruses.

VISCERA. Internal organs.

VITAMINS. Compounds present in foods in very small quantities; they do not provide energy but are essential for regulating body functions.

VOL-AU-VENT. (vul-oh-van) A large, deep puff pastry shell often filled with a savory mixture for a main course.

VOLUME. The space occupied by a substance; volume measurements are commonly expressed as liters, teaspoons, tablespoons, cups, pints and gallons.

WASH. A glaze applied to dough before baking; a commonly used wash is made with whole egg and water.

WATER BATH. See BAIN MARIE.

WATER PACK. Canned fruits with water or fruit juice added.

WAXY POTATOES. Those with a low starch content and thin skin; they are best for boiling.

WEIGHT. The mass or heaviness of a substance; weight measurements are commonly expressed as grams, ounces and pounds.

WHETSTONE. A dense, grained stone used to sharpen or hone a knife blade.

WHIPPING. A mixing method in which foods are vigorously beaten in order to incorporate air; a whisk or an electric mixer with its whip attachment is used.

WHITE STEW. See FRICASSEE AND BLANQUETTE.

WHITE STOCK. A light-colored stock made from chicken, veal, beef or fish hones simmered in water with vegetables and seasonings.

WHITEWASH. A thin mixture or slurry of flour and cold water used like cornstarch for thickening.

WINE. An alcoholic beverage made from the fermented juice of grapes; may be sparkling (effervescent) or still (noneffervescent) or fortified with additional alcohol.

WORK SECTION. See WORK STATION.

WORK STATION. A work area in the kitchen dedicated to a particular task, such as broiling or salad making; work stations using the same or similar equipment for related tasks are grouped together into work sections.

YEASTS. Microscopic fungi whose metabolic processes are responsible for fermentation; they are used for leavening bread and in cheese, beer and wine making.

YIELD. (1) The total amount of a food item created or remaining after trimming or fabrication; (2) The total amount of a product made from a specific recipe.

YIELD GRADES. A grading program for meat that measures the amount of usable meat on a carcass.

ZEST. The thin, colored part of a citrus peel.

ZUSHI. (zhoo-she) The seasoned rice used for sushi.