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69 Cards in this Set
- Front
- Back
bacon
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meat that comes from the side of a pig, and is cured and often smoked for flavor
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bacteria
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tiny, single-celled microorganisms
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bag-in-the-box system
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a cardboard box with a bag of concentrated soda syrup inside
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bain marie
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water bath used to keep foods such as sauces and soups warm
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bake
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cook with dry heat in a closed environment, usually an oven. No fat or liquid is used
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baker's percentage
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in a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product
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baking blind
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to prepare pie shells in advance
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baking cup
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a paper liner that keeps muffins from sticking to the muffin pan
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baking powder
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a leavening agent made up of baking soda, an acid such as cream of tartar, and a moisture absorber such as cornstarch
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baking soda
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a chemical leaving agent that must be used with acid to give off CO2 gas
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balance
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dividing space to meet customer and preparation staff needs
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balance scale
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a scale with two platforms. One platform holds the item being weighed. The other platform holds weights. These weights are added or removed until the two platforms are balanced
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banquette
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a type of seating arrangement in which customers are seated facing the server with their backs against the wall
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bar code
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a series of bars, spaces, and sometimes numbers that contain coded information and are designed to be scanned into a computer system
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barding
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wrapping a lean meat with fat, such as bacon, before roasting. A few minutes before doneness, you remove the meat from the oven, unwrap the fat, put the meat back in the oven, and allow the surface of the meat to brown
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barley
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a hardy, adaptable grain that can grow in both warm and cold climates
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barnacle
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a crustacean that attaches itself to rocks, boats, or other sea life
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barquette
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dough formed into a small boat-shaped shell
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base
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a stock that is purchased in a powdered or concentrated form
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basic pie dough
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sometimes called 3-2-1 dough. This ratio refers to the weight of three parts flour, two parts fat, and one part water
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baste
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a process in which fat drippings are spooned over a large bird every 15-20 minutes
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basting
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moistening foods with melted fats, pan drippings, or another liquid during cooking
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batch cooking
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the process of preparing small amounts of food several times throughout a food service period
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batonnet
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matchstick-shaped cuts that are 1/4-inch thick
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batter
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a semi liquid mixture that contains ingredients such as flour, milk, eggs, and seasonings
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bavarian
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a dessert made of whipped cream, gelatin, and a flavored custard sauce
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beat
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agitate ingredients vigorously to add air or develop gluten
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bechamel
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a basic French white sauce made with milk and a thickener
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bench box
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a covered container in which dough can be placed before shapping
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bench rest
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a time when rounded portions of dough are placed in bench boxes or left covered on the work bench
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beneficial
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helpful
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benifits
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services or payments provided by an employer in addition to wages
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bid
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a price quote
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biscuit
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a small, round quick bread
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biscuit method
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requires cutting or rubbing the fat into the dry ingredients. This is done until the fat and dry ingredients resemble cornmeal. Then, the liquid ingredients are added
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bisque
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specialty soup this is usually made from shellfish and contain cream
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bivalve
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a mollusk that has two shells that are hinged together
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blanching
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using the boiling method to partially cook food
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blend
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a combination of herbs, spices, and seeds
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blending
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mixing or folding two or more ingredients together until they are evenly combined
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blending method
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combines the liquid, sugar, liquid fat, and eggs at the same time in baking. Then, the dry ingredients are added to the mixture
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blind taste test
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a food test in which food samples are not labeled so that the testers will not know which product they are tasting
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boiling
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a moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep at that temperature while food cooks
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boiling point
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temperature at which a liquid boils
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bolster
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helps keep out food particles from between the tang and the handle on a knife
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boneless fish
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fish that have cartilage instead of bones. Many boneless fish also have smooth skin instead of scales
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booth
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a type of seating arrangement in which the table rests against, or is attached to, a wall
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bouchee
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a shell made from puff pastry used for appetizers or desserts
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bouquet garni
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a combination of fresh herbs and vegetables tied in a bundle with butcher's twine. The bundle is dropped into the stock pot and allowed to simmer
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bouquetiere
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bouquet of three or more vegetables
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braising
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a long, slow cooking process; meat is first seared and the pan deglazed before the moist cooking technique is used
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bread flour
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flour that has a high gluten-forming protein content to allow bread to rise fully
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breading
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a coating made of eggs and crumbs
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break even
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when costs equal income
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breakfast meats
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meats such as ham, bacon, Canadian bacon, sausage, hash, and steak
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brochette
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a combination of meat, poultry, fish, and vegetables served on a small skewer
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broiling
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to cook food directly under a primary heat source
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broth
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a liquid made from simmered meat and vegetables
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brown rice
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rice with a tan color, a chewy texture, and a slightly nutty taste
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brown stock
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a stock that is made from either beef, veal, chicken,or game. It gets its color from roasting the ingredients without water, in a hot oven
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brunoise
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1/8-inch thick cubes
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buffet
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a style of service in which all of the food is attractively displayed on a table for the customers to see
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bulk
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large quantities of a single product
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business plan
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a document that describes a new business and a strategy to launch that business
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busser
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a food service worker who helps maintain an inviting table and keeps the service station stocked with supplies
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butler service
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the server carries the prepared food on a silver tray to standing or seated customers. Customers then serve themselves
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butterflied
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when a fish is dressed, then cut so the two sides lie open, yet are attached by skin
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bypassing
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when people or materials must walk or be moved past unrelated stations during food service
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by-products
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usable leftover parts of food after prep reparation
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