Glossary. Blending thoroughly mixing two or more ingredients.

Transcription

1 Glossary Accompaniments items served with particular dishes, e.g. horseradish sauce and Yorkshire pudding with roast beef. Aerate incorporate air or gas into a mixture. AI dente Italian expression-translates literally as 'to the tooth' - describes pasta, rice or vegetables that remain firm after being lightly cooked. Aspic savoury jelly, usually based on meat or fish stock. Au gratin sprinkled with cheese or breadcrumbs, and browned under the grill or in a hot oven. Bacterium (single) Bacteria (plural) microscopic living organisms (microorganisms). The harmful varieties are called pathogenic. Bain-marie a) a utensil for gently cooking food while keeping it away from direct heat. One example is a double saucepan with hot water in the bottom section and food in the top. b) A type of hot cupboard which keeps food warm. The containers of food sit in the top, either in hot water or hot air. Barding covering food with a layer of fat to protect and moisten its surface during roasting or braising. Base sauce convenience sauce which can be combined with traditional ingredients or stock to make a range of classical sauces, e.g. lyonnaise, hollandaise. Basting spooning fat, oil, marinade, sauce, etc. over food during cooking to prevent the surface from drying out. Battening tenderising food, usually meat, by beating it with a heavy implement such as a cutlet bat. Beating combining ingredients thoroughly. This is often done to incorporate air into the mixture. Bechamel white sauce made with a roux and milk. Bed of roots roughly cut vegetables used to protect the base of food in braising and roasting, and to add flavour to the dish. Also sometimes called rna tignon or mirepoix. Beurre manie a paste made from blended butter and flour which is used to thicken liquids. Blanching a method of pre-cooking or part-cooking food. Vegetables are blanched by being plunged briefly into boiling water before being cooled (refreshed) under cold water. Also a method ofremovingimpurities from poor quality meats, by bringing them to the boil in cold water, discarding the water, using fresh water to complete cooking. Blanquette type of stew. Meat is blanched to remove impurities, and then cooked in unthickened liquid, from which a sauce is made before service. Blending thoroughly mixing two or more ingredients. Bouquet garni collection of herbs used for flavouring in soups or stews. Traditionally, fresh herbs including a bay leaf, parsley stalks, thyme and rosemary are tied in a bunch. If dried herbs are used, they are placed in a small muslin bag or even wrapped in a stick of celery or leaf of leek which has been previously softened by blanching. Bratt pan large item of floor-mounted cooking equipment that acts as a huge shallow saucepan. Used for large-scale catering, such as stewing in bulk. Breaded coated in breadcrumbs before cooking. Broiling American term for grilling. Browning colouring food by heating it, usually quite fiercely. Brunoise very fine dice, usually of vegetables. Caramelise cooking sugar until it turns brown. Carbohydrate one of the main classes of nutrients found in food. They include starches and sugars, and most of them are converted by the body into energy. Carry-over cooking the cooking in roasting and microwaving which continues for a few minutes after the food has been removed from the oven. Cartouche a piece of greased paper used to protect the surface of food (usually from drying out), which is shaped to fit inside the pot, tray or bowl. Chinoise conical strainer. Cholesterol substance produced in the body(by the liver) from fats, particularly saturated fats. Too much cholesterol causes heart disease. Clarifying a) the stage in making consomme and aspic when the flavouring ingredients are separated out to leave a clear liquid. b) Making fat (especially butter) clear by gentle heating. Cloute studded. For example, an onion pierced with a clove (usually holding a bay leaf in place) is called an onion cloute. Coagulate setting or firming up of the proteins. Combi ovens ovens that can provide more than one form of heating, e.g. convection and microwaving. Concasse roughly chopped, usually tomato flesh. Cooked out describes flour that has been cooked to the stage when it loses its starchy taste, as in a roux. Coulis sauce made from a puree of fruit or vegetables. Court-bouillon cooking liquid made of water and other ingredients such as stock, wine or vinegar, and vegetables, used to improve a food's flavour and sometimes to tenderise. An important use is in cooking fish and shellfish. Covers cover means a place setting (at a table). Used as shorthand for the number of customers expected for, or served at a meal, e.g. 12 covers. Creaming vigorously beating fat and sugar until mixture is creamy in colour and fluffy in texture. Croquette minced or pureed food moulded in cylindrical shape, then often coated with breadcrumbs and deep fried. Cross-contamination transfer of foodpoisoning bacteria from an infected source (usually raw food) to previously uninfected food, for example, food that has been cooked. Crouton shaped piece of fried bread. Curdling separating of the mixture, e.g. a) increamedfatandsugar, following the addition of egg, b) in mayonnaise or hollandaise sauce, when the oil floats to the top. Decant pour off liquid after sediment has settled. For example, fat from a roasting tray once the meat juices and food particles have settled to the bottom. Deglacer swillingoutcookingpan with water after shallow frying or roasting to collect juices and food particles left from the cooking. The liquid can then be used as the basis for sauce or gravy. Demi-glace a basic brown sauce. Dice cut into cubes, as in diced vegetables. Doily patterned dish paper.

2 Glossary Dry fried meat is placed in a cold frying pan and cooked over a low heat until some fat runs out. The heat is then increased and the meat fried for the recommended time. Duxelles finely chopped mushrooms, shallow fried with finely chopped onion or shallots in a little oil or butter. Eggwash beatenegg(sometimesmixed with a little water or milk). Used: a) in baking to join two pieces of pastry, b) in baking, to give a shiny golden appearance to the food when cooked, c) in shallow or deep frying to hold coatings on food. Elastin a protein in connective tissue which remains fairly tough even after cooking. Emulsion a mixture of two liquids, such as oil and vinegar. It may stay mixed for some time, e.g. mayonnaise, or separate quickly, e.g. some forms of vinaigrette. Escalope thin slice of meat, poultry or game. Espagnol basic brown sauce. Farce stuffing, sometimes of minced poultry, meat, fish etc. Fermentation the stage in baking doughs when yeast produces carbon dioxide. Fibre parts of edible plants or seeds which cannot be digested by the body, but which are important in digestion because they provide bulk which helps food travel through the digestive system. Filleting a) cutting and preparing fish by removing the bones to produce fillets (whole sides or lengths of flesh), b) used occasionally to describe certain methods of preparing meat. Flake break food into pieces, e.g. canned tuna fish. Flambe describes food that has had alcohol, such as brandy, poured on it and set alight so that it flames briefly and produces a distinctive flavour. Often done in the presence of the customer for dramatic effect. Flan Open tart, with fruit, savoury filling etc. Flash point temperature at which oil or fat bursts into flames. Flash roasting placing food in a very hot oven to brown its surface. Floured coated in flour. Folding in carefully blending mgredients with a mixture (often already whisked) by gently turning or folding one part over the other with a spatula or spoon so that the mixture's lightness is retained. Frappe served on a bed of crushed ice, e.g. melon frappe. Fricassee type of stew, in which the meat is cooked in a thickened liquid. Fumet very concentrated stock. Garnish to make a dish look attractive, for example a twisted slice oflemon on a slice of smoked salmon. Gelatin or Gelatine a virtually tasteless substance made from boiling animal hides and bones (or alternative sources), available in powdered or leaf form for thickening or setting cold foods, e.g. mousses, jellies, aspics. Glazing giving food an attractive, shiny appearance: a) by repeated basting with the cooking liquid, b) by reducing with butter and sugar, c) by coating with a thickened fruit juice or thin jam. Gratinate brown the surface of a cooked dish, usually under the grill or in a very hot oven. Greasing rubbing baking utensil with fat to stop the food sticking. Griddling shallow frying on a solid surface. Gutting removing the intestines, heart, liver etc. from fish or poultry. Hors d'oeuvre preliminary dish in a meal, designed to stimulate the appetite. Jointing cutting up meat, poultry etc. into joints or at a joint. Juliennes thin strips of food, as in juliennes of carrot. Jus lie strong brown stock thickened with arrowroot. Kneading working dough into a properly blended mixture. Knocking back kneading dough after a period of fermentation to reduce its size and increase the effectiveness of the yeast. Larding inserting strips of fat (or occasionally vegetables) into lean meat or fish to ensure that it remains moist during cooking. Leaching leaking out of substances (e.g. vitamins)fromfood(e.g. vegetables) into the cooking liquid. Liaison mixture of egg yolks and cream beaten together, then added to a cooking liquid (in a stew, for example) to thicken. Macedoine fruitorvegetables (normally several types) cut into small dice. Marinating or marinading soaking food in a flavouring (and sometimes tenderising) liquid. Mask to cover with a smooth, thick sauce. Matignon see Bed of roots. Microorganism any organism such as ~ ba~teri urn or virus which ism icroscopic In SIZe. Minerals a group of essential nutrients that occur naturally in many foods and help control the body's functions and maintain health. Mirepoix see Bed of roots Mise en place collecting together all the ingredients and equipment necessary for a particular dish or range of dishes. Nutrients chemicals in food which provide essential substances for the health and proper functioning of the body. They include carbohydrates, fats, minerals and vitamins. Offal edible internal organs of animals such as the heart, tongue and liver, and also the parts of the animal that are left after the meat has been removed, such as the feet and tail. Ovenproof able to withstand the high temperatures reached in an oven. Oxidisation the effect that oxygen (and therefore air, which contains oxygen) has on certain substances. Many foods are affected, e.g. fats turn rancid. Pane coated in breadcrumbs. Parboiling boiling food until it is partly cooked, usually for a very short time. Pass strain food such as a soup or sauce through a sieve. Pathogenic harmful, as in pathogenic bacteria. Paupiette thin slice or fillet of meat or fish, stuffed and rolled into a cylindrical shape. Piping forcing whipped cream, icing, stuffing etc. through a small nozzle: a) as a decoration for the food, b) as a convenient way of stuffing a small object, e.g. a length of celery stick. Piquant sharply flavoured.

3 Glossary Plat a sauter shallow frying pan with vertical sides. PotHer see Pot roasting. Polyunsaturated fat type of fat. Better for healthy eating than saturated fat. Pot roasting or poeler cooking food in the oven in a sealed pot on a bed of vegetables with butter. Protein one of the groups of nutrients that are essential for the body to function properly and remain healthy. Proteins are especially important for the body's growth and are present in a wide range of animal and vegetable foods, especially meat and dairy products. Proving allow a yeast dough to rest in a warm place to rise and expand. Puree smooth mixture or pulp, obtained by: a) cooking the food until it breaks up, b) mashing or beating or mixing the food vigorously, c) forcing the food through a sieve, d) blending it in a liquidiser. Quenelles food formed into small cigar shapes, e.g. finely minced meat, fish or vegetables. Rancid fats or fatty foods which have gone bad and taste or smell unpleasant because of oxidisation. Reconstituting another word for regenerating. Reducing boiling a liquid, e.g. sauce or stock, so that it reduces in volume, becoming more flavoured and, if appropriate, thicker. Refreshing plunging food into cold water to lower the temperature rapidly and so stop the cooking process. Regenerating controlled reheating of food which has already been fully cooked and then chilled or frozen. Rendering melting suet or other hard fat to become dripping or lard. Ribbon stage in thickening an eggbased sauce, when some is lifted up on a spoon and allowed to run back into the mixture, a visible trail mark is formed on the surface of the mixture. Roux paste of flour and fat that is cooked for a short time before being used to thicken liquid, e.g. in sauce or soup making. Rubbing in (in baking) incorporating fat into flour by rubbing between fingertips, until the mixture resembles breadcrumbs. Sabayon egg yolks mixed with a liquid and then heated until the mixture thickens. Salamander overhead grill. Sanitise to use chemical disinfectant to kill harmful bacteria. Saturated fats type of fat found most commonly in dairy products and meat. A less healthy alternative than polyunsaturated fats. Sauteing a shallow frying process: cooking food quickly in very hot oil or fat so that it browns. Sauteuse shallow cooking vessel with sloping sides. Scoring cuttingjust through the surface of food, to: a) stop the skin bursting in grilled fish, b) allow food to take in the flavour of a marinade, c) give a decorative effect. Sealing an old-fashioned term for searing. Searing using high temperatures to brown the surface of food. Seasoned flour flour seasoned with salt and pepper. Seasoning adding salt, pepper and other savoury flavourings to food to improve its flavour. Shortening term for fats used in baking. Shredded very finely sliced. Simmering gentle boiling when the surface of the liquid is only just broken by small bubbles. Skimming removing surface fat, scum and impurities that rise to the top of a liquid, especially during boiling and simmering. Smoke point temperature at which oil gives off a visible smoke. Soft flour flour which does not form muchgluten(importantincakemaking, for example). Standing time the short period of time when food is deliberately allowed to rest: a) after roasting meat and before carving (so that the meat can set), b) after microwaving (to allow carry-over cooking). Starch a type of carbohydrate, and therefore an important nutrient. It occurs naturally in many vegetables and grains, e.g. potatoes and rice, and is converted by the body into energy. Sterilise to make free of living microorganisms, especially harmful bacteria. Normally refers to use of heat (as opposed to sanitise). Stir frying cooking very quickly in a wok, over a high heat, constantly stirring the food. Straining passing liquid through a sieve or cloth to separate off any solids. Strong flour flour that is capable of forming a lot of gluten (important in bread making, for example). Supremes a) cut of poultry which includes one side of the breast and sometimes the first part of the wing bone, b) a piece cut on the slant from a large fillet of fish. Sweating shallow frying food gently without allowing it to brown. Temperature probe instrument which is inserted into food to measure the internal temperature. Tenderising making food tender and therefore easy to chew. Thermostat instrument usually incorporated into equipment like an oven, which adjusts the temperature to keep it constant. Topping and tailing trimming off the tough extremities of foods such as French beans or gooseberries. Trail stage when a whisked mixture becomes thick enough for the whisk to leave trail marks behind it. Trussing securingfood(usually ajoint of meat) with string so that it keeps a neat shape during cooking. Turning shaping pieces of food, e.g. potatoes, often in an oval or barrel form. Veloute a sauce made with a roux and white stock. Vitamins group of essential nutrients that help the body to function properly and remain healthy. Different vitamins occur naturally in different foods, e.g. vitamin A in carrots and egg yolk. White fats fats produced specifically for baking. Wok metal cooking pot with a bowl shape, for stir frying.

4 Food Preparation and Cooking Index accident book 6 accompaniments for roasts 78 agar agar 266 air blast-chiller 272 air blast-freezer 277 aspic 266 aubergines, slicing 163 bacon 48, 52 bacteria, conditions for growth 11, 49, 271 see also hygiene bain-marie 195 baking eggs 192 fish 113 meat 77 pastry, blind 225 tray preparation 241 vegetables 165, 167 barbecuing fish 110 meat and poultry 64, 67 for quick service cooking 40 barding 196 battered coating for fish 105 batters 196 batters and eggs batting meat 56 bechamel 143 bed of roots 63 beef 48, 50 beurre manie 7 5 biscuits and cakes blanching fruit 151 meat and offal 77 blanquette 75 blast-chilling 273 blast-freezing 277 blind baking pastry 225 boiling eggs 192,266 meat and poultry 76, 266 boning fish 100 bouchees 219, 262 braising meat 72 bratt pan 141 bread products 30-2 storage 29 types and shapes 203, 205 breaded or paned coating for fish 105 broths 142 bucatini 184 burns prevention 6 butcher's steak knife 23 butter, clarifying 113, 216 cabbage, stuffed 163 cakes and biscuits campylobacter 11 canapes 262 cannelloni, making 185 carry-over cooking (in roasting) 61 cartouche 152 carving meat 79 poultry 78 Chateaubriand 51 cheese 263 cheese straws, making 220 chicken 48 jointing and trussing 58 supremes, preparation 59 clarifying with eggs 189 cleaning agents 16 cleaning procedures microwave ovens 36 quick service cooking equipment 41 vending & drinks machines coagulation 195, 245 coating fish 104, 105, 106 meat 69 cockles 130 cold presentation collagen 53, 95 colour-coded equipment 13 concasse of tomato 162 conformation (of beef) 49 connective tissue 53 consomme 142 Control of Substances Hazardous to Health Regulations (1988) 19 cook-chill cook-freeze cooking for quick service cotelette 103 court-bouillon 114, 127 crab crawfish 130 crayfish 130 cream 238 soup 142 whipping 249 creme patissiere 195 crimping pastry 220 crockery and cutlery cleaning 20 cross-contamination 9, 272, see also hygiene crustaceans 125 cucumber preparation 163 customer skills 3-4 cuts, preventing 6 cutting equipment, cleaning 19 dairy products 238 darne 103 dealing with a suspicious item 8 decorating see also garnishes cakes and biscuits 248 deep fryers 107 cleaning 16 thermostat checking 108 deep frying fish 106, 116 potatoes 161 for quick service 38 safety precautions 39, 108 defrosting fish 98 meat 54 by microwave 35 pastry 217 deliveries, accepting 26, 28 demi-glace 143 dicing meat and poultry 55 vegetables 162 'doneness' of steak 66 doughs dressings for cold presentation 264 dried fruits 151 drinks machines 43-6 dumplings 219 durum wheat semolina 183 egg custard 195 wash 222 white beating 242 eggs and batters clarifying with 189 hard-boiled, peeling 266 pasteurised 190 elastin 53 entrecote steak 51 Environmental Health Officer 10, 138 equipment cleaning 16 safety 7 espagnole sauce 143 falls, prevention 6 fat 60,216 feather icing 24 7 fermentation of yeast dough 206 fillet mignon/medaillons 51 fillet steak 51 filleting fish 100, 266 fillings for bread 31 fire, what to do in the event of 5 fire blanket, how to use 108 fires in deep fat fryers 39 fish coating for cooking 104, 106 stock 140 types 93

5 Food Preparation and Cooking Index flan case lining 219 flour types 205, 216, 239 food handling and storage 25-8 hygiene 9, 10, 11 poisoning 11, 14, see also bacteria production equipment, cleaning 17 Food Hygiene Regulations (1970) 10 Food Hygiene (Amendment) Regulations (1990 and 1991) 10 Food Safety Act (1990) 9, 10 freezing cream, dishes with cream 238 food 275 French fries, preparation 160 freshwater fish 96 fricassee 7 5 fromage frais 263 fruit frying eggs 194 fish/meat see shallow/deep frying garlic, preparation of 163 garnishes in cold presentation 260 for fish 117 for meat 80 open sandwiches 263 gastronorm containers 273 gelatin 53, 266 gelatinise 224 ghee (clarified butter) 113, 181 glazing baked foods 189, 222 gluten 216, 224,245 allergies 168 gnocchi 184 goujons 103, 112 grains 168 gratinate 64 gravy making 83 griddles, cleaning.41 griddling meat and poultry 69 for quick service cooking 40 grilling fish 110 meat and poultry 64, 80 for quick service cooking 40 grills cleaning 41 types of 37, 64 gutting fish 99 ham 48,52 hanging meat 53 hard flour 205 hard-boiled eggs, peeling 266 Health and Safety at Work Act 5 herbs 135 hot sandwiches 32 hygiene 9-14, 42, 44, 54, 61, 115, 119, 136,138,191,207,223,261, 272,276 icing, feathered 24 7 jointing of poultry 58 jus lie 143 kettle, steam-jacketed 141 kneading dough 206 pastry 218 knife skills 21-4 knocking back yeast dough 206 labelling cook-chill food 273 cook-freeze food 277 lamb 48, 49, 51, 52 lard 216 larding meat 60 lasagne 184 lettuce preparation 163 liaison 75 lifting a heavy object 7, 26 lining flan case with pastry 219 pudding basin with suet pastry 221 listeria monocytogenes 11 liver 52 lobster 130 marbling (of meat) 53, 60 margarine 216 marinating meat and poultry 56 matignon 63 mayonnaise 264, 265 meat and poultry meat stock 140 medaillons 51 meringue 242 microwave 33-6 milk 238 mixing pastry 217 molluscs 125 mornay sauce 143 moulds (on food) 11, 156 mushrooms, preparing 160 mussels 131 mutton 48 nan bread 68 navarin 74 noodles, making 185 nutrition bread 30 eggs 191 fish 94 flour 204 fruit 152 meat 50,63 milk 238 oil65 pasta 184 pastry 228 pulses 180 seasoning (in relation to) 54 vegetables 160, 164, 166 nuts 239 oeuf en cocotte 19 offal48, 52 oil107 deterioration 109 for frying fish 106, 113 for frying meat 65, 71 looking after 38, 39 omelettes 194 one-stage cake mixing method 240 onion, chopping 162 open sandwiches 263 output wattage (microwave ovens) 34 oven spring 208 oysters 130 pancakes 196 pane 105 parisienne cutter 19, 151, 161 parsley, chopping 261 pasta pasteurised eggs 190 pasties, filling 220 pastry cream 195 rose (making) 220 paupiette 103 personal hygiene 12, see also hygiene piping bag, using 223, 246, 24 7 pizza topping varieties 213 poaching eggs 193 fish 114, 116 point steak 51 pork 48, 50, 52 porterhouse steak 51 portioning cakes and gateaux 240 cook-chill food 272 cook-freeze food 276 fish 103 roast poultry 78 pot roasting 73 potato baking 164 cuts for deep frying 161 cuts for roasting 161 deep frying 166 preparation 163 sauteing 164 varieties 161, 166 poultry, trussing 59

6 Food Preparation and Cooking I Index poultry and meat prawns 131 Prescribed Dangerous Machines Order (1964) 6 presentation side of fish 112 preventing accidents 6 puddings, preparing for steaming 221 pulses purchasing specifications 49 puree soup 142 quark 263 quick service, cooking for Quorn 155, 171 ragout 74 raising agents 239 with eggs 189 ravioli, making 185 red kidney beans (safety) 179 regenerating cook-freeze food 275 by microwave 35 relaxing/resting pastry 21 7 religious beliefs and laws on meat 70 retarding (doughs) 207 rice 168 roasting meat 60-3 potatoes 166 rolling pastry 218 roux 142 rump steak 51 safety and security 5-8, 25, 39, 40, 42, 44,68,69, 72,150,165,180, 224,249,266 deep frying 39, 108 knives 21, 22 salads, preparation 163 salamander 65 salmonella 11, 49 sandwiches 29-32, 263 sauces, stocks and soups sauteing see shallow frying scaling fish 99 scallops 130 scampi 131 scrambling eggs 194 seam butchery 53 searing 73 seasoning 54 security 8, 25 separating eggs 242 shallow frying fish 112 meat and poultry 69, 80 sharpening a knife using a steel 24.. shellfish shrimps 131 skinning fish 102 meat and poultry 55 slicing machines, safety 7, 266 soups, stocks and sauces spaghetti 183, 184 spit roasting 60 spreadings for bread 30 staphylococcus 11 steak, degrees of cooking 66 steam-jacketed kettle 141 steaming fish 111 meat 77 stewing meat and poultry 7 4 stir frying fish 112 meat and poultry 69 stock control27 rotation 26 stockpots 141 stocks preparation of fresh stocks, sauces and soups storage bread 29 cheese 263 cook-chill food 274 cook-freeze food 278 dairy products 238 eggs 190 fish 98 frozen vegetables 156 meat and poultry 49 pulses 180 rice 168 shellfish 126 stocks 138 vegetables 156, storage and food handling 25-8 storage temperatures 10 strong flour 205 stuffing fish 100, 103 meat and poultry 56 sugar 239 supremes chicken 59 fish 103 sur le plat dish 18 sweatbreads 152 Swiss roll spreading and rolling 248 T-hone steak 51 tandoori cooking 68 tempeh 170 temperature danger zone 11, 272 probes 14, 62 reheating/regenerating food by microwave 34 roasting meat 61 to store frozen foods 278 tenderness (of meat) 53 textured vegetable protein (TVP) 155, 170 thawing frozen food 26, see also defrosting thickening agents 75 toasted sandwiches 31 tofu 170 tomato chopping (concasse) 162 preparing 162 rose (making) 261 toppings for cakes and biscuits 250 tortellini, making 185 tournedos 51 tripe 52 trivet 63 tron~on 103 trussing of chickens and poultry 59 turkey 48 tying and rolling meat 57 types of fish 93 shellfish 125 utensils 17-18, 243 veal48, 51 vegetable protein 170 stock 140 types vegetables, rice and vegetable protein vegetarianism, types of 170 veloute sauce 143 vending 44-6 vinaigrette 264, 265 visual appeal (cold presentation) 259 vol-au-vents 219, 230 washing fish 99 meat and poultry 54 weighing and dividing yeast dough 206 Wheatpro 171 whelks 130 whipping cream 249 white fish 96 winckles 130 wishbone removal from poultry 58 yeast 204, 210 yeast dough Yorkshire pudding batter 196