Content Area VocabularyFoods II

#1tissue found throughout an animal’s

body that binds together and supports other tissues such as muscles

#2the study of nutrients and how they

are used by the body

#3the process of designing a decorate

edge around the edge of a pie

#4to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the

base for a sauce

#5a recipe producing a known quantity of

food for a specific operation

#6certain foods regularly used

throughout the kitchen

#7an herbaceous plant that can be

partially or wholly eaten

#8the colored outer portion of the rind of

citrus fruits; contains the oil that provides the flavor and aroma

#9used to describe items that are priced

separately on a restaurant menu

#10a substance that produces air, steam

or gas to help baked products rise

#11a 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

#12used to describe foods that spoil

quickly at room temperature

#13a 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

#14a set of written instructions for

producing a specific food or beverage

#15the cost of an ingredient per ounce,

quart, pound or other unit of measurement

#16a mixing technique in which dry

ingredients are mixed together, and then fat is cut into the mixture before

liquid ingredients are added

#17the same amount expressed in a

different unit of measure

#18the ingredients, seasonings, cooking

procedures and styles attributable to a particular group of people; the group

may be defined by geography, history, ethnicity, politics or religion

#19rich, tender cake usually made with a

solid fat and leavened with baking powder or baking soda

#20a method of blending fat and sugars together until light and fluffy, then adding the liquids and finally the

blended dry ingredients

#21a sweet decorative coating used as a filling between layers or as a coating

over the top of a cake

#22a dry heat cooking method in which

food is placed in a moderate amount of hot fat

#23the process of shaping dough into

desired shapes

#24a mixture of two or more liquids that separate over time and need to be

blended prior to use/serving; usually a mixture of oil, vinegar and seasonings

#25microscopic fungi whose metabolic

processes are responsible for fermentation; they are used for

leavening bread and in cheese, beer and wine making

#26a fruit or vegetable that has not yet

reached its full size

#27a 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

#28a substance accidentally gotten into

food

#29a substance that gives color to an item

#30a dry heat cooking method similar to sauteing in which foods are cooked over very high heat using little fat

while stirring constantly and briskly

#31large pieces of meat in which an

animal carcass is divided

#32a dry heat cooking method in which

foods are cooked in hot fat

#33a method of transferring heat by direct contact from one molecule to another

#34the arrangement of tableware for one person that fits in a space of 24” wide

by 18” deep

#35characteristics that make a meal

appetizing and enjoyable

#36a mixture of two or more liquids that

remain mixed evenly by the use of egg yolks, usually a mixture of oil, vinegar or lemon juice and seasonings and egg

yolks

#37a fruit or vegetable that has reached

full size but has not peaked in maturity

#38a mixture of browned flour and fat;

used to thicken sauces and gives them a subtle roasted taste

#39the amount of time a food is

recommended to stand at room temperature after being removed from

a microwave oven, oven or range

#40a clear, seasoned liquid made from

cooking meat, fish, poultry or vegetables; also called consumme

#41to soak food in a seasoned liquid in order to tenderize the food and add

flavor to it

#42a dry heat cooking method that used convection to transfer heat to a food

submerged in hot fat

#43the microorganisms that cause illness

#44light, airy cakes that are leavened with

beaten egg whites

#45the amount of the total recipe coast divided by the number of portions

produced from that recipe

#46cooking a liquid such as a sauce until

its quantity decreases through evaporation

#47edible entrails and extremities of an

animal

#48a method of heat transfer by which waves of energy called infrared rays

#49the total cost of ingredients for a

particular recipe; it does not reflect overhead, labor, fixed expenses or

profit

#50a 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

#51the main course of a meal

#52a moist heat cooking method that uses convection to transfer heat from a hot

liquid to the food submerged in it

#53refers to the preparation and assembly

of all necessary ingredients and equipment

#54refers to the piece of meat, poultry or

fish as it is sold in the marketplace

#55to work the dough by hand to further the development of gluten; a method

characterized by press, fold, turn

#56the number of servings a recipe makes

#57to reduce pathogens on a surface to

safe levels

#58an elastic network of proteins in flour

that affects the texture of a baked produce and helps determine how it

will rise

#59the process by which yeast converts sugar into alcohol and carbon dioxide

#60remove food and other dirt from a

surface

#61small white flecks of fat that a re visible within the muscle tissue of

meat

#62point at which food has cooked long enough so that it is both pleasurable

and safe to eat

#63the rapid expansion of yeast breads

within the first few minutes of baking

#64meat that is served in its own juices

#65a mixing method for yeast breads in

which all ingredients are simply combined and mixed

#66a moist heat cooking method in which heat is transferred from steam to the

food being cooked by direct heat

#67the rise given shaped yeast products

just prior to baking

#68the process of the cut surface of a food

turning a darker color as a result of oxidation

#69the broad range of temperatures between 41F and 135F at which

bacteria multiply rapidly

#70a method of heat transfer

characterized by the movement of currents in air or water

#71to tie poultry with butcher’s twine into

a compact shape for cooking

#72the spread of pathogens from one

surface or food to another

#73poisons produced by bacteria

#74a mixture of liquid and flour stiff enough to be shaped by hand

#75smaller cuts of meat into which

wholesale cuts are divided for sale to consumers