This is any material that wears down or scratches a surface. Sand is an abrasive material.
This is a chemical that has a pH lower than 7. Strong acids have a pH of less than 3. Examples include vinegar, citric acid, hydrochloric acid.
This is where air is added to a solid or liquid. For example whipping egg whitesadds air and makes it fluffy.
This means "at the last moment" and refers to something being prepared immediately before service. For example a steak would be cooked immediately before it was plated and served.
This is a liquid that has a pH higher than 7. It can react with acids. Examples include caustic soda and ammonia. Alkalis will react with oils and fats to form soap.
A coating mixture made from eggs, oil, water and seasoning.
Heat directed onto an object. For example, when cooking food on a gas stove, heat is applied from the gas to the food.
Used for keeping food hot by surrounding the container with simmering water.
Single cell organisms.
Cooking by dry heat, using a heated closed space such as an oven.
A boned and stuffed leg of poultry or feathered game.
A metal stand for protecting table surfaces from hot dishes.
Batons are a precision cut used on vegetables. It is often used as a cut for vegetables served as a dish or as an accompaniment.
A long handled metal basket used to deep fry food.
Boiling involves the continued heating of foods in liquid at a temperature of 100°C.
A variety of fresh herbs bound together for flavouring.
A pan used for braising, usually round, with a fitted lid and two handles.
Pronounced broon-warrz. A brunoise cut is a fine precision cut usually for vegetables and is used as a garnish. It is strictly a 3mm dice.
A self-service meal with a combination of hot and cold foods.
The burr is a rough ridge or protrusion that may be found on a knife edge after grinding on a stone.
Dead animal parts or the frame of a dead animal.
Browned sugar from heating.
A folded, circular piece of paper that is used to cover stored stocks and sauces.
A male animal with testicles removed.
This liquid can destroy or eat away certain materials, like skin. It is a burning and corrosive chemical. An example of a caustic solution is caustic soda (NaOH - sodium hydroxide).
Pronounced shee-fohn-ard. A chiffonnade cut is used to finely slice leafy vegetables. It is generally used as a garnish.
A conical strainer.
To make clear.
These are chemicals used to remove food scraps, oil and grease from surfaces. Detergents, soaps and solvents are examples of cleaning agents.
Firming or clumping of proteins after heating.
Commodities are materials used as ingredients in cookery and food preparation.
Protection or layer over food.
A strengthened liquid or substance that is made stronger by reduced size and removal of some of the water.
The physical nature of a substance or liquid, which can be thick or thin, smooth or lumpy.
A person who buys goods or services for their own use.
Poisoned or spoiled purity of food.
Usually used for cooking fish, water containing herbs and seasonings.
Transferring of foodstuffs, bacteria, dirt, or any other material from one place to another.
Food is curdled when it seperates into a liquid containing small solid particles (caused by over cooking).
To pour a liquid from one container into another.
Cooking, fully immersed in hot oil at between 180°C-195°C.
To loosen brown particles from the bottom of a pan by adding wine, broth or other liquid.
A sauce made from another sauce.
Many chemicals are too strong to be used straight out of the bottle. Water is usually added to weaken the concentration. The amount of water added to bring the concentration down is the dilution rate.
A direct heat transfer method from a source, ie. grill, to the food item with no conductor in between.
Food prepared for a meal, in a particular way.
An animal that is kept in a house as a pet.
The sharpened part of a knife blade, which is used for cutting.
Milk or water combined with beaten eggs used to coat baked items for shine/sheen.
Two unmixable liquids in a uniform mixture.
A dish baked in a foil wrapper.
Proteins in cells that can create chemical change under certain circumstances.
When a liquid changes to a gaseous form by heating.
A fried, or cooked in sauce, ball of meat mixed with bread and herbs.
A cut of meat, fish or poultry that is boneless.
The damage done to processed food as a result of freezing.
A white stew in which the meat, fish or poultry is cooked in the sauce.
A pan used to cook food in hot oil or fat.
Wild animals and birds that are hunted for food or sport.
A decorative accompaniment to a particular dish. The garnish should always be edible, appropriate and compliment the dish it accompanies. The garnish should not dominate and may be part of the dish itself.
A thickened liquid that is jelly like.
Used to make jelly, gelatin is a clear substance made from boiling animal bones.
The process through which starch granules absorb water and swell.
Liquid that is created from simmering meat, poultry, vegetables and/or seafood with water for extraction of flavour. Used as a base for soup and sauces.
A stock that is reduced to a thickness where it coats the back of a spoon.
Browned under a grill.
Cooking by a radiant heat source from below the food.
Gueridon is the preparation of foodstuffs at or beside the diner\'s table. This may include:
the preparation of raw food like fruit
carving
hot food being cooked.
This is a specialized style of service more often associated with fine dining.
This is a hand held vegetable or fruit peeler, a peeler is a simple tool with a swiveling blade that can pare or cut a thin layer of material; usually skin.
To sharpen with a stone. Most often honing suggests using a fine stone to produce a very sharp edge.
These are knives, which belong to the organisation that you work for. Sometimes supplied for casual and non-professional workers.
Amount of water vapour in the air.
Readily absorbing moisture.
Mixed with other substances and lower in quality.
Soaking something in a hot or warm liquid for flavour/aroma transfer.
Foods that are used in the preparation of a particular dish.
Rays of light that give out heat.
Substances that are impossible to dissolve/mix.
A garnish of fresh vegetables that can include carrots, turnips, green beans etc.
A julienne cut is a fine precision cut usually applied to vegetables. Julienne is defined as 3mm x 3mm x 40mm but may also be thinner and longer depending on the effect required. This cut is often used for garnishes.
Meat gravy. Unthickened juice from a roast.
A knife roll is a sheet of strong flexible material with pockets used for storing hand tools and knives. Knife rolls allow equipment to be carted around safely without damaging the knives.
Leavening is the introduction of gases into a baked product, for volume, shape and texture.
Legislation is a set of laws suggested by a government and passed through a parliament.
Working closely with more than one group for effective communication of information.
A substance that dissolves in alcohol but not in water. Includes fats/oils and waxes.
The dining room manager.
A hand operated slicing and cutting machine. Foods are placed in a holder and passed through a fixed blade to form slices and sticks.
The pattern on food that looks like marble. It has a streaked pattern.
A marinade is a liquid used for soaking meat that adds flavouring, tenderises and preserves.
A mechanical peeler is used for bulk peeling of vegetables usually potatoes.
The way in which things are done. The method is usually given as a series of steps.
Pronounced meer-ep-pwa. Mirepoix refers to rough cut vegetables. Usually carrot, celery and onion (may include leeks) in equal proportions. The size of the cut is dependant on the use.
Pronounced meez-ong-plarss. A French term that means to put in place. It refers to everything that must be made ready before service.
Material Safety Data Sheet. This is a document that gives details on chemicals such as cleaning products. It provides information on how to use the chemicals properly as well as warnings and safety issues.
Monosodium Glutamate. This is a salt used to add flavour to a dish.
A small particle.
Adding butter to a sauce to enrich and thicken it.
The way food feels in the mouth. For example, the food could have a creamy smooth feel.
A strainer that uses the cloth muslin. Muslin is a cotton fabric.
Coating a food with a layer of sauce.
This is something that is in between an acid and alkali. It has a pH of 7. Pure water is neutral.
A food that will deteriorate very slowly. Examples include flour, canned foods, nuts and dried packet goods.
Excess trimmings of raw meat.
A hand held implement like a pair of pliers. On one side is a cup to hold the olive and on the other is a fluted plunger, which pushes the stone out of the olive.
Food that you consider tasty.
At the same level, or an average amount.
To put through a strainer.
A liquid that has been strained.
Pronounced pearing. This small knife with a blade about 7cm long has many uses including peeling and trimming, cutting and turning, preparing garnishes, and fruit and vegetable carving.
These are foods that will deteriorate quickly if not stored properly. Examples include dairy products, eggs, meat, seafood, fruit and vegetables.
pH is measured on a scale of 1 to 14. The closer you get to 1, the more acidic something is. The closer you get to 14, the more alkaline something is. Think of it like this: an acid is the opposite of an alkali. In the middle, at 7, is neutral. Pure water is neutral. Lemon juice is an example of an acid. Baking soda dissolved in water makes an alkali.
This is a method of simmering certain foods in a liquid. For example, eggs can be poached in simmering water.
This is where something allows water and air in easily. For example, paper is porous.
When something has gone through some changes so that it looks different. These changes can be large or small.
The way in which change is brought about. For example, boiling is a process used to cook some vegetables.
The end result of doing something. For example a manufacturer may make noodles. The noodles are a product.
A substance found in many foods such as eggs and meat. It is an essential part of all living things.
A strong smell.
The seeds of certain plants that can be eaten. For example, peas, beans and lentils.
This is made when a fruit or vegetable is cooked and then passed through a sieve.
Pureed seafood, meat or poultry that is mixed with egg, rolled into a ball and poached.
This is where stored food, such as stocks, soups and sauces are reheated or remade ready for service.
A method of thickening a stock, soup or sauce by boiling off excess liquid.
This is the upper part of the hindquarter of cattle. Rump steaks are generally cut from the face of the whole rump.
Cooking substantial pieces of meat by radiated and convected heat. Roasting is a dry method of cooking and food must be basted so as to keep the surface moist.
Rotation of stock means to always use oldest stock first. All new stock will be placed behind older stock. First in First out…FIFO
A type of thickener made from mixing cooking flour and oil. This can be used to thicken certain sauces.
A grill which provides heat from beside or above food, it is used to cook and brown foods.
The Chef Saucier is in charge of making stocks and sauces in a large kitchen brigade. The sauce section is also responsible for the production and service of dishes which are finished with or cooked in sauces.
A Sauteuse is a frying pan with deep vertical sides and a lid. It is particularly suited to sauté dishes in which delicate meat is first browned and then finished in the Sauteuse with a sauce.
Scale is a build up of minerals inside, and on, equipment that either heats water, or has it flowing through it.
Seasoning is the addition of salt, herbs and spices to enhance the flavour of a dish. The most commonly used seasoning combination is salt and pepper.
Foodstuffs that do not require refrigerated storage to maintain wholesome and safe condition. The length of safe storage time and the conditions vary. Semi-perishable commodities include: pulses, oils, citrus fruits, biscuits, cakes, cereals, pumpkins, and root vegetables.
Service styles are particular levels of anticipating and attending to customer needs. The higher the level of service the more attentive the service however the higher the level of service the less obvious or intrusive it is also.
Cooking in shallow hot oil.
The length of time that a particular commodity may be safely stored in good condition under specified storage conditions.
Silver service is a type of service used in fine dining restaurants. It refers to high quality service.
A liquid such as stock which has had impurities or fat removed from the surface using a ladle.
Sirloin is a large piece of meat cut from the back of the cow. For cookery purposes it is a first class cut suited to high temperature, short cooking time such as grilling, pan-frying and also quick roasting.
Strong connective tissue that attaches muscle groups to bones. Also known as elastin.
This is usually a liquid that will dissolve another substance. Water is the most common liquid solvent. Alcohol is another common solvent.
A Sous-Chef is second in charge of a kitchen, and has control in the absence of the chef. They are often in charge of the day-to-day and hands-on running of a kitchen.
A small chicken with the backbone removed, flattened and trussed for grilling.
Bacterial spores are bacteria in a dormant protective state which can survive boiling at 100°C for up to four hours and are resistant to many chemicals.
A wire basket with a long handle for lifting food items out of hot liquids.
Exact amounts of particular commodities that will serve a specified number of covers.
Recipes that have been tested to standardise the ingredients and the yield. They should also be costed and be accompanied by a photograph of the finished dish as it will be presented.
Cooking food by direct exposure to steam.
A hand held rod made from very hard steel that is used to smooth the edge of a knife to keep it sharp.
A stone is used for sharpening knives, it is a rectangular block of hard stone or similar. A stone is harder than knife-steel so that it can grind a knife into the desired shape.
A large pot with a tap or spigot at the base used for simmering stocks.
FIFO First in first out means new stock is always placed at the back on the shelves so that oldest stock is used first.
Root vegetables similar to turnips.
For egg yolks this means being lightly cooked, to no more than 65°C.
Warm water.
Maintains heat at set temperature.
A criss-cross decorative pattern made on the surface of foodstuffs using very hot iron bars.
Foodstuffs added to soups and sauces to change their consistency from thin to thick.
Poisons.
Tied up to improve shape and to cook evenly.
Turning is shaping vegetables and sometimes fruit into regular "barrel" or "olive" shapes using a small hook-billed knife.
Ultra High Temperature treatment, a sterilising process where liquid foods are heated to over 140°C in order to kill all bacterial spores to extend the shelf life.
French term for food, especially refers to a choice or tasty dish.
Salads in which there cooked or heated commodities. These are often a combination of salad vegetables with a cooked and heated protein food.
The total amount or number of portions that can be produced correctly following a standard recipe.
Zest is the thinly sliced, chiseled, or grated outer rind of citrus fruits; mainly orange and lemon.