850 Glossary
bain marie (bay mahr Ee). A hot water bath
used to cook foods gently. (13)
baker. The position responsible for preparing
and baking breads. (40)
baking. The method used to cook foods with
a certain amount of added moisture in
the oven, similar to roasting. (18)
baking powder. A chemical leavener used
in baking that consists of baking soda
premixed with an acid chemical, such as
cream of tartar. (40)
baking soda. An alkaline powder, also known
as sodium bicarbonate, which is used as a
chemical leavener in baking. (40)
banquet chef. Oversees a staff of cooks that
prepares meals for large groups. (4)
bar cookies. Cookies made by portioning
and forming dough into an approximate
one-pound (454 g) log, fl attening the log,
and baking it. Once cooked, the warm
log is sliced into one-inch segments and
baked again. (42)
barding. The process of covering an item
with a thin sheet of fat. (31)
base. A concentrated instant powder or paste
that dissolves in hot water to make a
stock-like liquid. (23)
basted eggs. Eggs fried in butter while the
hot fat in the pan is spooned over the top
to lightly cook the yolks. (38)
batonnet (bat ohn AY). A stick cut
measuring 2 × ¼ × ¼ inches
(50 × 6 × 6 mm). (12)
batter. A mixture of fl our and liquid with
greater proportion of liquid, which
makes it pourable. (41)
Bavarian cream. A stable foam dessert
made from liquid custard sauce (crème
anglaise) that is bound with gelatin and
lightened with whipped cream. (46)
béchamel (bay shah MEHL) sauce. A
mother sauce that is a white sauce
consisting of milk thickened with a white
roux and fl avored with onion, bay leaf,
and a small amount of nutmeg. (24)
benefi ts. The non-wage, fi nancial extras
provided by employers to their
employees such as paid time off,
retirement plans, and health and life
insurances. (6)
beurre manié (BEHR man yay). A mixture
of softened whole butter and fl our used
to thicken liquids. (24)
beurre noisette (BEHR nwah zhet). A clas-
sical preparation made from browning
butter that is used as a sauce for fi sh and
seafood. (35)
biodegradable. A substance that can be
broken down into harmless products by
living things such as worms, insects, and
bacteria. (10)
biodiversity. The variety of forms of animal
and plant life in a particular area. (10)
biological hazards. Harmful organisms that
cause foodborne illness. (7)
biscuit method. A process that combines dry
ingredients fi rst, then solid shortening is
“cut in,” or mixed with the dry ingredi-
ents until it breaks into small pieces, and
fi nally, the liquid ingredients are added
and mixed just long enough to combine
with the other ingredients. (41)
bisque. A seafood-based soup that is thick-
ened traditionally with rice, although
modern methods use a roux. (25)
bivalves. Shellfi sh that have two shells,
which clamp shut tightly to protect the
tender interior fl esh. (34)
blanching. The process of briefl y cooking an
item in boiling water. (21, 27); the process
of boiling bones and then discarding
water to remove impurities which could
cause stock to be cloudy. (23)
blind baking. Prebaking a pie or tartlet shell
that has weights placed in it to prevent
bubbling or buckling. (44)
blooming. Softening gelatin in cold water. (40)
boiling. Cooking in liquid at its highest
possible temperature. (18)