Glossary 851
bolster. A thick, metal collar running from
the heel of the knife blade to the handle
that strengthens the blade. (11)
bonds. The forces that hold chains of carbon
atoms together. (50)
bouillon (BOOL yohn). A stock-like prepara-
tion that is made with a larger proportion
of meat than bone and a greater variety
of vegetables than stocks. (23)
bound salad. A salad composed of cooked
items mixed with mayonnaise or similar
ingredient such as Greek yogurt. (19)
bouquet garni (boo KAY gar NEE). A
bundle of fresh herbs tied to a piece of
celery, leek, or carrot. (23)
braising. A combination cooking method
that fi rst browns the food on all sides and
then simmers it in a liquid. (18, 33)
bran. The fi rst layer of the grain kernel that is
rich in fi ber. (28)
brigade. A large kitchen staff that uses a
chain of command—each workstation
has a leader and each leader reports to
the head chef—to complete a task. (4)
broiler. A device that uses a radiant heat
source placed above the food to cook. (14)
broiling. A cooking method that uses radia-
tion from a heat source located above the
food. (18)
broth. A stock-like preparation that is made
with a larger proportion of meat than
bone and a greater variety of vegetables
than stocks. (23)
brown rice. Whole-grain rice or rice sold
with the bran layer left attached; other
colors of rice can also be whole grain as
long as the bran layer is left intact. (28)
brown stock. Stock made from roasted
bones and roasted or sautéed mirepoix
resulting in rich roasted fl avor and
caramel color. (23)
brunoise (broon WAHZ). A dice cut
measuring 1⁄8 × 1⁄8 × 1⁄8 inches (3 × 3 ×
3 mm). (12)
buffalo chopper. A machine used for chop-
ping large quantities of food. (13)
C
calorie. The unit used to measure the amount
of energy contained in foods. (50)
canapé (kan ah PAY). A small, bite-sized
hors d’oeuvre that resembles an open-
faced sandwich and is well garnished
and attractive. (22)
capers. The buds of a bush that grows near
the Mediterranean that have been pickled
or simply packed in salt to preserve
them; used to garnish sauces, salads, and
entrées. (17)
caramel. Sugar that is cooked to about 320°F
(160°C) at which time it turns varying
shades of brown and develops a rich
fl avor. (47)
caramelization. The browning that occurs
when sugars are heated, resulting in
a richer, more complex aroma and
fl avor. (18)
carbohydrate. The nutrient that is the body’s
chief energy source. (50)
carbon steel. The material used to make
knife blades that is easiest to sharpen to a
fi nely honed edge, but loses its shine and
discolors quickly after its fi rst use. (11)
cardiopulmonary resuscitation (CPR). A
rescue procedure that combines chest
compressions with blowing into the
victim’s mouth, simulating the beating of
the heart and breathing of the lungs. (9)
carryover cooking. The cooking that
continues after food is removed from the
oven. (32)
catering. Providing food and service for
groups in a hall or banquet facility. (2)
cellulose. The microscopic fi bers that make
up the rigid tissue of plants. (27)
cephalopods. A category of mollusks that are
known for their long arms that are covered
with suckers, well-developed eyes, and sac
which holds and ejects ink. (34)
certifi cation. A confi rmation that a culi-
narian possesses certain knowledge, skill
level, and experience. (5)