854 Glossary
curdle. When the liquid and solid portions of
milk or egg mixtures separate from each
other and ruin a sauce. (24)
curds. The cubes containing the casein
proteins that thickened milk is cut into
for cheese making. (37)
cutlet. A thin, boneless steak. (31)
cycle menu. A menu that rotates a set
number of items over a certain period of
time. (51)
D
Danish sandwich. A neat, open-faced sand-
wich that often includes strongly fl avored
foods. (22)
deep frying. Cooking food in enough hot fat
to fully cover the item. (18)
deglaze. The use of liquid to dissolve
the browned bits off the bottom of a
pan in which food has been roasted or
sautéed. (23)
demi glace (DEH mee glahs) sauce. A
mother sauce that is classically made
by reducing espagnole sauce to proper
nappé consistency. (24)
densimeter. A special instrument that
measures the sugar levels in fruit purées
and syrups. (47)
derivative sauce. A sauce that is made from a
mother sauce. (24)
detract. Diminish the effectiveness. (39)
diversity. Composed of or including different
elements. (5)
docking. The act of cutting small slashes in
the surface of risen dough. (43)
dough. A mixture of fl our, liquid, and other
ingredients that is stiff enough to form
into shapes for baking. (41)
dredging. The process of coating foods with
fl our. (32)
drop cookies. Cookies made by placing (or
dropping) small amounts of dough onto
a sheet pan. (42)
E
eclectic. Composed of the best aspects. (3)
ecofriendly. Products or practices that do not
damage the environment. (10)
edible portion (EP). The amount of food
product that remains after cleaning,
cooking, or other preparation. (49)
eggs over. Eggs that are fried on one side
and then fl ipped, without breaking the
yolk, so they can continue cooking on the
other side. (38)
elastin. A fl exible but tough connective tissue
found in ligaments and tendons. (30)
emulsion. A mixture of two liquids that do
not naturally mix such as oil and
vinegar. (19)
endosperm. The largest part of a grain
kernel, which is a good source of carbo-
hydrate (starch) and plant protein. (28)
energy effi cient. Used to describe equipment
and systems that use less energy
to perform work than conventional
alternatives. (10)
entrails. Guts. (35)
entrepreneur. Someone who organizes a
business and assumes the risk for it. (2)
enzyme. A complex protein produced by
living cells that brings about many
different reactions in the body. (30)
epitome. Ideal example. (25)
Equal Employment Opportunity Commis-
sion (EEOC). A US agency responsible
for the oversight and coordination of all
federal equal employment opportunity
regulations, practices, and policies. (6)
espagnole (ehs pan YOHL) sauce. A mother
sauce made by slowly reducing brown
stock, a small amount of tomato product,
mirepoix, and brown roux for hours. (24)
essential nutrients. Nutrients that the body
cannot make and must be supplied by
the diet. (50)
executive chef. Coordinates the operation
of the restaurants and departments in a
large hotel or resort. (4)
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854 Glossary
curdle. When the liquid and solid portions of
milk or egg mixtures separate from each
other and ruin a sauce. (24)
curds. The cubes containing the casein
proteins that thickened milk is cut into
for cheese making. (37)
cutlet. A thin, boneless steak. (31)
cycle menu. A menu that rotates a set
number of items over a certain period of
time. (51)
D
Danish sandwich. A neat, open-faced sand-
wich that often includes strongly fl avored
foods. (22)
deep frying. Cooking food in enough hot fat
to fully cover the item. (18)
deglaze. The use of liquid to dissolve
the browned bits off the bottom of a
pan in which food has been roasted or
sautéed. (23)
demi glace (DEH mee glahs) sauce. A
mother sauce that is classically made
by reducing espagnole sauce to proper
nappé consistency. (24)
densimeter. A special instrument that
measures the sugar levels in fruit purées
and syrups. (47)
derivative sauce. A sauce that is made from a
mother sauce. (24)
detract. Diminish the effectiveness. (39)
diversity. Composed of or including different
elements. (5)
docking. The act of cutting small slashes in
the surface of risen dough. (43)
dough. A mixture of fl our, liquid, and other
ingredients that is stiff enough to form
into shapes for baking. (41)
dredging. The process of coating foods with
fl our. (32)
drop cookies. Cookies made by placing (or
dropping) small amounts of dough onto
a sheet pan. (42)
E
eclectic. Composed of the best aspects. (3)
ecofriendly. Products or practices that do not
damage the environment. (10)
edible portion (EP). The amount of food
product that remains after cleaning,
cooking, or other preparation. (49)
eggs over. Eggs that are fried on one side
and then fl ipped, without breaking the
yolk, so they can continue cooking on the
other side. (38)
elastin. A fl exible but tough connective tissue
found in ligaments and tendons. (30)
emulsion. A mixture of two liquids that do
not naturally mix such as oil and
vinegar. (19)
endosperm. The largest part of a grain
kernel, which is a good source of carbo-
hydrate (starch) and plant protein. (28)
energy effi cient. Used to describe equipment
and systems that use less energy
to perform work than conventional
alternatives. (10)
entrails. Guts. (35)
entrepreneur. Someone who organizes a
business and assumes the risk for it. (2)
enzyme. A complex protein produced by
living cells that brings about many
different reactions in the body. (30)
epitome. Ideal example. (25)
Equal Employment Opportunity Commis-
sion (EEOC). A US agency responsible
for the oversight and coordination of all
federal equal employment opportunity
regulations, practices, and policies. (6)
espagnole (ehs pan YOHL) sauce. A mother
sauce made by slowly reducing brown
stock, a small amount of tomato product,
mirepoix, and brown roux for hours. (24)
essential nutrients. Nutrients that the body
cannot make and must be supplied by
the diet. (50)
executive chef. Coordinates the operation
of the restaurants and departments in a
large hotel or resort. (4)

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