Glossary 857
herbs. The green leafy parts of aromatic
plants that are used to fl avor foods. (17)
hierarchy. An organization based on rank
and ability. (4)
high-carbon stainless steel. The material
used to make knife blades that combine
the best properties of both carbon and
stainless steels. (11)
hollandaise (hahl an DAYZ) sauce. A hot
emulsifi ed sauce that combines egg yolks
and warm clarifi ed butter. (24)
home meal replacements. Meals that are
consumed at home but professionally
prepared elsewhere. (1)
homogenization. The process that perma-
nently and evenly distributes the
butterfat in the milk. (37)
homogenous. Uniform throughout. (24)
hospitality. Welcoming guests and satisfying
their needs. (1)
hotel pans. Rectangular stainless steel
pans used to hold food in steam tables,
warmers, and refrigerators; also called
steam table pans. (13)
hybrid. The offspring of two different plant
varieties. (20)
hydrogenation. The chemical process that
changes liquid oil to a solid fat. (50)
I
icebox cookies. Cookies made by forming
cookie dough into a log, square, triangle,
or other shape. The dough is wrapped
in plastic wrap or parchment paper and
refrigerated. When fully chilled, the
dough sliced into individual cookies and
baked. (42)
incomplete protein. A protein that is missing
one or more of the indispensable amino
acids. (50)
indigenous (ihn DIH gehn us) food. Foods
that are native or traditional to the partic-
ular geographic region or ethnic popula-
tion. (3)
individually quick frozen (IQF). Fruit or
fruit pieces that are fl ash frozen before
packing so that they retain their original
shape. (20)
induction burner. A cooktop that uses elec-
tromagnetic energy to heat special pots
and pans made from magnetic metals
such as steel, iron, nickel, and alloys. (14)
infection. Illness resulting from ingestion of
live bacteria. (7)
infuse. Introduce. (46)
inspection. An assurance of safety and
wholesomeness, not an indication of
quality. (30)
instant rice. Rice that has been fully cooked
and then freeze-dried. (28)
intoxication. Illness resulting from ingestion
of toxins left behind by bacteria. (7)
invoice. A list of the quantities of products and
their prices that are being delivered. (49)
issuing. A process for drawing products
from food storage. (49)
J
julienne (joo lee EHN). A stick cut
measuring 2 × 1⁄8 × 1⁄8 inches
(50 × 3 × 3 mm). (12)
jus (zhoo). The deglazed drippings of a roast
that are strained and seasoned. (32)
jus lié (JOO lee AY). A reduced brown stock
that is thickened with a cornstarch or
arrowroot slurry. (24)
K
kitchen hood fi re suppression system. An
installed, comprehensive fi re-fi ghting
system that automatically puts out a fi re
before it spreads. (9)
kneading. Repeatedly folding and pressing
dough after it is mixed to develop
gluten. (43)
kosher. Jewish dietary law. (52)