862 Glossary
recipe. A list of products and the amounts
needed to prepare a dish followed by
preparation instructions. (15)
recycling. The process by which something
is reformulated to be used again. (10)
reduce. To boil a liquid, such as a stock, to
evaporate water and concentrate fl avor. (23)
reference. A person that knows and can
discuss your work history and personal
qualities. (6)
registered dietitian (RD). A nutrition profes-
sional that has completed at minimum a
bachelor’s degree in dietetics, an intern-
ship, and passed a national exam. (5)
rehydrate. To add water back to a product. (29)
relish. A condiment made of a mixture of
chopped or diced ingredients preserved
in an acidic liquid. (17)
remedy. To correct. (16)
Renaissance. A period marked by the end
of the Middle Ages known for changes
in science, art, thought, and music that
transformed Europe. (3)
render. To extract by melting. (30)
requisition. A written or electronic request
for product used to control food and
account for food. (49)
resource. The supplies, money, or staff that a
company needs to do business. (5)
résumé. A summary of the important infor-
mation about an applicant, such as work
history, education, and other relevant
information such as awards, certifi cates
held, and languages spoken. (6)
retronasal pathway. The route aromas travel
up the back of the nasal cavity from the
back of the throat cavity. (53)
reusable. An item that can be repurposed
and kept out of the waste stream. (10)
rigor mortis. The state a carcass passes
through shortly after death when muscle
tissue temporarily becomes extremely
hard and stiff. (30)
risotto. Rice that is simmered while hot
seasoned liquid is continually added in
small amounts with constant stirring. (29)
roasting. A method that cooks food by
surrounding it with hot air. (18)
rolled cookies. Cookies formed by spreading
dough out into a thin sheet and then
cutting cookies into the desired shape
and baking. (42)
rondeau (rahn DOH). A wide pan with 6 to
8 inch (15 to 21 cm) sides and two looped
handles. (13)
rondelle (rahn DEHL). A round slice cut
from round food such as carrots. (12)
round fi sh. Fish with one eye on each side of
their head that swim through the water
with their dorsal fi n upright. (34)
roux. A mixture of equal parts fl our and
fat by weight that is cooked to varying
degrees of doneness and used to thicken
liquids. (24)
rub. A combination of seasonings that are
massaged into a food product to impart
fl avor. (17)
Russian service. A style of service in which
the front-of-the-house staff serves food
from a platter onto plates that are preset
in front of the guests. (48)
S
sachet (sa SHAY). A small cheesecloth bag
containing herbs and spices. (23)
salamander. A smaller, less powerful broiler
used for browning food rather than fully
cooking it. (14)
sales. The dollars received in payment for the
meal. (49)
sandwich. A number of ingredients placed
on, in, or between bread. (22)
sanitary. An environment that is free from
pathogens. (8)
sanitation. The creation and practice of clean
and healthy food-handling habits. (7)
saturated fat. A type of lipid that contains
only single bonds and is solid at room
temperature. (50)
sauce. A thickened liquid that complements
other foods. (24)