Karteikarten
Chapter 5 Note Cards
Karten in diesem Stapel (30)
- 1DECK OVENType of convectional oven in which two to four shelves are stacked on top of each other: food cooked directly on these shelves, or decks.
- 2DEEP-FAT FRYERGas and electric fryers cook food in oil at temperature between 300 degrees and 400 degrees. Some computerized fryers lower and raise the food baskets automatically.
- 3DEEP FRYINGBreading- or batter- coating food, immersing it in hot fat, and frying it until it is done. The outside of the food item develops a crispy coating while the inside stays moist and tender.
- 4DEGLAZINGProcess of using liquid in the bottom of a pan to dissolve the remaining bits of sautéed food.
- 5DIAMOND STEELSSlender metal rods, or sometimes flattened rods, that are impregnated with diamond dust. They should not be used to hone ceramic knives.
- 6DIETARY GUIDELINES FOR AMERICANS 2005:A document published jointly by the Department of Health and Human Services and the USDA. This report offers science-based advice for healthy people over the age of two about food choices to promote health and reduce risk for major chronic diseases.
- 7DIETARY REFERENCE INTAKES (DRIs)Recommended daily amounts of nutrients and energy that healthy people of a particular age range and gender should consume. They are guides for nutrition and food selection.
- 8DIGITAL (ELECTRIC) SCALEA precise scale used to measure weight. Provides a digital readout in both U.S. and metric systems
- 9DISCRETIONARY CALORIE ALLOWANCEThe remaining amount of calories in a food intake pattern after accounting for the calories needed from all food groups.
- 10DOUBLE BOILERA pot that has an upper pot and lower pot. The lower pot holds boiling or simmering water that gently cooks the food in the upper pot; used it for melting chocolate or heating milk, cream, or butter.
- 11DOUBLE-BASKET METHODWhen deep frying certain food items, they need to be fully submerged in hot oil for longer period of time in order to develop a crisp crust. In this method, place the food item in a basket, then fit another basket on top of the first. The top basket keeps the food from floating to the surface of the oil.
- 12DOUGH ARM (HOOK)A mixture attachment used to mix heavy, thick dough.
- 13ESPRESSO MACHINEProduces the traditional Italian coffee beverage called espresso, a concentrated coffee beverage brewed by forcing hot water under pressure through finely ground coffee.
- 14ESTOUFFADEThis French term refers to both the braising method and the dish itself (a beef stew made with red wine).
- 15FISH POACHERA long, narrow, metal pa with a perforated rat that cooks use to raise and lower the fish so it doesn't break apart.
- 16FISH SCALERA small tool used to remove scales from fish.
- 17FLAT BEATER PADDLEUsed in a mixer to mix, mash, and cream soft food items.
- 18FLAT GROUND and TAPEREDWhen the cutting edge of a knife has both sides of the blade taper smoothly to a narrow V-shape.
- 19FLAT-TOP BURNERAlso called a French top; a flat-burner cooks food on a thick slate of cast iron or a steel plate that covers the heat resource. A flat-top burner provides even and consistent heat.
- 20FLAVORThe way food taste, as well as its texture, appearance, doneness, and temperature.
- 21FLOATThe point when deep frying an item when the item rises to the surface of the oil and appears golden brown; this indicates doneness.
- 22FLAVORINGSomething that enhances the base ingredients of a dish or can bring another flavor to the product.
- 23FONDUE POTA pot with a heat source placed directly below the pot; use it for a food preparation process known as fondue.
- 24FOOD CHOPPERChops veggies, meat, and other food using vertical rotating blade and a bowl that rotates the food under the blade. This unit is often called a buffalo chopper.
- 25FOOD MILLA machine that comes with several detachable pats. Cooks use it to purée food to different consistencies.
- 26FOOD PROCESSORSA processing machine that houses the motor separately from the bowl, blades, and lids. Food processors grind, puree, blend, crush, and knead food.
- 27FOOD WARMER OR STEAM TABLEThis unit differs from the Bain-marie in two ways. First, the unit is designed to hold hotel pans, either one full-size pan or multiple smaller pans per slot. Second, different types of units are designed to work with water in the holding unit, without water, or either way.
- 28FORGED BLADECutting surface of a knife made from a single piece of heated metal that is dropped into a mold and then struck with a hammer and pounded into the correct shape.
- 29PORTIONThe amount of an item that is served to the guest.
- 30POTSAvailable a range of sizes based on volume; use them on the stove top for making stocks or soup, or for boiling or simmering food.
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- Karteikarten am Chapter 5 Note Cards, erstellt von Crystal Mavrikas am 20/03/2018.
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