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Chapter 5 vocab

Bailey Henson Inglés 30 fichas

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1Adequate IntakesSimilar to RDAs, they also identify daily intake levels for healthy people.
2bain-marieany type of hot-water bath meant to keep food items warm
3baker's scalealso called a balance scale; this weighs dry ingredients in the bake shop area
4bakingcooking food by surrounding the items with hot, dry air in the oven. As the outer layers of food become heated, the food's natural juices turn to steam and are absorbed into the food.
5bardingwrapping an item (usually a lean piece of meat) with strips of fat before cooking to baste the meat, making it more moist
6basket methodwhen deep-frying an item, bread the food, place it in a basket, lower the basket and food into the hot oil, and then lift it all out with the basket when the food is done
7battera combination of wet and dry ingredients. It is a mixture of the primary dry ingredient, the liquid, and a binder which helps the mixture adhere to the product
8bench scrapera rigid, small sheet of stainless steel with a metal blade used to scrape material off a work surface or "bench" or to cut or portion soft, semi-firm items
9bimetallic coil thermometersa thermometer that stays in food as it cooks and provides an instant read
10bladethe cutting surface of a knife
11blanchinga moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food
12blanquettea white stew made traditionally from veal, chicken, or lamb, garnished with mushrooms and pearl onions, and served in a white sauce
13bolsterlocated at the heel of a knife blade where the blade meets the knife
14boning knifea 6-inch knife used to separate raw meat from the bone
15bouillabaissea Mediterranean fish stew combining a variety of fish and shellfish
16bowl scrapera flexible piece of plastic used to combine ingredients in a bowl and then scrape them out again, to cut and separate dough, and to scrape extra dough and flour from wooden work tables
17braisinga cooking method in which the preparer first sears the food item in hot oil and then partially covers it in enough liquid to come halfway up the food item. Then, they cover the pot or pan tightly and finish cooking the food slowly in the oven or on a stovetop until tender
18braising pana high-sided, flat-bottomed cooking pan used to braise, stew, and brown meat. Also called a brazier
19breadinghas the same components as batter, but they are not blended together. Standard breading would be seasoned with all purpose flour and an egg and buttermilk
20broilinga rapid cooking method that uses high heat from a source located above the food
21butcher knifecooks use the butcher knife to fabricate raw meat
22buttthe end of a knife handle
23butter knifea small knife with a blunt edge blade used to spread butter, peanut butter, or cream cheese on bread or dinner rolls
24cake pansbaking pans with straight sides. They are available in a variety of sizes and shapes including round, rectangular, square, and specialty
25can openerin restaurant and foodservice kitchens, can openers are mounted to metal utility table because they are used to open large cans. A small handheld opener may be used to open small cans of food
26carbonated beverage machinea machine attached to tanks that hold premixed blends for selected soft drinks and to a tank that contains CO2
27carryover cookingthis is what happens to food after it has been removed from the oven, when the roasted item holds a certain amount of heat that continues to cook the food
28cast-iron skilleta heavy, thick can made of cast iron. Use it to pan grill, pan-fry, and braise food items such as meat or vegetables
29ceramic steelsslender ceramic rods embedded in a wooden handle
30chafing dishesused to keep food items hot on a buffet table