Glossary
Chapter
1
albumen: White part of an egg, which
consists of protein and water.
basted egg: Egg that has been fried and
club sandwich: Three slices of toasted
bread spread with mayonnaise and filled
with an assortment of sliced chicken and/
or turkey, ham, bacon, cheese, lettuce, and
then steamed in a covered pan.
tomato.
black tea: Tea in which the leaves have
cold sandwich: Sandwich consisting of
been fermented.
two
bread: Basic component of the sandwich,
slices
spread,
bread serves as an edible container for the
food inside and also provides bulk and
nutrients.
butter substitute:
Any alternative used to
replace butter in a recipe. Examples
include margarine, olive
based
oils,
crepe
of bread or two halves of a
and a
(CRAPE or CREPP): very thin
pancake-type item with a high egg content.
The result is a delicate, unleavened
griddlecake.
caffeine: Stimulant that occurs naturally
in coffee
cheese by separating a milk's solids from
and
liquid.
deep-fried sandwich: Sandwich
canapé (CAN-uh-pay): Small, open-faced
cold sandwich that is a type of hors
d'oeuvre.
made by
tea.
dipping
They usually are made from
it
in beaten egg (sometimes with
bread crumbs) and then deep-frying.
Cook the sandwich on the griddle or in
the oven to reduce fat
bread or toast cutouts, English muffins,
greasy.
melba toasts, and tiny
unsweetened pastry shells.
filling: Basic
chalazae (kuh-LEY-zuh): Membranes that
generally
hold an egg yolk in place.
have to be.
crackers,
clarified butter: Butter that
is
and then removes milk
created
solids
and make
it
less
component of the sandwich,
the filling provides the primary flavor and
when the chef or manufacturer heats
water.
make
oils.
its
butter
a
filling.
curdling: Process in which dairies
and soy-
roll,
and
French
is
protein-based, but
toast: Sliced
old) dipped in
pan.
doesn't
bread (preferably day
an egg-and-milk mixture
and cooked on a
flat
it
lightly oiled griddle or
Glossan/
fried egg:
that has bccn flied in
cooking fat at 1'15"1 for at Icac,t 15 seconds.
If it is going to be held for a few
it
should be cooked at 550b. The yolk
should be cooked to
doneness
1
the custotncr requests.
frittatas: Flat onnelet that nnay
be Inade
in
indi\fdual portions or in larger quantities.
green
Tea
tea:
in
which the
leaves are not
fermented.
grilled (or toasted) sandwich: Another
type of hot sandwich in which the outside
of the bread
is
buttered and browned on
hydrogenate: To combine with,
treat with,
or expose to the action of hydrogen.
margarine: ()nc of the most common
this, manufactured food
butter
product often contains no milk products.
Margarine is made of vegetable oils and
animal
fats
with added flavoring,
emulsifiers, colors, preservatives,
and
vitamins.
mise en place: Condition in which
everything needed to prepare a particular
item or use for a particular service period
ready and
is
at
hand.
multi-decker sandwich: Sandwich with
the griddle or in a hot oven.
more than two
slices
of bread (or
rolls)
hard-cooked egg: Product made by
simmering, and then shocking, eggs.
with several ingredients in the
hashed brown potatoes, or hash browns:
omelet: Dish made by slightly beating eggs
and then cooking them in a skillet with a
Potatoes prepared by steaming or
simmering them in lightly salted water
filling,
and then peeling, chilling, and shredding.
Shredded potatoes are cooked on a lightly
oiled griddle on medium heat to a light
golden brown on both sides.
open-faced hot sandwich: Sandwich
made by placing one slice of buttered or
home fries: Raw potatoes that have been
peeled and then
sliced, diced, or
shredded
and then cooked on a well-oiled griddle or
pan-fried until golden brown and cooked
homogenization (huh-MAH-juh-niZAY-shun): Process in which milk is
strained through very fine holes to break
fat
such as cheese, mushrooms, onions,
or ham.
unbuttered bread or roll on a serving plate
with hot meat or other filling and covering
it
with a hot topping, such as sauce or
cheese.
Some are broiled quickly if the
cheese needs melting or the topping
should be crisped.
though.
down
filling.
and then blended
into
one
fluid.
hors d'oeuvre (or DERV): Hot or cold
bite-sized finger food that is served before
a meal.
hot cocoa: Popular breakfast drink made
from cocoa powder or shaved chocolate
and sugar
over easy egg: Egg that has been fried on
the bottom, turned over, and then fried
very lightly on
its
top side.
pancake: Griddlecake
medium-weight pour
made from a
batter.
panini (PAH-nee-nee): Sandwich
made
by grilling on a panini press, which
compresses the sandwich and warms the
ingredients without adding additional fat
to the outside of the sandwich.
stirred into heated milk or water.
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Section
O
Review Questions
1.1
Define each of the following terms:
a.
Homogenization
b.
Jumbo
c.
Pasteurization
d.
Clarified
Peewee
f.
Ripened
List
the three basic parts of cheese.
What is the
O
best
way to
What determines
if
handle and store milk?
cream
will
be stable
Chef Nims' favorite breakfast dish
this dish "mirrors perfection
and
is
when whipped?
She says that
What does that mean to you?
Classic Eggs Benedict.
versatility."
Do you agree?
Eggs would
definitely
be on any brunch menu. Taking into account Chef
Kate's concern about quality, timing, and efficiency,
what egg dishes would
you put on the Kabob brunch menu?
Investigate the
many differences
in
dairy products
between Jersey and
Guernsey cows.
What are the
costs and benefits to using organic products?
yourself weigh the pros and cons?
choose
Which type
of products
for your restaurant: conventional or organic?
How do you
would you