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246STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: COMMISHEAD: G . M . APPROVAL: DATE:TASK: KITCHEN TERMS AND MEANINGSSTANDARD: ALL CHEFS WILL UNDERSTAND THE BASIC KITCHEN TERMS AND MEANTNGS.PROCEDURE:Technical Kitchen TermsAbattis Poultry gibletsAiguillettes Fines slices of meatAnnouncer To announce: call an orderAppareil To ready mixAromate Special flavouring agents (spices)Arroser To baste a roastAspic Gelatin base for desserts, or hors doeuvre, or saladsAssaisonner To season foodBain-marie Waterbath: extended to mean special saucepans for saucepans or creams Barder Barding: covering poultry or game with bacon slices before roastingBaron A single roast consisting of the legs and half- saddle of lambBarquesttes BoatsBeurrer To butterBeurre manie Butter with flour, kneadedBiscotte Crisp toast, zwiebackBlanch To blanchBlinis Russian buckwheat flour griddle cakes spread with caviarBordure Ring of aspic/jelly, hot riceBouquet Garni A small bunch of vegetables and herbsBraiser To braise, stewBrider To truss: tying up poultry, meat, or game prior to cookingBrunoise Diced vegetablesCanapes Small pieces of toast spread with different meat or fish pastesCannele Fluted, grooved: e. g. a fluted icing tube Caramel Burned sugar. Caramelizing means pouring over with liquid sugarCarcasse Skeleton of poultryCassolette French-style small porcelain bowlCassonade Powdered sugarChapelure Dried bread crumbsChaud-froider Coating cold fish or meat with a gelatin sauceChemiser Coating the inside of a mold with aspic jelly or an ice dessert with ice cream.Chiffonade Finely shredded leavesChinois China cap, conical strainerCiseler Making small cuts or incisions; especially on the back of fish to fasten its cooking Clarifier To clarify a liquid: consomme, butter Cocotte Round or oval shaped dish in which certain foods are cooked & servedColler To stick; to become firm with the addition of flour and gelatinColorer To color, tint, or mix in a colorConcasser To chop coarsely with a knife; to crush in a mortarConvenience food Partially or completely processed raw food Corser To make a liquid stronger by boiling it down quicklyCoulis Lobster or rock lobster eggsCourt-bouillon Stock for poaching fish, sweet- breadCroustadine Puff pastry baked into various shapesCroquant Crisp, crusty, crunchyCroustade Dish prepared with pastry or puff pastry, butterCroutons Diced or small slices of bread fried in butterDarioles Conical-shaped moldDarne Center section of large fish (salmon, sturgeon etc)Dauphine-masse Mixture of potato and choux pastry for fryingDecanter To decant; transfer a liquid from one bottle to another to separate the sediment from the liquidDecorer To decorate a cake, a ham, or and aspic Decortiquer Remove the rind or shell of a lobsterDeglacer Dissolve or dilute the concentrated juices in the pan in which meat, poultry, fish, or game has been roasted or braisedDegorger Clean parts of fish such as the brain, roe etc., in fresh running waterDegraisser To remove excess fat from boiling stock, or to cut the fat from pieces of meat Demouler To remove from a moldDeplumer To pluck a fowlDesosser Remove the meat from the boneDessecher To dry outDresser To dress; to dish up foodDuchesse A term given to various preparations, especially a method of preparing potatoes Egoutter To drain, to dripEmincer To cut into small piecesEntre The first course (French)Entremets DessertsEscalope thinly cut slices of meat or fishEscaloper To cut into uniform slicesEspagnole Basic brown sauce (now out- of date)Etuver To cook food in a covered pan without adding liquidEtamine Sieve strainer, or clothFaisande The term for high or gamy taste, when referring to gameFarcie Stuffing to stuff meat, poultry and vegetablesFariner To filletFlambe To singe, to hold over the flame, to pass through the flame, to blaze Flanquer To garnishFleurons Cuts of puff pastryFoncer To line a pan or mold with vegetables or with doughFond Stock for soups or saucesFouetter To beat with a wire whip; to stirFrapper To place food or drinks in a mixture of salt and iceFrire To fryFrivolites Hors d oeuvre, consisting of little tarts, boats and creamsFrotter To rub, rub out, rub in Fruits de mer All kinds of seafood, crustaceans, and mollusksFumer To smokeFumet Rich liquid prepared by cooking foods in stock or wineGalantine Boned poultry or game cooked in a gelatine stock and pressed into a mouldGalettes A broad thin cake. There are many types, such as galettes of potatoes, sea biscuits, or galette des Rois (Twelfth- night cake)Garbir To garnish; to present a dish in an appealing wayGarniture The vegetables and starch served with meat, fish, or poultry; the solid foods in soups or sauces; garnishesGenoise Italian sponge cakeGlacer To coat cakes with a sugar glaze; to freeze a liquid until it turns to ice; to steam vegetables until the cooked juice glazes the vegetable; to glaze roasted meats with the reduced meat stockGlace de viande Thickened stock from bones, meat, essence or extractGouter To tasteGratiner To prepare a crust on the top of the food Gril GrillGriller To grill; to broil Grenadin Thick veal cutlets criss- crossed with strips of bacon and glazedGrosse piece The main course of a menuHatelet Wooden or metal skewers used for grilling Hors d oeuvre Hot or cold dish at the beginning of a meal Infusion To steep herbs, tea, coffee or other ingredients in boiling liquid until the liquid absorbs the aroma and flavorJulienne Meat or vegetables cut into long thin piecesJus Natural juice of roasted meatConvectomat Convectomat, convection ovenLiaison To thicken a liquid, sauce, or broth Lier Thickening agent for soups and sauces Macedoine A mixture of vegetables or fruitMacerer To cure: to infuse meat with spices by soaking it over a long period in wine, vinegar, oil, or lemon juiceMariner To marinate; to place in a marinadeMarinade The liquid used for marinatingMarmite Stock pot for meat or soupMatelote To mask; to coat a dish with a sauceMatelote Sailors dish, made with fish or veal with red wineMeler To mix different foodsMigonettes Small and finely cutMijoter To cook slowly, simmerMirepoix Vegetables diced for soups, saucer, and roasts.Monter To whip up: a sauce or whites of eggs Mouiller To steep; to moisten; to soakMousseline A fine cheeseclothNageoires Fins of fishNapper Coating foods evenly with sauce or jellyPaner To coat meats, fish, or potatoes with bread crumbsPapillote Paper frillsParer To trim meat or fishParures The trimmings of meat or fishParfumer To strain; to pureePasser Stuffed slices of meatPaupiettes Stuffed slices of meatPie A baked dish consisting of fruit or meat filling with either a bottom pastry crust, or a top pastry crust, or both top and bottom crustsPiler To pound; to crushPiquer To lard meat or poultryPocher To lard meat or poultryPocher To poach Poeler To simmer under a cover in the ovenPreparer To preparePraline Candy made from almond or hazelnut paste with burned sugarPrintaniere Spring vegetablesProfiterolles Small puffs made of cream puff paste and filled with creams, cheese mixtures, custards, and other savory fillings Pulpe A moist paste of pulp of fruits of vegetablesPuree Foodstuff reduced to a smooth consistency by mashing or blendingQuartiers Quarters of vegetables, fruits, or meat Quenelles Dumplings of meat, fish, poultry or game Quiche Bacon and cheese custard pie or tart Ready food Ready prepared meals, dishesRechauffer To warm; to reheatReduire To reduce a liquid; to boil down Releve Main dishRelever To improve the taste by adding spicesRemouillage Stock pot gravyRevenir (faire revenir) slightly brown ingredients in butter or fatRissoler To brown potatoes in butter or fatRoux Brown or white mixture of butter or fat and flourRoyale Poached egg and milk custardSaisir (faire saisir) To expose meat suddenly to heat Saignant Bloody; underdone meat.Salpicon Small diced meats, vegetables, or fruits bound with a sauceSaucer To sauceSaumure Brined, pickledSaupoundrer To dust with flour, pepper, or saltSorbetiere Container for ice cream, sherbets, and ice Souffle A light, sweet or savoury dish served hot or coldSouffler To puff upSteamer Steamer, pressure cookerSupreme (Sauce) A thickened rich sauce of cream and butter. It may also mean one half breast of chicken, e. g. Supreme de Volaille Tampon Base made of baked bread, rice, or fat Tartelette A small tart, tartletTourne A curdle, e. g. milk mayonnaiseSTANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: COMMISHEAD: G. M. APPROVAL: DATE:TASK: SAUTEINGSTANDARD: EVERY CHEF SHALL KNOW THE MEANING OF SAUTEING AND ITS USES AND HOW TO ACTION.PROCEDURE:Heat small quantity of fat in a saute pan (sauteuse). Add food and saute quickly (avoid rapid loss of heat). A griddle is often used but is not suitable for finely sliced meats.NOTE: The term pan- frying is often used interchangeably with sauteing: A larger amount of fat is used for pan frying is principally used for poultry, large fish, and other foods that are sometimes finished at low temperature in the oven.In the saute pan 9sauteuse): finely sliced meat and poultry fish, vegetables and potatoes, saute by moving (shaking) pan constantly.In large saute pan (sautoir): chops, cutlets, sirloin, steaks, pieces of poultry, small fish, without shaking pan, just brown and turn food.(REFER TO DIAGRAM)STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: COMMISHEAD: G. M. APPROVAL: DATE:TASK: ROASTINGSTANDARD: EVERY CHEF WILL FULLY UNDERSTAND THE TERM ROASTING AND ITS USE.PROCEDURE:Roasting- Rotir USES Low temperature method for top grades of for meat: meat with a fat coveringREFER TO DIAGRAM Top quality meat with a prime rib, rib eye,fat cover is not seared. Sirloin, rump roast, and turkey.Roast meat fat side up in Oven at (150 deg. C to 177Deg. C) to the desired degree of doneness. Do not cover and do not add liquid.PROCEDURES: (continued) USESSearing method for meat: For large pieces of Sear meat in fat at (200 fish, poultry, gamedeg.C). Insert a meat and meat without a fatThermometer so the bulb covering and foris in the centre of the potatoes.REFER TO DIAGRAM largest muscle roast in Meat and place roast in Oven pre- heated to (150 deg. C). Roast andbaste frequently until thermometer registersthe desired degree ofdoneness.For fish: After searing,Roast at (110 degree C).For poultry, game, potatoes:After searing, roast at (180 deg. C to 200 deg. C).NOTE: The searing method is used for roasting on the spit except the initial heat should be increased slightly and moreREFER TO DIAGRAM frequent basting is necessary.The larger the piece of meat,The lower the temperatureRequired after the initialHigh heat.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY: COMMISHEAD: G. M. APPROVAL: DATE:TASK: BOILINGSTANDARD: EVERY CHEF WILL UNDERSTAND THE BASIC PRINCIPLES OF BOILING AND HOW TO USE THEM.PROCEDURE:Depending on type of food, add cold or hot water; heat to near boiling point, and allow to bubble or keep just below boiling point (simmer), with or without lid.In cold water with cover: Allow to boil:Reason: To allow food to potatoes, driedabsorb water and cook evenly vegetables, and bones.And to prevent toughness andHardness on exterior surface.In cold water or stock Do not allow to boil:without cover:Reason: Cooking at temperature clear stocks, clearunder the boiling point will broths, & meatprevent cloudiness. jellies.In boiling water with cover: Allow to boil:Reason: Food cooks more vegetablesquickly and retains morevitamins, minerals and color.PROCEDURES: ( continued)In rapidly boiling water Allow to boilWithout cover: rapidly:Reason: Starch on exterior pasta and riceof pasta gelatinizes andboiling water keeps piecesfrom adhering to each other.In boiling water without Allow to boil at Cover: at beginning:Reason: To control simmering: blanched meat &first allow to bubble to close poultry (beef, veal,the pores. mutton, lamb,Reduce temperature and simmer chicken).gently.Add more liquid if necessary.STANDARDS AND PROCEDURESDEPARTMENT:FOOD PREPARATION JOB CATEGORY:COMMISHEAD: G . M . APPROVAL: DATE:TASK: BLANCHINGSTANDARD: EVERY CHEF WILL UNDERSTAND BLANCHING AND HOW TO USE IT.PROCEDURE:1. Place food in a large quantity of cold water (1:10).2. Bring to a boil slowly and boil for a short time.3. Rinse and plunge into cold water quickly to prevent further cooking if the food is not to be used immediately.Place a small amount of food in large quantity of rapidly boiling water (1:10).Bring to a boil again.Plunge food in cold water, drain, and refrigerate if the food is not to be used immediately.USESIn cold water: bones and certain cuts of meat. To open the pores and to leech out excess salt from cured ham or salt pork and to remove impurities, strong flavors, and excess blood from some foods.In hot water: Vegetables and potatoes. To close pores and to retain color and nutrients.In hot oil: Fish, vegetables and potatoes.NOTEBlanching is often a preliminary process in many methods of cooking in hot oil, it is equivalent to a pre- frying process.REFER TO DIAGRAMSTANDARDS AND PROCEDURESDEPARTMENT:FOOD PREPARATION JOB CATEGORY:COMMISHEAD: G . M . APPROVAL: DATE:TASK: GRILLING STANDARD: EVERY CHEF SHALL KNOW WHAT GRILLING MEANS, A GRILLED STEAK SHALL BE GRILLED AND NOT PAN FRIED NOT SAUTED.PROCEDURE:1. Brush food with seasoned oil and marinate for approximately 30 minutes (optional).2. Pace on rack.3. The heat source may be from above, below or both.4. Use high heat at beginning o seal the pores, lower the temperature and cook to desired degree of doneness5. Use high heat for small pieces, and a more moderate heat for larger pieces.USESFor small and medium sized pieces of meat (chops, cutlets, sirloin steaks, chateaubriand, mixed grill), poultry, sausages, small fish, and shellfish.Vegetables or potatoes may be wrapped in aluminum foil.REFER TO DIAGRAMSSTANDARDS AND PROCEDURESDEPARTMENT:FOOD PREPARATION JOB CATEGORY:COMMISHEAD: G . M . APPROVAL: DATE:TASK: POACHING STANDARD: EVERY CHEF WILL UNDERSTAND THE TERM POACHING AND HOW TO USE IT.PROCEDURE:1. USES: IN STOCK OR COURT BOUILLON Fish, poultry in small amount of liquid. REFER TO DIAGRAM2. Immerse food into water, stock, court bouillon, or water bath and cook uncovered at 170 degrees centigrade to 80 degrees centigrade.In water: dumplings, variety meats, smoked pork, sausages, and eggs. REFER TO DIAGRAM3. In water bath without stirring: In beakers and molds: farces, stuffings, puddings, REFER TO DIAGRAM fillings, potatoes, vegetables, timbales, sweets, and “Royale” egg whites.4. In double boiler or in water bath with stirring: creams, sponge, mixtures and sauces.REFER TO DIAGRAM NOTE:Poaching is a gentle cooking process, which prevents the food from drying out A loss of Albumin occurs at temperature above 80 degrees centigrade.STANDARDS AND PROCEDURESDEPARTMENT: FOOD PREPARATION JOB CATEGORY:COMMISHEAD: G . M . APPROVAL: DATE:TASK: STEAMINGSTANDARD: EVERY CHEF WILL KNOW HOW TO STEAM AND UNDERSTAND THE BASIC PRINCIPLE.PROCEDURE:WITHOUT PRESSUREUse a heavy container with a perforated base, grating, or basket, and a heavy cover. Keep boiling water at level beneath the food. Replace water lost by evaporation.USEFor certain soups, meats, and poultry, for vegetables, potatoes, legumes, rice, and fro canning.USESoups, rice and cereals are steamed in liquid which has been superheated.UNDER PRESSUREWet steam: In pressure cookers. Dry steam: In high speed steam cookers. Best working pressure: 5.5 to 7 PSI. A very fast cooking method follow equipment manufacturers directions.STANDARDS AND PROCEDURESDEPARTMENT:FOOD PREPARATION JOB CATEGORY:COMMISHEAD: G . M . APPROVAL: DATE:TASK: GRATINATING STANDARD: EVERY CHEF SHALL BE ABLE TO GRATINAT
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