Food and Beverage Productterminology

FOOD AND BEVERAGE PRODUCTTERMINOLOGY COOKING METHOD Au Bain Marie : Cooking process such as boiling but not on the water otherwise in the oven. Au Gratin : Recipes that are browned in the oven, or under a grill. Often refers to dishes that use a sauce and are topped with breadcrumbs and/or cheese. Baking : Cooking technique by dry heat in the oven Baste : To spoon juices over food that is being roasted or baked to prevent it from drying out and to glaze the surface – commonly meat, or baked fruit. Bind : To add eggs, cream or liquid to a recipe to make the other ingredients hold together Blanching : Cooking technique fruit or vegetables into the boil water in a short time, afterwards it puts in the cold water to stop cooking process Boiling : Cooking process in the boil water or stock Braising : Combination-cooking method that uses both moist and dry heats. Typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid Canning : Food preserved process into the can Caramelized Sugar : To heat sugar to its melting point, at which time it liquefies into a clear caramel syrup. The new flavor it attains works nicely in desserts. Currying : Preserved process to meat and fish. Carry-Over Cooking or Residual Heat : The meats, fish, vegetables, pasta, and even eggs will continue to cook after being removed from the heat source. Deep frying : also referred to as deep fat frying is a cooking method in which food is submerged in hot oil Deglazed : To add wine, stock or other liquid to the sediment and cooking juices left in a pan after roasting or sautéing –which is then heated to make a jus. Filleting : cut or slice of boneless meat or fish Glaze : To coat foods, particularly meat or cakes, with syrup, jam, egg, milk or meat juice to give it a glazed surface when cooked. Grilling : Form of cooking that involves dry heat applied to the surface of food, commonly from above or below Julienne : To cut vegetables into long thin matchsticks. Marinate : To leave meat, poultry, fish, or sometimes fruit to soak in a ‘marinade’. Most often a combination of liquid ingredients and other flavourings. Used to tenderise and add flavor. Parboil : To partly cook in boiling water. In the case of vegetables, they should still be very firm, but not crunchy. Peeling : technique to remove peel from the fruit or vegetables Poaching : Type of moist heat cooking technique that involves cooking by submerging it in liquid, such as water, milk, stock or wine Pressure cooking: Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel, known as a pressure cooker. Puree : To mash, sieve or blend well-cooked vegetables or fruit to create a thick smooth paste. Reduce : To boil rapidly in order to evaporate liquid, concentrate the flavours, and thicken. Roasting : Cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roux : A method of thickening a sauce by cooking flour and butter together, then gradually stirring in the liquid ingredients. Sauté : method of cooking food, that uses a small amount of oil or fat in a shallow pan over relatively high heat. Scald : To heat liquids, (usually milk) until they are just at the point of boiling. Score : To cut the surface of meat, pastry, or fruit with a sharp knife, without cutting right through it. Sear : To brown (usually meat) in a hot pan or on a grill. Shallow frying : Cooking process with few hot oil Sieve : Technique to separate wanted or unwanted food material. Simmering : food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. Skimming : Removal of the floating layer of fat or impurity from the top of a soup. This can be done using a spoon, or a skimmer Squeeze : Technique of gripping and pressing to produce the juice Steaming : Method of cooking using steam. Steaming is considered a healthy cooking technique and capable of cooking almost all kinds of food. Stew : Combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.) Stir frying : Well Known As Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok Sweat : To cook vegetables, particularly onion, until the juices just run and the vegetable softens without coloring. Trimming : Technique to remove inedible or undesirable portions from food Whip : To beat with an egg-beater or electric beater until thick and frothy. Whisk : To beat with a wire whisk until thick or frothy. COOKING EQUIPMENT Apple Corer : An equipment in the kitchen to remove the core and pips from apples and similar fruits Apron : A garment covering part of the front of the body and tied at the waist for protecting chef’s clothing Biscuit cutter : one of pastry or kitchen utensil to shaping biscuit dough Blow torch : commonly used to create a hard layer of caramelized sugar. Bowl : To hold food, including food that is ready to be served Can opener : kitchen utensil to open the can Cheese knife : kind of knifes to cut the cheese Cold Storage : refrigerated place to keep fruits, meat, fish and vegetables Cutting board : A portable board on which food can be cut Dish washing machine : Machine used to washing cooking and restaurant equipments Dough Mixer : Commonly used in pastry or bakery to mixing cake or bread’s dough Fillet knife : A knife to cut fish or meat Grater : A device having a surface covered with holes edged by slightly raised cutting edges, used for grating cheese and other foods. Ice cream scoop: a utensil composed of a palm-sized hollow hemisphere attached to a horizontal handle, for dishing out ice cream or other soft foods. Ice Cube Machine : An equipment to produce ice cube Ladle : type of serving spoon used for soup, stew, or other food Meat Grinder : an equipment to sublimate beef or vegetables become small size Meat Slicer : an equipment used to mince meat, vegetables or bread into slight slice or according to the chef necessary Oven glove : Hand protector from hot saucepan or oven Oven : enclosed compartment for heating, baking or roasting food Pastry brush : brush to spread oil, juices, sauce or glaze on food. Pizza Cutter : special knifes to cut pizza Potato Masher : an utensil to smash potato Potato Peeler : kitchen equipment to peel potato in lot of quantities Salamander : A small broiler oven used to quickly brown, glaze, cook, broil, or toast various foods. The Salamander is often used to provide the nicely browned crust to a crème brûlée, an au gratin dish or toasted bread. Saucepan : deep cooking pan, typically round of metal and one ,one long handle and a lid Scale : used to measure the weight of dry, liquid, or chopped ingredients Skewer : long piece of wood or metal used for holding pieces of food, typically meat, together during cooking Spatula : kitchen utensil for lifting or turning food during cooking Spring form pan : A cake tin with a release spring on the side that allows it to expand and lift away from the cake, leaving the cake and base behind. Tongs : Usually used to move items on hot surfaces, such as barbecues, or to select small or grouped items, such as sugar cubes or salad portions. Waffle Maker : small electric counter appliance that is used for making waffles Whisk : utensil used to blend ingredients smooth, or to incorporate air into a mixture, Working Table : Meja tempat para koki beraktifitas membuat persiapan untuk proses pengolahan makanan KITCHEN ORGANIZATION Assistant Executive Chef : The second-in-command and direct assistant of the Chef de Cuisine. This person may be responsible for scheduling the kitchen staff, or substituting when the head chef is off-duty. Butcher Section : Section in the kitchen who prepare standard cuts and maintain quality of meat, poultry, fish or shellfish. Chef de Cuisine (Executive chef) : Person is in charge of all activities related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design Chef de Partie : Also known as a "station chef" or "line cook is in charge of a particular area of production. In large kitchens, each Chef de partie might have several cooks or assistants. In most kitchens, however, the Chef de partie is the only worker in that department. Boulanger : The bread cook Confiseur : The candy cook Fish cook or poissonier : The fish cook--all fish and shellfish items and their sauces Friturier : The deep fry cook Grillardin : The grill cook Pantry chef or Garde Manager : The person who prepares cold savory items Boucher Pastry chef or patissier : Is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items. Potager : The soup and often stock cook Roast cook or rotisseur : Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish. The Butcher Commis : The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff Tournant (or chef de tournant): The Relief cook.

Load more