Glossary

range-fed animals

animals that graze in open fields for nourishment; no other type of food is provided

bain-marie

container of hot water designed to keep foods hot and/or to cook them slowly

béchamel

white sauce prepared with milk and white roux

organically grown

grown without chemical intervention

characteristic

feature or quality that distinguishes one product from another

grade

quality, rating and standards of food products

bake

to cook at set temperatures by heated air such as in an oven

batter

semi-liquid mixture of flour or other starches

blend

to mix or combine several ingredients together

boil

to cook a product in a boiling liquid

broil

to cook by placing food directly beneath a radiant heat source placed above the food; to cook on a rack or gridiron

classification

arrangement in classes or categories

condiment

traditionally, any item added to a dish for flavour (including herbs, spices and vinegars); cooked or prepared flavourings or accompaniments such as relishes, prepared mustards, ketchup, bottled sauces and pickles

cook

to change the structure, texture and taste of a product by applying heat over a period of time

crêpe

thin pancake

crustaceans

shellfish such as lobster, crayfish and shrimp

dough

flour-liquid mixture used to make bread and pies

dress

to clean and prepare for cooking and eating

fin fish

fish having fins, in contrast to shellfish

food cost

financial value of food products purchased for production

game

wild animals or birds hunted for sport or food; the flesh of these

garnish

to add a decorative yet edible item to a finished dish

genetically altered

modification of characteristics of an organism by manipulation of its genetic material

lipids

organic compound that is insoluble in water

marinate

to add a marinade to foods in order to add flavour or moisten foods; may be dry or liquid, usually based on an acidic ingredient to tenderize; an oil to preserve and a flavouring agent; dry marinades are usually salt based; to tenderize or soak food in seasoned liquid

menu

card describing a list of dishes available and corresponding prices

mise en place

setting up for production and having everything in its proper place

molluscs

shellfish such as oysters, mussels and clams

pasta

general term used for starchy products such as macaroni and spaghetti

pastries

dough of flour, fat and water used as a base and covering for pies, tarts, etc.; assortment of individual desserts

portion

to divide a large quantity into several servings

produce

fresh fruits and vegetables

recipe

instructions for preparing a dish that includes the necessary ingredients

salamander

small broiler utilized to glaze or brown items rapidly

saucer

kitchen equipment used in the preparation of sauces

seafood

edible sea fish or shellfish

shuck

to remove the rigid external facade (i.e., shell) from oysters, mussels and clams

steam

vapour phase of water; to make soft or pliable by treating with steam

stock

clear, thin, flavoured liquid utilized to prepare soups, sauces and sauce-based entrées

type

kind, sort or category

Abbreviations