Cooking Terminology

Its not classified like that its orderd in class 1-3 in Hospitality

The American Culinary Federation offer certifications in culinary arts

First, let me preface what I say about Nestle Table Cream with the fact that food ingredients have different names in different countries.

For example, in the UK we call powdered sugar, icing sugar but in the US it is called confectioners' sugar. Table cream can refer to the thickness of the cream that it is thin enough to pour thus table cream.

In the case of Nestle Table Cream, as far as I know it is a tinned (canned) form of thin (single) cream that has been heated (homogenised) and then chemicals in the form of sodium alginate, disodium phosphate and sodium citrate have been added to give the cream a stable and long shelf life.

Whenever you seek help on ingredients it helps if you can give more information about the recipe and its country of origin. Personally,

I'd use fresh cream whenever possible, though it is hard to offer that advice since I don't know the recipe.

Rava is the left over coarse particles of wheat flour after sifting. It is commonly used in making pasta.

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Food having a dank odor would most likely smell moldy or old.

Preparing small amounts of food several times throughout one foodservice period. Cooking a batch at a time.

The word pfeffernüße translates to "pepper nuts" in German. Pfeffernuse was named for its spicey taste, since it was origonally made with black pepper. Today pfeffernuse usually not made with black pepper, but do include cloves, cinnomon and nutmeg. Pfeffernuse is traditionally made in the Christman season, and are left out with milk, for St. Nicholas by German children.

Flute in cooking refers to making decorate cuts or slits in a food, such as the top crust of a pie.

This may refer to removing the seeds from a fruit or vegetable. It could also refer to seeds you might use as seasoning for foods, such as celery seed or mustard seed. Seeds such as sesame seed, poppy seed, and others are commonly used in or to top baked goods.

When you cook candies the instructions will often refer to the "soft ball" stage. The "soft ball" stage usually occurs at 235 degrees F. When this temperature is achieved, dip a spoon into the candy and drop some of the candy mixture in a cool/cold glass of water. If it has cooked long enough your candy will form into a ball that is slightly mushy, not hard, this is the "soft ball" stage. If the candy just falls apart in the water it has not yet achieved the "soft ball" stage.

A filled roll is liken to a stuffed roll. It can be filled with jam, meat, cheese, olives, or any other food to complement a dinner or eaten alone.

We have no term " drupes " in American English. Sorry.

Thick beef loin cut - either a thick loin steak or roast.

Select the correct answer.

What is an early indicator of the formalization of cooking as a culinary art?

ovens

recipes

stoves

fireplaces

pots

Was used to help colonists to fry items in the fireplace with out having to stand and hold the pan. A spider is a mesh "dipper" for separating food from the liquid, normally hot oil.

A cured ham is a ham that is ready to eat.

Julienne is a cooking term. It means to cut into long, thin strips.

Graham cracker.

means cooking under a vacuum

You vacuum bag it, and then you stick it in an Thermal Immersion Circulator to precisely control the temperature. All the juices are sealed in the bag and the food should cook perfectly. There is also less fat in the food because the fat from the meat will not be lost in the cooking process. Normally items cooked sous vide are done at a lower temperature for a longer period of time. Not only is there lower fat in the meal, but the texture of the meat is better than what you could obtain with normal cooking methods.

Beat or mix together in a bowl until well blended without clumps. Butter needs to be room temperature. Since mine is refrigerated I cream on the low setting on the stove to warm the butter

duty...

Housemade or house-made means something made in a restaurant or hotel (e.g. house-made bread or pastries).

Housemaid is a completely different word, means a domestic worker or houssekeeper

to impress on the mind

The term Sous refers to a method of cooking in which foods are sealed in airtight plastic bags, then placed in boiling water or in a temperature-controlled steam environment and allowed to cook for 96 hours or more.

A desert that you classify to be your specialty , and its something original that you created with a touch of your own personality.