Food and Food Service Systems

cook in a bubbling liquid

• Boil

• Simmer

• Poaching

• Blanch

To cook over or in a simmer liquid

• Boiling

• Simmering

• Poaching

• Blanching

To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy.

• Batter

• Grate

• Agitate

• Cream

To cook in a small amount of liquid in a tightly covered pan over low heat.

• Broil

• Grill

• Braise

• Boil

To work dough by pressing it with the heels of the hands, folding it, turning it, and repeating until the dough is smooth and elastic.

• Knead

• Punch

• Bake

• Leaven

3 forms of quick breads except

• Pour batter

• Drop batter

• Muffin

• Soft batter

It is when raw foods are purchased, prepared on site, and served soon after preparation.

• Assembly serve

• Commisary

• Ready prepared

• Conventional

three steps in conventional food service system except

• Prepare

• Cook

• Hot hold

• Serve

It is when foods are prepared on-site, ten chilled or frozen and stored for reheating at a later time.

• Commisary

• Ready-prepared

• Assembly serve

• Conventional

Its a machine used to bring bulk food from cooking temperature to 37F in 90 minutes or less.

• Refrigerator

• Freezer

• Blast chiller

• Coventional chiller