Culinary Terms and Concepts

Station

• A designated work area in the kitchen set up for specific tasks (e.g., grill station, garde manger).

• A type of cooking equipment used for frying foods.

• A location where food is stored before preparation.

• A method of plating food for presentation.

Sanitize

• The process of completely sterilizing surfaces and tools.

• The process of reducing harmful microorganisms to safe levels on surfaces and tools.

• The process of cleaning surfaces with soap and water.

• The process of applying chemicals to surfaces to enhance their appearance.

Brigade System

• A modern cooking technique that emphasizes speed and efficiency.

• The traditional French kitchen hierarchy, assigning specific roles to chefs and cooks for efficiency.

• A system of cooking that focuses on vegetarian dishes.

• A method of food presentation that prioritizes aesthetics.

Portion Control

• Measuring and serving consistent amounts of food to maintain cost, quality, and presentation.

• A method of cooking that emphasizes speed and efficiency.

• A technique for reducing food waste by reusing leftovers.

• A strategy for increasing portion sizes to enhance customer satisfaction.

Mise en Place

• A method of cooking without any preparation.

• A French term meaning 'everything in its place'; organizing and preparing all ingredients, tools, and equipment before cooking begins.

• A technique for serving food in a decorative manner.

• A style of cooking that emphasizes speed and efficiency.

Danger Zone

• The temperature range (32°F–40°F) where bacteria grow slowly.

• The temperature range (41°F–135°F) where bacteria grow most quickly.

• The temperature range (140°F–165°F) where food is safe to eat.

• The temperature range (165°F–212°F) where food is boiled.

Prep List

• A written list of all ingredients and tasks that need to be completed before service.

• A list of all dishes served during a meal.

• A schedule for when each dish should be prepared.

• A menu of items available for customers to order.

FIFO

• First In, First Out; rotating inventory so the oldest items are used first.

• First In, First Out; rotating inventory so the newest items are used first.

• First In, First Out; a method for random inventory usage.

• First In, First Out; a strategy for discarding expired items.

Cross-Contamination

• The transfer of harmful bacteria or allergens from one food or surface to another.

• The process of cooking food at high temperatures.

• The method of preserving food by freezing.

• The practice of washing hands before handling food.

Yield

• The total amount of food produced from a recipe, after trimming, cooking, or portioning.

• The time it takes to prepare a recipe.

• The nutritional value of the ingredients used in a recipe.

• The cost of the ingredients required for a recipe.