A severe, potentially life-threatening allergic reaction. The reaction can occur within seconds or minutes of exposure to an allergen. Symptoms include a skin rash, nausea, vomiting, difficulty breathing, and shock. If not treated right away, usually with epinephrine, it can result in unconsciousness or death.

Microscopic organisms. Some have beneficial properties; others can cause food-borne illnesses when contaminated foods are ingested. A type of biological cell that constitutes a large domain of prokaryotic microorganisms. Typically a few micrometers in length and have a number of shapes, ranging from spheres to rods and spirals.

An inventory management system. This accounting method is used in managing inventory and financial matters involving the amount of money a company has to have tied up within inventory of produced goods, raw materials, parts, components, or foods. They are used to manage assumptions of costs related to inventory, stock repurchases and various other accounting purposes.

First aid for choking, involving the application of sudden, upward pressure on the upper abdomen to force a foreign object from the windpipe.

A series of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases." Personal hygiene refers to maintaining the body's cleanliness.

An instrument used to measure the temperature of a food to determine if it has been cooked and stored at its proper minimum temperature. This gauge provides results in a relatively short amount of time. There are many different analog & digital varieties. One example is the Bimetallic Stemmed Thermometer

A refrigeration unit, or set of units, with pass-through doors. They are often used in the pantry area for storage of salads, cold hors-d’oeuvre, and other frequently used items i.e. cold desserts and canned or bottled beverages.

The maintenance of a clean food-preparation environment by healthy food workers.

To kill pathogenic organisms by chemicals and/or moist heat.

A refrigeration unit large enough to walk into. It is occasionally large enough to maintain zones of varying temperature and humidity to store a variety of foods properly. Some have reach-in doors as well. Some are large enough to accommodate rolling carts as well as many shelves of goods.

Sweet, thick opaque sugar paste used for glazing pastries such as napoleons or making candies. An icing made with sugar, water, and glucose; used primarily for pastry and confectionery.

A type of sponge cake made with egg whites that are beaten until stiff.

A fried pastry usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, vegetables or other ingredients. Fritters are prepared in both sweet and savory varieties. A type of fritter made with pieces of apple deep-fried in batter and often served covered with powdered sugar, honey or cinnamon.

A loaf of bread shaped into a long cylinder. It is a thin loaf of French bread that is commonly made from basic lean dough and is distinguishable by its length and crisp crust. A baguette has a diameter of about 2”– 2⅓” and a usual length of about 26”, although a baguette can be up to 39 inches long.

Ice cream set on a layer of sponge cake and encased in meringue then baked until the meringue is warm and golden.

A sweet product containing flour, sugar, salt, egg, milk, liquid, flavoring, shortening, and leavening agent.

Pastry made with very thin sheets of a flour–and-water dough layered with butter and/or bread or cake crumbs; similar to strudel. Also called filo.

Bread made with chemical leaveners, which work more quickly than yeast. Also called batter bread.

A mixture of butter, sugar, and eggs or custard. Used to garnish cakes and pastries.

Small cookies of nut paste (usually almond), sugar, and egg white.

A cake made by the foaming method that contains a high percentage of eggs and sugar and little if any fat.

A high-quality chocolate containing at least 32% cocoa butter.

Mix or beat ingredients until soft, smooth and creamy; often a solid fat (usually butter) and sugar are creamed together.

A filling made of heavy cream, chocolate, and/or other flavorings; may be used as a sauce, a glaze, or to make confections. Can range from soft to hard, depending on the amount of butter and cream.

A paste of ground almonds, sugar, and egg whites that is used to fill and decorate pastries.

Egg whites beaten until they are stiff, then sweetened and possibly baked until stiff. Types include regular or common, Italian, and Swiss.

A pastry made of layered puff pastry rectangles filled with pastry cream and glazed with fondant.

A bite-sized, iced and decorated cake.

A sauce made by deglazing pan drippings from a roast and combining them with a roux or other starch and additional stock.

French for white butter, an emulsified butter sauce made from shallots white wine and butter.

A combination of equal amounts by weight of flour and soft whole butter. Whisked into a simmering sauce at the end of the cooking process for quick thickening and added sheen and flavor

French for black butter, whole butter cooked until dark brown (Not Black) sometimes flavored with vinegar or lemon juice.

French for red butter, an emulsified butter sauce made from shallots, red wine, and butter

Sauce made by adding lemon juice and liaison to Veloute made from veal stock.

A clear jelly usually made from a clarified butter stock thickened with gelatin, used to coat foods with a strong reflective glaze.

Roasted meat, poultry or game served with their natural unthickened juices.

A brown sauce flavored with a reduction of red wine, shallots, pepper, and herbs garnished with bone marrow.

A sauce made from a puree of vegetables and/or fruit.

A cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (shocking) to halt the cooking process.

Dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment similar to roasting. To cook food by surrounding it with dry heat, as in an oven. This method of preparing food that uses dry heat, is normally in an oven, but can also be done in hot ashes, or on hot stones.

Informally referred to as Australian Barbie, this is a cooking method, a style of food, and a name for a meal or gathering at which this style of food is cooked and served. The term may refer to (1) the cooking method itself, (2) the meat cooked this manner, (3) or a type of social event featuring this type of cooking, usually done outdoors by smoking meat over wood or charcoal.

A cooking method in which items are immersed in liquid at or above 212°F. When a liquid reaches a point in temperature that it is rolling vigorously or turbulently and cannot be disrupted or stopped by stirring.

To cook food by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked.

A cooking technique in which foods are cooked by a radiant heat source placed below the food. Also, the piece of equipment on which grilling is done. Grills may be fueled by gas, electricity, charcoal, or wood.

A cooking method in which items are cooked in deep fat in a skillet; this generally involves more fat than sautéing or stir frying but less than deep frying.

A cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.

A method of cooking foods in a very small amount of liquid in a covered pan over direct heat.

To partial cook a portion of food in simmering/boiling water. Similar to blanching, but cooked for longer.

Partially cooking food by any cooking method. To partially cook an item before storing or finishing by another method; may be the same as blanching.

To cook gently in simmering liquid that is 160° to 185°F/70° to 82°C.

System of cooking that appreciates the proper techniques of ingredients and knowledge.

To cook food in a pan, usually covered, without browning over low heat to encourage flavors to be extracted from vegetables and spices.

Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegar, used to enhance the flavor and fragrance of food.

A concentrated flavoring extracted from an item, usually by infusion or distillation. Includes items such as vanilla and other extracts, concentrated stocks, and fumets. Also: A sauce made from a concentrated vegetable juice.

Spiced or seasoned foods, as opposed to sweet.

Literally, “to the tooth”; refers to an item, such as pasta or vegetables, cooked until it is tender but still firm, not soft.

A space that forms when the contents of the egg cool and contract after the egg is laid. It usually rests between the outer and inner membranes at the egg's larger end, and it accounts for the crater you often see at the end of a hard-cooked egg.

Primary protein found in egg whites. Provides the liquid medium in which the embryo develops and also contains a large amount of the protein necessary for proper development. The clear liquid contained within an egg.

Made of twisted strands of mucin fibers that are a special form of protein, this holds the yolk in the center of the egg --- Two spiral bands of tissue that suspend the yolk in the center of the white.

This is the name for the small white spot on the yolk of an egg. It is where the female's genetic material is found. Also called the blastodisc, is a small, circular, white spot (approximately 1.5 – 3 mm across) on the surface of the yellow yolk of a bird's egg

Membranes protect the contents of the egg from bacteria and prevent moisture from leaving the egg too quickly. These are just inside the shell surrounding the albumen.

The source of food for the embryo and contains all the fat in the egg. --- Among animals which produce eggs, the yolk (also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo.

Also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. They are considered a simple and reliable dish that can be easily varied and expanded upon.

A porous, hard, protective covering made of calcium carbonate that is porous --- The outer covering of a hard-shelled egg and of some forms of eggs with soft outer coats.

The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 167 °F and cooked until the egg white has mostly solidified, but the yolk remains soft.

The clear casing that encloses the egg yolk. When an egg is said to be "mottled", the yolk surface is covered with many pale spots or blotches. The strength and integrity of the vitelline membrane are very important in preventing egg yolk mottling. --- The chicken egg yolk is separated from the egg white by the proteinaceous extracellular vitelline membrane, which forms the last barrier to microbial infection. The vitelline membrane is composed of the inner layer facing the yolk, the intermediary and the external outer layer in contact to the egg white.

The fruit of certain types of capsicum peppers (not related to black pepper), used fresh or dry as a seasoning. Chiles come in many types (for example, jalapeno, serrano, poblano) and varying degrees of spiciness.

Dried chiles that have been ground or crushed, often with other ground spices and herbs added.

Five-Spice Powder: A mixture of equal parts ground cinnamon, clove, fennel seed, star anise, and Szechwan peppercorns.

Prepared in accordance with Jewish dietary laws. Pure, refined salt used for pickling because it does not contain magnesium carbonate and thus does not cloud brine solutions. Also used to prepare kosher items. Also known as coarse salt or pickling salt.

A mixture of herbs and spices used to season pickles. Often includes dill weed and/or seed, coriander seed, cinnamon stick, peppercorns, bay leaves, and others.

A mixture such as chili powder, or a dish of the same name.

Fresh herbs and vegetables tied into a cheesecloth bundle and used to flavor sauces, soups, stocks, stews.

Containing herbs and spices used to flavor stocks, soups, and sauces. Easily removable.

A dish of rice cooked with onion, tomato, garlic, vegetables, and various meats, including chicken, chorizo, shellfish, and possibly other types. A paella pan is a specialized pan for cooking paella; it is wide and shallow and usually has two loop handles.

A hearty cuisine based on French and southern influences; signature ingredients include spices, dark roux, pork fat, file powder, green peppers, onions, and celery. Jambalaya is a traditional Cajun dish.

A pizza that is stuffed with meats, vegetables, or cheese, folded over to resemble a large turnover, then baked or deep-fried.

To cut into pieces of roughly the same size.

Cut ingredients into cubes that measure ¼" in. x ¼" in. x ¼" in.

Cut ingredients into cubes that measure ½” in. x ½” in. x ½” in.

Cut ingredients into cubes that measure ¾” in. x ¾” in. x ¾” in.

The butchering, cutting, and trimming of meat, poultry, fish, and game (large pieces or whole) into a variety of smaller cuts to prepare them to be cooked.

A knife cut in which foods are cut into small diamond shapes.

To cut into very small pieces where uniformity or shape is not important.

Trimming racks of rib or poultry so the bone is cleaned and prominent.

The roll cut is a specific type of knife cut used to create pieces of food with two angled sides. These cuts are often performed on long, round pieces of food (i.e. carrots & parsnips) and add visual appeal to a dish.

When used on potatoes, this cut is often called the "matchstick cut" and measures approximately 1⁄8" by 1⁄8" by 1"– 2" inches.

Cut ingredients into sticks that measure ¼" in. x ¼" in. x by 1" to 2" inches.

Cutting vegetable into consistent slices while slanting your knife, so the slices are angled rather than perfectly round.

A preparation of finely sliced or shredded leafy vegetables or herbs.

Peeled, seeded and diced tomato made with blanching.

Removing the side of fish intact while removing all bones.

A basic culinary arts knife cut which is essentially a very small cube measuring 1/8" in. × 1/8" in. × 1/8" in.

A basic culinary arts knife cut which is essentially a tiny cube measuring 1/16" in. × 1/16" in. × 1/16" in.

A matchstick cut measuring 1/8" in. x 1/8" in. x 2" to 2½" in.) long and usually for potatoes.

A basic culinary arts knife cut which is a tiny stick measuring 1/16” in. × 1/16” in. × 1/16 in.

A lozenge or diamond shape cut that measures ½” in. x ½” in. x 1/8” in.

Rondelle; cut to desired thickness, 1/8” in. x ½” in.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash. This cut provides a distinctive & consistent appearance to the food item being served. When preparing a vegetable in this manner, it is trimmed to a length of approximately 2" in. and has seven faces with a bulge in the center portion.

At or toward the front of an object.

A dairy beverage with a slightly sour flavor similar to that of yogurt. Traditionally, the liquid by-product of butter churning, now usually made by culturing skim milk.

Unsweetened canned milk from which water has been removed before canning.

Milk containing less than 2 percent fat.

Beaten egg that is cooked in butter in a specialized pan or skillet and then rolled or folded into an oval. They may be filled with a variety of ingredients before or after rolling.

French for stock or base. Drippings and bits of food left in a pan after foods are roasted.

Dark, syrupy meat glaze made by reducing beef stock.

A sauce made by thickening brown stock using corn starch or similar starch. May also be referred to as fond lie

An aromatic mixture, such as pickles, chutney, and some sauces and relishes that accompanies food. Usually kept on the table throughout service.

Refers to a number of sauces native to the Indian subcontinent, forming an integral part of the cuisines of the Indian subcontinent. These may be realized in such forms as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce.

An appareil used before cooking to flavor and moisten foods; may be liquid or dry. Liquid varieties are usually based on an acidic ingredient, such as wine or vinegar; dry ones are usually salt-based.

A fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange, but it is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination.

A green sauce made from finely chopped peppermint leaves soaked in vinegar, and a small amount of sugar. Lime juice is sometimes added. Mint sauce is a condiment used for roasted lamb and a few other recipes and dishes in British and Irish cuisines. Mint jelly which is thicker and sweeter, is an alternative accompaniment for lamb.

A thick, pureed mixture of an herb, traditionally basil, and oil. Used as a sauce for pasta and other foods and as garnish for soup. It may also contain grated cheese, nuts (especially pine nuts) or seeds, and other seasonings.

Also known as leading or basic sauces, the foundation for the entire classic repertoire of hot (cooked) sauces. The five include: Béchamel, Veloute, Espagnole, Tomato, and Hollandaise.

A fortified brown veal stock sauce, thickened with a brown roux. One of the Mother Sauces made of brown stock, Mirepoix, and tomatoes thickened with brown roux.

This Mother Sauce is milk-based sauce and thickened with flour. A basic sauce made by thickening milk with a white roux and adding seasonings - an onion pique.

An emulsion of butter and lemon (or vinegar), using egg yolk as the emulsifier. The classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice.

Flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.

This Mother Sauce is vegetable/fruit-based and can be used to create Italian Marinara, Spaghetti Sauce and Tomato Paste.

This Mother Sauce is light stock-based, thickened with a roux or a liaison (a mixture of egg yolks and heavy cream).