AGING
There is a Rigor mortis (Aging) process which happens after of slaughtering process, when the animal carcass is hung in hooks to bleed freely. During this process, the animal carcass is kept for a long time so that the bacteria can grow in the body to make the meat tender.
Aging can also be defined as holding meats in cooler under controlled conditions to allow natural tendering to take place.
ASPIC JELLY
It is derived from the french term “Aspic Gelee” which means a flavourful and gelatinous stock, that has been carefully clarified. It is a prepared dish in which slices or dices of poultry, meat, game etc are molded in a clarified meat, fish or fruit jelly.
AS PURCHASED
As purchased amount (AP) is necessary to yield the desired EP (Edible portion) weight. AP required is computed as EP required divided by yield.
ANTIPASTO
It is the traditional first course of a formal Italian meal. It is a n Italian hors d’oeuvre which include cured meats, olives, pepper, mushrooms, anchovies, artichoke hearts, various cheese, pickled meats and vegetables in oil or vinegar.
BEGINNING INVENTORY
The rupee value of all products on hand at the beginning of the accounting period. This amount is determined by computing a physical inventory.
BIN CARD
It is used in the larder kitchen and stores for inventory control. BIN stands for Business Identification Number. In a storeroom, materials and other items are kept in appropriate bins, drawers or in racks. For each kinds of material, a separate record is kept on a bin card or stock card which shows details of the quantity received by, issued to and remains in stores.
It can also be defined as Index card with both additions to and deletions from inventory of a given product. To facilitate its use, the card is usually affixed to the shelf that holds the given item. Bin card is used in perpetual inventory system.
CANAPE
It is an hors d’oeuvre consisting of a small piece of bread or toast, often cut in decorative shapes, garnished with savory spreads or toppings.
CARPACCIO
It is a dish of meat or fish (beef, pork, lamb, salmon and tuna etc). basically thin slices or pounded thin and served as an appetizer.
CARRY OVER
A menu item prepared for sale during a meal period but carried over for use in a different meal period.
CASING
Casings are also known as sausage skin or simply casing, it is the material that encloses the filling of a sausage basically it is a synthetic or natural membrane used to enclose sausage forcemeat. Natural casing are made from animal intestines or skin.
PPT ON YOUTUBE
CAUL
It is a fatty membrane that covers the stomach of a pig. It is used fat wrapping meats for cooking and for lining terrines.
CHITTERLINGS
This dish usually made from the large intestines of a hog/pork, although the intestines of cattle and other animals are sometimes used.
COULIS
It is a form of thin sauces made from pureed or strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.
CRUDITES
It is an appetizer consisting of varieties of raw vegetables, usually cut into strips, or bite size pieces, and served with a dip.
DAILY INVENTORY SHEET
It is a form that lists the products in storage, the unit of purchase, and the par value. It also contains the other columns such as items and their quantity on hand, special orders and order amount.
DRESSING
Dressing are used to add flavor, improves palatability and also act as a binding agent for example American dressing, English dressing, French dressing, Lemon dressing and vinaigrette dressing, thousand island dressing etc.
EDIBLE PORITON
The final product which is ready to serve to the customer after trimming, cutting, removal of wastage and portioning. This term refers to the weight or count of a product after cooking.
ENDING INVENTORY
The rupees value of all products on hand at the end of the accounting period. This amount is determined by completing a physical inventory.
FIRST-IN, FIRST-OUT
It is a method which is applied in store room or larder room where chef intends to use his or her oldest product before received the most recently delivered product.
FORCEMEAT
It is a mixture of chopped or ground, pureed meat and other ingredients used for making pate, sausages and other preparations.
GALANTINE
It is a deboned poultry, game including rabbit which is stuffed with forcemeat. It is cylindrical in shape and contains flavorful forcemeat.
GARNITURE
It consists of ingredients that are added to a dish during, or near the end of cooking and therefore become an integral part of the dish. Garnish refers to a finishing step whereby ingredients are placed on top of a dish for color, texture and visual appeal.
Basically garniture means the act or process of garnishing.
GELATIN
It is a byproduct of animal processing. It is a partial protein. It is obtained from skin, white connective tissue and bones of animals. Gelatin is liquid sol when warm & it is semi-solid gel when cool.
INVENTORY TURNOVER
The number of times the total value of inventory has been purchased and replaced in an accounting period.
LARD
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of the pig. Lard can be rendered by steaming, boiling or dry heat.
LAST-IN, FIRST-OUT
This term used to describe the method of storage in which the larder chef intends to use his or her most recently delivered product before using the older product.
PAR VALUE
A system of determining the purchase point by using management established minimum or maximum allowable inventory level for a given inventory item.
PATE
The term refers to forcemeats baked in a crust usually in a rectangular mold similar to a loaf tin. Simply, pate is a paste of finely chopped or pounded or pureed seasoned meat which generally is liver.
PICKLED ITEMS
These are the items which are preserved with the help of brine or sugar solution. This process extend the shelf life of the products such as vegetable, fruits, meat and fish products.
This is also called – salt curing, sugar curing and honey curing. The curing of fish is called kippering.
QUENELLE
It is a light delicate dumpling made of seasoned, minced or ground fish, meat or vegetable bound with eggs or panada. This mixture is formed into small ovals and gently poached in stock. These are usually served with a rice sauce and can be used as a first course, main course or garnish.
REQUISITION
When a food or beverage product is requeste from store room by larder chef for use in an operation then a requisition slip is made by chef. It is a kind of form to be filled by the chef to get issued the required item from the store.
SAUSAGE
A sausage consists of ground meat and other animal parts, herbs and spices and possibly other ingredients, packed in a casing and preserved in some way. The word sausage originally comes from the latin word “salsus” which means salted or preserved.
SHELF LIFE
The period of time an ingredient or menu item maintains for its freshness, flavour and quality. Products are divided into to category: perishable and non perishable, perishable items don’t have long shelf life and they spoils very easily for ex meat items and milk or milk products, but non perishable items have a long shelf life for ex. Refined flour, rice, pulses and sugar etc.
SMOKING
It is a process of infusing or incorporating the flavor, aroma to the dish with the help of smoke of dry herbs and spices and other flavoring agents.
TERRINE
It is a loaf of forcemeat or aspic, similar to pate, that is cooked in a covered in pottery mold (Terrine) then cooked in bain marie.
The terrine is a cooking vessel, a deep, rectangular, straight side dish, usually ceramic, glass or cast iron, with a tight fitting lid.
TRIPE
The muscular stomach lining of beef or other animal’s meat
WASTE PERCENTAGE
This formula is defined as products loss divided by AP weight and refers to product lost in the preparation process.
WORKING STOCK
The quantity of goods from inventory reasonable expected to be used between deliveries.
YIELD PERCENTAGE
This is defined as AP-waste percentage and refers to the amount of product available for use by the operator after all preparation- related losses have been taken into account.
Yield % = edible portion/as purchased weight X 100
YIELD TEST
A procedure used to determine actual EP ingredient costs. It is used to help establish actual costs on a product that will experience weight or volume loss in preparation.