Hospitality Definitions/Key Terms

2. remove the top and bottom of a fruit or vegetable when you prepare for cooking.
5. finer than mirepoix, used for poultry, seafood, and vegetable panache.
7. heat transferred from a source to a cooking vessel. E.g. for a gas burner to a pot.
10. precision cut, match sticks. 2×2×40mm e.g. carrots.
12. a cooking method used typically for meat (55oc – 60oc) and fish, by vacuum sealing food in a pouch and immersing in water bath on low temperature for a long time around 1-7 hours.
14. small savoury dish usually served as appetisers. Bite-sized and served to guests on arrival.
15. thin, flexible blade 15-30cm long. Used to remove meat and skin from fish.
17. rough, but evenly cut vegetables used for sauces and stock, e.g. celery, carrot, and onion.
19. a disease caused by an organism, e.g. bacteria or viruses. The pathogens grow and multiply in the body.
20. precision cut, small cubes. 10×10×10mm e.g. fruit salad.

1. small 7cm long pointed blade. Used for trimming, peeling, and making decorative garnishes.
3. a guide that provides the limit for how long potentially hazardous food can be held safely at temperatures between (5oc-60oc). Less than 2 hours=use immediately. Between 2-4 hours= refrigerate or use immediately. More than 4 hours= dispose of.
4. precision cut, batons. 4×4×20mm e.g. carrots.
6. different types of savoury appetisers served before a meal to “amuse the mouth”.
8. in a restaurant, dishes in menu order e.g. appetisers, entrée, mains, dessert.
9. thickening agent made from a 1:1 ratio of butter: flour used for sauce and soups.
11. mixed raw vegetables cut into bite-sized pieces served as an hors d’oeuvre typically with a dip.
13. usually applied to tomatoes, where they have been peeled, seeded, and roughly chopped.
16. a Japanese dish usually used for seafood and vegetables, in which it’s lightly battered and deep-fried.
18. thin slices, 1mm thick, cut in the form of the vegetable being cut. E.g. carrots cut thin in circles as the carrot is.