Hospitality Definitions

2. precision cut, batons. 4×4×20mm e.g. carrots.
4. vide: 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.
8. thin slices, 1mm thick, cut in the form of the vegetable being cut. E.g. carrots cut thin in circles as the carrot is.
11. and tail: remove the top and bottom of a fruit or vegetable when you prepare for cooking.
12. knife: thin, flexible blade 15-30cm long. Used to remove meat and skin from fish.
15. disease: a disease caused by an organism, e.g. bacteria or viruses. The pathogens grow and multiply in the body.
17. precision cut, match sticks. 2×2×40mm e.g. carrots.
19. thickening agent made from a 1:1 ratio of butter: flour used for sauce and soups.

1. d’oeuvres: small savoury dish usually served as appetisers. Bite-sized and served to guests on arrival.
3. different types of savoury appetisers served before a meal to “amuse the mouth”.
5. batter: a Japanese dish usually used for seafood and vegetables, in which it’s lightly battered and deep-fried.
6. usually applied to tomatoes, where they have been peeled, seeded, and roughly chopped.
7. heat transferred from a source to a cooking vessel. E.g. for a gas burner to a pot.
9. precision cut, small cubes. 10×10×10mm e.g. fruit salad.
10. rule: 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.
13. finer than mirepoix, used for poultry, seafood, and vegetable panache.
14. rough, but evenly cut vegetables used for sauces and stock, e.g. celery, carrot, and onion.
16. mixed raw vegetables cut into bite-sized pieces served as an hors d’oeuvre typically with a dip.
18. knife: small 7cm long pointed blade. Used for trimming, peeling, and making decorative garnishes.