Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Chantilly cream Sweetened, flavored whipped cream
Chicory A green of the endive family; the leaves are used for salad, and the root is used as a
cooked vegetable or sometimes roasted and ground and used as an additive for coffee
Chiffonade With or of finely shredded vegetables
Chitterlings Pig intestines used as food or as sausage casings
Chowchow A relish of chopped vegetables in a strong mustard sauce
Chutney An Indian relish frequently made of fruits, spices, vinegar, and sugar
Compote A dish of stewed fruits, usually retaining their natural shapes
Consommé A highly seasoned clear soup usually made from two or three kinds of meat,
fowl, veal, and beef
Crepe A thinly rolled pancake of egg and flour batter served filled with a meat, fish, or vegetable
mixture, covered with sauce, and served as an entree; made with sweeter batter, the crepe
may be served with a fruit or liqueur sauce as dessert
Croutons Diced pieces of thin, toasted bread served with soup or salads
Curry An East Indian dish originally meaning a stew, characterized by the pungent flavor of
curry powder; the finishing, or seasoning, of the dish is frequently done at the table
Demitasse A small “half” cup of black coffee usually served after dinner
Eclair A pastry with a cream or custard filling
Eggs à la Benedictine Poached eggs served on broiled ham placed on split toasted muffins and
garnished with hollandaise sauce
Endive A curly salad green
Entree A subordinate dish served between the main courses at a dinner, usually a “made”
dish of unusual food or food prepared in an unusual manner; it is garnished and may be accompanied
by a sauce; an entree should be easy to eat and pleasing to the appetite but not satisfying;
the term originally referred to dishes accompanying the first course, but in America, it now
refers to the main dish of the main course
Fillet Strips cut from the underside of the loin of beef or mutton or from the boned sides of fish
Fines herbes A combination of chives, tarragon, chervil, and parsley chopped finely for flavoring
soups, sauces, omelets, and fish
Flambé To flavor food with an alcoholic liquid, such as rum, by igniting the liquid; the alcohol
burns off, but the flavor remains
Flan A dessert of baked custard covered with a burnt-sugar syrup
Frappé A mixture of fruit juices frozen to a mush and eaten with a spoon
Fricassee Veal, rabbit, or fowl cut in pieces, browned, and stewed in gravy
Gherkin A small warted pickle
Glacé Iced, frozen, glassy, glazed, frosted, candied, crystallized; glacé fruit is fruit dipped in
hot syrup that has been cooked to a hard-crack stage
Goulash A Hungarian hash of diced meats, onions, tomatoes, potatoes, and seasonings
Gratin See AU GRATIN
Grenadine Pomegranate syrup used for beverages
Gumbo A thick, rich creole soup containing seafood, okra, and other ingredients
Hollandaise A sauce of butter, vinegar, egg yolks, and seasonings; much used with broiled fish,
vegetables, and the like