Green: Soap;
Blue: clean hot water
Red: Sanitize
White board: cooked food, bread,
Green Cutting board: Vegetable
Yellow Cutting board: poultry (chicken, Turkey, Duck)
Red Cutting Board: Meat
Blue: Sea food
stocked 库存；
time-temperature indicator
walk-in Cooler & Freezer
AP = As purchased
EP = Edible Portion
Products
krud kutter (Kitchen Degreaser)
409
Bleach for mold remove
Acquired taste
catering 餐饮
Event
==1. Seasoning ==
1.1 辣椒
ancho ['ænkəʊ] 安秋辣椒 a large chili pepper used as a seasoning in Mexican cuisine
cayenne[keɪ'en] its intense, fiery heat.
jalapeno 墨西哥辣椒
Paprika: sweet, smoked, or hot, offers a milder, often sweet, and sometimes smoky flavor。常用来上色。
Tajin seasoning, a blend of chili peppers, lime, and sea salt, is incredibly versatile and can be used on a wide variety of foods
confection 糖果
condiment 调味料
酱油，耗油，姜丝，油，淀粉, fish sauce 鱼露
Wine
Green Curry / Red Curry / Coconut Milk
Garlic powder
Pepper
Onion powder
Salt
Shallots/ onion
Italian Seasoning /Chicken seasoning (marinate) with Italian Seasoning,
Taco Seasoning
parsley
rosemary 迷迭香
thyme 百里香
Holy basil: is sometimes called "hot basil" because of its peppery taste. Chemicals in holy basil are thought to decrease pain and swelling. They also might lower blood sugar in people with diabetes. Holy basil oil might act as an antioxidant.
lemon grass: especially in Southeast Asian cuisine
lime vs lemon
balsamic vinegar 意大利黑醋；香醋；葡萄醋
vinaigrette 色拉调味汁（用油、醋和各种香草等混合而成）
+ White distilled vinegar
+ black vinegar for sweat sour soup
Butter
Lard 猪油, rendered pork fat
Canola, veg, peanut oil
Extra Virgin Olive Oil (EVOO): The highest quality, extracted from the first pressing of olives using mechanical methods like cold-pressing. It has a free acidity of less than 0.8% and a superior flavor profile. [Salad dressings, dipping, finishing, low to medium heat cooking]
Virgin Olive Oil: Also extracted mechanically, but may have a slightly higher acidity (between 0.8% and 2%) and potentially minor flavor defects. It's still safe to consume, but may not be as flavorful as EVOO. [High-heat cooking, baking, dishes where a mild flavor is preferred]
Refined Olive Oil: Produced by refining virgin olive oil to improve its flavor and lower its acidity. This process often involves heat and chemical treatments.
Olive Pomace Oil: The lowest grade, extracted from the olive pulp (pomace) using solvents or other methods
winterized oil: not freeze
==2. Allergy==
Canola oil is good for allergy issue.
==3. Mexican Food ==
Tinga: Tinga is a popular Mexican dish, usually made with shredded chicken braised in a flavorful, slightly spicy sauce
==4.1 面食 ==
arancini: an Italian dish consisting of balls of rice mixed with other food, that are covered in breadcrumbs and fried
Choux: also known as pâte à choux, is a light and airy French pastry dough made from flour, water, butter, and eggs.
garden rhubarb: for cake
pad kee mao: drunken noodle
Polento: 玉米粉:Polenta is an Italian dish of boiled cornmeal that was historically made from other grains.
semolina: 麦糁，粗面粉（用以制作意大利面食和甜食）large hard grains of wheat used when crushed for making pasta and sweet dishes
==4.2 Cheese ==
blue cheese
feta (用羊奶做的)希腊白软干酪
Parmesan
==4.3 Drink ==
margarita 玛格丽特酒（用果汁与墨西哥龙舌兰酒调制而成）an alcoholic drink made by mixing fruit juice with tequila
==4.4 Dessert ==
frozen novelties: individual frozen treats that are easy to eat and have some added value, such as a unique shape, flavor, or texture. They can be made from ice cream, sherbet, gelato, or other frozen confections. Frozen novelties come in many forms, including cones, cups, sticks, sandwiches, and push tubes.
==4.5 Pasta ==
When boiling Pasta: put salt in water.
Basil Pesto Pasta: 意大利松子青酱（用罗勒叶、松子、干酪和油调制而成）an Italian sauce made of basil leaves, pine nuts , cheese and oil
carbonara 奶油培根意大利面
mostaccioli 斜切通心粉
==4.6 Soup==
gazpacho [ɡəzˈpɑtʃoʊ] 西班牙番茄冻汤
Mirepoix : 调味用蔬菜 mixed finely diced vegetables, typically carrot, onion, and celery, lightly fried and used as a seasoning in stews, soups, and sauces, or on which to lay meat for roasting or braising.
==4.7 Sauce==
Au Jus sauce: Au jus is thinner and flavored with red wine, while gravy is thickened with flour or cornstarch. Au jus has a thin consistency that's similar to broth.
Steak diane sauce
Yum Yum Sauce: It is a Japanese Steakhouse Shrimp Sauce with a mayo base, melted butter, tomato and other spices.
Habanero sauce: The most notable difference between habanero and jalapeno peppers is their heat level. Habaneros are considerably hotter than jalapenos.
Jugo Seasoning sauce
mayonnaise 蛋黄酱（用作三明治、色拉等的调味品）mayo
roux 油面酱（用油和面粉搅拌加热而成浓稠汤料，用于制调味品）a mixture of fat and flour heated together until they form a solid mass, used for making sauces.
pico de Gallo
salsa verde [Canned tomatillos]
mild salsa
mango salsa
spaghetti marinara sauce
==4.8 Salad & Sandwich==
arugula [əˈruɡələ] 大蒜芥；芝麻菜；紫花南芥a plant with long green leaves that have a strong flavour and are eaten raw in salads
bulgur 焦干碎麦； a type of wheat that has been partly boiled and then dried, used especially in Turkish cooking
cobb salad: American garden that is usually served as a main course.
couscous （北非的）蒸粗麦粉食物 （北非的）蒸粗麦粉食物 a type of African food made from crushed wheat ; a dish of meat and/or vegetables with couscous
couscous tabbouleh: a salad of Lebanese origin consisting chiefly of cracked wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil.
crouton: a small piece of hard bread served on soup and in salads 烤面包丁
==4.8 Veg ==
parsnip 欧洲萝卜
shallot 红葱头
Swiss chard: is a leafy green vegetable in the same family as beets and spinach,
==5. Food ==
-- 5.1 Beef --
Au Jus sauce: Au jus is thinner and flavored with red wine, while gravy is thickened with flour or cornstarch. Au jus has a thin consistency that's similar to broth.
Steak diane sauce
Yum Yum Sauce: It is a Japanese Steakhouse Shrimp Sauce with a mayo base, melted butter, tomato and other spices.
Top sirloin 上后腰脊肉 refers to a specific cut of beef from the sirloin primal, known for being leaner and more flavorful than other sirloin cuts. It's located on the upper, dorsal part of the sirloin, which extends towards the hip area. Top sirloin is a versatile cut, suitable for grilling, pan-frying, broiling, or even roasting.
sirloin 牛里脊肉；
Tenderlion: 菲力牛排：可能是牛排中最嫩的，比较起其它牛排，它的大理石纹脂肪较少也就是说瘦肉较多
A New York strip steak, also known as a strip steak, is a cut of beef from the short loin, known for its tenderness and rich flavor. It's characterized by a fine grain, moderate marbling, and a firm texture, offering a good balance of tenderness and chewiness.
A T-bone steak is a cut of beef taken from the short loin, featuring a T-shaped bone with a strip steak on one side and a tenderloin (filet mignon) on the other. The defining characteristic of a T-bone is the presence of this bone, which is part of the steer's vertebrae.
Ribeye: The ribeye is known for its higher fat content and more intense marbling, resulting in a more buttery flavor and texture. New York strip offers a slightly leaner and firmer option.
Filet mignon: the most tender cut, but New York strip offers a more robust flavor.
cutlet 厚肉片
fillet: [fɪˈleɪ] n.无骨肉片
eye in beef: The eye of round (eye round) is an extremely lean small roast cut from the Round primal between the top round, outside round and heel. It is very affordable and has good flavor, but is not very tender. It is best cooked slowly (roasted or braised) & cut very thinly across the grain.
Piccata: (用柠檬、黄油调味的)嫩煎小牛肉片
scaloppine: 加酒和香料的煎炒牛肉片 [Veal Scaloppine]
-- 5.2 Chicken 鸡 --
Chicken Chasseur: a French dish, known in France as poulet chasseur, poulet à la chasseur or poulet sauté chasseur.
poultry n.家禽；禽肉
rotisserie: [roʊˈtɪsəri] chicken 烤鸡
-- 5.3 Pork ---
Pot belly 五花肉 回锅肉
Pork tenderloin
-- 5.4 fish --
akami: 赤身或称红肉 位於鱼背前、中、后背部及侧身肉，颜色深红，油脂少肉质多，富营养，口感嫩，经济实惠
Chutoro中腹部；中鲔 meaning "medium toro" in Japanese, is a popular cut of tuna known for its balanced fat content and rich, buttery flavor, making it a favorite for sushi and sashimi.
Otoro: 上腹 Otoro is the fattiest and most prized cut of bluefin tuna, known for its rich, buttery flavor and melt-in-your-mouth texture, making it a highly sought-after delicacy in sushi and sashimi.
A pin bone: is a small, needle-like bone that runs along the length of a salmon fillet, and it's a calcified nerve ending used for sensing other salmon
baba ganoush: This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East.
bouquet garni: a bundle of herbs or spices tied together to flavor soups, stews, and other dishes.
caramelized onions: for burger
continental breakfast 大陆式早餐；欧陆早餐
fond: in the context of food, "fond" refers to the browned bits of food left on the bottom of a pan after cooking, typically after searing or roasting meat or vegetables. These bits, rich in flavor from the Maillard reaction, are often used as a base for pan sauces. The French word "fond" itself means "base" or "bottom".
maillard reaction: is a non-enzymatic browning reaction that occurs between amino acids and reducing sugars, resulting in the development of complex flavors and aromas in food when heated.
Regular sucrose begins to melt at 320F (160C). When it reach 338, it begins to turn golden brown.
Caramelization is a culinary and chemical process where sugars, when heated to a certain temperature, undergo complex reactions resulting in a golden-brown color and rich, complex flavors.
Hors d'oeuvres 开胃小菜: are small, flavorful food items, often finger foods, served before the main course of a meal, typically at cocktail parties or receptions.
garnish 装饰物
Gelatinization 胶凝过程
paillard: a dish in which a piece of meat is hit or pressed to make it thin and flat before it is cooked : Slice the chicken breasts into steaks and flatten them into very thin paillards.
polysaccharide [pɒlɪ'sækəˌraɪd] 多聚糖
short-order 快餐
sous vide food 真空低温烹调食品
textured soybean: also known as textured vegetable protein (TVP), is a processed food product made from defatted soy flour or soy protein concentrate that has a chewy texture and is often used as a meat substitute.
turnover: refers to a small, filled pastry made by folding a piece of dough over a filling and sealing the edges. It can be either sweet or savory and is often baked or fried.
empanada 肉馅卷饼；馅饼；肉馅饼 a Spanish or Latin American pastry turnover filled with a variety of savory ingredients and baked or fried.
Wild game: 野味
==6. Cooking Method ==
truss （在烹煮鸡等前）把腿和翅膀束紧
Bake: dry heat, uncovered, in the oven
Blanch: 焯（把蔬菜等放在沸水中略微一煮）to prepare food, especially vegetables, by putting it into boiling water for a short time
braise v.炖
browning: Browning is a way to partially cook the surface of meat to remove excess fat and create a flavorful crust.
Broiling: heat down
Deglaze 锅底的焦肉刮起 dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine. "deglaze the pan with the white wine"
boil vs broil
Boiling: fully merge into solid water at 212 F
braise 炖
Stew 炖
curing 腌制
Glaze
marinate 浸泡
Paring 刨
poach 水煮 Pan frying:
Stir-frying / sauteing /pan- frying (pan searing with minimum oils) /deep fry
Which cooking method is best suited for tough cuts of poultry with high connective tissue content?
Roasting (not ) // Braising (+) / Sautéing /Grilling
==7. Cooking Tools ==
Bain-marie 双层保温锅
bevel 斜面 [ refer to knife]
backsplash 后挡板: a vertical waterproof surface, usually tiled, that protects the area above a sink or bath from splashes
Club frills
Exhaust hood
flatware 扁平餐具
tableware 餐具
mixer 搅拌器
immersion blender
operation: a company, or a part of a large company 〈美〉经营;
potable 可饮用的
procurement manager 采购
scale deposit 水垢沉积物
lime deposit 锅垢；碳酸钙沈淀物
scrub 擦洗；刷洗to clean sth by rubbing it hard, perhaps with a brush and usually with soap and water
scour: （用粗糙的物体）擦净，擦亮to clean sth by rubbing its surface hard with rough material
shelf liner 货架衬垫
swab:用拭子对（人体）化验标本的采集 an act of taking a sample from sb's body, with a swab
surfactant 表面活性剂（减少液体表面张力，常形成气泡）a substance that reduces the surface tension of a liquid, often forming bubbles in the liquid.
Quaternary Ammonium Compound (QAC or quat): 四级铵结构物
ROP: Reduce Oxygen Packaging
coving: is a curved, sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be impossible to clean.
Dolly cart
Door Sweep 门底刷
drainboard (倾斜着放置洗过的碗碟以便把水滴尽的)滴水板
the place next to the sink in a kitchen where you leave wet dishes to dry
ductwork 通风管道
frosted window 磨砂窗
grill backsplash 烤架后挡板
Lock 锁
Locker 储物柜
Machine buffing 擦光 抛光
Mandoline.
A manual slicing implement consisting of blades fitted in a flat metal or wood framework. Folding legs position the mandoline on the worktable at a 45‐degree angle for use. Levers allow the blades to be adjusted to control the thickness of the slices. A traditional mandoline has a flat blade and a serrated blade. Additional blades can be used in combination with the flat blade cut julienne and bâtonnet. The serrated blade is used to cut gaufrette or waffle slices.
Range hood 抽油烟机
sneeze guard 护罩
metal shaving from cans 罐头里的金属屑
Refrigerating: hold fresh-cut produce at the temperature 41F (5°C)
Spray mister 喷雾器
Shelf life 保质期
sulfite 亚硫酸盐；亚硫酸盐或酯；硫化物
standing water 积水: is a body of water that is not moving or being absorbed by the surrounding environment.
ice-water slurry
Tea urns 茶瓮
True 配准；校准；整形
vat 缸: a large container for holding liquids, especially in industrial processes
weather Stripping 挡风雨条
hermetically 密封地
hospitality 服务
imposition 不公平（或不合理）的要求an unfair or unreasonable thing that sb expects or asks you to do
Mise en place: 餐前准备 is a French culinary term that means "putting in place" or "gathering". It refers to the process of preparing and organizing ingredients and other components before cooking.
Up in arms: 竭力反对 angry and complaining about something
=9. Sanitation & Hygiene =
Vegetables are chopped, meat is trimmed, sandwiches are assembled.
TCS food: food requiring Time and Temperature Control for Safety
Change rinse water when it becomes dirty or full of suds.
Out of restroom: wash hand again. Use paper towel to open the door of the restroom.
Prep area, food storage area; service area
place mops in a position to air-dry without soiling wall, equipment or supplies.
food spills
steam table
hot-holding
cold-holding ( or cold-held)
1. 7 days, Dec 1, discard on Dec 7
2. Hot holding [ steam tables, warmers, crockpots]
cold hold < 41°F
AIDs: acquired immunodeficiency syndrome; HIV (human immunodeficiency virus)
HIV is the virus that causes AIDS, and AIDS is the most advanced stage of HIV infection
anaphylaxis: [ˌænəfɪˈlæksɪs] 过敏性反应
allergen: a food allergen is a protein in food that some people are sensitive to.
aflatoxin [ˌæflə'tɒksɪn] n.黄曲霉毒素 (produced by mold, in milk, nut, etc]
boil 疖； 煮沸
cockroach 【虫】蟑螂
Cross-contact vs. cross-contamination
Cross-contamination: pathogen transferred from one surface or food to another.
Cross-contact: transfer of an allergen to food that does not contain that allergen.
dysentery 痢疾
fecal-oral route
Foodborne illness: is a disease transmitted to people by food
Foodborne 食物传播的
Food handler 处理食物的人
infestation 害虫横行: a situation in which a lot of insects or animals are in a place and are causing damage or disease
mortality 死亡率
morbidity 致病率
pathogens: 致病菌 病原体 sth. that can cause disease, e.g. a bacterium or a virus
pest 害虫
outbreak: 2 more people, same food, same symptoms by eating the same food.
refuse n. 垃圾
salmonellosis [ˌsælməne'loʊsɪs] 沙门氏菌病
salmonella[ˌsælməˈnelə ] 沙门菌
spore 孢子
Shigellosis 杆菌性痢疾 a highly infectious form of dysentery caused by the shigella bacterium.
typhoidal [taɪ'fɔɪdəl] 伤寒的 nontyphoidal salmonella
sewage backup 污水回流 occurs when wastewater or sewage flows back up through a sink, toilet, or drain. This usually happens when a blockage prevents wastewater from flowing freely.
broken water main: 水管破裂 A water main is an underground pipe that carries water from your area's water source to your service pipe. These pipes usually run under the streets and sidewalks. A water main break occurs when a hole or crack in the pipe causes water to move to the surface
Plumbing
storm drain 雨水渠
floor drain 地面排水管
sump 污水池 pumping 污水泵送
water line break 水管破裂
backflow 倒流
==10. People ==
cook 厨师
busser, also known as a busboy or busgirl, is a restaurant employee who cleans tables and resets them for new customers.
Garde manger is a French term meaning "keeper of the food" that refers to both a chef and a specialized area of a kitchen dedicated to cold food preparation, such as salads, cold appetizers, charcuterie, and pâtés. In a modern kitchen, the garde manger is the chef in charge of the "pantry" or "cold kitchen," which is the station where dishes are prepared, preserved, and stored at cold or room temperatures.
kitchen brigade 厨房大军: The purpose of the kitchen brigade was to ensure every cook had a clear purpose and the kitchen could work to maximum efficiency.
locavore: a person whose diet consists only or principally of locally grown or produced food.
Health inspector is also called sanitarian, health officials, environmental health inspector
Pantry 食品贮藏室
restaurateur [ˌrestərəˈtɜr] 餐馆老板
server 服务员
Sous-chef 副主厨；
gourmet 美食家
=11. Food Recognition =
Juan Valdez Coffee: from selected regions in Colombia.
stilton cheese
TOST Non-Alcoholic Sparkling Beverage
Difference between Braising and Stewing
Braising vs Stewing
Braising and stewing are terms that are used very commonly in cookery classes and even in daily cooking by those who love to prepare dishes through slow cooking. Usually one can prepare food by dry heating, moist heating, or by a combination heating method. Choosing the right heating method ensures the kind of flavors one is looking in his food along with the texture and the appearance of the final dish. Both braising and stewing apply the technique of moist heating along with dry heating making them combination heating methods that take a lot of time but break down the meats to increase the flavors in the final recipe. Many people think that braising and stewing are same processes, but there are subtle differences between the two that will be highlighted in this article.
Braising is a method of cooking that requires providing slow and low heat to the recipe that is made up of large cuts of meats. The meat or vegetable is browned in fat and then allowed to simmer for a long time in a liquid while being covered with a lid inside a pot. Braising can be done in a crock pot or a pressure cooker. Braising allows cooking of large pieces of meat or beef that is hard to cook through dry heat as the pieces become hard and often get burnt. With braising, the connective tissues of the meat become soft and tender and the pieces become full of flavor rather than getting burnt. Braising allows saving by cooking inexpensive large pieces, but it also produces tasty dishes that are full of flavors. One great feature of braising is that once you have browned the meat, you cover the pot and leave it to simmer in the liquid and have no fears of the dish getting burnt as it is getting cooked on low heat.
Stewing is another method of slow cooking that allows cooking of less tender pieces of meat through simmering in a bit of liquid until it becomes tender and full of flavors. Stewing is a great method to cook meats and vegetables as one can leave the dish and attend to other jobs while the food is cooked slowly. The gravy gets thickened and can be served along with the vegetable or meat. Stewing allows food items that can be eaten with rice or with bread as there is a thick and creamy base along with the meat. This method of slow cooking allows for cooking of large pieces of meat that become full of flavors and can be refrigerated for later use. There are some who feel that stews taste great as their flavor improves with every reheating.
What is the difference between Braising and Stewing?
- Though both braising and stewing are slow cooking methods that make use of moist heat and dry heat in combination, braising is done in less amount of liquid and involves cooking large and not uniform pieces of meat or vegetables.
- On the other hand, stewing involves using enough liquid to immerse meat pieces inside, and the pieces are also small and uniform sized.
- Braising makes use of somewhat better cuts of meat and, in most cases, it involves a whole cut whereas stewing requires small pieces and not a whole cut.
