container of hot water designed to keep foods hot and/or to cook them slowly
batter
semi-liquid mixture of flour or other starches
béchamel
white sauce prepared with milk and white roux
broth
thin, flavored liquid prepared primarily from simmering meats; bones and vegetables may also be added
convenience food
typically a complete meal that has been pre-prepared commercially and so requires little cooking by the consumer
condiment
traditionally, any item added to a dish for flavour (including herbs, spices and vinegars); cooked or prepared flavourings or accompaniments such as relishes, prepared mustards, ketchup, bottled sauces and pickles
dégustation
the act of sampling a wide variety of foods, wines, etc.
farm to table
trend in the industry where food products are sourced directly from local producers
forager
reliable and high-quality supplier of wild mushrooms, greens and berries
game
wild mammals and birds raised for the consumption of their flesh
garde-manger
a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration
garnish, to
to add a decorative yet edible item to a finished dish; visible, cut items in finished soups and salads
ghost kitchen
also known as ghost restaurant, delivery-only restaurant or online-only restaurant, is a food service business that serves consumers exclusively through phone orders or online food ordering; without the need of a full-service restaurant premises, ghost restaurants can also economize by occupying cheaper real estate
grade
quality, rating and standards of food products
hors d'œuvre
appetizer or starter, is a small dish served before a meal in European cuisine; some hors d'œuvres are served cold, others hot
home meal replacement (HMR)
fully or partially-prepared meals
Indigenous perspective
the cultural integration of thought, production, and distribution among Indigenous societies; in this case, referring to Indigenous/traditional food
lock-out
a safety procedure used to ensure that machines are properly shut off and not able to be started up again prior to the completion of maintenance or repair work
marinate, to
to add a marinade to foods in order to add flavour or moisten foods (may be dry or liquid, usually based on an acidic ingredient to tenderize; an oil to preserve and a flavouring agent; dry marinades are usually salt based); to tenderize or soak food in seasoned liquid
mise en place
setting up for production and having everything in its proper place
sensory assessment
methods used to measure, analyze and interpret human responses to foods or materials using taste, smell, touch, sight and hearing
pastry
dough of flour, fat and water used as a base and covering for sweet and savory pies, tarts, etc.
portion, to
to divide a large quantity into several servings
produce
fresh fruits and vegetables
recipe
instructions for preparing a dish that includes the necessary ingredients
seafood
edible sea fish or shellfish
shuck, to
to remove the rigid external facade (i.e., shell) from oysters, mussels and clams
stock
clear, thin, flavoured liquid prepared from simmering bones, vegetables, and aromatics