- Air Conditioner
- Air conditioning (often referred to as AC, A/C, or air con) is the process of removing heat and moisture from the interior of an occupied space, to improve the comfort of occupants. Air conditioning can be used in both domestic and commercial environments. This process is most commonly used to achieve a more comfortable interior environment, typically for humans and other animals. An Air Conditioner is the appliance that's been designed to accomplish his objective. ... In the most general sense, air conditioning can refer to any form of technology that modifies the condition of air (heating, (de-) humidification, cooling, cleaning, ventilation, or air movement). In common usage, though, 'air conditioning' refers to systems which cool air. Footnote (09)
- Amuse Bouche
- Literally translated to 'amuse the mouth', an Amuse Bouche is a small plate of food served before a meal to whet the appetite. It generally has to be bite-size and is often referred to as a gift from the chef. Footnote (06)
- Anglaise
- The term 'a l'Anglaise' refers to something cooked in an English manner, which can mean an array of manners of cooking something, as determined by the French. Mostly, you can expect to see a Créme Anglaise, a simple custard and Pané à l'Anglaise, a coating of seasoned egg, oil and breadcrumbs. Footnote (06)
- Au Gratin
- This term refers to any topping of breadcrumbs and/or cheese that is put under a grill and browned until crisp. Footnote (06)
- Au Jus
- A French culinary term meaning 'with juice'. It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.
- Au Poivre
- Au Poivre refers to something, generally steak, that is either prepared or served with a generous amount of freshly cracked black pepper. An example of a dish prepared in this manner is 'Chicken Au Poivre' Footnote (06)
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- Bain-Marie
- Essentially a water bath or a double boiler. A bain-marie is used to cook custards and terrines very evenly and carefully. It can refer simply to a roasting tray filled with warm water or even a glass bowl suspended over a pot of gently simmering water. Footnote (06)
- Baton
- A much larger, thicker version of julienne and jardiniere cut, a baton usually measures about 1.5 x 5 cm. Footnote (20)
- Batonnet
- This cut sits between the Julienne and baton and usually measures about 5 cm in length and 1 cm width. Footnote (20)
- Béarnaise Sauce
- This sauce barely needs an introduction but is defined as a sauce made from clarified butter that is emulsified into egg yolks and white wine vinegar, which is then flavoured with tarragon. Footnote (06)
- Béchamel Sauce
- Also a variation on a Mother Sauce, a Béchamel is made by combining equal parts of flour and butter to form a roux (see Roux), and then adding milk to make a thickened creamy white sauce. Common sauces in this group include Crème, Mornay and Soubise. Footnote (06)
- Beurre Blanc
- A reduction of white wine vinegar or just white wine and shallots is emulsified into cold butter off the heat to form a thick and creamy sauce. Footnote (06)
- Beurre Manié
- A dough consisting of equal parts of soft butter and flour that is used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the Beurre Manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use. Footnote (06)
- Beurre Maniéma
- Directly translated as 'Kneaded Butter', Beurre Maniéma is basically a dough which is made of equal parts of butter and flour. Taditionally it is used as a thickening agent for sauces and soups. Footnote (06)
- Beurre Noir
- Melted butter that is cooked until the milk solids turn a very dark brown, and usually after which time an acid is added in the form of lemon juice or vinegar. Footnote (06)
- Beurre Noisette
- Similar to a Beurre Noir but not cooked as far, a noisette goes to a golden or nutty colour. Sometimes capers, vinegar or herbs can be added. Footnote (06)
- Bisque
- In modern-day cuisine, Bisque is generally used for a thick and creamy soup. Classically, however, a Bisque is specifically related to a soup being made from the strained broth of crustaceans. Footnote (06)
- Blender
- A Blender (sometimes called a 'Liquidiser' in British English) is a kitchen and laboratory appliance used to mix, purée, or emulsify food and other substances. A stationary blender consists of a blender jar with a rotating metal blade at the bottom, powered by an electric motor in the base. Some powerful models can also crush ice. The newer immersion blender configuration has a motor on top connected by a shaft to a rotating blade at the bottom, which can be used with any container. Footnote (10)
- Bordelaise
- A very classic variation on one of the French mother sauces, a bordelaise is made by reducing together a demi-glace, red wine (traditionally a Bordeaux), butter and shallots, and is topped with bone marrow to serve. Footnote (06)
- Bouillabaisse
- A classic French stew or soup containing several kinds of fish and shellfish. Two defining flavour components are tomato and saffron, as well as being traditionally served with a spicy Aïoli-based sauce called a Rouille. Footnote (06)
- Bouillon
- A clear, flavoursome broth made from gently simmering beef, chicken, vegetables and any other ingredient. Not to be confused with a stock, which is made by simmering bones.
- Bouquet Garni
- Is a bundle of herbs, traditionally parsley, thyme, whole black peppercorns and bay leaves, tied up in muslin cloth. Bouquet garni are used to flavour stocks, soups and sauces but are removed prior to eating. Footnote (06)
- Bourguignon
- Classically, Bourguignon refers to a beef stew prepared with Burgundy red wine. Footnote (06)
- Brunoise
- A small dice measuring 3 mm. Footnote (20)
- Brunoise
- A knife cut into cubes, a Brunoise usually measures about 3mm or less. Footnote (06)
- Brunoise Fine
- An even finer dice measuring in at 1.5 mm. Footnote (20)
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- Canapé
- A small bite of food served before a meal. Footnote (06)
- Chiffonade
- This is a great way of serving soft herbs (parsley, coriander, mint etc) as garnish. What you want to do is take your herbs off the stems so you're just left with the leaves. Then gather them together and stack the leaves in a neat little pile, then curl them so the pile is nice and tight and then very finely slice the leaves. You want to make sure that you're slicing, not chopping. This is not the time to be pressing hard, you want to keep the tip of your knife in one spot and slide the knife's blade backward and forwards to create a thin ribbon. Footnote (20)
- Chiffonade
- A knife cut where leafy herbs or vegetable are cut into long, thin strips. Footnote (06)
- Chinois
- A conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient. Footnote (06)
- Clothes Dryer
- A Clothes Dryer, also known as tumble dryer, is a powered household appliance that is used to remove moisture from a load of clothing, bedding and other textiles, usually shortly after they are washed in a washing machine. Otherwise, clothes may also be dried by natural evaporation and, if available, sunlight, on an outdoor or indoor clothes line or clothes horse. Footnote (09)
- Coffee Grinder
- Also known as a 'Coffee Mill', a Coffee Grinder is a small machine for grinding roasted coffee beans. ... A machine that crushes coffee beans to make coffee powder. ... A device for pulverizing or powdering coffee beans so they can be brewed as coffee. (as per Google 'Search' for 'Coffee Grinder')
- Coffee Makers
- Coffeemakers are cooking appliances used to brew coffee. There are many different types of coffeemakers. Footnote (10)
- Concasse
- While the term can relate to any vegetable that is roughly chopped, it is mostly known for the preparation of tomatoes. A concasse tomato has been peeled and seeded and then cut into small, evenly shaped squares. Footnote (06)
- Confit
- Cooking food, usually duck, at a very low temperature in its own fat. Footnote (06)
- Consommé
- A very clear, deeply flavoured stock or bouillon that has been clarified by using egg shells. Footnote (06)
- Convection Ovens
- As a kitchen appliance, a Convection Oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food, using the convection mechanism to cook food faster than a conventional oven. Footnote (10)
- Crudités
- French appetizers of raw vegetables, either served whole or sliced, alongside a zesty vinaigrette or other dipping sauce. Footnote (06)
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- Dariole
- Refers to a specific, cylindrical mould used for parfaits and individual desserts. Footnote (06)
- Deep Fryers
- A Deep Fryer is a kitchen appliance used for deep frying. Deep frying is a method of cooking by submerging food into oil at high heat, typically between temperatures of 350°F and 375°F (175°C to 190°C). While commonly used in commercial kitchens, household models are available and have become increasingly popular. Footnote (10)
- Degustation
- Refers to a carefully curated meal of at least eight small dishes served one after the other. Usually found in high-end restaurants and can also be called a tasting menu. Footnote (06)
- Demi-Glace
- Translated as 'half glaze', demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word 'glace', which, used in reference to a sauce, means 'icing' or 'glaze'. It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine. Footnote (06)
- Dishwasher
- A machine for cleaning dishware and cutlery automatically. Unlike manual dishwashing, which relies largely on physical scrubbing to remove soiling, the mechanical dishwasher cleans by spraying hot water, typically between 45 and 75 °C (110 and 170 °F), at the dishes, with lower temperatures used for delicate items. Footnote (09)
- Drying Cabinet
- A Drying Cabinet is an electrical machine designed to expedite the drying of items -- usually clothing -- that are unsuitable for a traditional clothes dryer. Such items may include delicate clothing designated as 'hang dry', 'dry flat' or 'do not tumble dry' on their wash instructions, as well as items such as comforters, boots and coats. Footnote (09)
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- Electric Can Opener
- A Can Opener (in North American English and Australian English) or Tin Opener (in British English) is a mechanical device used to open tin cans (metal cans). Although preservation of food using tin cans had been practiced since at least 1772 in the Netherlands, the first can openers were not patented until 1855 in England and 1858 in the United States. ... Electric can openers were introduced in the late 1950s and met with success. The development of new can opener types continues with the recent addition of a side-cutting model. Footnote (10)
- Electric Kettle
- In countries with 240 V mains electricity, electric kettles are commonly used to boil water without the necessity of a stove top. ... In modern designs, once the water has reached boiling point, the kettle automatically deactivates, preventing the water from boiling away and damaging the heating element. A more upright design, the 'jug'-style electrical kettle, can be more economical to use, since even one cup of water will keep the element covered. ... In the United States, an electric kettle may sometimes be referred to as a 'hot pot'. Footnote (10)
- Electric Knife
- An Electric Knife (also called a Electric Carving Knife) is an electrical kitchen device used for slicing foods. The device consists of two serrated blades that are clipped together. When the appliance is switched on, the blades continuously move lengthways to provide the sawing action. Footnote (10)
- Electric Mixers
- A mixer, depending on the context known as Hand Mixer or Stand Mixer, is a kitchen device that uses a gear-driven mechanism to rotate a set of 'beaters' in a bowl containing the food or liquids to be prepared by mixing them. Mixers help automate the repetitive tasks of stirring, whisking or beating. When the beaters are replaced by a dough hook, a mixer may also be used to knead. Footnote (10)
- Electric Wok
- A Wok is a traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides. Modern woks are typically made from steel or aluminum, formed with deep sloped sides allowing for the ease of stirring and lifting various ingredients. The design as well as the materials enable food to be heated quickly and evenly for stir-frying with a minimum of oil. Footnote (07)
- Emincer
- A very fine knife cut usually refers to an onion preparation (thin slices). Footnote (20)
- En Papillote
- A French cooking term that refers to the method of cooking food, usually fish, in a parcel of baking parchment. The food gently steams in its own juices, along with other aromatics. Footnote (06)
- Espagnole
- A variation on a Mother Sauce, where more beef stock is added to an Espagnole sauce and then reduced by half.
- Exhaust Hood
- An Exhaust Hood (also, 'kitchen hood', or 'range hood') is a device containing a mechanical fan that hangs above the stove or cooktop in the kitchen. It removes airborne grease, combustion products, fumes, smoke, heat, and steam from the air by evacuation of the air and filtration. Footnote (10)
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- Farce
- Refers to a savoury stuffing. Footnote (06)
- Foie Gras
- Foie Gras is the enlarged liver of a duck or goose and is a popular delicacy in France. The animal is forcibly fattened through a special feeding technique. Footnote (06)
- Food Processor
- A Food Processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as 'food processors'. ... Food Processors are used to blend, chop, dice, and slice, allowing for quicker meal preparation. Footnote (10)
- Freezer
- Freezer units are used in households and in industry and commerce. Food stored at or below 0 °F (−18 °C) is safe indefinitely. Most household freezers maintain temperatures from −9 to 0 °F (−23 to −18 °C), although some freezer-only units can achieve −29 °F (−34 °C) and lower. Footnote (09)
- Fricassee
- A method of sautéing and braising cuts of meat and serving with a white sauce. Footnote (06)
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- Ganache
- A Ganache is a glaze, icing, sauce or even filling, for tarts and pastries made simply from chocolate and cream. Footnote (06)
- Garbage Disposal
- A Garbage Disposal unit (also known as a waste disposal unit, garbage disposer, or in Canadian English a garburator) is a device, usually electrically powered, installed under a kitchen sink between the sink's drain and the trap. The disposal unit shreds food waste into pieces small enough to pass through plumbing. Footnote (09)
- Griddle
- A Griddle is a cooking device consisting of a broad flat surface heated by gas, electricity, wood, or coal, with both residential and commercial applications. In industrialized countries, a griddle is most commonly a flat metal plate, elsewhere typically a brick slab or tablet. A residential griddle may be composed of chrome steel, aluminum, or carbon steel. ... Almost all residential and commercial griddles are heated directly or indirectly by flame or electrical elements. Footnote (10)
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- Herb Grinder
- An Herb Grinder (or simply, a 'Grinder') is a cylindrical device with two halves (top and bottom) that separate and have sharp teeth or pegs aligned in such a way that when both halves are turned, material inside is shredded. ... Herb Grinders are typically made of either metal or plastic and come in a variety of colors and polished metals. Footnote (10)
- Hors D'Oeuvres
- Directly translated as 'outside the (main) work', Hors D'Oeuvres are small bites served before a meal. Footnote (06)
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- Immersion Blender
- A Blender (sometimes called a Liquidiser in British English) is a kitchen and other substances. ...The newer immersion blender configuration has a motor on top connected by a shaft to a rotating blade at the bottom, which can be used with any container. Footnote (10)
- Induction Stove
- Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous. ... In an Induction Stove cooktop ('Induction Hob' or 'Induction Cooktop'), a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces an electrical current in the pot. This large eddy current flowing through the resistance of the pot results in resistive heating. Footnote (09)
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- Jardiniere
- Similar in shape to julienne, a jardiniere cut is slightly bigger, however, they are roughly 5mm x 5mm x5cm (although, they can be slightly longer). Footnote (20)
- Jardinière
- Refers to a knife cut, where vegetables are cut into thick batons. Frozen vegetables are often cut into a jardiniere. Footnote (06)
- Juicers
- A Juicer, also known as 'Juice Extractor', is a tool used to extract juice from fruits, herbs, leafy greens and other types of vegetables in a process called juicing. It crushes, grinds, and/or squeezes the juice out of the pulp. Footnote (10)
- Juliene
- Whatever fruit or vegetable you're working with, you'll want to peel and trim it. If you're working with a carrot, cut it in half so you have two equal lengths to work with. Then, trim off one end so that you have a secure base to work on. Then cut off little blocks, and then slice those into even little sticks, otherwise known as julienne. The dimensions for julienne are roughly 3mm x 3mm x 5cm. As the name suggests, Julienne fine is an even finer version of the same cut (0.5mm × 1.5mm × 3-5 cm). Footnote (20)
- Jus
- Essentially a sauce made from the pan juices that come from cooking meat. They are refined and then lightly thickened with cornstarch or arrowroot. Footnote (06)
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- L'Escalope
- A French term for a cut of meat or fish that has a flattened shape or is very thinly sliced. An escalope is usually very tender and requires only a few seconds of sautéing on both sides. Footnote (06)
- Large Dice (Carré)
- Large dice is pretty much what the name says – a cubed cut measuring 2 cm evenly all round. Footnote (20)
- Lozenge
- A diamond-shaped cut. Footnote (20)
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- Macedoine
- Refers to a knife cut of about 0.5 cm. Footnote (06)
- Meat Grinder
- A meat grinder (also called a 'meat mincer' in the UK) is a kitchen appliance for fine chopping ('mincing') and/or mixing of raw or cooked meat, fish, vegetables or similar food. It replaces tools like the mincing knife, for example, which is also used to produce minced meat, filling, etc. Footnote (10)
- Medium Dice (Parmentier)
- Medium dice is the same style cut as large dice, just slightly smaller around 1.5 cm. Footnote (20)
- Microwave Oven (Microwave)
- A microwave oven (also commonly referred to as a microwave) is an electric oven that heats and cooks food quickly and efficientl by exposing it to electromagnetic radiation in the microwave frequency range. Microwave ovens heat foods. Footnote (10)
- Mille-Feuilles
- A classic French dessert made of thin puff pastry. It directly translates to 'a thousand layers'. Footnote (06)
- Mirepoix
- Mirepoix is probably one of the most classic of French cooking terms and is something you probably make quite often and don't even realise it. It refers to the finely chopped combination of onion, celery and carrot and is the base of most classic soups, sauces and stews.
- Mise En Place
- Directly translates to 'put in place' and means the preparation of ingredients and a workstation. Footnote (06)
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- Nicoise
- A dish that is prepared in the style of Nice, a coastal city in the South of France. Footnote (06)
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- Oblique
- Just as in French, this knife cut is cutting vegetables diagonally into obliques. Footnote (20)
- Oven
- An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking. Kilns and furnaces are special-purpose ovens used in pottery and metalworking, respectively. Footnote (09)
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- Parisienne
- Not technically a knife cut, a Parisienne cut requires a Parisienne scoop, a small ice cream scoop shaped piece of equipment. There are varying sizes of scoop shape. Footnote (20)
- Pâté
- Paté is ground, cooked meat made into a smooth, creamy paste. Footnote (06)
- Pȃte
- Pȃte refers to pastry. Footnote (06)
- Pâte à Choux
- Refers to choux pastry, the pastry used for eclairs. Footnote (06)
- Pave
- Can either refer to serving food in a square or rectangular shape or a square-shaped sponge filled with buttercream and coated in icing. Footnote (06)
- Paysanne
- Paysanne refers to a thinly sliced cut and is often the same shape as the vegetable, so, for example, a carrot might be thin round slices. Think of slicing vegetables on a mandolin to help visualise how a paysanne cut would be. Footnote (20)
- Petit Four
- A small cake made of Genoise sponge and covered in fondant icing. Literally translated to 'small oven', which were small compartments of large ovens where petit four cakes were traditionally baked. Footnote (06)
- Popcorn Maker
- A Popcorn Maker (also called a Popcorn Popper) is a machine used to pop popcorn. Since ancient times, popcorn has been a popular snack food, produced through the explosive expansion of kernels of heated corn (maize). ... The majority of popcorn sold for home consumption is now packaged in a microwave popcorn bag for use in a microwave oven. As a result, the popularity of Popcorn Makers for home use has drastically decreased in the last few decades. Footnote (10)
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- Range Hood
- A range hood, kitchen hood or exhaust hood is a device containing a mechanical fan that hangs above the stove or cooktop in the kitchen. It removes airborne grease, combustion products, fumes, smoke, heat, and steam from the air by evacuation of the air and filtration. Footnote (10)
- Refrigerator
- A Refrigerator (colloquially 'fridge') consists of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the appliance is cooled to a temperature below the ambient temperature of the room.
A Refrigerator for cooking purposes is a kitchen appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. Footnote (09)
- Remoulade
- A tart, creamy sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies and herbs. Traditionally served with veggies, cold meats, fish or shellfish. Footnote (06)
- Rice Cooker (Ricer, Rice Steamer)
- An automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex rice cookers may have many more sensors and other components, and may be multipurpose. Footnote (10)
- Rondelle
- As the name suggests, a rondelle cut is when the vegetable is cut into circular rounds or disks. Footnote (20)
- Roux
- Probably one of the most well recognised French cooking terms is 'Roux', a mixture made from equal parts of fat and flour that are cooked together. This mixture acts as a thickener for soups, sauces and stews. Footnote (06)
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- Sabayon
- A sweet sauce made with egg yolks, sugar, and wine beaten together over heat until thickened and creamy. Can be served either hot or cold. Footnote (06)
- Sauté
- Translated as 'jump', to Sauté something is to cook it quickly over a very high heat while keeping it moving by tossing it all the time. Footnote (06)
- Slow-Cooker (Crockpot)
- A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products) is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes (including beverages, desserts and dips). A wide variety of dishes can be prepared in slow cookers, including ones typically made quickly, such as cocoa and bread. Footnote (10)
- Small Dice (Macedoine)
- Macedoine is also a cube shape, but one that measures about 5-6 mm. Footnote (20)
- Soubise
- A classic creamy sauce where onion purée is added to a Bechamel Sauce. Footnote (06)
- Soufflé
- A light and fluffy egg-based dish, where beaten egg whites aid in the rising of the mixture. Can be sweet or savoury. Footnote (06)
- Stove
- A Stove is an enclosed space in which fuel is burned to heat either the space in which the stove is situated, or items placed on the heated stove. There are many types of stoves, such as the kitchen stove, which is used to cook food, and the wood-burning stove or a coal stove, which is typically used for heating a dwelling. Footnote (09)
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- Toaster
- A Toaster (or Toast Maker) is a small electrical appliance designed to toast sliced bread by exposing it to radiant heat, thus converting it into toast. Toasters can toast multiple types of sliced bread products. Footnote (10)
- Toaster Oven
- Toaster ovens are small electric ovens with a front door, wire rack and removable baking pan. To toast bread with a toaster oven, slices of bread are placed horizontally on the rack. When the toast is done, the toaster turns off, but in most cases the door must be opened manually. Most toaster ovens are significantly larger than toasters, but are capable of performing most of the functions of electric ovens, albeit on a much smaller scale. Footnote (10)
- Tourne
- A rather 70s cut, the tourné shape resembles a football and is usually thumb-length. This may sound simple enough, but the cut always needs seven sides. Footnote (20)
- Trash Compactors
- A Trash Compactor is a machine or mechanism used to reduce the size of material such as waste material or bio mass through compaction. A Trash Compactor is often used by a home or business to reduce the volume of trash it produces. A baler-wrapper compactor is often used for making compact and wrapped bales in order to improve logistics. Footnote (09)
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- Veloute
- A derivative of a classic Mother Sauce, a Velouté is a creamy sauce made from a light stock thickened with a blonde roux (see Roux). Sauces that are made with white stock and roux. Common sauces in this group include, Allemande, Ravigote, Suprème, and White Bordelaise. Veloute translates to English as 'Velvet'. Footnote (06)
- Vol-Au-Vent
- A circular case of puff pastry filled with either veggie, fish or meat. Footnote (06)
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- Waffle Iron
- A Waffle Iron or Waffle Maker is an appliance used to cook waffles. It usually consists of two hinged metal plates, molded to create the honeycomb pattern found on waffles. The iron is heated and either batter is poured or dough is placed between the plates, which are then closed to bake a breakfast delicacy with a sweet dessert flavor that is similar to a pancake, but which is lighter and sweeter. Footnote (10)
- Washing Machine (Clothes Washer)
- A Washing Machine ( Laundry Machine, Clothes Washer, or, simply, Washer) is a home appliance used to wash laundry. The term is mostly applied to machines that use water as opposed to dry cleaning (which uses alternative cleaning fluids, and is performed by specialist businesses) or ultrasonic cleaners. The user adds laundry detergent which is sold in liquid or powder form to the wash water. Footnote (09)
- Water Dispenser (Water Cooler)
- A Water Dispenser, known as Water Cooler if used only for cooling, is a machine that refrigeration and dispenses water with a refrigeration unit. commonly located near the restroom due to closer access to plumbing. A drain line is also provided from the water cooler into the sewer system. Water Coolers come in a variety of form factors, ranging from wall-mounted to bottle filler water cooler combination units, to bi-level units and other formats. They are generally broken up in two categories: point-of-use (POU) water coolers and bottled water coolers. POU Water coolers are connected to a water supply, while bottled water coolers require delivery (or self-pick-up) of water in large bottles from vendors. Footnote (09)
- Water Heater
- Water heating is a heat transfer process that uses an energy source to heat water above its initial temperature. Typical domestic uses of hot water include cooking, cleaning, bathing, and space heating. In industry, hot water and water heated to steam have many uses. ... Appliances that provide a continual supply of hot water are called water heaters, hot water heaters, hot water tanks, boilers, heat exchangers, geysers (Southern Africa only), or calorifiers. These names depend on region, and whether they heat potable or non-potable water, are in domestic or industrial use, and their energy source. In domestic installations, potable water heated for uses other than space heating is also called domestic hot water (DHW). Footnote (09)
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(20) Mise en Place: An Essential Guide to Classic Vegetable Cuts
(10) Small Appliances
(09) Major Appliances (08) Home Electronics
(06) French Cooking Terms Deciphered |