A monitoring system used to track foods from the time that they are received until they are served to consumers, to ensure that the foods are free from contamination. Standards and controls are established for time and temperature, as well as safe handling practices.

Literally, “bean.” Haricots verts are green beans.

Chopped, cooked meat, usually with potatoes and/or other vegetables, seasoned, bound with a sauce, and sautéed. Also, to chop into small irregular pieces.

First aid for choking, involving the application of sudden upward pressure on the upper abdomen to force a foreign object from the windpipe.

A cake in which the batter includes a high percentage of sugar in relation to other ingredients.

A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter, flavored with lemon juice. One of the “grand” sauces.

A type of knife blade made by fusing two sheets of metal and beveling or fluting the edge.

Corn that has been milled or treated with a lye solution to remove the bran and germ. Ground hominy is known as grits.

A process used to prevent the milk fat from separating out of milk products. The liquid is forced through an ultrafine mesh at high pressure, which breaks up fat globules and disperses them evenly throughout the liquid.

Literally, “outside the work.” An appetizer.