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155 Cards in this Set
- Front
- Back
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Define a la bordelaise
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The French name given to a wide range of dishes including eggs, fish, shellfish, kidneys and steak which use such ingredients as bone marrow, shallts and significantly, wine white for fish and red for red meat. This is the adjective of Bordeaux
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Definea a la bourguignon
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The French name for several dishes cooked with red wine such as eggs, meat, fisha nd sauteed chicken, the most famous of which is beef bourguignon. They are usually garnished with small onions, button mushrooms and piecees of fat bacon
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Aspic
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a savory jelly usually made with meat or fish stock and geleatin, chilled and used as a garnish and coating for meats, seafoods, eggs, etc.
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Bacalhua
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Portuguese for Codfish, refers to salt cod and dishes made from it
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Brandade
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puree of salt cod, olive oil and milk, Brandade is a specialty in the Languedoc and Provence regions of France, pair with firm, full and dry white such as Chablis, or with a young light red such as sancerre
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define bacalao
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spanish version of portuguese salt cod
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What do you pair with Bacalao/Bacalhau
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Vinho Verde or mature wines of Alantejo, Dao or Douro
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Define Bechamel
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A classic white sauce made wiht whole milk thickened with a white roux and flavored with aromatic vegetables.
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Define Bernaise
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Warm, emulsified egg and butter sauce similar to hollandaise but with the additon of white wine, shallots and tarragon
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Define Bruoise
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food that is finely diced into approximately 1/8 inch cubes, any food garnished with vegetables cut this way.
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Define Beurre Blanc
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A rich butter sauce made by whisking butter into a reduction of white wine, white wine vinegar, shallots and sometimes finished with fresh hers or other sasoning
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Define Bouquet Garni
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A bundle of parsley stems, dried thyme and a large bay leaf tied together and left to float freely in broth, stock or sauce
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Define Bisque
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A soup based on purees of vegetables and/or crusteceans. It is classically thickened with rice and usually finished with cream
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Define Braise
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To cook by sauteeing in fat and the simmering slowly in very little liquid
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Define Broth
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Broth and stock are interhangeable terms and mean a flavorful liquid made by gently cooking meat, seafood or veetables, often with herbs in liquid, usually water
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Define Cassoulet
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Consists of partially cooked white beans blended with diverse meats, baked in a deep round earthenware container
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Define Caviar
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Sturgeon eggs that have been salted and allowed to mature and marketed internationally as a spread or hors'd'oeuvres
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List 3 main types of Caviar
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Beluga, Ossetra and Sevruga
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Describe Beluga Caviar
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Most expensive caviar produced by the largest species, Huso huso or white sturgeon. Eggs are large, dark grey, heavy, well separated and fragile.
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Describe Ossetra Caviar
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Ossetra sturgeos in slighly smaller than Beluga. Caviar has firmer texture and less delicate, ranges from warm brown to greeyn-grey, dark blue to jet black or even white. Flavor profile is nuttier and the rarest is golden-yellow in color and richer in flavor.
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Describe Sevruga Caviar
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Producy by small Sevruga sturgeons which are the most prolific and give very small light to dark grey eggs.
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Define Cepes
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French for Porcini (Boletus edulis) mushrooms, Cep or Porchino for singular. Large mushroom with thick brown cap and described as nutty, slightly meaty with a smooth creamy texture.
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Define Ceviche
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appetizer of small pieces of raw fish marinated in lime or lemon juice with onions, peppers and spices.
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Best wines to pair with Ceviche
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Piercingly fresh Sauvignon Blanc fron NZ, Chile or dry Vinho Verde
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Define Chevre
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French word for goat and by extension the cheese made from Goat's milk
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Define Chinoise
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AKA China cap, very fine meshed conical strainer used for straining refined sauces and coulis.
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Define Chantilly
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Fresh cream beaten to the consistency of a mousse, sweetened and flavoured with vanilla or other flavorings
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Define Chiffonade
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Cooking technique in which herbs or leafy green vegetables are cut into long, thin strips.
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What is Chorizo
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Spicy Spanish sausage containing a mixture of pork, pepper and chiles.
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Define Choux pastry
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light pastry dough used to make profiteroles, croquembouches, eclairs, french crullers, beignets, indonesian kue sus, and gougeres. Contains only butter, water, flour and eggs It's raising agent is water which creates steam and puffs it out during baking.
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Define confit
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Generic term for various kinds of food that have been immersed in a substance both for flavoring and preservation. One of the oldest known ways to preserve food and specialty of SW France.
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Define Cantucci
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Tuscan Almond Biscotti
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Consumme
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Clear soup made by boiling meat or chicken, bones, vegetables, etc to extract nutritive properties, served hot or jellied. Clear soup is clarified by fining with eggs.
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Define coulis
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a mixture, often fruit puree, that has been strained of tiny seeds or pieces of peel so it is perfectly smooth
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Define Court Bouillon
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Generally a vegetable broth made by simmering onions or leeks, carrots, celery, other vegetables, fennel and bouquet garni in water and often with white wine or vinegar.
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Define Creme Fraiche
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heavy Cream cultured to give it a thich consistency and a slightly tangy flavor
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Define Croquette
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Small cake or ball of minced meat, poultry, fish or rice, potato or other food. Often coated with beaten egg and bread crumbs and friend in deep fat.
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Define Deglaze
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To add wine or other liquid to a pan in which meat has been roasted or sauteed so as to make a sauce that incorporates the cooking juices
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Define Dashi
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Clear fish and kelp broth used in Japanese cooking. In 1908 the unusual and strong flavor was identified by Kikunae Ikeda as umami, the 5th flavor atrributed to unique tate receptors responding to glutamic acid.
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Define Daube
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Classic French dish orignally prepared with white wine, now mostly prepared with red wine containing cubed beef, vegetables, garlic and herbs de provence. Variations call for olives, prunes and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or ornage peel. Cooked in several stages od cooled for a day after each stage to allow flavors to meld together.
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Define Duchesse
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Sweet or savory preparation of choux pastry that may be served as a savory entree, a garnish or a dessert. Also can be a specific type of petit four. Also the name of a variety of winter pear and the desserts made from the pears.
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Define a al Duchesse
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Description given in French cuisine to various dishes garnished, surrounded or served with duchess potatoes. In ptisserie, the name applies to certain preparations containing almonds.
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Define Duxelles
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Minced mixture of mushrooms w/stems, onions, shallots and herbs sauteed in butter and reduced to a paste, sometimes cream is used as well. Basic preparation used in stuffing and sauces, beef wellington, and to fill pocket of raw pastry and baked (hand held pie)
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Define Emulsify
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To combine to liquids that do not normally mix well, i.e. oil and vinegar
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Define entrecote
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Premium cut of steak taken from between the ribs
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Define Escalope
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Dish of thinly sliced meat, fish, potatoes, etc. baked in a sauce and topped with bread crumbs. Most traditional dish uses veal.
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Define Espagnole
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Brown sauce made with brown stock, caramlized mirepoix and tomato puree with seasonings
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Define Fines Herbes
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Combination o finely choped herbs (Parsley, chrvil, tarragon and chives) used for flavoring soups, sauces, omelets, etc., or as a garnish.
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Define Flambe
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To pour liquor over and ignite, or served in a flaming liquid
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Define Florentine
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Pepared, cooked or served with Spinach.
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Define Forcemeat
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Finely ground and highly spiced meat, fish or poultry that is served alone or used in stuffing
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Define Frangipani
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Creamy pastry filling flavored with almonds
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Define Fricassee
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Meat, browned lightly, stewed and served in a sauce made with its own stocke
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Define Galantine
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French dish of boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
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Define Gelee
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A jellied substance, a food peparation of soft elastic consistency due to the presence of gelatin, pectin, etc. Especially fruit juice boild down with sugar and used as a sweet spread for bread and toast or as a filling for cakes or pastries.
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Define Gigot
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Leg of lamb or Mutton
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Define Gnocchi
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Starchy dumplings that are made in various shapes, can be made using potatoes or flour/cornmeal.
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Define Grand Sauce
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Mother Sauce, one of several basic sauces that are used in the preparation of many other small sauces.
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What are the 5 Grand Sauces
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Demi-glace, veloute, bechamel, hollandaise and tomato
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Define Gratinee
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to cook au gratin, indificual casseroles or onion soup prepared au gratin in Paris
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Define au gratin
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Covered in bread crumbs or grated cheese and browned under a broiler
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Define Grill
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to cook over the heat source in open air
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What is Haddock
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fish of Norther Atlantic waters related to and resembling the cod. Sold fresh, frozen, smoked, dried or canned. Considered superior to Cod and used in Fish & Chips
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Define Hollandaise
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Emulsion of butter and lemon juice using egg yolks as the emulsifying agent, can be seasoned with salt, pepper and/or cayenne.
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Define Hush Puppies
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American Food, known to be southern consisting of deep fried cornmeal in oblong shapes served with BBQ, catfish or seafood
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Define Infusion
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liquid extract, as tea, prepared by steeping or soaking.
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Define Jardiniere
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French word from the feminine form of gardener, diced cooked vegetables served with meat.
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Define Julienne
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cut into thin strips or small matchlike pieces
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Define Jus
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Natural juices released by roasting meats and poultry
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Define Lemon Sole
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any of various popular flatfishes
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Define Lyonnaise
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Lyons-style, with onions and usually butter, white wine, vinegar and demi-glace
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what is Maitre d' or Hotel Butter
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Butter flavored with lemon and chopped parsley used to garnish fish and grilled meats
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what is Escargot butter
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Maitre d' butter with Garlic
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Define Macerate
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to soften or separate into parts by steeping in a liquid
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Define Marinate
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to coat or immerse foods in an acidic liquid or dry rub, to tenderize and flavor before cooking.
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Define Medallion
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circular helping of food
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Define Mignardises
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An assortment of petit fours served with or after dessert.
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Define Mille Feuille
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French for 1000 sheets, any dessert or pastry with alternating layers of puff pastry then sweet filling
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Define Mirepois
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French name for the combination of onions, carrots and celery. Raw or roasted in butter it is the base for a wide number of dishes.
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Define Miso
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Thick paste made from fermented and processed soybeans. Red Miso is combination of barley and soy beans, yellow miso is a combination of rice and soy beans.
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Define a la mode
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Served with a portion of ice cream for desserts. For beef indicates larded and braised or stewed with vegetables, herbs, etc and served with a rich brown gravy
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Define Mornay
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Being or served with a Mornay sauce, a bechamel sauce wiht shredded or grated cheese added, usually half gruyere and half parmesan.
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Define Mousseline
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A sauce made airy with the addition of whipped cream or beaten egg whites
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Define A la Nage
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Cooking a la nage means poaching food, usually seafood, in a court bouillon and serving the court bouillon and the vegetables around the food as part of the garniture.
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Define Navarin
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A French stew made with motton or lamb and onions, turnips, potatoes and herbs
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Define napoleon
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a pastry made with alternating layers of puff pastry and a cream of your choice and glazed
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define a la nicoise
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French phrase that means "as prepared in Nice"typifiying the cuisine found in and around tht French Riviera city. The cooking style is identified with hot and cold dishesthat include the integral ingredients of tomatoes, black olives, garlic and anchovies. Salade Nicoise contains these basic ingredients plus French green beans, onions, tuna, hard cooked eggs and herbs.
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Define en papillote
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Food wrapped in parchment paper or aluminum foil and baked in an oven where it will steam in its own moisture and that of any vegetable added to the package to flavor the meat.
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Define Pancetta
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Italian bacon that is cured with salt, pepper and other spiced but is not smoked. Unlike English and American bacon which are taken from the sides and belly and may be smoked and cut into slices, pancetta comes only from the belly, is salt cured and sold rolled up into sausage shapes.
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Define Panna Cotta
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Italian cooked cream. I type of creme caramel, a cold light molded egg custard flavored with caramel hails form the Northern Italian region of Piedmont.
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Define Partridge
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Bird from the pheasant family, phasianidae. They are a non migratory old world group, medium sized birds, intermedieate between the larger pheasants and the smaller quals. Partridges are native to Europe, Asia, North Africa, and the middle east, they are ground nesting seed eaters.
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Define Pate
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A rich forcemeat of meat, game, poultry, seafood, and/or vegetables, baked in apstry or in a mold or dish
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Define Pate Brisee
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French term for short pastry, a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, Quiches and Barquettes
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Define paupiettes
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A thins slice of meat or fish wrapped around a forcemeat or vegetable filling
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Define Periwinkle
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Any of various marine gastropods or sea snails used for food in Europe. this species lives on the northeastern and north western shores of the Altantic Ocean. Common on the shores of New England, maritime Canada and Ireland.
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Define Persimmon
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Any of variuosly chiefly tropical trees of the genus Diospyros, having hard wood and orange-red fruit that is edible only when completely ripe.
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Define Petit Four
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A small fancy biscuit, cookie, cake or item of confectionery. in vogue in the time of Louis XIV.
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Define Phyllo dough
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Pastry made with very thin sheets of flour and water layered with butter and or crubs, similar to strudel. Also called filo dough.
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Define Pizzelles
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A traditional Italian waffle cookie made from flour, eggs, sugar, butter or vegetable oil and flavoring, often vanilla, anise or lemon zest. Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation, although the traditional pizzelles are hard and crisp. Originally made in the Abruzzo region of south central Italy. The name comes from the Italian word for Round and flat, Pizze. Known as the oldest for of cookie, also called ferratelle in the Lazio and Molise regions of Italy.
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Define Planking
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To bake or broil and serve fish or meat on a plank, wood boards designed for cooking have special grooves to hold juices.
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Define poach
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To coook in a boiling or simmerling liquid.
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Define Pot-au-Feu
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"Pot on the Fire" - a French dish of boiled meat and vegetables, the broth of which is usually served separately.
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Define Profiterole
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A small cream puff wiht a sweet filling as of cream and chocolate sausce, Gougeres are the savory equivalent of profiteroles.
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Define Pulses
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Pulses are annual leguminous crops yielding from one to twelve grains of seeds of variable size, shape and color within a pod. The term pulses, as used by the FAO, is reserved for crops harvests soley for the dry grain. This excludes geen beans and peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction like soybeans and peanuts. Common examples are dry beans, dry peas and chick pea or garbanzo, lentil, vetch..etc.
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Define a la Provencal
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A term referring to dishes prepared in the style of Provence, a gregion in southeastern France, Garlic, tomatoes and olive oil are the major trademark of Provncal cooking, onions, olives, mushrooms, anchovies and eggplant also play a prominent part in many of these dishes.
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Define Puree
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To work or strain foods until they are completely smooth.
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Define Quahog
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The hard clam is an edible marine bivalve mollusc which is native to the eastern shores of North America from Prince Edward Island to the Yucatan Peninsula. It is one fo the many unrelated edible bivalves which in the USA are frequently referred to simply as clams.
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Define Quenelle
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A paste made of fish, poultry or veal meat mixed with eggs, cream, panade and or beef suet. Or an oblong dumpling made from such a paste or other more modern and lighter pasts, shped between two spoons, poached in stock and served with a sauce and garnish.
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Define Quiche
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Originally a pie made with a butter crust and filled with eggs beaten with heavy cream and very smoky bacon. American cooks have created a plethora of recipes for quiche.
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Define Quinoa
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a tall crop plant of the goosefoot family, cultivated in Peru and Chile for its small, ivory colored seed, which is used as a food staple. Sacred crop to the Incan culture.
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Define Raclette
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A Swiss dish made by heating a piece of cheese, as over a hearth, and scraping off the melted part onto a plate, served with boiled potatoes, OR the cheese used in make the dish. pair with Swiss Fendant (Chassela) white wine from Savoie, Riesling or Pinot Gris
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Define Ragout
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Stew
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Define Ramekin
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The name "Ramekin" is shared with the name of a cheese dish including bread crumbs and eggs, and in derived from the French ramequin. 2-8 oz. Ceramic serving dishes designed to withstand drastic temperature variations.
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Define Reduction
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The technique of cooking liquids down so that water evaporates concentrating flavors and thickening the sauce.
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Define Remoulade
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French aioli or mayonaisse based sauce similar to tartar and generally served with fish dishes. Can contain a host of items for flavoring.
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Define Rillettes
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An appetizer made usually of pork or goose meat that is diced, seasoned and cooked, then pounded or ground to the consistencey of a spread.
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Define Roast
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The purpose is to create a golden brown crust on whatever is being roasted. No liquid such as broth, wine or water comes in contact with the food, only hot air or if being basted, hot fat. Roasting is both simple and complex because there is very little to do except slide the food into the oven and complex because if the temperature isn't right the food may never brown or cook properly
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Define Roux
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A mixture of flour and butter used to thicken sauces, soups and gravies.
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Define Sabayon
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A light, frothy mixture made by beating egg yolks with water or other liquid over gentle heat.
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Define Sacher Torte
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A chocolate cake covered with apricot jam and chocolate icing and usually served with whipped cream. Viennese culinary specialty.
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Define Sanglier
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French Wild Boar
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Define Savarin
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A spongelike cake levened with yeast, baken in a ring mold and often soaked with a rum or kirsch syrup.
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Define Saute
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To fry lightly in fat in a shallow open pan.
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Define Scampi
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Large shrimp broiled or sauteed and served in a garlic and butter sauce.
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Define Sear
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To burn or char the surface of , tends to seal in the juices of meats.
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Define Semolina
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Coarsely milled hard wheat endosperm used for gnocchi, some pasta and couscous
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Define Shad
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Deep bodied herring of Europe and North America that migrates up streams to spawn, used for food.
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Define Shallot
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A member of the onion family looking more like a clove of garlic. Used to infuse savory dishes with a mild delicate onion flavor.
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Define Sorbet
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A frozen dessert made with fruit juice or another flavoring, a sweetner (usually sugar) and beaten egg whites, which prevent the formation of large ice crystals and no cream used.
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Define Soubise
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A sauce made with onions or onion puree.
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Define Sous-Vide
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The technique fo cooking ingredients in a vacuum sealed plastic pouch usually for a long time at a low temperature.
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What is a Spiny Lobster
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Any of several edible crustaceans of the family Palinuridae, differing fromt he true lobsters in having a spiny shell and lacking the large pincers. Also called crayfish, crawfish, sea crayfishs and sea crawfish
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What is Squab
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The meat from a young unfledged domestic pigeon
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What are sweetbreads
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The thymus gland or pancres of a young animal, specifically a calf or lamb and used for food.
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What is Toble d'Hote
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French phrase that literally means "Host's table", used in restaurant terminology to indicate a menu where multi course meals with limited choices are charged at a fixed price. Also called a Prix Fixe.
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Define Tagliatelle
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The classic pasta of the Emilia Romagna Region of Italy. Individually they are long flat ribbons similar in shape to fettuccine but typically .65 to 1 cm wide, can be served with a variety of sauces but typically with bolognese.
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Define Taro
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Widely cultivated tropical Asian plant having broad peltate leaves and a large starchy edible tuber.
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Define Tarte Tatin
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And upside down apple tart where the apples are caramelized in butter and sugar before the tart is baked.
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Define Tangelo
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A hybrid citrus fruit that is a cross between the grapefruit and the tangerine and is cultivated in several varieties.
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Define Terrine
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A loaf of forcemeat, similar to pate but cooked in a covered mold in a bain-marie.
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Define Tempura
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japanese method of cooking vegetables and shellfish, coated wiht a light cornstarch batter and deep-fried.
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Define Torchon
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Method of cooking foie gras by which it is placed in a towel and poaced
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Define Tournedo
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1/4 inch thick steak cut from the tenderloin
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Define Trifle
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dessert dish made from thick or solidified custard, fruit, sponge cake, fruit juice or gelatin and whipped cream. Normally arranged in layers with fruit on the bottom and whipped cream on the top.
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Define Tuile
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Type fo very lightweight dry and crisp cookie.
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Define Veloute
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One of the grand or mother sauces, white stock thickened with white roux. Also a cream soup made with veloute sauce base and flavorings that is finished with a mixture of egg yolks and cream
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What is Venison
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Deer meat
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Define Vinagrette
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Classic french salad dressing made of one part vinegar and three parts oil. Mustard and cream can also be added if desired.
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Define Vermouth
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Aromatized white wine in which herbs, roots, barks, bitters and other flavorings have been steeped.
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What is wild rice
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Tall aquatic annual grass of North America bearing edible grain.
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What is wild boar
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Old world swine having a narrow body and prominent tusks from which most domest swine come, intruduced in the United States
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Define Yam
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Tropical American vine having rose-violet or pale pink funnel shaped flowers and cultivated for it's fleshy tuberous orange root. AKA sweet potato
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Define Zabaglione
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Foamy custardlike mixture of egg yolks, sugar and Marsala wine, usually served hot or chilled as a dessert.
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Define Ziti
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Tubular pasta in short pieces, similar to rigatoni, often baked in a tomato sauce
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Define Zweiback
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Usually sweetened bread baked first as a loaf and later cut into slices and toasted
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