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128 Cards in this Set
- Front
- Back
Gratinée
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(French Onion Soup) Parisian specialty, onion soup, poured in a casserole, topped with dried bread and grated cheese (gruyére, comté, Emmental).
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Flambée
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French for flaming or flamed - igniting heated liquor sprinkled on a dish.
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Gelée
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Cosmetic, French gel.
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Sear
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Cook the surface quickly with intense heat.
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Poach
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Gently simmering in a liquid (below boiling) - little/no weight is added to the food - sealed and retains juices and flavours.
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à la Bordelaise
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Name given to a wide range of dishes (eggs, fish, shellfish, kidneys and steak) which use such ingredients as bone marrow, shallots, and - significantly - WINE (white for fish/white meat and red for red meat.) Adjective for Bordeaux.
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À la Bourguignon
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French name for several dishes cooked with red wine (poached eggs, meat, fish, and sautéed chicken), the most famous of which is boeuf bourguignon. They are usually garnished with small onions, button mushrooms and pieces of fat bacon. Regional cuisine of Burgundy.
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Béchamel
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Classic French sauce - heating milk and infusing it with bay leaf, slice of onion, and some nutmeg, then combining with a roux.
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Brandade
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Languedoc speciality - purée of salt cod, olive oil and milk (can also include garlic).
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Bacalao
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Spanish for dried salted cod.
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Béchamel
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Classic French sauce - heating milk and infusing it with bay leaf, slice of onion, and some nutmeg, then combining with a roux.
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Brandade
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Languedoc speciality - purée of salt cod, olive oil and milk (can also include garlic).
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Bacalao
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Spanish for dried salted cod.
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Brunoise
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Cutting vegetables into small cubes.
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Caviar
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Sturgeon's eggs, salted and allowed to mature. Caspian Sea produces 98% of world's caviar (Russia - 1800 tonnes, Iran 180 tonnes). Process: remove eggs, wash, drain, soak in brine, drain, pack in tins. Classic preparation - belini and sour cream.
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Beluga
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Most expensive from the largest fish (1700lb) - large eggs, dark grey, firm, heavy, well separated.
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Osetra
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Smaller more even sized eggs, golden yellow to brown, quite oily.
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Sevruga
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Cheapest, most prolific, produced by small sturgeons - small, light to dark grey eggs.
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Cep (Cépe)
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Mushroom (aka Porcini in Italian) - over 20 edible varieties - swollen stalks and distinctive tubes - very popular in Bordeaux.
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Ceviche
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"Cooked by acid" - Peruvian cookery - raw fish/shellfish marinated in lemon juice, limes, onion, tomatoes.
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Chantilly
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A French term referring to sweet or savoury dishes that are prepared or served with whipped cream (Créme Chantilly is whipped cream with vanilla).
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Chiffonnade
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Preparing method of lettuce &
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Choux pastry
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(Choux paste) - paste of flour &
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Confit
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(Speciality of south-western France) - a piece of pork, goose, duck or turkey cooked in its own fat and stored in a pit, covered in the same fat to preserve it.
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Cantucci
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Twice baked almond cake - aka biscotti.
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Consommé
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Meat, poultry, or fish broth served hot or cold as a soup course - clarified by careful preparation, without stirring or boiling rapidly and by boiling with egg whites before straining.
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Court Bouillon
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A spiced aromatic liquor or stock used mainly for cooking fish and shellfish and certain white meats. (Simple as water and salt, can also add, wine, vinegar, milk, and herbs).
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Croquette
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Small savoury (fish, meat, poultry, ham, mushroom, calves' sweetbreads, potato) or sweet (rice, chestnuts, semolina) preparation, breaded and fried.
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Deglaze
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Boil a small amount of wine, stock or other liquid with the cooking juices and sediment left in the pan after roasting or sautéing in order to make a sauce or gravy.
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Dashi
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Japanese name for stock. (Konbu seaweed, bonito flakes, dried fish, etc).
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Daube
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A joint of beef braised in wine (popular in Southern France) - en daube is a method of braising meat.
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Demi-Glace
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A rich sauce made by boiling and skimming espagnole sauce (brown stock, brown roux, mirepoix, tomato purée - cooked for several hours and strained) and adding white stock or estouffade (clear brown stock). It usually has the addition of Madeira, sherry or similar wine.
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Duchesse
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A sweet (filled with cream or custard) or savoury (filled with a mouse) preparation of choux pastry.
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Duxelles
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A basic preparation of chopped mushrooms, onions and shallots in butter.
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Emulsify
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Mixing a fatty liquid (oil) with another liquid that will not mix (vinegar, water, lemon juice) and will only remain stable if it is bound with an emulsifier (egg yolk).
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Entrecôt
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(Rib Steak) - prime quality beef which should be cut from "between two ribs" (ccôtes) - "rib eye".
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Escalope
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A thin slice of white meat (veal escalope) - traditionally dusted with bread crumbs and fried or sautéed.
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Fines Herbs
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Fine chopped parsley, tarragon, chervil, chives.
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Florentine
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(à la Florentine) - preparation of fish, white meat or eggs served with spinach (and usually a Mornay sauce).
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Forcemeat
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(Stuffing) - vegetables - meat/game/poultry - fish - egg yolk - to make pasta, pates, meat pies, sausages, meatballs, etc.
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Frangipani
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Almond flavoured pastry cream.
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Fricassée
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Preparation of chicken in white sauce - cooked in cream and garnished with glazed onions.
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Galantine
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A dish made from lean pieces of poultry, game, pork, veal or rabbit, mixed with a forcemeat containing eggs, spices and pressed in to a symmetrical shape (a boned, stuffed bird cooked in aspic stock and served cold.
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Gigot
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French cut of lamb or mutton leg (leg of lamb).
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Haddock
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Small species of cod - delicate white flesh (often smoked).
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Hollandaise
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Hot emulsified sauce based on egg yolks and clarified butter.
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Hush Puppies
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Cornbread ball, battered and deep-fried.
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Infusion
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Steeping an aromatic substance in a boiling liquid until the liquid has absorbed the flavour.
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Jardiniere
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Carrots (cut like matchsticks), turnips (cut like matchsticks) and French beans served as a garnish for roast meat.
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Julienne
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To cut into thin sticks (1-2mm think and 2.5cm long).
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Lemon Sole
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Right-eyed flat fish, found in Northern Europe seas, growing to about 6lbs.
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à la Lyonnaise
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Various preparations, usually sautéed, characterized by the use of onions, which are glazed in butter until golden brown and often finished off with the pan juices deglazed with vinegar and sprinkled with chopped parsley.
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Maitre d'Hotel butter
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A savoury butter containing chopped parsley and lemon juice and served with grilled fish &
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Macerate
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(Sweet) - to soak raw, dried, or preserved foods (usually fruits) in a liquid - usually alcohol - liquor, brandy, wine or sugar syrup.
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Marinate
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(Savoury) - to steep ingredients in a seasoning mixture.
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Meuniere
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(à la Meuniere) - preparation of fish - floured and fried in butter.
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Maraschino
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A colourless liqueur made from the distillate of fermented Maraschino cherries, used in flavouring sweet dishes.
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Medallion
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Food cut into a round oval shape.
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Mille Feuille
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Pastry consisting of thin layers of puff pastry separated by layers of cream, jam, or some other filling.
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Mirepoix
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Diced carrot, onion, celery.
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Meltiosity
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"The perfect level of meltedness" ?.
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à la Mode
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Preparation of braised beef with diced leg of veal, sliced carrots and small onions are added when it is 3/4 cooked. (Also, in the US, means pie served with ice cream).
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Mornay
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A béchamel sauce enriched with eggs yolks and flavoured Gruyére cheese.
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Mousseline
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Denotes a sauce enriched with whipped cream (hollandaise mousseline).
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Nage - à la nage
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(Swimming) - aromatic court-bouillon in which crayfish, langoustes, small lobsters or scallops are cooked (usually with heavy cream).
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Navarin
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A ragout of lamb or mutton with potatoes, and various vegetables (navet means turnip, usually accompanying the dish).
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Napoleon
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A dessert made with layers of puff pastry and pastry cream/custard, and dusted with icing sugar.
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à la Nicoise
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Various dishes from Nice - common ingredients are garlic, olives, anchovies, tomatoes and French (green) beans (Salade nicoise - tomatoes, cucumbers, fava beans, small artichokes, green peppers, raw onions, hard-boiled eggs, anchovy fillets or tuna, back Nice olives, olive oil, garlic, basil).
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En papillote
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Cooking inside wax paper - protein, herbs and sauce in the oven.
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Pàte Brisée
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Short-crust pastry dough - for pies and tarts.
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Paupiettes
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(Roulade) - thin slice of meat, spread with a forcemeat/filling, then rolled up (sometimes tied up), then braised or fried.
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Partridge
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Game bird hunted in France &
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Periwinkle
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Small edible marine gastropod (snail) - also a type of flower.
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Persimmon
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Fruit from a Japanese tree, now cultivated in the Mediterranean. Resembles an orange tomato, skin becomes transparent when ripe.
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Petit Four
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(Historically after a cake was removed from the oven, the temperature dropped, and only small items could be baked at " a very low temperature" ) a small fancy biscuit, cake or confectionery.
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Phyllo
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Thin layers of pastry dough.
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Pizzelles
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Traditional Italian waffle cookies.
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Planking
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Baking or broiling on a wooden board (cedar plank).
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Pot-au-Feu
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French dish that contains broth, meat, &
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Profiterole
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A small, filled sweet or savoury bun made of choux paste.
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Pulses
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Leguminous plants including: peas, beans, lentils, soy bean and peanuts. (High energy &
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à la Provencal
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Dishes from Provence - olive oil, tomato and garlic. (Provencal sauce - tomato, onion, garlic, white wine).
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Purée
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A creamy presentation obtained by pressing and serving cooked foods.
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Quahog
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American east-coast hard shell clam.
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Quail
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Small migratory game bird - plump and rich.
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Quenelles
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A dumpling made with spiced meat or fish forcemeat bound with fat and eggs - shaped using two spoons (football).
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Quiche
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An open tart filled with a mixture of beaten eggs, créme fraiche and pieces of bacon (Lorraine).
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Quinoa
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A seed, used as a grain originally from South America - gluten free.
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Raclette
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A cheese fondue from the canton of Salais in Switzerland (raclette means "a scraping" ) - melting cheese and scraping it off, serve with potatoes, gherkins, and pickled onions. (Wine pairing is Fendant - white wine from Valais) Cheese must be fatty and highly flavoursome - Bagnes, Conches, Orsi�res.
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Ragout
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A stew made from meat, poultry, game, fish or vegetables cut into regular pieces can cooked (sometimes first being browned) in a thickened liquid flavoured with herbs and seasonings.
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Ramekin
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Small round, straight edged soufflé dish.
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Reduce
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To thicken a liquid by boiling and evaporating the water, reducing the volume.
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Remoulade
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A cold sauce made by adding mustard, gherkins, capers, chopped herbs to mayonnaise (anchovy essence and chopped boiled eggs can be added).
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Rillettes
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A preparation of pork, rabbit, goose or poultry meat cooked in lard, then pounded to a smooth paste, potted and served as cold hors d'oeuvre.
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Roux
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(Brown or White - depending on cooking time) - A cooked amount of equal parts flour and butter, used to thicken sauces.
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Sabayon
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(Whisking egg yolks, wine and sugar over low heat) - foam (zabaglione) - also know as a savoury mousseline sauce make with champagne served with fish.
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Sacher Torte
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Famous Viennese gateau - layered chocolate Savoy sponge cake with apricot jam and chocolate icing.
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Sanglier
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Wild boar.
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Savarin
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Ring shaped gateau, soaked in rum-flavoured syrup and filled with custard. (Also name for ring mould).
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Soubise
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A dish containing an onion sauce (a béchamel to which a onion purée has been added).
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Sous-Vide
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French for "under vacuum" - food sealed in airtight vacuum plastic bags, cooked in a temperature controlled water bath at lower then usual temperatures for longer duration of time. Keep all juices and seasonings of the ingredients together.
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Sauté
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To cook meat, fish or vegetables in fat until brown - frying pan, sauté pan, sauce pan.
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Scampi
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Italian name for widely used for a shellfish (such as lobster, prawn) referring to the tails only. (Langoustine - French - is used for the whole shellfish).
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Shad
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Migratory fish belonging to the herring family - lives at sea and spawns in fresh water - up to 60cm in length - white, delicate, rich flesh, many small bones. (Europe, Atlantic, Pacific).
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Spiny Lobster
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"Langoustine" - marine crustacean resembling freshwater crayfish.
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Squab
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A young pigeon - tender and usually roasted.
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Sweetbread
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Thymus gland and pancreas in claves, lambs and pigs - first need to be blanched, refreshed and cooled, then fired/braised/roasted/grilled/poached.
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Table d'Hote
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A large communal table at an inn for taking meals (when inns were superseded by restaurants, customers were served at separate tables).
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Tagliatelle
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Italian egg ribbon noodles (5mm wide) - means "small cut up things.
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Taro
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Plant grown in tropical regions for it's starchy tubers/roots (like potato) - Up to 40cm long.
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Tart Tatin
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A tart of caramalized apples, cooked under the lid of pastry and then inverted to be served - pastry on bottom, fruit on top. (Tatin = family name of sisters who made it popular).
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Tangelo
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A juicy, sweetly tart citrus fruit with few seeds that takes its name from the fact that it's a cross between the tangerine and the pomelo.
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Terrine
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A fairly deep dish with straight sides, and tightly fitting lid (food cooked in a terrine, is also known as a terrine.) Terrines can be made of meats, fish, seafood and vegetables.
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Tempura
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Light batter made with wheat flour, water (carbonated) and eggs.
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Torchon
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Cooking method, wrapping in a cloth to preserve shape (foie gras torchon).
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Tournedo - Filet Mignon
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A small round slice taken from the heart of a fillet of beef.
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Trifle
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Favourite English dessert - sherry-soaked sponge cake, custard, jam, cream and fruit.
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Tuile
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A crisp think biscuit (sugar, slivered almonds, eggs, flour, butter, vanilla). Shaped on the curve of a rolling pin, once baked, when cooling.
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Velouté
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Basic white classic sauce - white veal or chicken stock (or fish fumet), thickened with a white roux.
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Venison
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Deer meat (Latin: venatio = hunt).
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Vinaigrette
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A cold sauce or dressing made from a mixture of vinegar, oil, pepper and salt (as a base).
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Vermouth
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Aromatised wine (German: Wermut = wormwood/absinth) - dry white, sweetish, red, rosé - French and Italian major producers - ingredients are infused, macerated or distilled in the base wine. Great for cooking - herby qualities.
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Wild rice
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4 species (3 N. American, 1 Asian) - found growing in wetland areas - high in protein and fibre, low in fat, gluten free.
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Wild boar
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One to two years old is best meat for cooking.
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Yam
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Edible tuber of a tropical climbing plant - Africa, Asia, America - white/yellow/pink flesh - similar to potato and sweet potato - source of starch extract called Guyana arrowroot.
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Zabaione
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(Italian - to foam) - Light foamy dessert made by whisking egg yolks, sugar and wine over low heat. (Sabayon in French).
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Ziti
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Similar to penne pasta - ziti are long hollow rods which are also smooth in texture and have square-cut edges - also a casserole dish where cooked ziti pasta is baked with a tomato and cheese sauce.
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Zweiback
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German: "twice-baked" - similar to Melba Toast - crispy sweetened bread, baked, sliced, then baked again.
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