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114 Cards in this Set
- Front
- Back
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what is Gratinee
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cooked or served with browned bread crumbs or melted grated chesse on top
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what is Flambe
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served flaming - accomplished by pouring spirits over food and igniting
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what is sear
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to cook surfaces at high temps briefly - to brown and then reduce heat to finish
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what is poach
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to cook in liquid that is simmering - just below boiling
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a la Bordelaise is...
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of Bordeaux in style, tradition...
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a la Bourguignon is...
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od Burgundy style, tradition...
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what is Brandade
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milk and olive oilbeat into poached salt cod - 'le brandade de morve'
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what is Bacalao
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'stockfish', portugese dish - salt dryed fish
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Brunoise is...
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fine dice - mix of carrot, celery and onion
classic consume garnish |
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Beluga, Osetra and Sevruga - in order of size and of quailty
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Beluga, Osetra, Sevruga Caviar - sturgeon
biggest and best - to smaller and cheaper |
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Cepes are...
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French wild mushroom - porcini in Italy
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what is Ceviche
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raw fish marinated in citrus juice with olive oil and spices - similar effect as cooking
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what is Chantilly
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sweet vanilla flavored whipped cream used it pastry for taste and decoration
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what is Chiffonade
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leafy greens rolled tight and cut thinly accross with sharp knife - ie Basil Chiffonade
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what is choux pastry
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light pastry dough used to make proffiteroles etc...(butter, flour, eggs, h2o - cooked)
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define Confit
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meat cooked, covered and preserved in own fat
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Cantucci is...
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Tuscan Almond Biscotti
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define Consomme
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Clear soup - 'finished soup' not just clear stock or broth
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define Court Bouillon
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flavored liquid used to cook eggs, veggies or seafood (with salt, acid, spice, aromatics)
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what is Croquette
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compound of veggie, meat or fish coated with bread crumbs and deep fried to crunchy and golden
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define Deglaze
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liquid added to a container (stock, wine, cream...) after browning food to desolve the residue
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what is Dashi
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Japenese soup stock made by simmering Bonitoand Kombu (giant kelp) - delicate flavor
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what is Daube
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food cooked in a pot or Terrine with aromatics and wine or vinegar for flavor - eaten dry and or cold (with sauce - en compote)
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Demi Glace is
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Traditional Brown Sauce with equal parts beef/veal stock and espagnole - reduced by half
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Duchesse is
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puree potatoes, egg yolk, hot moo - piped and or brownedas garnish or accompanyment
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Duxelles are
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a mix of chopped mushroom sauted in butterwith onions or shallots and used as a garnish
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define Emulsify
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to blend two liquids - where one forms tiny droplets which are evenly dispersed in the other
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what is Entrecote
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a premiun cut of beef used for steaksand roasts- traditionaly from rib area
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what is Escalope
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a cut of protien with a flat shape/ thin sliced - usually tender and requires only a few seconds od saute on each side
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Fines Herbs is
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a mix of chopped fresh herbs for cooking - parsley with chervil, tarragon, chives and more for meat, fish and seafood
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what is Florentine
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original - pie/tart with meat and or fruit
now - (since 16th century) dishes with spinach |
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define Forcemeat
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mix of ground raw or cooked food mixed with bread crunbs and season into a paste - can also be a stuffing
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what is Frangipani
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cream flavored with almonds used for cake preperation - now can be a tart&/lette with almond cream filling
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Fricassee is
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original - any meat fied in a pan (17th century meat boiled with broth) now - chicken or veal in cream sauce
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Galantine is
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original - dark colored sauce with vinegar, breadcrumbs,cinnamon and spices now - white meat boned, cooked, pressed and served with cold aspic
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Haddock is
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Cod family fish from the North Atlantic, important commercially
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Hollandaise is
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a mother sauce thickened by egg yolk - emulsification (butter, egg yolks and seasoning
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what is Infusion
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a methode of preparing herbs in H2O / Oil - strained to create herb flavored Oil/H2O
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Jardiniere is
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'main course' - mostly new spring veggies flavored with bacon/salt pork
baby artichokes,celery, heart of fennel... |
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Julienne is
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to cut food into match size pieces
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Lemon Sole is
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left handed flat fish of the Sole family (not an American winter flounder)
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a la Lyonaise...
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in the way of Lyons - prepared with onion and tomatoes
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Maitre d'Hotel Butter is
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a common compound butter flavored with lemon and chopped parsley for grilled fish or meat - with garlic it is escargot butter
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to Macerate is
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to soften by steeping in liquid (hot/cold) ie. fruit in spirits
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define Marinate
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methode of letting food soak in liquid prior to cooking
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Meuniere is
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cooking fish by coating in seasoned flour and frying in butter
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define Maraschino
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bitter sweet clear liquor flavored with marasaka cherries grown in North Italy with an almond like flavor
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what is a Medallion
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a small round cut of meat - usually pork, veal or beef
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define Mille Feuille
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items made from several layers of Puff Pastry ie. danish like sweets (729 layers in one so... 1500 - 3700)
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Mirepoix is
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mixture of ham?....carrots, onions and herbs used as an aromatic condiment when making sauce/braised meat
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a la mode is
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in dessert - deserved with ice cream
in mains - with braised veg and served with gravey |
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define Mornay
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a white sauce flavored with grated cheese and season to coat fish, eggs and veg
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Mousseline is
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hollandaise with whipped cream / a whipped potaoto term to accompany turbot and asparagus
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define Navarin
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stew of lamb/mutton with veg and seasoning
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what is a Napoleon
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dessert of layers of puff pastry and pastry cream - iced or dusted in individual sizes
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a la Nicoise means
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dishes with black olives, tomatoes, garlic, anchovies and dried cherries (candied sugar and browned almonds)
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define En Papillote
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food in parchment/foilwrap
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Paupiettes are
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a thin slice of meat/fish wrapped around forcemeat/veg filling
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what is a Partridge
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a gamebird of Europe and Central Asia
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what is a Periwinkle
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an edible mollusc living in a small single shell in the North Atlantic
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what is a Persimmon
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a fruit (yellow pink to orange red) cherry to plum in size - good for preserves ie.fruitcake
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Petite Four is
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little bisciuts and cakes ie. macaroons
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what is Phyllo
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Greek Pastry of tissue thin layers of dough used for spanikopita etc...
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define Pizzelles
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thin decorated patterned Italian wafer cookies made with a iron like waffles - can be an ice cream cone
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Planking is
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cooking fish on a small wooden plank on a fire or grill etc...a good plank improves with use
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Pot-au-Feu is
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meat slow braised with veg in H2O and season (boquetgarni) potatoes cooked seperate
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define Profiteroles
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miniature pastry made with choux and filled with cream
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what are Pulses
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edible seeds of any legume ie. beans, peas, lentils etc... fresh/dryed
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a la Provencal...
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of Provencal style and tradition - food served with garlic and tomatoe
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a Puree is a what
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to process mixed ingredients into a smooth sauce or paste
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Quahog is
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a popular North American Clam (hard shelled) eaten raw/inchowder/stuffed etc...size dependant
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what is a Quail
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the smallest European Game Bird (in the partridge family - like Danny Bonaducci)
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define Quenelles
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(the 2 spoon shape) small dumpling like items of fish/meat with bread and seasoning - poached
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what is Quiche
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a tart with filling of egg and cream and assorted extras
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what is Quinoa
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principal grain crop of the Andes pre America - non typical cereal with moo ingredients
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what is Raclette
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cheese and a Swiss dish made from it - melted like fondue served with potatoes and gerkins (cow moo)
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define Ragout
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a stew of meat and veg flavored at the end of braise
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what is a Ramekin
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small porcellin/pottery round and straight sided for the likes of custard
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define Reduce
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to thicken/concentrate a liquid by boiling rapidly - H2O evaporates and flavor is concentated
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define Remoulade
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mayonnaise like dressing with mustard
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define Rillettes
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charcuterie commonly pork/duck/rabbit etc...cooked, deboned, pulled and fatted up
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what is a Roux
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a thickening agent for basic sauces - butter and flour in equal parts cooked to varying degrees
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define Sabayon
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an Italian dessert of egg yolk, sugar, wine whipped over a bain marie to a custard
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what is Sacher Torte
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an Austrian festive cake - chocolate sponge with apricot glaze and iced with bitter sweet chocolate
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define Sanglier
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wild boar
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define Savarin
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dessert - yeast dough in a ring mould soaked in Kirsch with fruit and or cream
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what is Soubise
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a creamy onion puree with rice and or cream with bechamel/voleute
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define Saute
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to fry in shallow fat whilst tossing
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Scampi is
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shrimp/tail portion of lobsterettes - the dish is done with garlic butter
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what is Shad
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a fish in the herring family - lives in sea and spawns in rivers
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Spiny Lobster is
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crustacean - lobster with out claws that live in warm H2O
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define Squab
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young commercially raised pigeons
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what are Sweetbreads
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thymus gland and pancreas of a young animal ie. calf or lamb
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define Table d'hote
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menu with appy and choice of several mains and dessert (set menu with a set price)
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what is Tagliatelle
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pasta in the form of narrow ribbons (ie.fetticini)
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define Taro
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a tropical root crop - used in poi
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Tart Tatin is
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upside down french apple tart
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what is Tangelo
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cross of a tangerine and a pommelo
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define Terrine
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an oven proof dish with a close fitting lid / dish that is cooked in it - can be layered with aspic
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what is Tempura
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fish/veg fried in a lite batter in moderate size pieces ...japanese
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what is a Tournedo
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lean filet of beef cut from the tenderloin - barded for grilling classically served on a fried bread round with mushroom sauce
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define Trifle
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traditional English sweet - sponge cake soaked with cream and fruit
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what is Tuile
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thin crisp sweet buscuit - made of cream, egg whites and almonds
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Veloute is
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a mother sauce with stock added to roux
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define Venison
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meat of deer
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what is a Vinaigrette
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french dressing - for salad...oil and vinegar base
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define Vermouth
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fortified white wine flavored with herbs and spices - dry/sweet
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what is Wild Rice
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cereal grown in H2O mostly back home - Sask,MB - with seed coat remaining on
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what is a Wild Boar
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wild swine with narrow body - best marinated in venison type receipes
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Xiami Huanggua
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cucumbers in shrimp sauce
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what is a Yam
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a tuber - like tropical root crops such as sweet potatoes
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Zabaione
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caudle type dish - egg yolks, marsala, sugar - beat to thicken (can be frozen with cream)
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define Ziti
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long thin tubes of pasta (like penne)
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define Zweilback
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sweetened bread that has been baked twice (good for teething kids)
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