Fine Dining Food Terms

Front 1

Cordon bleu

Back 1

Dish of meat wrapped around cheese, then breaded and pan or deep fried

Front 2

Hollandaise

Back 2

Sauce: egg yolk and liquid butter. Usually seasoned with lemon juice, salt, little white pepper or cayenne pepper.

Front 3

Frisee

Back 3

Leaf: slightly bitter

Hint 3

Endive/chicory family

Front 4

Terrine

Back 4

French forcemeat loaf. More coarsely chopped ingredients

Hint 4

Pàte

Front 5

Mascarpone

Back 5

Italian cheese made from cream

Front 6

Confit

Back 6

Cooking style: cooked slower and longer

Front 7

Sous vide

Back 7

Cooking method: sealed in airtight bag. (braises ingredients, humid atmosphere, more tender/juicy)

Front 8

Frites

Back 8

Fries

Front 9

Cremini

Back 9

Vegetable: immature portobello mushroom. Eaten before the cap has opened.

Hint 9

Vegetable

Front 10

Rosti

Back 10

Dish: Grated potatoes formed into a small flat cake and fried

Front 11

Chive Crème Fraiche

Back 11

Fresh Chive Cream

Front 12

Compote

Back 12

Fruits cooked in water with sugar and spices. Served either warm or cold l.

Hint 12

Fruits

Front 13

Papaya

Back 13

Fruit: sweet with musky underones. Soft, butter-like consistency

Hint 13

"Fruit of Angels" -Christopher Columbus

Front 14

Jicama

Back 14

Legume: Mexican; turnip texture. Taste closer to an apple

Front 15

Fennel

Back 15

Parsley/Herb: highly aromatic, flavorful.

Hint 15

Carrot family

Front 16

Mache

Back 16

Salad: corn salad. Distinct sweet taste. "mayonnaise of salad greens"

Front 17

Carbonera

Back 17

Sauce: Italian; bacon or ham, egg, and cream.

Front 18

Kimchi

Back 18

Spicy pickled cabbage: generally a side dish made of vegetables with a variety of seasonings.

Hint 18

National dish of Korea

Front 19

Caper

Back 19

Seasoning or garnish

Front 20

Remoulade

Back 20

Condiment: similar to target sauce, usually aioli or mayo based

Front 21

Moussaka

Back 21

Dish: eggplant or potato based dish. Casserole style.

Front 22

Serrano

Back 22

Pepper: chili pepper

Front 23

Bechamel

Back 23

White Sauce: white roux and milk. Used as base for other sauces

Front 24

Charcuterie

Back 24

Dish: cold cooked meats collectively

Front 25

Venison

Back 25

Meat: game meat, usually from a deer

Front 26

Ahi

Back 26

Large Tuna

Front 27

Parsnip

Back 27

Vegetable: carrot and parsley

Front 28

Couscous

Back 28

North African Dish: crushed durum wheat. Steamed or soaking adding meat, vegetables, or fruit.

Front 29

Sage

Back 29

Herb: savory, slightly peppery flavor

Front 30

Char

Back 30

Cooking method: slightly burning

Front 31

Lardon

Back 31

Meat: small cube of pork fat

Front 32

Patatas Bravas

Back 32

Spanish Dish: 2 centimeter white potatoes. Fried in oil, served warm with sauce

Front 33

Saffron

Back 33

Spice: slightly bitter while still lending a semi sweet taste. Some say it had a faint honey flavor while others swear it tastes like the sea.

Front 34

Ragu

Back 34

Italian sauce: meat based

Front 35

Sorbet

Back 35

Dessert: sweetened water with flavoring

Front 36

Tres Leche

Back 36

Sponge Cake: 3 kinds of milk: evaporated milk, condensed milk, heavy cream.

Front 37

Marzipan

Back 37

Confection: sugar or honey and almond meal

Front 38

Amarettie Cookie

Back 38

Crispy on the outside, chewy on the inside.

Front 39

Profiterole

Back 39

Cream puff: sweet filling