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25 Cards in this Set
- Front
- Back
Aioli |
Mediterranean sauce made of garlic and olive oil. Eggs are also used. |
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Black Tea |
A type of tea that is more oxidized than Oolong, Green, and White Teas. |
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Burr Mill |
Do not heat the ground product by friction as much as blade grinders and produce particles of a uniform size determined by the separation between the grinding surfaces. |
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Chai Tea |
Made by brewing black tea with mixture of aromatic Indian spices and herbs, originating in India. |
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Charcuterie |
A way to preserve meat before the advent of refrigeration |
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Chai Seed |
Rich in Omega 3 fatty acids. Indigenous to Central and Southern Mexico and Guatemala. |
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Coffee Siphon |
Brews coffee using two chambers where vapor pressure and vacuum produce coffee |
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Cold Brew Coffee |
The process of steeping coffee grounds in room temperature or cold water for an extended period of time |
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Compote |
Whole fruit cooked in water with sugar and spices |
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Edamame |
Immature soybeans in the pod, where the pods are boiled or steamed and served with salt |
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French Press |
"Coffee Plunger" requires a coarser grind of coffee than a traditional coffee filter brew |
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Green Tea |
Leaves that have not undergone the same withering and oxidization as Oolong and black tea. Temp. is 175 |
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Miso |
Japenese seasoning produced by fermenting soybeans with salt and Koji. |
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Nitro Coffee |
Infusing nitrogen gas with coffee in a stainless steel keg and served using a tap |
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Orzo |
Short cut pasta shaped like a large grain of rice |
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Prosciutto di Parma |
Italian dry-cured ham usually thinly sliced and served uncooked. di Parma designates its Eurropean Union Protected Designation of Origin. |
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Pu-erh Tea |
fermented and aged dark tea produced in Yunnan province, China |
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Quinoa |
A grain that is considered pseudocerreal, similar in some respects to buckwheat and closely related to beetroots and spinach |
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Sous-Vide |
Method of cooking in which food is sealed in a plastic bag and placed in a tub of boiling water. More sufficient and cooks evenly |
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Rooibos Tea |
Indigenous to South Africa and produced in two forms; Green Rooibos which is not oxidized like other leave teas. Red Rooibos which is oxidized and turned a reddish-brown from the method |
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Steel-Cut oats |
Inner kernel of whole oats which have been chopped into two or three pieces |
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Tapenade |
Pureed or finely chopped olives, capers, anchovies, and olive oil |
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Triple Cream Brie |
Created by having additional cream added before the curd has formed. must have at like 75% or higher butterfat content |
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Tumeric |
Herbaceous plant of the ginger family commonly used in Indian cuisine. has a distinct earthy, slightly bitter, hot peppery flavor with a mustardy smell |
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White tea |
Highest levels of antioxidants. Temp at 185 |