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25 Cards in this Set

  • Front
  • Back

Aioli

Mediterranean sauce made of garlic and olive oil. Eggs are also used.

Black Tea

A type of tea that is more oxidized than Oolong, Green, and White Teas.

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.

Chai Tea

Made by brewing black tea with mixture of aromatic Indian spices and herbs, originating in India.

Charcuterie

A way to preserve meat before the advent of refrigeration

Chai Seed

Rich in Omega 3 fatty acids. Indigenous to Central and Southern Mexico and Guatemala.

Coffee Siphon

Brews coffee using two chambers where vapor pressure and vacuum produce coffee

Cold Brew Coffee

The process of steeping coffee grounds in room temperature or cold water for an extended period of time

Compote

Whole fruit cooked in water with sugar and spices

Edamame

Immature soybeans in the pod, where the pods are boiled or steamed and served with salt

French Press

"Coffee Plunger" requires a coarser grind of coffee than a traditional coffee filter brew

Green Tea

Leaves that have not undergone the same withering and oxidization as Oolong and black tea. Temp. is 175

Miso

Japenese seasoning produced by fermenting soybeans with salt and Koji.

Nitro Coffee

Infusing nitrogen gas with coffee in a stainless steel keg and served using a tap

Orzo

Short cut pasta shaped like a large grain of rice

Prosciutto di Parma

Italian dry-cured ham usually thinly sliced and served uncooked. di Parma designates its Eurropean Union Protected Designation of Origin.

Pu-erh Tea

fermented and aged dark tea produced in Yunnan province, China

Quinoa

A grain that is considered pseudocerreal, similar in some respects to buckwheat and closely related to beetroots and spinach

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

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

Steel-Cut oats

Inner kernel of whole oats which have been chopped into two or three pieces

Tapenade

Pureed or finely chopped olives, capers, anchovies, and olive oil

Triple Cream Brie

Created by having additional cream added before the curd has formed. must have at like 75% or higher butterfat content

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

White tea

Highest levels of antioxidants. Temp at 185