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52 Cards in this Set

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Risotto
Italian Rice -- Hot stock stirred in to rice a little at a time, labor intensive
Polenta
corn meal mush or cereal -- staple of northern italy
hominy
dried corn kernels with hull and germ removed
kasha
roasted buckwheat groats. Russia: cooked grains
basmati rice
long grain - perfumey. east indian, aged
converted rice
par-boiled rice, "Uncle Ben's"
Pearl Barley
grain. Bran removed. Considered a complete protein.
quinoa
grain, considered a complete protein (gluten free grain, just a note from pig)
cous-cous
granular semolina, porridge consistency
batter
uncooked, semi-liquid mixture of flour, eggs and milk. frying or deep frying.
dough
stiff but pliable mixture of flour, liquid and other ingredients
dried pasta
hard, unlimited shelf life
fresh pasta
soft, highly perishable, 4 days in air tight fridge, fast cooking time
dumpling
mound of dough (l or S), cooked in liquid until done, sometimes stuffed
al dente
"to the tooth"
Club
Double Decker, 3 slices of toast or bread with layers in between
hors d'oeuvre
small, savory. served before meal with cocktails
appetizer
used to whet and excite the palate before a meal
canapes
small pieces of bread (toasted or not) with savory garnish on top
chutney
condiment - spicy or mild to hot. from east indian word chatni
zakouski
russian hor d'oeuvre
tapas
appetizer, usually accompanied by sherry or other aperitif
dim sum
"hearts delight", many small dishes, pick and choose
sushi
rice rolls with raw fish or veggies
Pullman loaf
The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie. In the United States, many popular mass-produced sliced breads are actually pullman loaves; the slices of such breads are frequently square, with four flat (uncurved) crusts. The name is most probably derived from a resemblance between the loaf (or its pan) and a railway car, coupled with the Pullman Car reputation for comfort and luxury. Some bread companies reinforced this connection by printing their bread wrappers with the image of a Pullman Car.
clarification
to clear a cloudy liquid by removing sediments
coagulate
to meld together, forming a solid mass
consomme
clarified broth of meat, fish or poultry
degrease
skimming stocks, soups and broths with a spoon or ladle
impurities
particulates that will ruin stocks, soups, broths and consommes
raft
mixture of ingredients used to clarify consomme
chowder
thick soup, usually contains potatoes
bisque
thick, rich soup, usually pureed seafood and cream
croquettes
mixture minced meat and veggies, thick white sauce and deep fried
pureeing
food that has been finely mashed to a smooth, thick consistency
bran
outer layer of grains, removed during milling
grain
edible seed
legume
seed pod that splits down both sides when ripe -- beans
rice
grain - staple for half the world
bran
outer layer of grains, removed during milling
germ
grain nucleus or embryo
milling
grinding and cleaning of grains
parching
to remove moisture or to dry
pilau
another name for pilaf
pilaf
rice or bulghur wheat dish, always browned first
Arborio
high starch grain - traditionally one of the 3 rices used for risotto
Carnaroli
best rice of the 3 for risotto. absorbs a huge amount of liquid, grains stay defined
medium-grain round rice
more moisture than long grain,not as much starch as short grain
moderate moisture potatoes
and starch - all purpose chefs
duchesse potatoes
a pureed potato, piped onto a sheet pan and baked
idaho potatoes
low moisture, high starch
maine potatoes
moderate moisture and starch, also called a chefs