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30 Cards in this Set
- Front
- Back
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Basmati Rice
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long grained rice with a fine texture and nutlike flavor and aroma.
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Tofu
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Curd made from mashed soybeans, used chiefly in Asian and vegetarian cooking.
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Au jus
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A French phrase describing meat served with its own natural juices, commonly used with beef.
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Gravlax
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A Scandinavian dish of raw, thinly sliced, cured salmon seasoned with dill.
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Ricotta salata
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Milky white and firm, this variety of ricotta is pressed, salted, dried and aged. Used for shaving and grating
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Foie gras
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The enlarged liver of a goose or duck usually served as a pate
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Cous cous
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A type of North African semolina made from crushed durum wheat.
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Jicama
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A large bulbous root vegetable with a sweet nutty flavor, also known as a Mexican potato.
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Shiitake
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Edible East Asian mushroom having a full bodied bosky flavored flesh.
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Kimchi
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A traditional fermented Korean dish made of vegetables and a variety of seasonings.
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Yuzu
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An explosively fragrant Japanese citrus fruit with briskly tart flavor similar to limes and oranges.
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Manchego
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A Spanish cheese traditionally made with sheep’s milk.
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Frisee
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A feathery vegetable with slender curly leaves and a mildly bitter flavor
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Aligot
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A rich potato and cheese dish originating in France.
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Nueske’s Bacon
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Bacon produced by a specialty meat supplier in Wittenberg Wisconsin
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Truffle
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A rare and expensive fungus, often used in French and Italian dishes, prized for its exceptional flavor and aroma.
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Croquette
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A mixture of minced meat or vegetables formed into cylinders, fried in breadcrumbs.
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Broccolini
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A trademarked name for a cross between broccoli and Chinese kale.
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Shallot
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A member of the onion family, with a mild onion flavor, used in the same manner as onions.
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Freekah
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A cereal food made from roasted green wheat, high in fiber and protein.
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Sofrito
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A combination of aromatic ingredients, finely chopped and sautéed, used to flavor soups, sauces and meat dishes.
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Agnolotti
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Small crescent shaped stuffed ravioli style pasta.
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Bouillabaisse
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A seafood stew, made with a variety of fish and shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
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Tamari
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Similar to but thicker than Soy Sauce, it is also made from soybeans. Primarily used as a table condiment and dipping sauce.
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Pavè
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A French term used in reference to a square or rectangular shaped serving of food. Often a layered dessert made with sponge cake, or an aspic coated mousse made of meat, fish or poultry.
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Quinoa
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This grain like crop, grown primarily for its seeds, contains more protein and essential amino acids than any other grain. Its flavor is delicate, almost bland, and can be compared to that of couscous.
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Sunchoke
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Variety of sunflower with a lumpy, brown skinned tuber that resembles gingerroot, also referred to as a Jerusalem artichoke.
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Crème Brule
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Literally translated as “burnt cream,” this dessert is chilled stirred custard sprinkled with brown sugar, which is caramelized under a broiler or with a salamander.
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Bok Choy
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Chinese white cabbage, mild versatile vegetable with crunchy white stalks and tender, dark green leaves.
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