Culinary Terms

Front 1

Five French mother sauces

Back 1

Béchamel

Espagnole

Hollandaise

Tomato

Velouté

Front 2

Béchamel sauce

Back 2

White roux (butter and flour) and milk

Front 3

Mornay sauce

Back 3

Béchamel with gruyere shredded in

Front 4

Espagnole sauce

Back 4

Brown roux, veal stock, beef bits and veggies.

Front 5

Hollandaise sauce

Back 5

Egg yolk, liquid butter, water and lemon juice emulsion.

Front 6

Velouté sauce

Back 6

Means velvet. Chicken or fish stock thickened with blond roux.

Front 7

Roux

Back 7

Butter/oil/fat and flour. Typically equal parts.

Dark roux is made by browning the flour in oil for longer.

Front 8

Capon

Back 8

Castrated rooster, has higher quality meat.

Front 9

Gorp

Back 9

"Good ole raisins and peanuts", hikers trail mix

Front 10

Edam

Back 10

Cheese in red wax. Similar to Gouda. From Netherlands.

Front 11

Piccata

Back 11

Italian meaning "larded". Way of preparing meat or fish. Sliced, sauteed and served in a lemon, spices, butter sauce.

Front 12

Bordelaise sauce

Back 12

dry red wine, bone marrow, butter, shallots and sauce demi-glace

Front 13

Pisco

Back 13

colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile

Front 14

Quinquina

Back 14

Aromatised wine, aperatif. Uses quinine bark (chinchona bark)

Front 15

Caciocavallo

Back 15

Gourd shaped Italian cheese, like provolone. Name comes from being hung on horseback

Front 16

Salumi

Back 16

Class of Italian cold cuts, usually pork. Includes prosciutto

Front 17

Sabzi, sabji

Back 17

Persian or Iranian vegetable cooked in curry

Front 18

Ouzo effect

Back 18

milky (louche) oil-in-water emulsion that is formed when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, raki, arak, sambuca and absinthe

Front 19

Anjou pear (D'anjou pear)

Back 19

Medium sized, smooth skinned green pear. From the Anjou region of France.

Front 20

Bearnaise sauce

Back 20

clarified butter, egg yolks and white wine vinegar + herbs. The "child sauce" of hollandaise which is more stripped down, bearnaise uses shallot/chervil, tarragon.

Front 21

Chervil

Back 21

"French parsley", delicate flavor. Related to parsley

Front 22

Pupusa

Back 22

Salvadorean thick corn tortilla stuffed with savory filling.

Front 23

Elaichi

Back 23

Hindu/Urdu for cardamom

Front 24

Andouille sausage

Back 24

French smoked pork sausage. Brought to Louisiana, merged with Creole cooking.

Front 25

Orecchiette

Back 25

Those noodles shaped like half clams.

Front 26

Cavolo

Back 26

Cabbage in italian, sometimes wild cabbage

Front 27

Rapini

Back 27

Marketed as broccoli rabe.

Front 28

Choucroute

Back 28

Alsatian pickled cabbage. (Alsacienne style)

Front 29

Clams casino

Back 29

clam on half sheel with breadcrumbs and bacon.

Front 30

Orgeat

Back 30

Sweet syrup from almost, sugar and rose water or orange flower water.

Front 31

a la minute

Back 31

Prepared to order, not prepared in advance.

(of a sauce) Prepared in the same pan as the item it accompanies when served.