Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
39 Cards in this Set
- Front
- Back
- 3rd side (hint)
Cordon bleu |
Dish of meat wrapped around cheese, then breaded and pan or deep fried |
|
|
Hollandaise |
Sauce: egg yolk and liquid butter. Usually seasoned with lemon juice, salt, little white pepper or cayenne pepper. |
|
|
Frisee |
Leaf: slightly bitter |
Endive/chicory family |
|
Terrine |
French forcemeat loaf. More coarsely chopped ingredients |
Pàte |
|
Mascarpone |
Italian cheese made from cream |
|
|
Confit |
Cooking style: cooked slower and longer |
|
|
Sous vide |
Cooking method: sealed in airtight bag. (braises ingredients, humid atmosphere, more tender/juicy) |
|
|
Frites |
Fries |
|
|
Cremini |
Vegetable: immature portobello mushroom. Eaten before the cap has opened. |
Vegetable |
|
Rosti |
Dish: Grated potatoes formed into a small flat cake and fried |
|
|
Chive Crème Fraiche |
Fresh Chive Cream |
|
|
Compote |
Fruits cooked in water with sugar and spices. Served either warm or cold l. |
Fruits |
|
Papaya |
Fruit: sweet with musky underones. Soft, butter-like consistency |
"Fruit of Angels" -Christopher Columbus |
|
Jicama |
Legume: Mexican; turnip texture. Taste closer to an apple |
|
|
Fennel |
Parsley/Herb: highly aromatic, flavorful. |
Carrot family |
|
Mache |
Salad: corn salad. Distinct sweet taste. "mayonnaise of salad greens" |
|
|
Carbonera |
Sauce: Italian; bacon or ham, egg, and cream. |
|
|
Kimchi |
Spicy pickled cabbage: generally a side dish made of vegetables with a variety of seasonings. |
National dish of Korea |
|
Caper |
Seasoning or garnish |
|
|
Remoulade |
Condiment: similar to target sauce, usually aioli or mayo based |
|
|
Moussaka |
Dish: eggplant or potato based dish. Casserole style. |
|
|
Serrano |
Pepper: chili pepper |
|
|
Bechamel |
White Sauce: white roux and milk. Used as base for other sauces |
|
|
Charcuterie |
Dish: cold cooked meats collectively |
|
|
Venison |
Meat: game meat, usually from a deer |
|
|
Ahi |
Large Tuna |
|
|
Parsnip |
Vegetable: carrot and parsley |
|
|
Couscous |
North African Dish: crushed durum wheat. Steamed or soaking adding meat, vegetables, or fruit. |
|
|
Sage |
Herb: savory, slightly peppery flavor |
|
|
Char |
Cooking method: slightly burning |
|
|
Lardon |
Meat: small cube of pork fat |
|
|
Patatas Bravas |
Spanish Dish: 2 centimeter white potatoes. Fried in oil, served warm with sauce |
|
|
Saffron |
Spice: slightly bitter while still lending a semi sweet taste. Some say it had a faint honey flavor while others swear it tastes like the sea. |
|
|
Ragu |
Italian sauce: meat based |
|
|
Sorbet |
Dessert: sweetened water with flavoring |
|
|
Tres Leche |
Sponge Cake: 3 kinds of milk: evaporated milk, condensed milk, heavy cream. |
|
|
Marzipan |
Confection: sugar or honey and almond meal |
|
|
Amarettie Cookie |
Crispy on the outside, chewy on the inside. |
|
|
Profiterole |
Cream puff: sweet filling |
|