A-B Flashcards
Agrodolce
Sweet & Sour Sauce/Condiment
Aioli
Homemade mayonnaise, typically with olive oil, egg yolks, and lemon juice
Aji Amarillo
Translates to yellow chili; however, yellow color appears when cooked, as the mature pods are bright orange
Arugula
fresh, tart, bitter, and peppery flavored lettuce
Au gratin
technique which an ingredient is topped with browned crust; often using breadcrumbs, grated cheese, egg, or butter
Au poivre
black peppercorn crusted meats, most commonly on NY Strip
Baby Gem
petite romaine variety grown to 5”-8”, normally sweeter than romaine
Bahn mi
vietnamese baguette sandwich filled with meats, cilantro, pickled + raw vegetables
Banyuls vinegar
made from France’s vins doux (sweet wine); wine from grenache grapes that grow in and around Banyuls-sur-mer (region), aged in oak casks
Bechamel
milk seasoned with nutmeg and thickened with roux (flour and butter cooked together)
beef yakitori
Japanese skewered beef tenderloin, marinated in soy, ginger, sugar, and garlic
Berkshire Pork
known for high fat content (fat equals flavor) Meat is dark pink to red hue, heavily marbled, juicy, and tender. Pig breed originally from Berkshire County, England
Black Trumpet Mushrooms
chewy texture with smoky, nutty flavor, and a sweet, strong woodsy scent AKA black chanterelle
Bordelaise sauce
French sauce named after Bordeaux region. Sauce made with dry red wine, bone marrow, butter, shallots, and demi-glace sauce. The Shoals does NOT add bone marrow
Brasstown beef
All natural, pastured centered, award-winning beef in Brasstown, NC. Family owned farm
Brown roux
sauce thickener, made of flour and butter, until dark brown
Bruschetta
italian antipasto consisting of grilled bread, often topped with olive oil and salt. most commonly toppings of tomato, vegetables, beans, cured meats, and/or cheese
