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Culinary Terms > A to B > Flashcards

A to B Flashcards

1
Q

A la

A

In the style of, (ex., a la Francaise =in the style of France)

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2
Q

A La Brasa

A

Charcoal grilled

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3
Q

a la carte

A

A list of food items each priced separately

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4
Q

A La Marinera

A

Cooked with white wine, onions, and tomatoes

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5
Q

A la minut

A

Cooked to order

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6
Q

a la mode

A

In the fashion

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7
Q

A La Parilla

A

Broiled

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8
Q

A La Plancha

A

Broiled on a hot surface, especially fish, shellfish, and meat

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9
Q

A La Romana

A

Deep-fried in a light batter – especially calemares, hake or merluza

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10
Q

Aachar

A

Spicy and strong “Indian pickles” made from vegetables, mango, lime, and green chilies

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11
Q

Abaisse

A

A piece of dough rolled to required size

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12
Q

Abalone

A

A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times. called “Awabi” in Japanese cuisine and “Loco” in South American cuisine. It has been over-harvested and is very expensive when available. A small amount is being commercial raised.

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13
Q

Abattis

A

Winglets, giblets of poultry

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14
Q

Abricot

A

Apricot

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15
Q

Aburage

A

Deep-fried Bean Curd, or tofu, cooked in sweet Sake, Soy Sauce, and water. A primary ingredient in Miso Soup.

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16
Q

Aceite

A

Oil

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17
Q

Aceite De Oliva

A

Olive oil

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18
Q

Aceite De Oliva Extra Virgin

A

Quality cold pressed olive oil with an acidity level below .75 percent and a distinctive flavor

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19
Q

Aceite De Oliva Puro

A

A processed neutral olive oil with a small amount virgin olive oil added for flavor. A basic olive oil for frying

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20
Q

Aceituna

A

Olive

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21
Q

Acelga

A

Swiss chard

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22
Q

Achar

A

Very spicy relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits and vegetables

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23
Q

Acidulated Water

A

A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.

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24
Q

Adafina

A

Jewish dish similar to a stew

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25
Q

Aderezar

A

To season or dress a salad

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26
Q

Adobar

A

To Marinate

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27
Q

Adobo

A

A marinade made from vinegar, garlic, and seasoning used to preserve the flavor of raw meat.

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28
Q

Adzuki Beans

A

Small reddish brown beans.

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29
Q

Aemono

A

A mixture of vegetables or meats topped with sauce.

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30
Q

Agar-Agar

A

Japanese gelatin made from dried seaweed.

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31
Q

Agari

A

The Japanese Sushi-bar term that refers to green tea.

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32
Q

Agemono

A

A term that refers to deep-fried or pan-fried foods.

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33
Q

Aging

A

keeping meats or cheeses in a controlled environment for a certain amount of time to improve tenderness and flavor

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34
Q

Agiter

A

To stir

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35
Q

Agneau

A

Lamb

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36
Q

Agnolotti

A

A small half-moon shaped ravioli.

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37
Q

Agridulce

A

Bittersweet, especially describing a type of paprika

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38
Q

Agrio

A

sour or bitter

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39
Q

Agua

A

Water

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40
Q

Aguacate

A

Avocado

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41
Q

Aguardiente

A

A potent Spanish liqueur used sparingly in cooking which is especially popular in Galicia. Similar to Italian grappa which has a lower alcohol content.

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42
Q

Ahumado

A

Smoked

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43
Q

Aigrefin

A

Haddock

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44
Q

Aiguillette

A

Long, thin slices of poultry breast or some other meats.

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45
Q

Aiguillettes

A

Meat of fish cut into strips

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46
Q

Ail

A

French word for “garlic”.

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47
Q

Aioli

A

A sauce made from olive oil, garlic and lemon juice, blended with a mortar and pestle. A common variation includes egg yolk and is similar to mayonnaise.

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48
Q

Airelle Rouge

A

Cranberry

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49
Q

Aji

A

Filleted and marinated Spanish horse mackerel.

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50
Q

Aji-no-moto

A

Monosodium Glutamate (MSG).

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51
Q

Aji-no-tataki

A

Filleted and marinated Spanish horse mackerel.

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52
Q

Ajo

A

Spanish for “garlic”

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53
Q

Ajoarriero

A

Bacalao al ajoarriero, is a recipe from Navarra which includes a dish of salt cod with garlic

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54
Q

Ajoblanco

A

Cold almond soup from Andalusia, often served with grapes

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55
Q

Aka Miso

A

Red soy bean paste

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56
Q

Akagai

A

Red clam

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57
Q

Akami

A

Lean tuna

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58
Q

Akuri

A

An Indian variation of scrambled eggs, with added onions and hot spices. Delicious with a hot Paratha.

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59
Q

Al Ajillo

A

Fried with garlic, as in ‘gambas al ajillo’ – garlic shrimp

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60
Q

Al Carbon

A

Spanish term for a dish relating to grilled or containing meat.

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61
Q

Al Dente

A

A term meaning “to the bite”, used to describe the correct degree of doneness for pasta and vegetables. This is not exactly a procedure, but a sensory evaluation for deciding when the food is finished cooking. Pasta should retain a slight resistance when biting into it, but should not have a hard center.

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62
Q

Al Forno

A

Italian term describing a dish cooked in the oven.

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63
Q

Al Horno

A

Roasted or baked in the oven

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64
Q

Al Pastor

A

A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually over a grill or spit.

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65
Q

Al Pil Pil

A

A Basque recipe for bacalao salt cod sauted slowly in oil with garlic. The gelatine under the skin of the fish combines with the oil to form a gelatine-like sauce

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66
Q

Al Vapor

A

Steamed

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67
Q

Albahaca

A

Sweet basil

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68
Q

Albardilla

A

Batter

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69
Q

Albondiga

A

Meatball

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70
Q

Alboronia

A

A summer vegetable combination similar to pesto – typical Andalucian cuisine

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71
Q

Albumen

A

The protein of egg whites.

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72
Q

Alcachofa

A

Artichoke

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73
Q

Alcaparras

A

Capers

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74
Q

Alfredo

A

A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Modern versions add garlic, peas, and less expensive parme All of these will make fine sauces, but nothing can compare to the original version.

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75
Q

Alimento

A

Food

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76
Q

Alino

A

Dressing, seasoning

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77
Q

Allemande

A

A sauce made of Veloute (usually veal), a liaison and lemon juice.

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78
Q

Allspice

A

An aromatic spice made from the dried berry of the West Indian allspice tree. This spice, used to flavor savory dishes, has the aroma and taste of cinnamon cloves, nutmeg, and pepper.

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79
Q

Allumettes

A

Match sized knife cut, (usually potatoes) same size as julienne

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80
Q

Almazara

A

Olive oil mill

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81
Q

Almejas

A

Clams

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82
Q

Almendras

A

Almonds

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83
Q

Almíbar

A

Syrup

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84
Q

Almond Paste

A

A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together.

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85
Q

Almuerzo

A

Brunch, hearty second breakfast

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86
Q

Alta Cocina

A

Haute cuisine

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87
Q

Alubias

A

Beans grown for drying, can be white, red, or black

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88
Q

Alubias Negras

A

Black beans

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89
Q

Alubias Rojas

A

Kidney beans

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90
Q

Ama Ebi

A

Sweet shrimp. Usually served raw with deep-fried shrimp shells.

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91
Q

Amandine

A

A French term for any dish with almonds. Alternate spelling is almondine.

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92
Q

Amchoor

A

Pulverized, sun-dried, unripe, wild green mango. This spice has a bitter, tangy, and refreshing taste. Amchoor has a slightly tropical aroma, and is similar to tamarind in flavor. Used mainly in Indian cooking.

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93
Q

An

A

Sweetened puree of cooked red beans

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94
Q

Añadir

A

Add

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95
Q

Anago

A

Saltwater Conger eel that is boiled and grilled before serving.

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96
Q

Ana-kyu-maki

A

Conger eel and cucumber rolls

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97
Q

Anchoa

A

Anchovy

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98
Q

Anchoiade

A

A dip made of pureed anchovies mixed with garlic and olive oil. Raw vegetables and bread are served with this dip.

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99
Q

Anchois

A

Anchovy

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100
Q

Andouille

A

A sausage made from the stomach and the intestines of pork. The sausage is dried and smoked, then boiled or steamed to finish cooking. Andouille sausage is used regularly in Creole cooking, but it is popular in French cooking as well. The Creole version of this sausage is much spicier than those made in France.

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101
Q

Angelica

A

Licorice flavored stalks from these plants are candied and used primarily in pastry making. Angelica is also used to flavor liqueurs.

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102
Q

Anglaise

A

English style, (meaning bland plain cooked food)

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103
Q

Animelle

A

Sweetbreads

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104
Q

Anise

A

An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use. Popularly used as a flavoring in cooking and liqueurs.

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105
Q

Anise Pepper

A

Hot, peppery dried red berries that are roasted and ground to produce a pungent and aromatic seasoning. Sichuan pepperis one of the spices of Chinese five-spice powder.

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106
Q

Anna Potatoes

A

The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter. The cake then baked until crisp and golden brown.

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107
Q

Annatto Seed

A

Also called achiote seed, these seeds are used as a food coloring and a spice in cooking from Latin America and Southeast Asia.

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108
Q

Annoncer

A

To announce (call out orders)

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109
Q

Antipasto

A

The Italian word for snacks served before a meal, meant to pique one’s appetite. There are many diverse antipasti, but common elements of an antipasto t are cured meats and salamis, olives, marinated vegetables, and cheese.

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110
Q

Aoyagi

A

Red round clam

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111
Q

Aperitivo

A

Aperitif or an appetizer

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112
Q

Apio

A

celery

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113
Q

Aplanar

A

Roll out

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114
Q

Aplastar

A

Flatten

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115
Q

Appam

A

A thin, round, “at wafer made from rice, potatoes, and/or various lentil flours.

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116
Q

Arándano

A

Cranberry

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117
Q

Arborio

A

Starchy, short grain rice that develops a creamy consistency when cooked. Especially used for Risotto.

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118
Q

Arenque Ahumado

A

Kipper

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119
Q

Argenteuil

A

District in France known for its asparagus

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120
Q

Aromates

A

Herbs, spices & flavorings (aromatic)

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121
Q

Arrenque

A

Herring

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122
Q

Arrowroot

A

Starch obtained from the arrowroot plant. Can be used in place of cornstarch or flour.

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123
Q

Arroz

A

Rice

124
Q

Arroz A Banda

A

A saffron rice dish cooked in a paella pan, with a complex fish stock.

125
Q

Arroz Calasparra

A

a short grain rice gown in the Calasparra region of Murcia in fresh mountain water. Due to slow maturation, the grains of rice are highly absorbent while retaining their integrity, making them a key ingredient in the making of paella. A sub-variety, Bomba rice from Calasparra,was rescued from extinction in the past fifty years and is prized by many chefs as the finest paella rice in Spain.

126
Q

Artesa

A

Flat-based, long wooden container for kneading bread, mixing meat for sausages, and similar tasks.

127
Q

Artichaut

A

Artichoke

128
Q

Artichoke

A

A name shared by three unrelated plants: the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke. Considered the true artichoke, the globe artichoke is cultivated mainly in California’s mid-coastal region. It is the bud of a large plant from the thistle family and has tough, petal shaped leave They are available year-round, with the peak season March through May. Buy deep green, heavy for their size artichokes with a tight leaf formation.

129
Q

Asado

A

Barbecuing techniques used in Argentina, Brazil, Chile, Colombia, Ecuador, Paraguay, Peru and Uruguay.

130
Q

Asafetida

A

A spice used in India and the Middle East for cooking or as a condiment to be sprinkled over food after it has been cooked. It has a bitter taste and a pungent aroma similar to garlic and truffles.

131
Q

Asiago

A

A cheese similar to Provolone, but milder in flavor.

132
Q

Asperge

A

Asparagus

133
Q

Aspic

A

A clear jelly made from the concentrated liquid in which meat, poultry or fish was cooked. These preparations are often elaborately decorated for use on buffets. Both savory and sweet foods are set in aspic.

134
Q

Atar

A

Tie

135
Q

Atta

A

Whole-wheat flour

136
Q

Atún

A

Tuna

137
Q

Au bleu

A

A term to describe the cooking method of cooking live fish in court bouillon

138
Q

Au Four

A

In the oven

139
Q

Au Gratin

A

Cooked in the oven in a way that forms form a crust on the surface. This is expedited by placing the dish under the broiler. Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust.

140
Q

Au Jus

A

French for “with juice.” Used to describe meat (usually beef) served in its own juice. The term is sometimes used as a name for the juice itself, usually obtained by deglazing a pan after cooking.

141
Q

Aubergine

A

The French word for eggplant.

142
Q

Aurore

A

This is a term associated with sauces that have tomato puree or concasse added to it.

143
Q

Avena

A

Oatmeal

144
Q

Aves de Caza

A

Game Birds

145
Q

Avial

A

Vegetable curry from southern India

146
Q

Avocado Salad

A

A green salad typically served with avocado and ginger dressing

147
Q

Ayu

A

Sweet fish

148
Q

Azafrán

A

The toasted stigmas of a purple crocus flower. Saffron adds a deep color and a unique pungent flavor to rice dishes. Because of the labor intensive process of harvesting the flowers, removing the stamens and toasting them it is the most expensive spice in the world. Most of the world’s saffron comes from Spain, although less potent Iranian and Turkish saffron have been flooding the market under the guise of being from Spain. Economical “colorante” is a poor substitute, as it’s actually turmeric, a different spice entirely.

149
Q

Azúcar

A

Sugar

150
Q

Azúcar Blanca Granulada Fino

A

Finely granulated sugar

151
Q

Azúcar Glace

A

Confectioner’s sugar; icing sugar

152
Q

Azuki

A

Small red beans

153
Q

Baba

A

A small cake made from enriched yeast dough, often flavored with candied fruits, and soaked with a rum or Kirsch syrup after baking. This dough is also used to make the larger savarin.

154
Q

Bacalao

A

Dried, salt cod, highly popular in the Basque region of Spain. Bacalao must be soaked for about 24 hours before use to remove the excess salt, and to rehydrate the fish.

155
Q

Baekenhofe

A

An alsacienne stew made of pork, lamb, and beef layered with potatoes and onions. The meat is first marinated in wine and herbs for a minimum of 24 ho then assembled and baked in a paste sealed casserole until the meat is buttery tender. The juices are reduced and the top is browned under the broiler. Crisp bacon and fried leeks are used to garnish this dish.

156
Q

Baghar

A

A melange of spices, herbs, oil, and vegetables that flavors many Indian dishes.

157
Q

Bagna Cauda

A

Meaning “warm bath”, this is a dip made of anchovies, olive oil, and garlic. Unlike the French anchoiade, this is served warm and is not emulsified. Bread and raw vegetables are served with this dip.

158
Q

Baigai

A

Small water snails

159
Q

Bain-Marie

A

A double boiler used for cooking (insulated from direct heat)

160
Q

Baked Alaska

A

A dessert comprised of sponge cake topped with ice cream and covered with meringue. The dessert is then placed in a hot oven to brown the meringue before the ice cream can melt.

161
Q

Baking Powder

A

A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise. The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product. The most common form of baking powder is the double acting variety, which produces gas upon mixing and again at high temperatures. Always store this tightly covered.

162
Q

Baking Soda

A

A leavening agent which is used as an essential ingredient in baking powder. When used alone as a leavener, recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product. Buttermilk, yogurt, sour cream, and citrus juice are adequate acid to use. You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit.

163
Q

Baklava

A

A very sweet dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar. The pastry is sliced, baked, and brushed with a honey syrup flavored with lemon or rose water.

164
Q

Ballotine

A

Stuffed boneless game or domestic bird

165
Q

Balsam Pear

A

A long, green, shiny, slightly sour fruit that resembles a cucumber with bumpy skin.

166
Q

Balsamic Vinegar

A

Sweet red-brown vinegar that is aged in wooden barrels.

167
Q

Bamboo Shoots

A

Tender spear-shaped shoots from the base of bamboo plants often used in stir fried dishes to provide texture.

168
Q

Bangers

A

British colloquial term for sausages. “Bangers and mash” are sausages and mashed potatoes.

169
Q

Bar

A
  1. Bass (fish) 2. gin mill
170
Q

Bar raye

A

Rock salmon

171
Q

Barbacoa

A

Barbeque

172
Q

Bard

A

To wrap thin sheets of fat or bacon around lean meat or poultry to prevent it from drying out while roasting

173
Q

Barder

A

To cover meats with fat during cooking proces

174
Q

Barding

A

The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut meat to keep it moist during cooking.

175
Q

Barfi

A

A sweet fudge dessert flavored with saffron, vanilla essence, and cocoa. This popular after dinner treat is served in bite-sized pieces.

176
Q

Baron

A

Mutton or lamb; the saddle with legs attached

177
Q

Barquette

A

A small oval shaped pastry shell with either sweet or savory fillings.

178
Q

Barra

A

Loaf of bread/baguette

179
Q

Basil

A

The quintessential Mediterranean herb, and widely used in Italian kitchens. Consumed fresh, it adds fragrance and fresh flavor to pasta dishes, soups, vegetables, fish, poultry, salad dressings, and pesto sauces. Basil is a perfect topping for any tomato-based dish.

180
Q

Basilic

A

Basil

181
Q

Basmati Rice

A

Fragrant, nutty, authentic, Indian long-grained white rice. A wide variety of dishes are served with basmati rice, including pulaos, pilafs, biryanis, meats, and vegetables.

182
Q

Basquaise

A

Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers.

183
Q

Baste

A

To brush, squirt or pour drippings, fat or liquid, over food while broiling, roasting or baking to prevent drying out; develops a crusty exterior and improves flavor and appearance of product being cooked.

184
Q

Batido De Leche

A

Milkshake

185
Q

Batir

A

Whisk

186
Q

Batonnet

A

(bah-toh-nay); A small diced strip: 1/4” x 1/4” x 2 1/2 – 3”

187
Q

Batter

A

A liquid dough, usually thin enough to pour

188
Q

Battera

A

Oshi Sushi topped with mackerel

189
Q

Batterie de cuisine

A

Equipment found in the kitchen

190
Q

Bavarian Cream

A

A cream made with pastry cream lightened with whipped cream and stabilized with gelatin. This cream may then be poured into molds, or used as a filling cakes or pastries. Bavarian cream is often flavored with fruit purees or alcohol.

191
Q

Bean Curd

A

Also referred to as Dou Fu in Chinese and Tofu in Japanese, this soft cheese-like paste is made from boiled Soya bean liquid.

192
Q

Bean Curd Cheese

A

A strong, salty cheese made by fermenting bean curd cubes in rice wine, salt, sesame oil, or chili.

193
Q

Bean Sprouts

A

Highly nutritious sprouted green gram

194
Q

Bearnaise

A

This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction flavored with tarragon. This sauce makes a good companion to grilled meats and fish.

195
Q

Bebidas

A

Drinks

196
Q

Becassine

A

Snipe

197
Q

Bechamel

A

Basic milk sauce(white); one of the five mother sauces

198
Q

Bechamel Sauce

A

This is a white sauce made with milk or cream and thickened with a roux. Bechamel sauce is generally used as a base for other more complex sauces, though may be used alone for binding or moistening.

199
Q

Beef Negimaki

A

Sizzling, thin-sliced beef rolls wrapped around scallions and broiled with teriyaki sauce.

200
Q

Beef Teriyaki

A

Broiled beef served with Teriyaki sauce

201
Q

Beignet

A

A French term for a type of doughnut. Dough or batter is deep fried and dusted w/sugar or glazed with a flavored syrup.

202
Q

Beignets

A

Fritters

203
Q

Belle Helene

A

Best known as the name of a dessert with poached pears, ice cream, and chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled meat dishes.

204
Q

Bellota

A

Acorn

205
Q

Beni Shoga

A

Red pickled ginger

206
Q

Benne Seeds

A

An African term for sesame seeds.

207
Q

Bento

A

A boxed meal of rice, pickles, fish, poached egg, sausage, and beans.

208
Q

Berenjena

A

Eggplant, aubergine

209
Q

Berro

A

Aatercress

210
Q

Besugo

A

Sea bream

211
Q

Betel Leaf

A

A thick, smooth, dark green leaf. In the Indian cuisine, this leaf is wrapped around fragrant spices, fennel seeds, slaked lime paste, tobacco leaves, colored shreds of coconut, and fine shreds of areca nut. Paan, which acts as a breath-freshener, digestive, antacid, and carminative, is eaten after a meal. It is garnished with Varak.

212
Q

Beteragas

A

Beets

213
Q

Beurre

A

Butter

214
Q

Beurre Blanc

A

An emulsified sauce made of a wine or vinegar reduction blended with softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very tricky sauce and does not hold for long periods of time. Because of this, modern versions add a touch of cream to stabilize the sauce for longer periods of time.

215
Q

Beurre Manie

A

A mixture of flour and butter kneaded to a smooth paste. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must be boiled briefly to remove the starchy taste of the flour. For this reason, beurre manie is used in situations where only a small quantity is needed.

216
Q

Bhaaji

A

A general Indian term to describe vegetables.

217
Q

Bhakri

A

An unleavened flatbread made from Sorghum flour and water. The dough is rolled out and baked on a tawa.

218
Q

Bharta

A

A spicy, pulpy, mashed, vegetable dish. Most commonly served with Baingan (eggplant).

219
Q

Bhatura

A

Deep-fried leavened bread made from semolina and yogurt. After the bread ferments, it is mixed with maida to form dough.

220
Q

Bhel Puri

A

A mixture of puffed rice, lentils, !finely chopped onions, and chopped coriander topped with both sweet and spicy onion chili chutneys.

221
Q

Bhunao

A

To saute or stir fry in onions, tomatoes, ginger, garlic, green chilies, and oil.

222
Q

Bien Cocido

A

Well cooked meat

223
Q

Bien Cuit

A

Well cooked

224
Q

Biiru

A

Beer

225
Q

Bind

A

To thicken a hot liquid or sauce by stirring in a roux, flour, cornstarch, egg yolks, cream or butter

226
Q

Biryani

A

This elaborate Indian dish, made from spiced saffron, is cooked with lamb, chicken, or vegetables.

227
Q

Biscotti

A

Dry Italian cookies flavored with almonds, chocolate, or anise seed, used for dunking in coffee and sweet dessert wine.

228
Q

Bisque

A

A rich shellfish soup made with the shells of the animal. The soup is enriched with cream and Cognac and garnished with pieces of the shellfish meat. This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques.

229
Q

Bistec

A

Beef steak

230
Q

Bistella

A

A Moroccan pie made with chicken wrapped in phyllo dough. When finished cooking, the pastilla is dusted with sugar and cinnamon.

231
Q

Bitter Gourd

A

A long, green, shiny, slightly sour fruit that resembles a cucumber with bumpy skin.

232
Q

Bitter Melon

A

A long, green, shiny, slightly sour fruit that resembles a cucumber with bumpy skin.

233
Q

Black Bean Sauce

A

A flavorful and popular Chinese marinade consisting of fermented salted black beans and spices, such as garlic or chilies. This condiment gives a rich and distinctive aroma to steamed and stir fried Chinese dishes.

234
Q

Blackened

A

Method of cooking that uses spices (sometimes butter) to coat fish or steak or chicken and then cooked in a very hot cast iron skillet

235
Q

Blanc

A

White

236
Q

Blanc d’Oeuf

A

Egg whites

237
Q

Blanch

A

Cooking foods in boiling water for a brief period of time. This applies primarily to vegetables so as to reduce their final cooking time. But blanching may be done to fish or meat as well.

238
Q

Blanchir

A

To blanch, to par cook by immersion in water briefly, and “shocking” in ice water

239
Q

Blanquear

A

to blanch or pre-cook in boiling water

240
Q

Blanquette

A

A stew of white meats, usually veal, without initial browning. The sauce is thickened with roux and enriched with cream.

241
Q

Bleu

A

Blue, applies to very rare cooked meat

242
Q

Blini

A

A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of vegetable purees or semolina flour.

243
Q

Blintz

A

A stuffed crepe or thin pancake. The filling is usually made of a fresh cheese or cottage cheese, and often topped with fresh fruit or fruit preserves.

244
Q

Bocadillo

A

Spanish sandwich, usually made from length of barra/baguette

245
Q

Bodino

A

Baked veal stuffed with layers of vegetables and Prosciutto.

246
Q

Boeuf

A

Beef

247
Q

Boil

A

To cook at the boiling point keeping water or other liquids bubbling; rapid penetration of heat

248
Q

Bok Choy

A

a Chinese cabbage with long white stalks and narrow green leaves also called Chinese cabbage

249
Q

Boletus

A

A family of wild mushrooms known for their rich taste and meaty texture. Porcinis and cepes are two members of this family of mushroom.

250
Q

Bolillos

A

French-style Rolls

251
Q

Bollito Misto

A

An Italian stew consisting of various cuts of meat, including zampone, boiled in a rich broth with vegetables. The whole dish is served with cornichons, pickled onions and a variation of chutney called mostarda di Cremona. These are whole or large pieces of fruit cooked in a spicy mustard flavored syrup. Other common sauces are salsa verde and mayonnaise.

252
Q

Bolognese

A

A pasta meat sauce that is often made with wine and tomatoes.

253
Q

Bombes

A

Ice cream dessert

254
Q

Bonarelli

A

Thin ribbons of pasta

255
Q

Bondas

A

A round deep-fried savory snack made from lentils and potatoes. Served with chutneys.

256
Q

Bonito

A

A seasoning that is boiled, dried, and then shaved into fine strands of flakes to garnish salads and enhance flavor.

257
Q

Boquerónes

A

Fresh white anchovies marinated in vinegar

258
Q

Bordelaise

A

This is a term primarily used to describe a brown sauce that includes shallots and red wine. Some versions of this sauce include slices of bone marrow added the end of cooking. Fish dishes with this name will be cooked with white Bordeaux wine.

259
Q

Bordure

A

Border (usually applies to plate presentation)

260
Q

Borraja

A

borage

261
Q

Borscht

A

A rich soup from Eastern Europe containing beets or cabbage. Other ingredients may include potatoes, beans, meat or sausage. The best known of these soups is a cold version based on beets and served with sour cream, but hot versions are very common.

262
Q

Boston Rolls

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around scallions, crab, and salmon.

263
Q

Boti Kabab

A

Marinated boneless cubes of meat cooked in a tandoor.

264
Q

Bouchee

A

A small round puff pastry shell used for sweet or savory fillings.

265
Q

Bouchees

A

small puff pastries

266
Q

Boudin

A

Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking.

267
Q

Boudin,Noir

A

Blood sausage, or black pudding

268
Q

Bouillabaisse

A

A rich fish stew from southern France. This was once a poor man’s meal made of any fish available. Modern versions include lobster and shrimp. The broth is flavored with garlic, orange peel, fennel, and saffron. Olive oil is added to the stew and rapidly boiled to blend it into the broth. The stew is served with croutons and rouille, a variation of aioli.

269
Q

Bouillir, Bouilli

A

To boil, Boiled

270
Q

Bouillon

A

Reduced meat stock

271
Q

Boulanger

A

Baker

272
Q

Bouquet Garni

A

A sachet of herbs, containing parsley, thyme, and bay leaf; used to flavor stocks and soups. Variations may include rosemary, marjoram, fennel, leeks, celery leaves, and black pepper.

273
Q

Bourgeoise

A

Meats served with vegetables

274
Q

Bourgogne

A

Burgundy

275
Q

Bourguignonne

A

Foods cooked in the style of Burgundy. This includes red wine, mushrooms, pearl onions, and bacon.

276
Q

Bourride

A

Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons.

277
Q

Braise

A

A method of cooking that involves browning meat with vegetables in fat, oil or butter first, then slowly cooking the food in a small amount of liquid; a pot roast is often cooked this way

278
Q

Braiser

A

To braise

279
Q

Braisiere

A

Braising pan or stewing pan

280
Q

Bran

A

The outer husk of grains such as wheat, containing a high percentage of fiber. White flours have the bran removed. Whole wheat flours may contain all or part of the bran.

281
Q

Brandade

A

A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons.

282
Q

Bread

A

To coat the food with bread crumbs (usually the food is first dipped in flour and then beaten eggs, then bread crumbs)

283
Q

Break

A

The separation of fat from a liquid content of a sauce or soup; appears curdled

284
Q

Bresaola

A

A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables.

285
Q

Brider

A

To truss or tie meat or poultry

286
Q

Brioche

A

A very rich bread with butter and eggs. Brioche is baked in many shapes though the brioche e tete is best known. The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras a gravlax.

287
Q

Brochette

A

Skewers of meat, fish, or vegetables that are grilled over a flame.

288
Q

Broil

A

A method of cooking where the food is placed directly underneath or above the source of high heat

289
Q

Brotes De Ajo

A

Garlic sprouts

290
Q

Broth

A

A liquid made by simmering meats or fish or poultry or vegetables or their by-products in water with herbs (also “stock”)

291
Q

Brown

A

Quickly searing food to enhance flavor; most often done at the beginning of the cooking process

292
Q

Brunoise

A

Vegetables cut into fine, small dice.

293
Q

Bruschetta

A

A garlic and olive oil toasted bread that is usually topped with tomatoes and basil.

294
Q

Brush

A

To coat food with a liquid such as melted butter or a glaze using a brush designed for this process

295
Q

Bruxelloise

A

In the Brussels style (with brussels sprouts}

296
Q

Bucatini

A

Long, narrow tubes of pasta usually served with a hearty meat sauce.

297
Q

Budino

A

Baked veal stuffed with layers of vegetables and Prosciutto.

298
Q

Buffet

A

A vast array of hot and cold foods, often elaborately garnished.

299
Q

Bulghur

A

Cracked wheat made from the whole kernel that has been cooked and dried. Most commonly used in breads and tabbouleh salad.

300
Q

Bullit De Peix

A

Mixed fish soup-stew, similar to sopa de marisco (Ibiza)

301
Q

Buri

A

Adult yellowtail

302
Q

Buri Toro

A

The fatty, rich, buttery, belly strip of the yellowtail

303
Q

Buta

A

Pork

304
Q

Butifarra

A

a mild pork sausage (white or black in color) used extensively in Catalán cooking. Spices, such as cinnemon, nutmeg and clove, are often used for flavoring – although they vary from region to region, and the sausage itself can be fresh or cured.

305
Q

Butter

A

A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a minimum of 80% butterfat. Butter absorbs odors easily is highly susceptible to rancidity. To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks. For longer storage, butter may frozen for up to 6 months without deterioration.

306
Q

Butterfly

A

To cut food down the center but not all the way through; done to spread the food apart for quicker cooking without burning

307
Q

Buttermilk

A

Originally a by-product of butter making, buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk

Culinary Terms (6 decks)

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