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Restaurants/Bars > Archives: Terms > Flashcards

Archives: Terms Flashcards

1
Q

compote

A

made of fruit and sugar syrup
ex. berry compote on cheesecake

KAAM-powt

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2
Q

gruyere

A

Swiss cheese
slightly sweet & salty

groo-YEHR

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3
Q

caramelization

A

process of browning of sugar, resulting in rich, butter-like flavor

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4
Q

creme fraiche

A

French cream, thicker and less acidic than sour cream

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5
Q

persillade

A

French sauce containing parsley, garlic, chives, onion, olive oil, and lemon juice

PER-SEE-add

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6
Q

Calabria

A

region in southern Italy
ex. Calabrian chili

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7
Q

rouille

A

thick French sauce made from egg yolk, olive oil, bread crumbs, saffron, garlic, and cayenne pepper

roo-EEL

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8
Q

sunchoke

A

aka Jerusalem artichoke
earthy, nutty flavor

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9
Q

mignonette

A

condiment made with minced shallots, cracked pepper, and vinegar

additional:
traditionally served with raw oysters

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10
Q

cruller

A

pastry made from twisted dough
ex. Tim Hortons honey cruller

KRUH-lr

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11
Q

cornichon

A

small pickle that in addition to salt & vinegar, also has been pickled with herbs & spices

kor-nuh-SHAAN

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12
Q

tarragon

A

type of herb
pungent & bittersweet
similar to licorice & fennel

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13
Q

prosciutto

A

dry-cured ham that is uncooked and unsmoked

pruh-SHOO-tow

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14
Q

worcestershire (pronounciation)

A

savoury
vinegar, sugar, anchovies, shallots, and more

WU-stuh-shr

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15
Q

burrata

A

Italian cheese, mild and approachable
mozzarella on the outside, stracciatella on the inside

additional:
While stracciatella is technically the name for shredded strands of mozzarella, the name is often used to refer to the combination of shredded cheese and cream.

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16
Q

bisque

A

smooth, creamy soup of French origin
ex. red pepper bisque

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17
Q

tartare

A

French dish of raw ground meat or seafood

TAAR-taar

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18
Q

Marie Rose sauce

A

British condiment made from tomatoes, mayonnaise, Worcestershire sauce, and more

pronounced as you would in English

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19
Q

gorgonzola

A

blue cheese
strong, salty, earthy

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20
Q

togarashi

A

aka Japanese 7-spice powder
a bit citrusy, a bit toasty, and spicy

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21
Q

pangrattato

A

crispy bread crumbs

22
Q

nicoise

A

translation: in the style of Nice
Nicoise salad originated in the French city of Nice (NEESS)

nee-SWAAZ

23
Q

USDA prime

A

produced from young, well-fed beef cattle
moderate to abundant marbling

24
Q

porterhouse

A

strip steak on one side and tenderloin on other, separated by bone

25
Q

strip (aka NY strip)

A

cut from short loin

26
Q

t-bone

A

strip steak on one side and tenderloin on other, separated by bone
- much less tenderloin than porterhouse

27
Q

Lyonnaise potatoes

A

potatoes boiled and then sliced and shallow-fried, served together with fried onions

28
Q

fennel pollen

A

powerful spice, with notes of licorice, citrus, and marshmallows
- it’s been said to taste like summer joy

29
Q

cafe de paris

A

a butter for steak that’s infused with herbs, spices, and other condiments

30
Q

rosemary butter

A

simple; a butter infused with rosemary

31
Q

tartine

A

open-faced sandwich

taar-TEEN

32
Q

manchego

A

Spanish sheep’s milk cheese
- intense, zesty taste

33
Q

caper berry

A

flower buds: capers
fruit: caper berries

tastes similar to vinegar

34
Q

frisée

A

type of lettuce
frilly leaves, subtle bitterness

additional:
aka curly endive

35
Q

croque monsieur
croque madame

A

monsieur (in Ce Soir): hot sandwich with ham, duck, and cheese
madame (in Ce Soir), hot sandwich with ham, sunny side up egg, and cheese

additional:
runny yolk provides rich sauce for sandwich

36
Q

confit (w.r.t. duck confit)

A

duck is slow cooked in duck fat (lower temperature, longer time)

37
Q

chive béchamel

A

bechamel is made from white roux (butter and flour), milk, ground nutmeg, and more

additional:
aka white sauce
a mother sauce in French cuisine

38
Q

bolognese

A

meat-based sauce in Italian cuisine

bow-luh-NAYZ

39
Q

provencal

A

relating to or denoting Provence

pruh-vuhn-SAL

40
Q

sugo

A

traditional Italian tomato sauce, made from ripe tomatoes cooked with extra virgin olive oil, onions, garlic, and seasonings

41
Q

beurre blanc

A

sauce made with butter, shallots, vinegar, white wine, and more

42
Q

gateau

A

French for cake

43
Q

bouillabaisse

A

classic French seafood soup

BOO-yuh-bays

44
Q

bourguignon

A

French beef stew braised in red wine

bour-gi-nyon

45
Q

porcini

A

type of mushroom, prized in French and Italian cuisine
rich, woodsy

46
Q

fregola

A

type of pasta, shaped like little round balls

47
Q

velouté

A

savoury sauce made from roux and light stock

additional:
a mother sauce in French cuisine

48
Q

endive (pronounce)

A

EN-dive

49
Q

onion ash

A

onion that is grilled until blackened, dehydrated, and ground

50
Q

miso

A

fermented soybean paste, very savoury

51
Q

foie gras

A

fatty duck liver, quite rich

52
Q

cassoulet

A

rich, slow-cooked stew consisting of beans, pork, and sausage

Restaurants/Bars (10 decks)

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