Archives: Terms Flashcards
compote
made of fruit and sugar syrup
ex. berry compote on cheesecake
KAAM-powt
gruyere
Swiss cheese
slightly sweet & salty
groo-YEHR
caramelization
process of browning of sugar, resulting in rich, butter-like flavor
creme fraiche
French cream, thicker and less acidic than sour cream
persillade
French sauce containing parsley, garlic, chives, onion, olive oil, and lemon juice
PER-SEE-add
Calabria
region in southern Italy
ex. Calabrian chili
rouille
thick French sauce made from egg yolk, olive oil, bread crumbs, saffron, garlic, and cayenne pepper
roo-EEL
sunchoke
aka Jerusalem artichoke
earthy, nutty flavor
mignonette
condiment made with minced shallots, cracked pepper, and vinegar
additional:
traditionally served with raw oysters
cruller
pastry made from twisted dough
ex. Tim Hortons honey cruller
KRUH-lr
cornichon
small pickle that in addition to salt & vinegar, also has been pickled with herbs & spices
kor-nuh-SHAAN
tarragon
type of herb
pungent & bittersweet
similar to licorice & fennel
prosciutto
dry-cured ham that is uncooked and unsmoked
pruh-SHOO-tow
worcestershire (pronounciation)
savoury
vinegar, sugar, anchovies, shallots, and more
WU-stuh-shr
burrata
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.
bisque
smooth, creamy soup of French origin
ex. red pepper bisque
tartare
French dish of raw ground meat or seafood
TAAR-taar
Marie Rose sauce
British condiment made from tomatoes, mayonnaise, Worcestershire sauce, and more
pronounced as you would in English
gorgonzola
blue cheese
strong, salty, earthy
togarashi
aka Japanese 7-spice powder
a bit citrusy, a bit toasty, and spicy
pangrattato
crispy bread crumbs
nicoise
translation: in the style of Nice
Nicoise salad originated in the French city of Nice (NEESS)
nee-SWAAZ
USDA prime
produced from young, well-fed beef cattle
moderate to abundant marbling
porterhouse
strip steak on one side and tenderloin on other, separated by bone
strip (aka NY strip)
cut from short loin
t-bone
strip steak on one side and tenderloin on other, separated by bone
- much less tenderloin than porterhouse
Lyonnaise potatoes
potatoes boiled and then sliced and shallow-fried, served together with fried onions
fennel pollen
powerful spice, with notes of licorice, citrus, and marshmallows
- it’s been said to taste like summer joy
cafe de paris
a butter for steak that’s infused with herbs, spices, and other condiments
rosemary butter
simple; a butter infused with rosemary
tartine
open-faced sandwich
taar-TEEN
manchego
Spanish sheep’s milk cheese
- intense, zesty taste
caper berry
flower buds: capers
fruit: caper berries
tastes similar to vinegar
frisée
type of lettuce
frilly leaves, subtle bitterness
additional:
aka curly endive
croque monsieur
croque madame
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
confit (w.r.t. duck confit)
duck is slow cooked in duck fat (lower temperature, longer time)
chive béchamel
bechamel is made from white roux (butter and flour), milk, ground nutmeg, and more
additional:
aka white sauce
a mother sauce in French cuisine
bolognese
meat-based sauce in Italian cuisine
bow-luh-NAYZ
provencal
relating to or denoting Provence
pruh-vuhn-SAL
sugo
traditional Italian tomato sauce, made from ripe tomatoes cooked with extra virgin olive oil, onions, garlic, and seasonings
beurre blanc
sauce made with butter, shallots, vinegar, white wine, and more
gateau
French for cake
bouillabaisse
classic French seafood soup
BOO-yuh-bays
bourguignon
French beef stew braised in red wine
bour-gi-nyon
porcini
type of mushroom, prized in French and Italian cuisine
rich, woodsy
fregola
type of pasta, shaped like little round balls
velouté
savoury sauce made from roux and light stock
additional:
a mother sauce in French cuisine
endive (pronounce)
EN-dive
onion ash
onion that is grilled until blackened, dehydrated, and ground
miso
fermented soybean paste, very savoury
foie gras
fatty duck liver, quite rich
cassoulet
rich, slow-cooked stew consisting of beans, pork, and sausage
