Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FFSS > Chapter 13: International Cuisine (French, Chinese, English) > Flashcards

Chapter 13: International Cuisine (French, Chinese, English) Flashcards

1
Q

french

food served in rich cream sauce often with chopped pepper, pimiento, and/or celery

sometimes flavored with sherry

A

a la king

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

french

with garnish of sauerkraut, ham, and sausate

A

a l’ alsacienne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

french

in the greek manner, cooked in oil and lemon juice with herbs and spices

A

ala greque

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

french

dish including garlic, olive oil, tomatoes, and often black olives

A

a la provencal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

french

translated as “following the fashion”

usually applied to pie or cake served or garnished with ice cream

less commonly applied to braised food

A

a la mode

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

french

dish including white sauce containing yolks and egg and cream

A

allemande

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

french

cooked food moistened with cream, sauce, or milk and is usually cooked in a casserole with a layer of buttered crumbs to brown in an oven

may contain cheese

A

au gratin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

french

meat served in its own natural juice or gravy

A

au jus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

french

with milk

cafe au lait is half hot milk and half strong coffee

A

au lait

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

french

long, thin, crisp loaf of French bread

A

baguette

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

french

thick yellow sauce of egg yolks, white wine, shallots, and sausage

A

béarnaise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

french

rich white sauce usually containing cream

name after the maitre d’ hotel of Louis XIV, considered the “mother sauce” of all white sauces

A

béchamel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

french

smooth thick/rich cream soup usually of shellfish or a frozen whipped cream dessert with nuts

A

bisque

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

french

braised beef and vegetables

A

boeuf a la mode

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

french

fillet of beef cut into thin strips browned and served in a mushroom and sour cream sauce

A

beef stroganoff

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

french

spherical or conical ice cream of mousse in mixture coated with plain or water ice

A

bombe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

french

brown sauce of red wine and shallots

A

bordelaise

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

french

provencal fish soup or stew, enriched with many herbs

A

bouillabaisse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

french

clear soup usually of chicken or beef

A

bouillon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

french

sweet breakfast roll

A

brioche

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

french

thin slices of grilled pork or of braised pork or beef

A

carbonnades

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

french

mould of whipped cream, jelly, and other sweet ingredients enriched with thin wafers of lady fingers

A

charlotte rouse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

french

thick steak of the highest quality taken from the middle of the fillet

A

chateaubriand

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

french

clear soup

A

consomme

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

french

chicken cooked in a casserole with red wine and mushrooms

A

coq au vin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

french

scallops served in a shell

A

coquilles st. jacques

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

french

name given to dishes containing rice

A

creole

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

french

orange-flavored pancakes served in burning in a liquor

A

crepes suzette

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

french

balls of meat, potatoes, etc. bread crumbs and fried

mixture of chopped and cooked foods, shaped and rolled in bread crumbs, and fried in deep fat

A

croquettes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

french

case of fried bread or pasty in which chicken, game, or minced meat is served

A

croustades

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

french

small cubes/diced of fried or toasted bread served with soup

A

croutons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

french

potatoes mashed with butter and eggs and bakes

A

duchesse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

french

cooked in paper bag

A

en papillote

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

french

served with rich brown sauce

A

espagnole

35
Q

french

served with spinach

A

florentine

36
Q

french

swiss dish or melted cheese and white wine

A

fondue

37
Q

french

stew of meat, poultry, or rabbit in white sauce

A

fricassee

38
Q

french

white meat, chopped, bones, and combined with calves’ head jelly

served cold

A

galantine

39
Q

french

sauce of egg yolk, butter, vinegar, and lemon juice

A

hollandaise

40
Q

french

assorted vegetables soup of finely shredded vegetable cooked in meat broth

A

julienne

41
Q

french

sauce of white wine and shredded fried onion

A

lyonnaise

42
Q

french

diced fruit or vegetables

the fruit is often fortified with kirsch or maraschino

A

macedoine

43
Q

french

small sponge cake

A

madeleine

44
Q

french

sauce made of butter, chopped parsley, and lemon

A

maitre d’ hotel

45
Q

french

sauce of red wine and shallots

A

marchand de vin

46
Q

french

sweet sauce of raspberries, currant jelly, and sugar

A

melba

47
Q

french

cheese sauce

A

mornay

48
Q

french

light, whipped pudding of cream or cream mixed with beaten egg white and flavored with fruit, vanilla, and coffee

A

mousse

49
Q

french

sauce of oil, garlic, and onion

a sauce of tomatoes, garlic, and capers of fish

sauce of tomatoes with beans and potatoes for meat

A

nicoise

50
Q

french

sauce of oyster juice, mushroom, cream, and eggs served fish

A

nonnande

51
Q

french

ice cream with fruit or chocolate syrup

A

parfait

52
Q

french

served with potatoes and leeks

A

parisienne

53
Q

french

very small fancy cake or biscuit

A

petit four

54
Q

french

sauce containing onions, carrots, and small pieces of bacon

A

bourgeoise

55
Q

french

assorted appetizers taken before the main dishes

A

hors d’ oeuvres

56
Q

french

beef and vegetable soup topped with grated cheese and toast and served in a pot

A

petite marmite

57
Q

french

served with chopped onions and tomatoes and is fried in oil

A

portugaise

58
Q

french

chicken cooked in an open pan in oil, white wine, and bra sauce, and garnished with fried egg, crayfish, mushrooms, truffles, and croutons

A

poulet marengo

59
Q

french

with the flavor of burnt almonds

A

praline

60
Q

french

open cheese flavored custard tart with chopped ham or bacon addede

A

quiche lorraine

61
Q

french

highly seasoned stew of meat and vegetables

A

ragout

62
Q

french

garnish of mushrooms, onions, and herbs with white sauce and vinegar

A

ravigote

63
Q

french

cold sauce of mayonnaise, mustard, anchovies, capers, and herbs

A

remoulade

64
Q

french

fried balls of minced meat

A

rissoles

65
Q

french

with peas or pea soup

A

st. germaine

66
Q

french

yeast cake soaked in rum and topped with whipped cream

A

savarin

67
Q

french

light, fluffy, baked, or steamed egg dish made by mixing a thick sauce or puree with the yolks and stiffly beaten whites of eggs

can be made by various sweet and savory flavoring ingredients

A

soufflé

68
Q

french

sharp-flavored cold sauce of mayonnaise with mustard, vinegar, chopped gherkins, chives, and capers

A

tartare

69
Q

french

dish of meat, fish, or vegetables cooked with a pie crust in a round high-sided pan

A

timbale

70
Q

french

cold potato soup with sour cream

A

vichyssoise

71
Q

french

dressing of vinegar, oil, pepper, and herbs

A

vinaigrette

72
Q

french

puff pastry shell filled with meat, or chicken in creamy sauce

A

vol-au-vent

73
Q

chinese

selection, blending, and harmonizing of texture, color, aroma, and taste

dishes require maximum prep and minimum cooking

PUFA (sesame oil and peanut oil) are used plus numerous herbs, spices, condiments, and MSG

A

chinese cuisine

74
Q

chinese - provincial schools

noted for sweet sour dishes similar to escabeche, sweet and sour pork

A

schools of hanon or honan

75
Q

chinese - provincial schools

dishes were polished and given certain grandeur in peking like the festive peking duck

A

schools of peking

76
Q

chinese - provincial schools

noted for its ability to invent novel delicacies like turtle soup, sausage, and oyster stew

A

school of canton

77
Q

chinese - provincial schools

noted for its fine seafoods; origin offered fermented bean sauce

A

schools of foochow

78
Q

chinese - provincial schools

native food contains a great number of hot pepper dishes like szechwan duck

their version of peking duck and szechwan duck

A

schools of szechwan

79
Q

chinese

medley of vegetables over crisp noodles

A

chow mein

80
Q

chinese

omelette with diced chicken, crisp celery, water chestnuts, sliced mushroom, and bean sprouts

A

egg foo yung

81
Q

english

include steak and kidney pies, a single crust meat pie cooked in butter and several herbs

A

meat pies

82
Q

english

a chilled double crust pie with anchovy paste usually cooked in a loaf pan; a circle is cut from the center to be able to funnel a mixture of hot stock and gelatin to form an aspic when pie is refrigerated for at least 6 hrs

A

pork pie

83
Q

english

a refrigerator cake of sliced sponge jelly roll with Madeira wine and custard dressing

A

english trifle

FFSS (30 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions