Culinary Terms Flashcards
Acidulated Water
Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent cut or skinned fruits or vegetables from browning so as to maintain their appearance.[1] Some vegetables and fruits which are often placed in acidulated water are: apples, avocados, celeriac, potatoes and pears. When the fruit or vegetable is removed from the mixture, it will usually resist browning for at least an hour or two, even though it is being exposed to oxygen
A Blanc
Blanched
Agilo e olio
Garlic and Olive Oil
Agnolotti
Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing.
Pairing Barolo and Barbaresco made from Nebbiolo grape
A la King
adjective
(of a dish) with diced meat in a cream sauce, usually with green peppers and pimientos.
Abalone
Abalone via Spanish abulón is a common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae.
Pairing NZ SB, Chard Reserve
Braised Pinot Gris, White Rhone Blend
Albacore
Tuna - white meat
Pairing Grilled: Pinot Noir, Rose from Provence
Sushi: Best Match: Soft, dry whites (American or Australian Chardonnay, or
American or Alsatian Pinot Blanc)
2nd choice: Softly dry, light white (Australian Semillon-Chardonnay)
A la Provencale
a la Provencale (prov-on-sal) - Provence is a French maritime province that is famed for its wines and cuisine. The term is used to describe a dish, which uses products, which flourish, in the area of Provence, namely tomatoes, onions, garlic, and olives.
Wine Pairing: Rose
Aioli
aioli (eye-YO-lee) - (French) The French word for garlic is “ail.” Aioli is garlic-flavored mayonnaise made from pounded cloves of garlic, egg yolks, oil, and seasoning. Just before it is served, lemon juice and a little cold water are added. It is served as a sauce for a variety of garnishes and main courses. The Italian for aioli is “aglio,” the Spanish is “ajo” and “allioil.”
Pairing: SB, red Zinfandel, Rose
Allemande Sauce
Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté is one of the five mother sauces of classic French cuisine as defined by Antoine Carême in The Art of French Cooking in the 19th Century.
Allumettes
Matchsticks
Amandine
Amandine is a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often misspelled almondine in American cookbooks.
Amaretti
Amaretti di Saronno (singular amaretto di Saronno) refer to an amaretto (almond flavored) macaron that is traditional to Saronno, a comune of Lombardy, Italy. It is one of many types of traditional amaretto biscuits.
Made with Amaretto
Anaheim Chili
About Anaheim chile
A type of chile pepper that is about a 6” in length, is green in color, and has a mild to medium-hot flavor. It is sold fresh and is also available roasted, dried, or canned. When the chile is dried, it turns a dark burgundy color. It is sometimes referred to as the New Mexico chile, but the actual New Mexico chiles are a bit hotter. When canned, this chile is typically labeled simply as “green chiles”. Anaheim chiles are a good complement to egg dishes, stews, and vegetable dishes.
Wine: if mild Roussane
If spicy: red Zinfandel or Gewurtztraminer
Anchovy
Sylvaner, fino sherry, Riesling, Muscadet, Rose, Grenache Gris, Alvarino
