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Culinary Terms > F to L > Flashcards

F to L Flashcards

1
Q

Fagot

A

wood pile

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2
Q

Fahrenheit

A

a temperature scale in which 32 degrees represents freezing and 212 degrees is the steam point( to convert Fahrenheit to Celsius, subtract 32 from the Fahrenheit reading, multiply by 5 and divide by 9; better yet have a thermometer that reads both scales)

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3
Q

Faisan

A

Pheasant

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4
Q

Falafel

A

A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They are generally tucked inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

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5
Q

Farce

A

forcemeat

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6
Q

Farfalle

A

Literally “butterflies;” also called “bow-tie pasta.” Normally has crinkled edges. Usually available ridged or plain, and in a variety of colors.

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7
Q

Farinaceous

A

Made from, rich in, or consisting of starch. Having a mealy of powdery texture.

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8
Q

Fatback

A

Fat from a pig’s back. Can be used as cooking fat, or rendered to produce lard.

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9
Q

Fava Bean

A

This tan, rather flat bean resembles a very large lima bean. It comes in a large pod which, unless very young, is inedible. Fava beans can be purchased dried, cooked in cans and, infrequently, fresh. If you find fresh fava beans, choose those with pods that are not bulging with beans, which indicates age. Fava beans have a very tough skin, which should be removed by blanching before cooking. They are very popular in Mediterranean and Middle Eastern dishes. They can be cooked in a variety of ways and are often used in soups. Also called faba bean, broad bean and horse bean.

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10
Q

Fedelini

A

Very thin, spaghetti-like pasta.

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11
Q

Feijoa

A

A fruit grown in New Zealand with a thin green skin and a flavor reminiscent of strawberry, banana, and pineapple.

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12
Q

Feijoada

A

A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner. This too is a very substantial dish and needs little else to accompany it.

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13
Q

Feni

A

An alcoholic drink made from cashews or coconuts. Feni is usually distilled by locals in a disorganized fashion, akin to moonshine in the United States.

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14
Q

Fenouil

A

fennel

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15
Q

Fenugreek

A

A very hard seed grown in the Middle East, which is used as a spice. Its dominant flavor and aroma is recognizable in commercial curry powders.

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16
Q

Fermented Bean Curd

A

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

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17
Q

Fermented Black Beans

A

Aromatic beans cooked with salt, ginger, and/or orange rind.

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18
Q

Fettuccine

A

Literally, “little ribbons.” Basic flat egg noodles.

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19
Q

Ficelle

A

The French word for string. This is a term used in cooking to describe foods that have been tied to a string and cooked in a broth. This was a practice in villages when a communal pot was used to cook food. The string was used in order to allow the owners to identify and recover their piece of meat. This is generally applied to tough cuts of meat that require long periods of cooking. Yet, some restaurants are using the term to describe a more tender cut of meat that is poached in a rich broth. Beef filet and duck breasts are two good choices for this type of preparation.

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20
Q

Fideo

A

thin macaroni-like pasta

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21
Q

Fideua

A

pasta-based paella-type dish made in the paella, originating in Alicante.

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22
Q

Filet

A

Fillet; a thin cut of meat, fish, poultry removed from the bone

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23
Q

Filet Mignon

A

Small center cut from the tenderloin of beef.

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24
Q

Fillet

A

to remove the bones from fish or meat before cooking (fish fillet, meat filet)

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25
Q

Filter

A

to remove impurities or particles of food by pouring through cheesecloth or a strainer or “China Cap” (chinoise)

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26
Q

Financier

A

A small cake or cookie that is made with ground nuts and whipped egg whites. These are soft like sponge cake, and have a rich flavor of nuts.

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27
Q

Fines herbes

A

A fine mixture of herbs used to season

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28
Q

Finnan Haddie

A

The Scottish name for smoked haddock.

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29
Q

Fino

A

a pale crisp white sherry of around 15 per cent alcohol, generally from Jerez de la Frontera and Puerto de Santa María. It is the traditional Andalusian accompaniment to appetizers, tapas, and seafood

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30
Q

Finocchio

A

Fennel

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31
Q

Finocchiona

A

Flavorful Tuscan salami that enhances any antipasto platter. Made from finely ground pork flavored with fennel seeds, garlic, salt, and pepper.

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32
Q

Fish Sauce

A

A thin brown sauce made by fermenting fish with salt and soy sauce.

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33
Q

Five Spice Powder

A

A dry spice mix used in Chinese cooking consisting of cinnamon, star anise, pepper, clove, and fennel.

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34
Q

Five-spice Powder

A

A popular blend of ancient spices consisting of ground star anise, cloves, cinnamon, fennel seeds and Szechuan peppercorns.

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35
Q

Flake

A

to break food into small pieces (or allow it to do so when cooking)

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36
Q

Flamber

A

To flame

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37
Q

Flamebee

A

a method of cooking in which foods are splashed with liquor and ignited

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38
Q

Flan

A

This is a term that may be used to describe two different preparations. The first use of this word is describes an open top tart that is filled with pastry cream and topped with fruit. In Spanish and Mexican cooking, “flan” is an egg custard that is baked in a large shallow dish, and flavored with caramel. The dish is inverted when served and the excess caramel is used as a sauce for the flan. The flan may be flavored with orange, anise, cinnamon, or liqueur.

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39
Q

Flauta

A

thin, crisp, baguette-style loaf of bread

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40
Q

Fletan

A

Halibut

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41
Q

Fleuron

A

A small crescent shaped pastry made of puff dough that is used to garnish fish dishes and soups.

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42
Q

Florentine

A

This is used to describe foods that are cooked in the style of Florence. The word is most commonly associated with dishes containing spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side.

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43
Q

Flour

A

This is the finely ground grain of wheat, corn, rice, oat, rye, or barley. Unless specified, this term refers to wheat flour. Flour is milled from a variety of wheats containing different amounts of protein. The different levels of protein give each flour unique qualities. All-purpose flour is the most commonly used, especially by the domestic market. This flour is milled from both hard and soft wheats, giving it the strength needed in bread baking, but leaving it tender enough for cakes and pastries. Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking. Cake flour is milled from soft wheat, thus containing a very low protein content and preventing the development of gluten. Pastry flour is of relatively low protein content, containing just enough to help stabilize the products during leavening. Whole wheat flours are milled from the whole kernel, thus giving it a higher fiber content and a substantial protein content. Semolina is milled from hard durum wheat, being used mainly for commercial baking and pasta production.

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44
Q

Flute

A

a decorative scalloped edge on pastry or pie crusts; vegetables can be fluted as a way to make them have more eye appeal

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45
Q

Focaccia

A

An Italian flatbread often topped with olive oil, herbs, garlic, and cheese. Traditionally served as a complement to an antipasto.

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46
Q

Focaccio

A

An Italian flatbread made with pizza or bread dough, that can be baked plain or topped with onions, zucchini, eggplant, cheese, or whatever you choose.

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47
Q

Foie

A

Liver

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48
Q

Foie Gras

A

Fattened duck or goose liver.

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49
Q

Fold

A

combining two or more products with a spatula or spoon using a side to side motion and a top to bottom motion

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50
Q

Fond

A

Basic stock or essences

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51
Q

Fond Blanc

A

white stock

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52
Q

Fond brun

A

Brown stock

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53
Q

Fonda

A

lodging house, in Catalonia, also implies restaurant

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54
Q

Fondant

A

This is an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and petit fours.

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55
Q

Fondente

A

Flourless cake; baking chocolate

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56
Q

Fondo

A

pan juices after cooking meat or fish

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57
Q

Fonds d’artichaut

A

artichoke bottoms

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58
Q

Fondue

A

There are several different types of fondue, the most notable of which is cheese fondue. This is a Swiss specialty in which cheese is melted with wine, eggs, and seasonings and served with bread and fresh vegetables. Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table. Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth. The meat, and fish too, are then cooked in this stock and dipped in sauces. The Japanese have a dish called shabu shabu, which is similar to this type of fondue. Named for the swishing sound that the meat makes in the broth, this dish is also served with vegetables and noodles in to be eaten along with the meat. A chocolate fondue is a chocolate bath, flavored with liqueur and eaten with bread and fruit, like fresh berries. These are all dishes eaten as much for their social qualities as their culinary grandeur. Their popularity in the US has diminished over the last 15 years, only being seen in ski resorts and at private dinner parties.

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59
Q

Fonduta

A

An Italian style fondue made of Fontina cheese and served over toast or polenta. Exceptional with truffles.

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60
Q

Fontaine

A

A well made in dry flour to add liquid

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61
Q

Fontina

A

A delicate, nutty, slightly smoky tasting cheese used for “fonduta”, or an Italian version of the Swiss “fondue”.

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62
Q

Foogat

A

A lightly cooked vegetable dish.

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63
Q

Formas

A

shapes

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64
Q

Fouetter

A

to whisk

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65
Q

Fougasse

A

A flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.

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66
Q

Foyot

A

This is a variation of a bearnaise sauce with the addition of a well reduced meat glaze.

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67
Q

Fraise

A

strawberry

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68
Q

Framboise

A

Raspberry

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69
Q

Frangipane

A

A pastry cream made of butter, eggs, flour, and finely ground almonds or macaroons. Modern versions will use a combination of cornstarch and flour. The nuts must be very finely ground for this to be successful. This type of raw cream is baked in the pastry shell or crepe. Frangipane is also the name for a type of panada used in making forcemeats.

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70
Q

Frappe

A

iced

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71
Q

Freiduria

A

fried fish shop

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72
Q

Fresa

A

strawberry

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73
Q

Fresh Rice Noodles

A

Flat, thread-like, white noodles made from rice flour.

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74
Q

Fricandeau

A

Veal braised until very tender

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75
Q

Fricando

A

traditional Catalan beef stew

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76
Q

Fricassee

A

A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner.

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77
Q

Frigorífico

A

refrigerator

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78
Q

Frijol

A

lima bean

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79
Q

Frijoles

A

beans

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80
Q

Frijoles Refritos

A

Refried pinto beans boiled with seasoning until tender, then crushed and sauteed in canola oil.

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81
Q

Frire

A

to fry

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82
Q

Frit

A

Fried

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83
Q

Frito

A

fried in oil;often coated in egg and flour before frying as in fish and shell fish

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84
Q

Frittata

A

An Italian open-faced omelet.

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85
Q

Fritter

A

Food that has been dipped in batter and deep fried or saut‚ed. These may consist of vegetables, meat, fish, shellfish, or fruit. The food may be dipped in the batter or mixed with the batter and dropped into the hot fat to form little balls. Japanese tempura fried foods are a type of fritter, though this term is not applied to it.

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86
Q

Fritto Misto

A

An Italian mixed fried platter, similar to the Japanese tempura platter. A mixture of vegetables, meat, and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food.

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87
Q

Frizzle

A

to fry julienne vegetables in hot oil until crisp

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88
Q

Frollini

A

Shortbread cookies

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89
Q

Frotar

A

to rub

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90
Q

Fruit Pectin

A

A substance found naturally in fruits such as apples, quince, and all citrus fruits. Pectins ability to gel liquids makes it a key ingredient in jelly and jam making. You can purchase pectin in powder or liquid form, or use high pectin fruits in the recipe.

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91
Q

Frullato

A

An Italian milkshake that is made with milk and fresh fruit.

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92
Q

Fruta

A

fruit

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93
Q

Fuego Fuerte

A

high heat

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94
Q

Fugu

A

A poisonous blowfish considered a delicacy. In Japan, only licensed Fugu chefs are allowed to prepare Fugu or puffer fish.

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95
Q

Fuki

A

A Japanese fibrous butterbur vegetable often simmered in broth.

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96
Q

Fumet

A

An aromatic broth made for use in soups and sauces. The flavor of a fumet is usually concentrated on one item, though multiple ingredients may be used. The stock is then reduced to concentrate this flavor. Fish and vegetable broths are more commonly called fumets, but meat may also be used.

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97
Q

Fungetiello

A

Pasta sauce made with black olives and Capers.

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98
Q

Funghi

A

Mushrooms

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99
Q

Fusilli

A

Spiral shaped pasta. Some versions are shaped like a spring. Other versions are shaped like a twisted spiral.

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100
Q

Futo Maki

A

Large, oversized rolls

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101
Q

Futomaki

A

Large, oversized rolls

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102
Q

Gachas

A

savory porridge with fried tocino, panceta, etc.,

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103
Q

Galanga

A

A root spice related to ginger, which has a musky flavor reminiscent of saffron. It is found dried whole or in slices, and also in powder.

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104
Q

Galantine

A

A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal.

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105
Q

Galantines

A

Stuffed chicken or veal in the form of a large roll, usually glazed with

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106
Q

Galette

A

This is French for pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes.

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107
Q

Gallego

A

a native of Galicia, and the language spoken there.

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108
Q

Galleta

A

cookie

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109
Q

Galleta Salada

A

pretzel

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110
Q

Galletas

A

Cookies

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111
Q

Gallina

A

hen

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112
Q

Gamba

A

prawn, shrimp

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113
Q

Gambero

A

Shrimp (or crayfish)

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114
Q

Ganache

A

a chocolate coating made with chocolate, egg yolks and heavy cream; used as filling for truffles and coating for pies and other desserts

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115
Q

Ganbas Al Ajillo

A

garlic shrimp fried in garlic and hot peppers

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116
Q

Gancho De Carnicero

A

meat hook

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117
Q

Garam Masala

A

Literally “warm spices;” a blend of spices used to flavor dishes. May include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chiles, and/or caraway.

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118
Q

Garbanzos

A

chick peas

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119
Q

Garbure

A

a thick vegetable soup

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120
Q

Garde Manger

A

Cold kitchen, a chef who is in charge of the cold foods in the kitchen

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121
Q

Gari

A

A Sushi-bar term that refers to pickled ginger

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122
Q

Garlic

A

A single aromatic bulb that can be easily separated into cloves, all individually wrapped in papery skins. It is pungent and slightly bitter flavored when raw, but becomes mild and sweet tasting when sauteed or baked.

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123
Q

Garlic Bread

A

Bread that has been spread with garlic butter and then baked or broiled. Instead of using garlic butter, the bread may be brushed with olive oil and sprinkled with minced garlic and herbs.

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124
Q

Garlic Toast

A

Slices of French or Italian bread that are flavored with garlic butter and herbs, then oven toasted to a crispy texture. This toast, which may also be flavored with olive oil, is often served as the bread that accompanies a main meal.

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125
Q

Garnish

A

a decorative touch added to dishes and beverages

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126
Q

Garniture

A

to garnish

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127
Q

Garrofo

A

large flat white bean, used in paella

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128
Q

Gaza

A

game, game dishes

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129
Q

Gazpacho

A

A cold vegetable soup served throughout all of the Spanish countries. The most common version is one made with a coarse puree of fresh tomatoes flavored with vinegar and olive oil, embellished with diced raw vegetables like onions, cucumbers, and peppers. A light gazpacho is made with a puree of cucumber, and served with an array of garnishes for the diner to choose from. Roasted almonds, avocadoes, and croutons are common garnishes.

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130
Q

Gelatin

A

A protein produced from animals, used to gel liquids. It is found in granular and sheet form.

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131
Q

Gelatina

A

jelly

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132
Q

Gelato

A

Fine Italian ice cream

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133
Q

Gelato di Crema

A

Smooth, fresh, lemony custard ice cream.

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134
Q

Gellan Gum

A

Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).. The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc.

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135
Q

Genoa Salami

A

A mild, spicy, Italian cured sausage often made of only pork, and typically seasoned with garlic, salt, peppercorns, and red wine. Included in most antipastos.

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136
Q

Genoise

A

A very rich sponge cake made with eggs and butter. This may be eaten as is with whipped cream or fruit, but also used as the foundation for many other cake preparations.

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137
Q

Geoduck

A

A long-neck, slightly crunchy sweet clam

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138
Q

Geta

A

The wooden block used as a plate for Gari, Wasabi, and smaller pieces of Sushi.

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139
Q

Ghee

A

Clarified, nut-flavored butter. Made by slowly melting butter, skimming the foam, and saving the remaining golden liquid. Indian cooks simmer the butter until all the moisture evaporates. Ghee is used for cooking vegetables and meats.

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140
Q

Gibier

A

game

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141
Q

Gigot d’Agneau

A

Leg of lamb

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142
Q

Ginebra

A

Gin

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143
Q

Ginkgo

A

A bright green and delicately sweet flavored nut.

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144
Q

Glace

A

A highly reduced stock used as an essence in flavoring sauces and enriching soups and stews. Veal glace is used for all meat preparations and stands up the best to the long reduction required. Fish and shellfish glaces are used, but their flavor can become edirtye tasting and bitter from too long of a reduction.

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145
Q

Glace de Poisson

A

fish glaze

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146
Q

Glace de Viande

A

Meat glaze

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147
Q

Glacer

A

to; (a) freeze or chill (b)to cook to acquire a shiny surface (c) To slightly brown food under a Salamander(broiler)

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148
Q

Glasear

A

to glaze or coat with sugar or friut preserves

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149
Q

Glaze

A

a liquid that gives a shiny surface to an item

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150
Q

Gluten

A

The protein found in wheat flours.

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151
Q

Gnocchetti

A

Curved-shell pasta with ridges on the outer surface.

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152
Q

Gnocchi

A

These are small dumplings made with flour, potatoes, and eggs. Other versions include spinach, semolina, sweet potatoes, chopped herbs, and parmesan or ricotta cheese. Once the gnocchi are made they are cooked in boiling water, and then sauced or tossed with melted butter. Some recipes call for cooking the gnocchi in broth. Gnocchi is also the name of a pasta with a similar shape.

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153
Q

Gobo

A

Long, slender burdock root

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154
Q

Gohan

A

Plain boiled rice.

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155
Q

Goma

A

Sesame seeds

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156
Q

Gomoku Sushi

A

Literally “scattered Sushi”; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.

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157
Q

Gorgonzola

A

Creamy, pale yellow, mold-ripened cheese with streaks of blue veining and a lightly spicy flavor. Considered one of the best blue cheeses available, gorgonzola is usually served with slices of fruit or crumbled into salads.

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158
Q

Gougere

A

A savory pastry made of choux paste flavored with cheese. This may be made in individual puffs or piped into a ring of puffs, which is served with a pool of sauce in the center of the ring.

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159
Q

Goulash

A

A Hungarian soup/stew made with beef and liberally seasoned with paprika. Some versions add gremolata at the very end of cooking or sprinkled over the top.

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160
Q

Granita

A

A coarse fruit ice similar to sorbet, without the meringue, which is often flavored with liqueurs.

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161
Q

Granizado

A

water ice

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162
Q

Granola

A

A combination of assorted toasted grain (oats), dried fruits and nuts usually served as a breakfast cereal. Some blends are sweetened with honey and/or brown sugar.

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163
Q

Granos De Pimienta

A

peppercorns

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164
Q

Grappa

A

A strong Italian brandy made from grape skin and seed. Served as an after dinner drink to help digestion.

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165
Q

Grasa

A

grease

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166
Q

Grate

A

to shred food into fine pieces

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167
Q

Gratinado

A

Cooked au gratin.

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168
Q

Gratinar

A

to grill

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169
Q

Grattoni

A

Small diamond-shaped egg pasta that is best used in soup. Similar to Pastina.

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170
Q

Gravlax/Gravadlax

A

Whole salmon fillets that have been cured with salt, sugar, and pepper, then flavored with dill. The salmon is then sliced paper thin and tradionally served with pumpernickel bread, sour cream, capers, onion, and lemon.

171
Q

Gravy

A

a sauce made from pan drippings and thickened with a roux

172
Q

Grecque

A

Foods that are prepared in the style of Greece. This is usually used for dishes with lemon, garlic, and olive oil. But the addition of tomatoes, peppers, and fennel often allows a dish to be called … la grecque.

173
Q

Green Tea

A

An aromatic relaxing tea considered the most healthy and popular beverage among Japanese people. Research suggests that this tea, which is rich in vitamins, minerals, and antioxidants, may help prevent cancer, high cholesterol, and other diseases.

174
Q

Gremolata

A

A mixture of chopped parsley, garlic, and lemon peel. This is added to stews at the end of their cooking time to add a pungency to the dish. Used in some recipes for osso buco a la Milanese, and Hungarian goulash.

175
Q

Grill

A

to cook directly over a heat source on metal racks

176
Q

Grisín

A

bread stick

177
Q

Grissini

A

Thin, crunchy bread sticks made from yeast dough, and enriched with olive oil and Parmesan. Complementary to soups, salads, and antipastos.

178
Q

Groseille

A

Currant

179
Q

Gruyere

A

A moderate-fat cow milk cheese with a rich, sweet, nutty flavor that is prized for both out of hand eating and cooking. It is usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced medium-size holes.

180
Q

Guacamole

A

A fairly rich avocado-based dip made with onions, lemon, lime juice, and chopped garlic. Complementary dips are salsa and sour cream.

181
Q

Guanciale

A

Meat from the cheek of the pig that is lightly rubbed with salt, freshly ground black pepper or chili peppers, then cured for three months.

182
Q

Guarnición

A

garnish

183
Q

Guayaba

A

guava

184
Q

Guindillas

A

long, moderately hot Spanish chilis – especially popular in the Basque Country. Picked while still green, they are most commonly sold preserved in vinegar

185
Q

Guisado

A

braised, fried and then cooked in liquid

186
Q

Guisantes

A

peas

187
Q

Guitar Las Espinas

A

to fillet (fish)

188
Q

Gulab Jamun

A

Deep-fried balls of dough made from flour, milk curds, and aromatic sugary syrups.

189
Q

Gumbo

A

A thick soup/stew made with meat or seafood served over plain white rice. Okra, filé powder, and roux. All methods are acceptable, and all are considered traditional.

190
Q

Gundan Maki

A

The battleship roll; often used for oysters, quail eggs, Ikura, and Tobiko.

191
Q

Gur

A

Dried sugarcane juice same meaning as jaggery

192
Q

Gyoza

A

A pan-fried, sauteed, and/or steamed stuffed Wonton. Typically contains a pork dumpling.

193
Q

Habas

A

broad beans

194
Q

Habas Con Jamón

A

broad beans with ham

195
Q

Habichuelas

A

green beans

196
Q

Hacer Puré

A

mash

197
Q

Hacher

A

To chop finely

198
Q

Hake

A

Merluza – a mild-flavored, large-flaked, white-fleshed fish very popular with Spanish cooks. Cod or another large-flaked white fish can be used as a substitute in recipes.

199
Q

Halva

A

A congealed, translucent, small, squared-shaped, bright Indian sweet made from finely grated vegetables, fruits, syrups, milk, and sugar. This sweet, flavored with cardamom, has a thick pudding consistency. The most popular types are carrot, pistachio, and mango.

200
Q

Hamachi

A

Young yellowtail tuna often served broiled.

201
Q

Hamaguri

A

Clam

202
Q

Hamo

A

A Pike Conger sea eel

203
Q

Hanakatsuo

A

Dried bonito fish that is usually shaved or flaked.

204
Q

Hard Taco

A

A large, crisp corn tortilla shell that usually contains minced beef, shredded lettuce, and grated cheese. Commonly topped with salsa, sour cream, or guacamole.

205
Q

Haricot Blanc

A

Bean (white)

206
Q

Haricot Vert

A

Green bean

207
Q

Harina

A

flour

208
Q

Harina De Maíz

A

corn flour

209
Q

Harissa

A

A spice mixture used as both a condiment and a seasoning. Harissa contains chiles which are ground with cumin, garlic, coriander, and olive oil. It becomes a thick paste that is used as is in cooking or diluted with oil or stock to be used as a condiment.

210
Q

Harusame

A

Thin, transparent bean gelatin noodles

211
Q

Hashi

A

Chopsticks

212
Q

Hatahata

A

Sandfish

213
Q

Helado

A

ice cream

214
Q

Herbal Tea

A

Tea flavored with herbs, such as mint or rosemary, to enhance the flavor.

215
Q

Herboristeria

A

shop specializing in herbs, natural remedies, etc.

216
Q

Hervir

A

boil

217
Q

Hichimi Togarashi

A

Mixed hot spices for table use. The flavors consist of red pepper (Togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, Nori seaweed bits, and white sesame seeds.

218
Q

Hierba

A

herb

219
Q

Hierba Doncella

A

myrtle, periwinkle

220
Q

Hierbabuena

A

mint

221
Q

Hierbaluisa

A

lemon verbena

222
Q

Higado

A

liver

223
Q

Higo

A

fig

224
Q

Higo Chumbo

A

prickly pear

225
Q

Hijiki

A

Black seaweed in tiny threads.

226
Q

Hikari Mono

A

A comprehensive term for “shiny” silver-skinned fish, such as mackerel.

227
Q

Himo

A

The fringe around the inside of an ark shell

228
Q

Hinojo

A

fennel

229
Q

Hirame

A

Fluke, flounder, or halibut

230
Q

Hocho

A

The general Japanese term for knives.

231
Q

Hoisin Sauce

A

A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chiles, red beans, and many other spices.

232
Q

Hoja

A

Leaf

233
Q

Hoja de Laurel

A

Bay Leaf

234
Q

Hoja Del Cuchillo

A

blade of a knife

235
Q

Hojaldre

A

puff pastry

236
Q

Hojas

A

leaves

237
Q

Hokkigai

A

A thorn-shaped red-sided surf clam.

238
Q

Holiday Roll

A

A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around cranberry salsa, turkey strips, and cream cheese strips.

239
Q

Hollandaise Sauce

A

This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.

240
Q

Homard

A

Lobster

241
Q

Hominy

A

corn kernels with the germ and bran removed

242
Q

Hongos

A

Mushrooms

243
Q

Horchata

A

Made from ground chufa nuts ( tiger nuts), it is a sweet cool milky drink originating in Valencia.

244
Q

Horn of Plenty Mushroom

A

This is a wild mushroom with a hollow, funnel-shaped cap and is dark gray or black in color. Because of this, it also has the name etrumpet of deathe. This mushroom is somewhat stringy, but has a robust flavor and may be used to flavor sauces, soups, or any other mushroom preparation.

245
Q

Horno

A

oven

246
Q

Horreo

A

A granite drying shed for corn, found in Galicia and Asturias

247
Q

Hors D’oeuvres

A

small portions of foods, canapés; appetizers

248
Q

Hot Bean Sauce

A

A combination of hot chili sauce and brown bean sauce used in spicy Szechuan and Hunan dishes.

249
Q

Hot Mustard

A

A spicy condiment served with Chinese appetizers. Made by mixing dry mustard powder with water, causing a chemical reaction.

250
Q

Hotatagai

A

Scallops

251
Q

Huachinango

A

Red Snapper

252
Q

Hueco

A

Hole

253
Q

Huerto/Huerta

A

Vegetable patch, especially a vegetable-producing garden close to the city

254
Q

Hueso/Espina

A

bone

255
Q

Hueva

A

Cured and pressed fish roe, normally tuna or grey mullet

256
Q

Huevo

A

Egg

257
Q

Huevo Duro

A

Hard boiled egg

258
Q

Huevos

A

Eggs

259
Q

Huevos Estrellados

A

Fried egg and potato hash

260
Q

Huitre

A

Oyster

261
Q

Hull

A

to remove the leafy parts of fruits

262
Q

Hyssop

A

Any of various herbs belonging to the mint family with aromatic, dark green leaves that have a slightly bitter, minty flavor. Hyssop adds intrigue to salads, fruit dishes, soups and stews. It is also used to flavor certain liqueurs such as Chartreuse.

263
Q

Iago

A

A small British pastry or petit four.

264
Q

Ibérico

A

A strain of black hoofed pig, cerdo Ibérico, that dates back to pre-history

265
Q

Ibrik

A

A small, long-handled Turkish pot with a bulbous bottom, narrow waist and flared top-handled Turkish pot with a bulbous bottom, narrow waist and flared top.

266
Q

Icefish

A

Rainbow smelt.

267
Q

Icelandic lobester

A

Norway lobster.

268
Q

Idiaxabal, Queso De

A

A smoked sheep’s-milk cheese from the Basque country and bought in small balls. There are two types

269
Q

Idli

A

Light, spongy, steamed dumplings made from a fermented batter of rice and daal. Generally served with sambar and chutney.

270
Q

Ika

A

Squid; the body is usually served raw and the tentacles are usually toasted on a bed of rice.

271
Q

Ikura

A

Large, orange, salty, salmon roe. Also means “How much?” in Japanese.

272
Q

Inada

A

Very young yellowtail

273
Q

Inari

A

A simple dish consisting of Aburage bags stuffed with vinegar rice.

274
Q

Inari Sushi

A

A simple dish consisting of Aburage bags stuffed with vinegar rice.

275
Q

Inari Udon Soup

A

Fried soybean curd with noodle soup

276
Q

Inari Zushi

A

A simple dish consisting of Aburage bags stuffed with vinegar rice.

277
Q

Inarizushi

A

A simple dish consisting of Aburage bags stuffed with vinegar rice.

278
Q

Infusion

A

An infusion is the flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.

279
Q

Insalata

A

An Italian salad

280
Q

Insulated Baking Sheet

A

a cookie sheet with a space between its double layers to prevent hot spots

281
Q

Involtini

A

Thin slices of meat or fish which are stuffed and rolled. They may then be sauteed, grilled, or baked.

282
Q

Jabalí

A

Wild boar

283
Q

Jaggery

A

Dried sugarcane juice, same meaning as gur

284
Q

Jalebi

A

Orange, sweet-crisp round whirls made from plain flour and water. Jalebi, a favorite Indian dessert, is deep fried and dipped in sugary syrup.

285
Q

Jambalaya

A

A Creole version of paella, though more highly spiced. The only consistent ingredients among all of the jambalaya recipes are rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham, oysters, chicken, Andouille sausage, duck, shrimp, and game birds.

286
Q

Jambon

A

Ham

287
Q

Jamon

A

Ham

288
Q

Jamon De York

A

Mild,cured and cooked ham.

289
Q

Jamon Iberico

A

Cured ham from the cerdo Ibérico – black hoofed (pata negra) pigs.

290
Q

Jamon Iberico De Bellota

A

Dry cured ham from free range black hoofed Cerdo Ibérico pigs, who, prior to being sacrificed, are finished with an unlimited diet of acorns from holm oak and cork trees growing in the Dehesa forest / meadows.

291
Q

Jamon Serrano

A

Dry cured mountain ham, similar to prosciutto, but has significantly less salt and fat. A staple of the Spanish diet.

292
Q

Japanese Plum Wine

A

A popular, sweet, alcoholic drink made from plums.

293
Q

Jardiniere

A

A fresh mix of vegetables cut into julienne

294
Q

Jarra Graduada

A

Measuring cup

295
Q

Jaune d’Oeuf

A

Egg yolk

296
Q

Jell

A

a solidifying process usually using gelatin

297
Q

Jerez

A

Sherry

298
Q

Jerusalem Artichoke

A

A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads.

299
Q

Ji

A

A prefix usually meaning “locally made or caught”

300
Q

Jicama

A

A large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. It is a fair source for vitamin C and potassium.

301
Q

Judias

A

White beans, similar to limas

302
Q

Jugo de Naranja

A

Orange Juice

303
Q

Jugo/Zumo

A

Juice

304
Q

Jugoso

A

Juicy

305
Q

Julienne

A

Foods that are cut in long, thin strips. The term is usually associated with vegetables, but may be applied to cooked meat or fish.

306
Q

Jurel de castilla

A

Yellowtail

307
Q

Jus

A

A rich, lightly reduced stock used as a sauce for roasted meats, made from the juice of the meat itself. Obtained by deglazing the pan after cooking, and usually reduced to achieve the rich flavor desired. Jus lie is jus that has been slightly thickened with cornstarch or flour. Sometimes called “au jus,” although the term means “with juice.”

308
Q

Kachori

A

Deep-fried pastry patties made from white flour, ghee, and water. Typically stuffed with spiced mashed vegetables.

309
Q

Kachumber

A

An Indian salad prepared with cucumbers, tomatoes, and onions. Seasoned with salt, sugar, and lemon juice.

310
Q

Kaibashira

A

Large scallops; the shellfish valve muscles

311
Q

Kaiware

A

A Daikon-radish sprout roll

312
Q

Kajiki

A

Swordfish

313
Q

Kaki

A

Oysters

314
Q

Kakomi Sushi

A

The battleship roll; often used for oysters, quail eggs, Ikura, and Tobiko.

315
Q

Kalakukko

A

A Finnish dish of bread filled with fish.

316
Q

Kale

A

A ruffled-leafed green vegetable that is a member of the cabbage family.

317
Q

Kalvan

A

Curry

318
Q

Kamaboko

A

Fish cake made from pounded whitefish that is mixed with cornstarch, formed into a sausage-shape, and cooked. Commonly used in California Rolls.

319
Q

Kampyo

A

Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips.

320
Q

Kani

A

Cooked crab meat

321
Q

Kanpachi

A

Very young yellowtail

322
Q

Kanpyo

A

Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips.

323
Q

Kanpyo Maki

A

Pickled-gourd rolls

324
Q

Kappa Maki

A

Cucumber-filled Sushi rolls

325
Q

Kappa Sushi

A

Cucumber-filled Sushi rolls

326
Q

Kappa Zushi

A

Cucumber-filled Sushi rolls

327
Q

Karanji

A

Pastries made from whole-wheat flour. Filled with freshly grated coconut and sugar.

328
Q

Karei

A

Sole, flounder, or flatfish

329
Q

Katsu

A

A cutlet; katsu refers to fried foods coated with bread crumbs, as opposed to Tempura, which is fried foods coated with batter.

330
Q

Katsu Don

A

Deep-fried pork cutlet with cooked vegetables and egg served over a bed of rice.

331
Q

Katsuo

A

Bonito; also known as skipjack tuna.

332
Q

Kazunoko

A

Herring roe usually marinated in Sake, Broth, and Soy Sauce. Sometimes served raw.

333
Q

Kebab

A

Marinated and spiced small pieces of poultry, fish, ground meat, or vegetables, skewered and grilled over a fire. Kebabs may also be shallow fried or grilled. Also spelled “kabob.”

334
Q

Kedgeree

A

A British variation of an Indian dish with rice, smoked fish, hard cooked eggs, and bechamel sauce flavored with curry. Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes.

335
Q

Kefir

A

A fermented milk drink similar to a lassi, flavored with salt or spices. Where available, kefir is made with camel milk.

336
Q

Ketchup

A

A term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes. Other forms of ketchup are made from walnuts, mushrooms, and grapes.

337
Q

Khasta Roti

A

A firmer variation of chapatti bread

338
Q

Kheema

A

Ground meat, raw or cooked.

339
Q

Kheer

A

A rice pudding, served either hot or cold, made from rice, milk, sugar, and cardamom. Sometimes topped with nuts.

340
Q

Khichadi

A

Mildly spiced rice and daal.

341
Q

Khoya

A

An Indian cooking term that refers to the process of boiling milk and stirring continuously over a low flame. Reduces and thickens the food to a soft cream-cheese consistency. This method of cooking is used widely in desserts and sweet meats.

342
Q

Kinome

A

Leaves of the Japanese prickly ash (Sanshoo) used to flavor soups and simmered foods.

343
Q

Kirsch

A

A clear brandy distilled from cherry juice and pits. In cookery, it is most prominently known as a flavorful addition to fondue and cherries jubilee.

344
Q

Kiwi

A

A fresh, egg-sized berry with a brown, furry skin and green flesh. Its flavor resembles berries and melons.

345
Q

Knead

A

to press and fold dough in order to give it a smoother consistency needed for leavening

346
Q

Kobashiri

A

Small scallops similar to Kaibashira

347
Q

Kofta

A

alls, dumplings, or rolls made from spiced meat or vegetables.

348
Q

Kohada

A

Japanese shad, gizzard shad, or young punctatus

349
Q

Koi

A

Saltwater carp

350
Q

Kokotxa

A

Gelatinous “cheeks” of hake, cod, (Basque)

351
Q

Kombu

A

Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Also used as a soup stock or in Nabe (hot pot) dishes.

352
Q

Kombu(Konbu)

A

A large edible seaweed used in Japanese cooking.

353
Q

Konbu

A

Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Also used as a soup stock or in Nabe (hot pot) dishes.

354
Q

Korma

A

A rich curry sauce thickened with yogurt, nuts, or poppy seeds.

355
Q

Kosher Salt

A

very coarse salt

356
Q

Kugelhopf

A

A yeast cake from Alsace baked in a large crown-like earthenware dish. It is similar to brioche, though less rich, and flavored with currants or golden raisins and almonds. This is mainly eaten for breakfast.

357
Q

Kulcha

A

Flatbread often stuffed with onion or potatoes and seasoned with cilantro.

358
Q

Kulfi

A

Sweet aromatic ice cream made from cream, milk, sugar, mango, pistachios, and saffron. The most popular are the mango kulfi, pista kulfi and the malai kulfi.

359
Q

Kumquat

A

A round, small, Asian citrus fruit with a soft bright orange rind and slightly tart orange flesh. These are used in pastry making, preserves, and chutneys.

360
Q

Kuro goma

A

Black sesame seeds

361
Q

Kurodai

A

Snapper

362
Q

Kuruma Ebi

A

Prawn

363
Q

Kuscus

A

Sweet Semolina and pistachio cake

364
Q

Lado

A

Side

365
Q

Laitue

A

Lettuce

366
Q

Lampuga

A

Dolphin

367
Q

Langosta

A

Lobster

368
Q

Langostino

A

A small 1-inch shellfish that has a strong shrimp flavor.

369
Q

Langouste

A

The French name for the spiny lobster, differentiating from Maine lobsters in that they have no claws. Langoustes are warm water crustaceans that can be found in the south Atlantic Ocean, the Mediterranean Sea, and off the coasts of South America, Australia and the West Indies.

370
Q

Langoustine

A

The French name for Dublin prawn. These are small pink crustaceans resembling crayfish, with a taste and texture closest to lobster. Their claws are quite long but have no edible meat in them. Like the langouste, these are found in warm waters.

371
Q

Langue

A

tongue

372
Q

Lapin

A

rabbit

373
Q

Lard

A

bacon or salt pork

374
Q

Larder

A

A cool area for storing food.

375
Q

Larding

A

A technique by which thin strips of back fat, or vegetables, are inserted into a piece of meat. These strips help the meat to remain juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us.

376
Q

Lardons

A

Pieces of pork fat used as flavoring.

377
Q

Lasagna

A

Wide, flat ribbon-shaped pasta sheets. Normally precooked and then baked in the oven between layers of sauce and ricotta cheese.

378
Q

Lassi

A

A frothy yogurt drink, sweet or salty, flavored with pistachios, cardamom, cumin, or rose water.

379
Q

Lata

A

Tin, can

380
Q

Latifundio

A

Large country estate

381
Q

Latte fritto

A

Fried custard dessert

382
Q

Latticini

A

Fresh cheeses; milk products

383
Q

Laurel

A

bayleaf

384
Q

Laurier

A

bay leaf

385
Q

Lavar

A

Wash

386
Q

Leaven

A

yeast: also the process of whipping egg whites that produces air bubbles and causes the rising of baked items

387
Q

Leche

A

Milk

388
Q

Leche Cuajada

A

Junket

389
Q

Lechoso

A

Milky

390
Q

Lechuga

A

Lettuce

391
Q

Lefse

A

A thin, flat potato pancake, about the consistency of a tortilla and cooked by similar method. Very mild, starchy, slightly sweet taste. Lefse is enhanced by the addition of peanut butter, brown sugar, or lutefisk.

392
Q

Legumbres

A

Vegetables

393
Q

Lemon Grass

A

Resembling spring onion, this subtropical root imparts a delicious fresh lemon flavor to Southeastern Asian dishes.

394
Q

Lengua

A

Tongue

395
Q

Lenguado

A

Flounder or Sole

396
Q

Lentamente

A

Gradually

397
Q

Lentejas

A

Lentils

398
Q

Lentils

A

Flat, disk-shaped dried beans that have a rich, somewhat sweet and peppery flavor when cooked. Brown lentils, the most popular variety and high in protein, are used in a wide number of food dishes, such as soups and stews.

399
Q

Levadura

A

Baking Powder

400
Q

Liaison

A

The process of thickening a sauce, soup, or stew. This includes all rouxs, starch and water mixtures (slurries), beurre manié, and egg yolks with or without cream. Egg yolks must be tempered with hot liquid before adding to the liquid in order to prevent curdling.

401
Q

Lie

A

slightly thickened

402
Q

Liebre

A

Hare

403
Q

Lier

A

To thicken (usually with egg yolk)

404
Q

Ligado

A

Thickened, bound with cream, egg yolk, or butter

405
Q

Light olive oil

A

Although light olive oil is paler in color and less flavorful than Virgin or regular olive oil, it is still 100 percent pure olive oil. It is used in salads and marinades when a rich, distinctive oil flavor is not desired.

406
Q

Lima

A

Lemon

407
Q

Limón

A

Lime

408
Q

Limousin Beef

A

A breed of cattle which is naturally lower in fat and cholestrol. These cattle were brought to the United States from France around 1930.

409
Q

Limpiar Con Agua

A

Rinse

410
Q

Limpiar Con Un Paño

A

Wipe

411
Q

Linguine

A

Thin, spaghetti-like pasta that has been flattened into an oval or ribbon shape.

412
Q

Linzertorte

A

An Austrian pastry comprised of a short crust dough flavored with ground almonds and hazelnuts, cinnamon, and lemon zest. This is then spread with raspberry jam and topped with a cross-hatch of dough. Almond paste is sometimes layered underneath the raspberry jam. Other versions of this use fresh cranberries or apricots in the filling.

413
Q

Lo Mein

A

In this dish, boiled and drained noodles are added to other ingredients, such as vegetables and/or meat, and briefly stir fried during the final stages of cooking. Consequently, these noodles have more flavor than Chow Mein, where the meat and vegetables are served over noodles that have been cooked separately.

414
Q

Lobster Mushroom

A

A wild mushroom that has a firm texture and a red and orange color like lobster shells.

415
Q

Lomo

A

Poin, usually pork

416
Q

Lomo Embuchado

A

Pork loin marinated in vinegar, pimentón and other spices

417
Q

London Broil

A

Commonly used to refer to boneless cuts, such as flank steak, beef top round steak, and the shoulder steak. It is marinated and then broiled or grilled.

418
Q

Longaniza

A

A thin sausage from Cataluña

419
Q

Lotus

A

A water lily whose root can be stuffed with glutinous rice, steamed as a dessert, or sliced as a sweet fruit. Chinese chefs commonly wrap its leaves around food to impart a pleasant tea-like flavor. Finally, its seeds are can be used in sweet syrups, pastes, soups, rice desserts, and snacks.

420
Q

Luchi

A

A Bengali form of the puffed deep-fried bread puri. Made with maida, or white flour.

421
Q

Lychee

A

A plum-sized fruit that has a thin, hard, removable, rough shell. Its white, juicy flesh surrounds a large dark-brown stone.

422
Q

Lyonnaise Sauce

A

A classic French sauce preparation made with sauteed onions, white wine and demi-glace. The sauce is strained before being served with meats and sometime poultry.

423
Q

Lyonnaise, à la

A

A French term for “in the manner of Lyons” Dishes include onions which have been cooked golden brown and seasoned with wine, garlic, and parsley.

Culinary Terms (6 decks)

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