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Whiskey Cake > Food Glossary > Flashcards

Food Glossary Flashcards

0
Q

Ahi Tunna

A

The Hawaiian name for yellowfin, as well as Bigeye tuna.

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1
Q

Aioli

A

A garlic mayonnaise prepared with roasted garlic, and lemon juice.

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2
Q

Anglaise (crème anglaise)

A

The French term for a rich custard sauce served either hot or cold

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3
Q

Artichokes

A

The bud of a large plant. Deep green color cultivated in California. Tangy lemon flavor

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4
Q

Arugula

A

A bitter, aromatic salad green with a peppery mustard flavor

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5
Q

Asparagus

A

From the lily family. Seasonally grown in the spring

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6
Q

Avocato

A

Buttery texture and mild nutlike flavor

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7
Q

Baguette

A

French bread shaped into a cylinder. Crisp brown crust with a soft chewy interior

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8
Q

Banyuls

A

Fortified wine from the boarder of France and Spain

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9
Q

Basil

A

A Herb member of the mint family. Key herb in Mediterranean cooking. Pungent flavor

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10
Q

Beet

A

Firm round root vegetable, crisp with bright flavor, usually marinated or pickled

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11
Q

Beurre Blanc

A

French white butter sauce made from wine, thick and smooth.

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12
Q

Brioche

A

Light and slightly sweet yeast bread made with eggs and butter

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13
Q

Brisket

A

Cut of beef taken from the breast section under the first five ribs

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14
Q

Burrata

A

“Buttered” in Italian. A thin layer of mozzarella encasing a mixture of fresh mozzarella that had been soaked in heavy cream ( called stracciela)

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15
Q

Capers

A

Small berries from an evergreen shrub pickled with salt and vinegar.

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16
Q

Corned beef

A

Beef brisket cured in seasoned brine.

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17
Q

Couscous

A

A staple of North African cuisine, granular semolina or cracked wheat.m

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18
Q

Crimini

A

(Baby Bella) an immature mushroom with a meaty flavor but delicate texture.

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19
Q

Demi Glaze

A

Rich, herb flavored brow sauce, slowly cooked with beef stock and Madeira or sherry until reduced by half. Thick intensely flavored mixture used a base for many other sauces.

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20
Q

Dijon Mustart

A

Dijon France, pale yellow Mustard with a clean, sharp flavor ranging from mild to hot.

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21
Q

Adamame

A

Japanese name for soy beans

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22
Q

English cucumber

A

Longer and narrower than regular ones. Don’t have seeds and are less bitter

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23
Q

Feta cheese

A

Greek cheese traditionally made of sheep or goat milk, cured and stored in salty brine, rich and tangy flavor served in crumble

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24
Q

Fontina

A

One of Italy’s great cheese, semi firm but creamy. Nutty flavored melts texture

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25
Q

Frisèe

A

Slightly bitter colored lettuce

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26
Q

Grits

A

Made from homony, term refers to any coarsely ground grain such a as corn oats or rice. Can be cooked with water, milk by bowling or baking.

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27
Q

Havarti

A

Semi-soft cows-milk cheese, mild yet tangy. At it ages flavor intensifies and become sharper.

28
Q

Hearts of Palm

A

Edible inner portion of the cabbage palm tree (state tree of Florida) resemble white asparagus.

29
Q

Hoisin

A

Chinese style BBQ used in vegetarian cooking

30
Q

Hollandaise

A

Rich creamy sauce Made with butter, egg yolks and lemon juice. Used in the eggs Benedict (used in vegetable, fish, and egg dishes)

31
Q

Horseradish

A

Herb Native of Easter Europe, mostly used for its large white pungently spicy roots

32
Q

Hummus

A

Thick middle Easter sauce, made form mashed chickpeas seasoned with lemon juice garlic and olive, sesame oil and sometimes tahini.

33
Q

Jicama

A

From South America, a large bulbous root vegetable with a thin brown skin and white chunky flesh. Sweet nutty flavore, eaten raw or cooked.

34
Q

Little gem lettuce

A

Young romain lettuce, smaller and slightly more structured

35
Q

Marble potato

A

Heirloom style or potato the size of marbles. Varietals… Cherokee red, Peruvian purple, Yukon gold and Idaho

36
Q

Mascarpone

A

Rich double cream to triple cream cows milk cheese from Italy.

37
Q

Miso

A

Fermented bean paste used in Japanese cooking. Great way to give it a meaty flavor to vegetarian dishes without the meet

38
Q

Mostarda

A

Italian condiment made of fruit, chili and mustard.

39
Q

Muenster cheese

A

Cheese that varies in flavor depending on how aged it is, from mild to complex and assertive.

40
Q

Pastrami

A

Highly seasoned beef made from brisket. Dry cured smacked and cooked

41
Q

Pate

A

Refers to. Arinos elegant and well seasoned ground-meet preparations. Spreadable or coarsely textured

42
Q

Pea tendril

A

The small, green topped growths of he seeded pea.

43
Q

Pesto

A

An uncooked sauce made with basil, garlic nuts Parmesan cheese and olive oil.

44
Q

Pita

A

Middle Easter flat bread made from either white to whole wheat flour.

45
Q

Poblano pepper

A

Dark green chili flavor that varies from mild to snappy

46
Q

Pommes frites

A

The French phrase for French fries

47
Q

Portobello muchroom

A

A large brown muchroom, fully matured form of the crimino. Dense meaty texture.

48
Q

Port salut cheese

A

Semi soft, cows cheese mild savory flavor and smooth texture

49
Q

Prosciutto

A

Term that describes a ham that has been seasoned, salt cured and air dried.

50
Q

Quince

A

Yellow skinned fruit looks and taste like a cross between an apple and a pear. Bitter Tart flavor that makes it better cooked that raw

51
Q

Radish

A

The root of a plant in the mustard family

52
Q

Radicchio

A

Tender but firm leaf with slightly bitter flavored, used as a salad green

53
Q

Remoulade

A

Classic French sauce made by combining mayonnaise with mustard, capers chopped gherkins, herbs and anchovies.

54
Q

Rhubarb

A

Extremely tart, stalked veggies with a clearly like texture from the bucket wheat family.

55
Q

Ricotta cheese

A

Rich fresh cheese is slightly grainy but smoother than cottage cheese. Slightly sweet flavor. The word ricotta means re-cooked

56
Q

Risotto

A

An Italian specialty creamy get firm rice dish

57
Q

Shallot

A

Member of the onion family with a purple to rose color skin. Slightly sweet small roughly the size of an egg.

58
Q

Shiitake mushroom

A

Originally from Japan and Korea, meaty and steak like with an earthy flavor.

59
Q

Succotash

A

Cooked dish consisting of lime beans, corn kernels and sometimes chopped red and green sweet peppers.

60
Q

Tarragon

A

Dark green leaves distinguish the aromatic herb known for its distinctive anise-like flavor.

61
Q

Torte

A

Rich cake made with little or no flour instead made with ground nuts or bread crumbs, eggs sugar and flavorings

62
Q

Tuba tartare

A

Chopped and dressed raw tuna

63
Q

Vinaigrette

A

3 parts oil 1 part vinegar with herbs, spices, onions or mustard

64
Q

Watercress

A

From the mustard family, slightly bitter with a pepper snap

65
Q

White balsamic

A

Vinegar is made by bacterial activity that converts fermented liquid into a weak solution of acetic acid. Made from white Trebbiano grapes which are cooked and concentrated until deep, dark the. Rich the aged

66
Q

Wonton

A

Shin sheets of dough made from flour, eggs and salt that can be fried, steamed, or boiled.

67
Q

Remoulade

A

Moyo, creole mustard, parsley, red onion, pickles, capers, garlic, lemon juice, paprika Tabasco salt, and pepper.

Whiskey Cake (11 decks)

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