Food Glossary Flashcards
Ahi Tunna
The Hawaiian name for yellowfin, as well as Bigeye tuna.
Aioli
A garlic mayonnaise prepared with roasted garlic, and lemon juice.
Anglaise (crème anglaise)
The French term for a rich custard sauce served either hot or cold
Artichokes
The bud of a large plant. Deep green color cultivated in California. Tangy lemon flavor
Arugula
A bitter, aromatic salad green with a peppery mustard flavor
Asparagus
From the lily family. Seasonally grown in the spring
Avocato
Buttery texture and mild nutlike flavor
Baguette
French bread shaped into a cylinder. Crisp brown crust with a soft chewy interior
Banyuls
Fortified wine from the boarder of France and Spain
Basil
A Herb member of the mint family. Key herb in Mediterranean cooking. Pungent flavor
Beet
Firm round root vegetable, crisp with bright flavor, usually marinated or pickled
Beurre Blanc
French white butter sauce made from wine, thick and smooth.
Brioche
Light and slightly sweet yeast bread made with eggs and butter
Brisket
Cut of beef taken from the breast section under the first five ribs
Burrata
“Buttered” in Italian. A thin layer of mozzarella encasing a mixture of fresh mozzarella that had been soaked in heavy cream ( called stracciela)
Capers
Small berries from an evergreen shrub pickled with salt and vinegar.
Corned beef
Beef brisket cured in seasoned brine.
Couscous
A staple of North African cuisine, granular semolina or cracked wheat.m
Crimini
(Baby Bella) an immature mushroom with a meaty flavor but delicate texture.
Demi Glaze
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.
Dijon Mustart
Dijon France, pale yellow Mustard with a clean, sharp flavor ranging from mild to hot.
Adamame
Japanese name for soy beans
English cucumber
Longer and narrower than regular ones. Don’t have seeds and are less bitter
Feta cheese
Greek cheese traditionally made of sheep or goat milk, cured and stored in salty brine, rich and tangy flavor served in crumble
Fontina
One of Italy’s great cheese, semi firm but creamy. Nutty flavored melts texture
Frisèe
Slightly bitter colored lettuce
Grits
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.
Havarti
Semi-soft cows-milk cheese, mild yet tangy. At it ages flavor intensifies and become sharper.
Hearts of Palm
Edible inner portion of the cabbage palm tree (state tree of Florida) resemble white asparagus.
Hoisin
Chinese style BBQ used in vegetarian cooking
Hollandaise
Rich creamy sauce Made with butter, egg yolks and lemon juice. Used in the eggs Benedict (used in vegetable, fish, and egg dishes)
Horseradish
Herb Native of Easter Europe, mostly used for its large white pungently spicy roots
Hummus
Thick middle Easter sauce, made form mashed chickpeas seasoned with lemon juice garlic and olive, sesame oil and sometimes tahini.
Jicama
From South America, a large bulbous root vegetable with a thin brown skin and white chunky flesh. Sweet nutty flavore, eaten raw or cooked.
Little gem lettuce
Young romain lettuce, smaller and slightly more structured
Marble potato
Heirloom style or potato the size of marbles. Varietals… Cherokee red, Peruvian purple, Yukon gold and Idaho
Mascarpone
Rich double cream to triple cream cows milk cheese from Italy.
Miso
Fermented bean paste used in Japanese cooking. Great way to give it a meaty flavor to vegetarian dishes without the meet
Mostarda
Italian condiment made of fruit, chili and mustard.
Muenster cheese
Cheese that varies in flavor depending on how aged it is, from mild to complex and assertive.
Pastrami
Highly seasoned beef made from brisket. Dry cured smacked and cooked
Pate
Refers to. Arinos elegant and well seasoned ground-meet preparations. Spreadable or coarsely textured
Pea tendril
The small, green topped growths of he seeded pea.
Pesto
An uncooked sauce made with basil, garlic nuts Parmesan cheese and olive oil.
Pita
Middle Easter flat bread made from either white to whole wheat flour.
Poblano pepper
Dark green chili flavor that varies from mild to snappy
Pommes frites
The French phrase for French fries
Portobello muchroom
A large brown muchroom, fully matured form of the crimino. Dense meaty texture.
Port salut cheese
Semi soft, cows cheese mild savory flavor and smooth texture
Prosciutto
Term that describes a ham that has been seasoned, salt cured and air dried.
Quince
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
Radish
The root of a plant in the mustard family
Radicchio
Tender but firm leaf with slightly bitter flavored, used as a salad green
Remoulade
Classic French sauce made by combining mayonnaise with mustard, capers chopped gherkins, herbs and anchovies.
Rhubarb
Extremely tart, stalked veggies with a clearly like texture from the bucket wheat family.
Ricotta cheese
Rich fresh cheese is slightly grainy but smoother than cottage cheese. Slightly sweet flavor. The word ricotta means re-cooked
Risotto
An Italian specialty creamy get firm rice dish
Shallot
Member of the onion family with a purple to rose color skin. Slightly sweet small roughly the size of an egg.
Shiitake mushroom
Originally from Japan and Korea, meaty and steak like with an earthy flavor.
Succotash
Cooked dish consisting of lime beans, corn kernels and sometimes chopped red and green sweet peppers.
Tarragon
Dark green leaves distinguish the aromatic herb known for its distinctive anise-like flavor.
Torte
Rich cake made with little or no flour instead made with ground nuts or bread crumbs, eggs sugar and flavorings
Tuba tartare
Chopped and dressed raw tuna
Vinaigrette
3 parts oil 1 part vinegar with herbs, spices, onions or mustard
Watercress
From the mustard family, slightly bitter with a pepper snap
White balsamic
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
Wonton
Shin sheets of dough made from flour, eggs and salt that can be fried, steamed, or boiled.
Remoulade
Moyo, creole mustard, parsley, red onion, pickles, capers, garlic, lemon juice, paprika Tabasco salt, and pepper.
