Food Ingredient and terminology glossary Flashcards
Mignonette
Red wine vinegar and shallots
frisee (endive)
is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads.
Shallot
a sort of mild mix between red onion and garlic.
closely related to onion and garlic
Bibb
fitting for large, ruffly outer leaves surrounding a soft, folded, and blanched heart. Also known as Boston, this is the sort of lettuce most prized in Europe where most of our varieties were bred. Generally grown as full-size heads.
Sweet Gem Lettuce
leaves are fresh and flexible with a soft, buttery feel.
should have a small loose head with thick leaves and even coloring.
green goddess dressing
The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess.[1][2] He then concocted this dressing, which, like the play, became a hit. This dressing is a variation of a dressing originated in France by a Chef to Louis XIII who made a Sauce Au Vert (Green Sauce) which was traditionally served with “Green Eel”.[3]
In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods.
taragon
has a slightly bittersweet flavor and an aroma similar to anise
bacon vinaigrette
made from bacon stock and extra virgin olive oil
croutons
1”x1” pieces of Pullman white bread that has been toasted in whole butter.
Fourme d’Ambert
a french blue cheese made from cow’s milk and is pungent in flavor
one of France’s oldest cheeses, and dates from as far back as Roman times.[1] It is a (usually) pasteurized cow’s milk blue cheese from the Auvergne region of France, with a distinct, narrow cylindrical shape.[2]
The semi-hard cheese is inoculated with Penicillium roqueforti spores and aged for at least 28 days.
Almost identical to Fourme de Montbrison, the two were protected by the same AOC from 1972 until 2002 when each was recognized as its own cheese with slight differences in manufacture.[3] A likeness of the cheese can be found sculpted above the entrance to a medieval chapel in La Chaulme (Auvergne, France).[4]
Although most often produced with pasteurized milk by industry and Coopératives, more recently artisanal production has begun using raw milk, and farm or fermier production has now restarted.[5] Presently, four farmers produce annually up to 35 tonnes (38.58 tons) of fourme d’Ambert fermière AOP made with raw milk.
Spoonwood cabin goat cheese
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sriracha
a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
Court-bouillon
briefly boiled liquid. It is a short broth and it is the base for a stock of fumet
fumet
a concentrated stock, esp. of game or fish, used as flavoring.
Bagna Cauda
made by adding anchovies $ garlic to warmed butter- This variation DOES NOT have butter
truffle
the fruiting body of a subterranean Ascomycete fungus
modern culinary ingredient, used to impart the flavor and aroma of truffles to a dish.
Most truffle oils are not made from actual truffles, but are a synthetic product that combines a thioether (2,4-dithiapentane), one of numerous aromas or odorants found in truffles, with an olive oil or grapeseed oil base.[1] As with pure olive oils, these range from clear to cloudy, and yellow to green.[2]
capers
The salted and pickled caper bud (often called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are prepared similarly and marketed as caper berries.
The buds, when ready to pick, are a dark olive green and about the size of a fresh kernel of corn. They are picked, then pickled in salt, or a salt and vinegar solution, and drained. Intense flavor is developed as mustard oil (glucocapparin) is released from each caper bud. This enzymatic reaction leads to the formation of rutin often seen as crystallized white spots on the surfaces of individual caper buds.
Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and spaghetti alla puttanesca.
Capers are known for being one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini.
Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). If the caper bud is not picked, it flowers and produces a fruit called a caper berry. The fruit can be pickled and then served as a Greek mezze.
Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled. Pickled caper berries are very popular as a snack in Menorca.
Caper leaves, which are hard to find outside of Greece, are used particularly in salads and fish dishes. They are pickled or boiled and preserved in jars with brine—like caper buds.
Dried caper leaves are also used as a substitute for rennet in the manufacturing of high-quality cheese.[20]
compote
a dessert originating from 17th-century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.
chard (rainbow)
mix of other colored varieties that is often mistaken for a variety unto itself
a leafy green vegetable often used in Mediterranean cooking. The leaves can be green or reddish in color like Bibb Lettuce; chard stalks also vary in color.[3] Chard has been bred to have highly nutritious leaves and is considered to be one of the healthiest vegetables available, making it a popular addition to healthy diets (like other green leafy vegetables).
raclette cheese
Raclette is a semi-firm, cow’s milk cheese – most commonly used for melting. It is usually fashioned into a wheel of about 6 kg (13 lb).
Nicoise olives
a cultivar of olives grown primarily in the Alpes-Maritimes region near Nice. It is best known under the name Niçoise, which signifies its curing method, in which form it is an important ingredient in the Niçoise salad. It can also be used for the production of oil.
haricots vert
a french variety of thin green beans
roquefort
a sheep milk blue cheese from the south of France
