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
7x hanger steak
an all natural beef raised in Colorado
gruyere
a hard yellow cheese, named after the town of Gruyères in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne.
bechamel sauce
also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine.[2] It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese).
gartineed
to bake or broil (food) in au gratin style.
au gratin
a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.[1][2][3] Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.[1]
A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes.
Croque Madame
Croque Monsieur with an egg
pancetta bacon
is Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and sometimes other spices
challah baquette
soft baguette enriched with egg
wasabi mayo
a mixture of mayo, wasabi powder, sesame seed oil, cilantro, garlic and lime juice
brunoise
a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice. In France, a “brunoise” cut is smaller, 1 to 2 mm on each side, or 1/16-inch dice.
Pommes Gaufrette
waffle fries
creme fraiche
a soured cream containing 30–45% butterfat and having a pH of around 4.5.[1] It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.
Serrano Chili
a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.[1] The name of the pepper is a reference to the mountains (sierras) of these regions
The Scoville rating of the serrano pepper is 10,000 to 25,000.[3] They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. Serrano peppers are also commonly used in making pico de gallo, and salsa, as the chili is particularly fleshy compared to others, making it ideal for such dishes.
red flint corn meal
corn meal made from red flint corn (has red color)
marmalade
a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof.
nopales
cactus pads
coriander
chinese parsley
tomatillo salsa
tomatillo, roasted garlic, onion, cilantro and chili
chevre
goat cheese
bearnaise
a sauce made of clarified butter emulsified in egg yolks, white wine vinegar and flavored with herbs. It is considered to be a ‘child’ of the mother Hollandaise sauce, one of the five sauces in the French haute cuisine mother sauce repertoire.[1] The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice or white wine. Its name is related to the province of Béarn, France.
Creekstone Farms
angus farm located in Kansas (facility designed by CSU professor who has helped to create the most state-of-the-art humane and hygienic slaughter programs in the country.)
all-natural, drug- hormone- and antibiotic-free program.
The whole process take place in one location and is USDA regulated
panko flakes
japanese bread crumbs
cornichon
french for Gherkin
a savoury pickled cucumber
fennel
which part of the plant? bulb? seed? foliage?
violet mustard
mustard flavored with a reduction of red wine and port
blanched
a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
Pommes Aligot
potatoe fondue made with mashed potatoes, garlic, cantal cheese and heavy cream
wondra flour
a flour substitute (has gluten)
ricotta cavetelli
dumpling/pasta hybrid
smoked butter bouillon
french word for broth
Chorizo
cured dried spanish sausage
savoy cabbage
a winter vegetable that can be used in a variety of recipes. It pairs well with red wine, apples, spices, horseradish and meat. It can be used for roulades, in stews and soups, as well as roasted plain and drizzled with olive oil.
Domestic Lamb T Bone
lamb version of classic t bone steak containing both the short loin and tenderloin
escarole
broad-leaved endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
BBQ Sauce
Port, red wine, vinegar, honey, paprika, fennel seed, cumin, coriander, black pepper and coffee
