Food Test (definitions) Flashcards
Kouign
Sweet Breton (Celtic) cake made with hand laminated dough containing layers of butter and incorporated sugar
Brioche
Bread of French origin that is rich and tender made with butter and egg
Aioli
Cold sauce made from garlic and olive oil emulsion
Nuoc Cham
Stable mixture of two or more liquids that are normally unmixable
Yuzu
East Asian citrus bright and refreshing resembling the taste of grapefruit and mandrian orange
Kosho
Fermented Japanese seasoning paste made from chili peppers, yuzu peel, and salt
Dumplings
Cooked dough, often wrapped around a filling. The dough can be based on bread, wheat, or other flours or potatoes
Unami
Savoriness, one of the basic five tastes
Crudite
Consisting of raw vegetables
Kimchi
Savory seasoned and fermented vegetables most commonly consisting of cabbage and Korean radish
Cahokia rice
High protein low glycemic rice from McClure, IL
Dashi
Japanese sauce made from a family of stocks that accentuates savory flavors
N’duja
Spicy, spreadable pork sausage from southern italy
Burrata
Itslian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciattella and cream
Wheatberries
Edible part of wheat kernel. Nutty and earthy
Chutney
Reduction of food, vinegar, and sugar
Guajillo
Mild, dried chili pepper
Fish sauce
Condiment made of fermented fish or krill
Hearth
Fireplace traditionally used for cooking
Baguette
Long, thing French bread with a crisp crust
Focaccia
Flat leavened oven baked Italian bread that can be similar in size to Roman pizzas
Fermentation
Process whereby sugars are transformed by microorganisms. Produces a change in organic substances through the action of enzymes
ARDOR
the act of doing something with enthusiasm and passion
Naturally leavened
Leavened bread that does not use commercial yeast to rise, but a starter instead
Hand laminated
Folding and rolling butter into dough over and over by hand creating very thin layers.
Example: Croissant
Curds
Coagulated milk caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate
Whey
Whey is the liquid remaining after milk has been curdled and strained
Romesco
Spanish sauce made with charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds almonds and bread
Endive
Crisp and butter leaf vegetable
Vadouvan
French curry
Nori
Dried edible seaweed
Mortadella
Cured Italian cold cut with pork fat cubes. It has a rich, mellow pork taste, and a silky mouthfeel
Tortellini
Ring shaped stuffed pasta
Brodo
Italian for broth (stock)
Hokkaido
Japanese region known for highest quality sea scallops
Celeriac
Celery root (a root vegetable)
Fregula
Israeli couscous made of semolina
Hoison
Dark, sweet, and salty sauce typically made from soybeans, fennel, red chili peppers, and garlic
Black Hawk Farms
Family ran farm in Caldwell county, Kentucky that produces chef quality American wagyu
Wagyu
A breed of beef cattle with a mor delicate texture, resulting in a mor flavorful, soft cut of meat
Ribeye
Cut of meat comes from the ribs of the animal, between the loin an shoulder known for its higher marbling which gives it exceptional flavors
Marbling
Intramuscular fat in red meat that gives a stronger more desired flavor. It has an appearance similar to marbling
Leek
Part of allium family (onion, garlic, shallot). Green leaf sheaths that are mild in taste
Ganache
A French glaze/ filling made from chocolate and cream
Tartine
(Open faced) toasted slice of rustic bread with savory toppings
Schmear
A spread
Boursin
Creamy cheese that we make in house with notes of confit garlic and dill
Salsa verde
Spicy green sauce originally from Mexican cuisine made from tomatillos (small green tomatoes) and green chili peppers
Miso
Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and koji and sometimes rice, barley, seaweed or other ingredients.
Taleggio
Semi soft thin crust and a strong aroma cheese. Flavor is comparatively mild
Gouda
Creamy, yellow cows milk cheese originating from the Netherlands. Tutu and Carmel like flavors
Shallot
From the onion family. Small red casing with a white layering inside
