Food Words Two Flashcards

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1
Q

ceviche

A

South American dish of raw fish marinated in citrus. Pronounced seh-VEE-chay.

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2
Q

a la carte

A

separately priced items from a menu, not as part of a set meal.

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3
Q

au gratin

A

sprinkled with breadcrumbs and cheese, or both, and browned

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4
Q

au jus

A

with its own juices from cooking, often referring to steak or other meat

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5
Q

au poivre

A

coated with loosely cracked peppercorns and then cooked, often referring to steak

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6
Q

baste

A

to pour juices or melted fat over meat or other food while cooking to keep it moist

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7
Q

bisque

A

a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game

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8
Q

blanching

A

to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit

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9
Q

braising

A

a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid

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10
Q

brining

A

the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination

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