Foods Quiz Flashcards
Aioli
A garlic flavoured mayonnaise. Aioli is traditionally served as an accompaniment to vegetables and fish.
Béchamel
A classic French white sauce made with milk, bound with a cooked flour and butter mixture called a roux, flavoured with bay leaves, nutmeg and sometimes onion.
Bisque
A shellfish soup, traditionally bound with rice flour.
Chiffonade
A knife cut, by which herbs, lettuces, and leafy greens are cut into very fine ribbons.
Confit
A technique originally of preserving, by which meat is cooked in its own fat, then stored covered in that fat. Duck confit is an example.
Crème Brulée
A rich egg custard, the top of which is sugared. and then heated so that the sugar melts to a crisp, caramel crust.
Deglaze
A technique by which liquid, usually wine, is added to a pan that has been used to roast or sauté, in order to pick up the bits that have caramelized on the bottom of the pan. Deglazing is often the first step in making a pan sauce.
Demi-glace
A stock that has been reduced until very concentrated
En croute
Food that is wrapped in a dough, and then cooked (e.g. beef Wellington).
Flambé
A technique by which alcohol is added to a dish and ignited, both for effect, and to burn off the alcohol.
Foie Gras
A luxury food product made of the liver of a duck or goose that has been specially fattened.
Ganache
A rich chocolate mixture made by combining chocolate and cream, used as an icing or filling.
Hors-D’oeuvre
A small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers
Julienne
A knife technique by which food is cut into slender, matchstick pieces
Marinade
A liquid, often wine, flavoured with herbs and aromatics, in which food is soaked in order to impart flavour. The marinade may also be used as a cooking liquid.
Meringue
Stiffly beaten egg whites sweetened with sugar and used as a topping on pies or baked as a shell to be filled with fruit or whipping cream
Mis En Place
Means to have all your ingredients prepared and ready to go before you start cooking. “Putting in place,” as in set up.
Mousse
A general word for any number of frothy, airy dishes, both sweet and savoury, usually lightened with whipped egg whites or cream.
Paté
A dish of finely or coarsely minced fish or meat, seasoned, and baked with or without a crust, in a mold.
Quadrillage
The technique by which foods are seared on the grill in a crosshatch pattern.
Roux
A mixture of butter and flour, cooked together, and used as a thickener.
Sauté
From the French verb “sauter”, to jump, a technique by which food is cooked quickly in hot fat.
Soufflé
Egg yolk mix made fluffy through the addition of whipped egg whites. Air in the mixture expands while the egg hardens, trapping it and maintaining the rise.
Tour tière
A meat pie originating from Quebec, usually made with finely diced pork, veal or beef. A traditional part of the Christmas meal in Quebec.
