Gastronomy Flashcards
Pâté (n)
A rich, savory paste made from finely minced or mashed ingredients, typically seasoned meat or fish.
Salmon pâté.
Purée (n)
A smooth cream of liquidized or crushed fruit or vegetables.
Tomato puree.
Roux (n)
[ru]
A mixture of fat (especially butter) and flour used in making sauces.
Sauté (v)
Fry quickly in a little hot fat.
Sauté the onions in the olive oil.
Slather (v)
Spread or smear a substance thickly or liberally on.
Scones slathered with clotted cream.
Soufflé (n)
A light, spongy baked dish made typically by adding flavored egg yolks to stiffly beaten egg whites.
Tumaceous (adj)
Having fragrance or being aromatic.
Piccata (n)
Meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers
Parfait (n)
[Par fe]
A rich cold dessert made with whipped cream, eggs, and fruit.
Parboil (v)
Partly cook (food) by boiling.
Parboil the vegetables in salted water for about 5 minutes.
Lyonnaise (adj)
Cooked(especially sliced potatoes) with onions or with a white wine and onion sauce.
Malted (adj)
Mixed with malt or a malt extract.
Malted biscuits.
Marinate (v)
Soak (meat, fish, or other food) in a marinade.
The beef was marinated in red wine vinegar.
Kosher (adj)
Of food satisfying the requirements of Jewish law OR (of a person) observing Jewish food laws.
A kosher kitchen.
Hors d’oeuvre (n)
[Or-dev]
A small savory dish, typically one served as an appetizer.
A trolley laden with fifteen different hors d’oeuvres”
Gluttony (n)
Habitual greed or excess in eating.
She said plumpness was a sign of gluttony in most cases.
Gamy (adj)
Having the strong flavor or smell of game, especially when it is high.
A gamy stew of various meats.
Fricassee (n)
A dish of stewed or fried pieces of meat served in a thick white sauce.
Fra diavolo
A spicy sauce for pasta or seafood. Most versions are tomato-based and use chili peppers for spice.
Fondant (n)
A thick paste made of sugar and water and often flavored or colored, used in the making of sweets and the icing and decoration of cakes.
Foie gras (n) [Fo gra]
The liver of a specially fattened goose or duck prepared as food.
Flambé (adj)
[Floum-be]
Covered with spirits and set alight briefly.
Crêpes flambé
Entrée (n)
A dish served between the first and main courses at a formal dinner.
Escalope (n)
A thin slice of meat without any bone, typically a special cut of veal from the leg that is coated, fried, and served in a sauce.
Etouffee (n)
A dish found in both Cajun and Creole cuisine typically served with shellfish over rice.
Deglaze (v)
Make a gravy or sauce by adding liquid to the cooking juices and food particles in (a pan in which meat has been cooked).
Deglaze the pan with the white wine.
Devein (v)
Remove the main central vein from (a shrimp or prawn).
Shell and devein the prawns and then sprinkle them with turmeric and salt.
Cacciatore (n)
A ‘hunter-style’ meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables.
Caramelize (v)
Cook or be cooked so as to develop the characteristic brown color and nutty flavor of caramel.
You need even slices, otherwise the onions will caramelize unevenly.
Charcuterie (n)
Assortment of cold meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces
Chipotle (n)
A smoked hot chili pepper used in Mexican cooking.
Creole (n)
A person of mixed European and black descent, especially in the Caribbean.
A restaurant serving both international and Creole cuisine.
Cured (v)
Preserve (meat, fish, tobacco, or an animal skin) by salting, drying, or smoking.
Home-cured ham.
Braised (adj)
Fried lightly and then stewed slowly in a closed container.
Braised veal.
Briny (adj)
Of salty water or the sea; salty.
The briny tang of the scallops.
Béarnaise (n)
Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.
Broil (v)
Cook (meat or fish) by exposure to direct heat.
He lightly broiled a wedge of sea bass.
Brew (v)
Make Beer or a concoction.
Balsamic (adj)
Relating to balsamic vinegar.
A balsamic dressing on the side.
