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TAG > Guard & Grace > Flashcards

Guard & Grace Flashcards

1
Q

Aioli:

A

Garlic mayonnaise

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2
Q

Ancho, Chili:

A

Dried Poblano Chili

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3
Q

Agnolotti:

A

A type of pasta shaped, small crescent shaped stuffed ravioli (Priest’s Caps)

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4
Q

Angus Beef:

A

Specific bread of cattle (Black / Gold / Brown) grades are within upper 2/3’s

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5
Q

Arancine:

A

Direct translation “little oranges” a traditional Sicilian rice ball flavored with saffron. This preparation can be made up of a variety of ingredients. The rice balls could be fried or baked.

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6
Q

Arbol, Chili:

A

A small and potent Mexican chili pepper also known as birds beak chile and ra’s tail chili or Thai chili.

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7
Q

Au Jus:

A

French translation “with jus”. Natural drippings or juice, commonly beef.

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8
Q

Baby Back Ribs, Pork:

A

pork ribs that come from the blade and center section of the loin, the lower back rib section.

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9
Q

Baguette:

A

French bread formed into a long-cylindrical loaf. Usually has a crisp brown crust and chewy-light interior.

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10
Q

Black Cod:

A

Also known as Sable fish or butterfish, not a cod or butterfish. Found in deep muddy waters from Pacific Northwest.

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11
Q

Blini:

A

Russian small yeast raised pancakes, classic condiments to caviar. Traditionally made with buckwheat flour.

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12
Q

Blood Orange:

A

Citrus primarily grown in Mediterranean and California. Winter citrus, sweet and tart with reddish orange flesh.

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13
Q

Bonito Flakes:

A

A member of the tuna family, bonito is a popular fish in Japan that is typically not consumed as often fresh, more so in its dried form. Dark in color and oily in texture, the bonito is dried and cut into hard blocks of meat that are preserved for use as an ingredient. The shavings provide a strong salty taste.

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14
Q

Breakfast Radish:

A

A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year.

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15
Q

Broccoli Rabe:

A

Vegetable related to the cabbage and radish family, pungant bitter flavor, versatile in cooking, available year-round.

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16
Q

Brown Butter:

A

Through cooking, the act of browning the milk solids while making clarified butter.

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17
Q

Buffalo (source):

A

Nebraska

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18
Q

Burrata:

A

Buffalo mozzarella with a creamy center.

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19
Q

Butter, Drawn:

A

Through cooking, separation of the whey protein (milk solid) from the fat.

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20
Q

Caviar (American Sturgeon):

A

Sturgeons are anadromous, meaning they migrate from salt water to spawn in fresh water. Sturgeon’s have a long, thin body, pale gray and has large scales.

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21
Q

Chervil:

A

Mild flavor member of the Parsley family, slight or subtle anise flavor or fragrance.

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22
Q

Chiffon Cake:

A

An airy batter cake with whipped egg-whites folded into the based batter. This gives the cake itﾒs airiness similar to an angle cake.

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23
Q

Coppa:

A

Stems from pork shoulder, dry-cured with spices, indigenous to the region of Piacenza Italy

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24
Q

Cornet:

A

Any shape of a cone carry for food, could be savory or sweet.

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25
Q

Cr�me Fraiche:

A

Mature thicken cream with a nutty flavor and rich texture.

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26
Q

Cruda:

A

Raw

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27
Q

Duxelle:

A

A mixture of finely chopped mushrooms usually consisting of shallots, herbs and butter.

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28
Q

East Coast Oysters:

A

also called Atlantic oyster or Virginia oyster is a species of true oyster native to the eastern seaboard and Gulf of Mexico coast of North America. It’s also farmed in Puget Sound, Washington, where it is known as the Totten Inlet Virginica. Atlantic oysters tend to have more brine and meat with deeper cups and buttery finish. Most common = blue point, Long Island, NY / Wellfleet, Wellfleet, MA / pickle & raspberry point, PEI, Canada / malpeque, PEI, Canada / Duxbury, Cape Cod, MA /

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29
Q

Enchilada:

A

Mexican specialty dish made from rolling soft corn tortilla around a meat and cheese filling.

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30
Q

Farro:

A

Cereal grain belonging to the wheat family, deriving from Tuscany, Italy.

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31
Q

Filet Mignon:

A

Boneless cut of beef describing Beef Tenderloin.

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32
Q

Foie Gras:

A

French translation as “fat liver” deriving from Goose liver, in America we use duck liver.

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33
Q

Fondue:

A

To melt

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34
Q

Frisee:

A

Chicory, mildly bitter flavor. Feathery in appearance.

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35
Q

G&G Fries:

A

Home-cut fries tossed in Duck fat and seasoning.

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36
Q

Gastrique:

A

A syrupy reduction of vinegar and sugar, sometimes with wine. French for Gastric.

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37
Q

Gnocchi:

A

A dumpling made up of potato / flour / Farina.

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38
Q

Gorgonzola:

A

Type or strand of penicillin injected or spray to form a blue mold.

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39
Q

Gouda, Cheese:

A

Dutch cheese made since the 6th century, made from cow milk. Ripened for 1-6 months or 5-6 years.

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40
Q

Grass Fed Beef:

A

Grass-fed beef may be healthier to eat because it’s lower in saturated fat and higher in beta-carotene, vitamin E and omega-3 fatty acids. Grass-fed cattle typically live their entire lives grazing in open pastures. Because grass-fed beef is lower in fat compared to a well-marbled cut of conventional grain-fed beef. Avoid overcooking by: cooking grass-fed beef for a shorter period of time and keep it rare, medium-rare or medium.

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41
Q

Gruyere Cheese:

A

Swiss style cheese named for the valley of the same name of the canton Fribourg. Semi-hard to hard texture with “eyes”. Complex flavor, creamy, nutty, fruity and earthy.

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42
Q

Guajillo, Chile:

A

Dried Mirasol chile. The word mirasol in Spanish means looking at the sun. The chile type is called mirasol because the 3-4in long clusters of erect fruit point to the sun.

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43
Q

Hamachi:

A

Japanese for Yellow Tail tuna. Member of the Jack family also related to Pompano.

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44
Q

Hanger Steak:

A

Thick boneless beef cut weighing 1-2 pounds, hangs between rib and short loin.

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45
Q

Haricot Verts:

A

French for Green Beans, small and slender.

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46
Q

Hawaiian Tuna (grade variation):

A

Tuna deriving from the waters Hawaii, member of the Mackerel family, grading ranges from 1 to 3 (1+ being highest grade quality).

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47
Q

Hawaiian Salt:

A

Hawaiian sea salt is harvested from salt farms on the tiny island of Molokai. The Hawaiian Island archipelago is extremely isolated from other land masses. Within the Hawaiian Islands, the island of Molokai is the least developed. This means that the lifestyle is rural and slow paced, there is virtually no industry.

48
Q

Hearts of Palm:

A

Edible inner portion of the stem of the cabbage palm tree. Tropical climate, texture is firm and smooth.

49
Q

Hen of the Woods:

A

Brownish-gray cultivated mushroom a tightly ruffled puff edged in white. Name comes from shape of a Hen, also known as Maitake.

50
Q

Hickory Wood:

A

Wood used for flavoring food

51
Q

Oak Wood:

A

Hard wood used for cooking

52
Q

HOPS:

A

Hardy vining plant that produces cone like flowers, used to flavor beers and ales.

53
Q

Kampachi:

A

same family as yellowtail and amberjack. They feed, both day and night, on other smaller fish such as baitfish and small squid. The flesh is thick and dense like tuna.

54
Q

Kobe / Wagyu:

A

Exclusive grade of beef cattle from Kobe, Japan. Wagyu translated as “Japanese Cow”. Because of Japan’s rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their diet, to aid in digestion and induce hunger during humid seasons with no effect on the meat’s flavor. Massaging may have been introduced to prevent muscle cramping on small farms in Japan where the animals did not have sufficient room to use their muscles. There are four breeds of Wagyu: Japanese Black (Kuroge washu), Japanese Brown ( Akage Washu or Akaushi), Japanese Polled (Mukaku Washu), and Japanese Shorthorn (Nihon Tankaku Washu). The Wagyu cattle’s genetic predisposition yields a beef that yields intense marbling, containing a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monosaturated fats to saturated fats.Japanese Black makes up 90% of all fattened cattle in Japan. Strains of Japanese Black include Tottori, Tajima, Shimane and Okayama. In the United States, Japanese Wagyu cattle were bred with Angus Cattle. This crossbreed has been named American Style Kobe Beef. Designed to mimic the diet that Japanese cattle were receiving, Wagyu cattle in the United States are fed a mixture of corn, alfalfa, barley and wheat straw. In Colorado, Wagyu beef is being marketed by a ranch near Basalt, Colorado, and by a ranch near Rush, Colorado. In Montana, Wagyu beef is being raised and marketed by a ranch near Belgrade, Montana.

55
Q

Kumato Tomatoes:

A

Kumato Tomatoes come from special tomato plants that naturally produce dark, extraordinarily sweet fruits. This is due to their “brix level” (sugar or fructose content), which is naturally higher. Its origins can found in the wild which grow spontaneously and which have adapted to withstand the dry and salty conditions of the Mediterranean region.

56
Q

Kumquat:

A

Pigmy of the citrus family, tiny or oval orange cultivated in China, Japan and US. The rind is golden, edible and sweet while the flesh is very tart.

57
Q

La Quercia Proscuitto:

A

Herb and Kathy Eckhouse started La Quercia (the oak). In Italy, prosciutto and other cured pork products are made right there on the farms and in the towns where the pigs are raised. Why couldn’t the same be done in Iowa? La Quercia sources antibiotic- and hormone-free pork. Some of their products are from organic pork, and many are from 100% Berkshire or Berkshire-Cross breeds. La Quercia uses only pork, sea salt, and in some cases spices (plus air and time) to make their products. No artificial cultures, lactic acid, or nitrates are ever used.

58
Q

Lamb (source):

A

TBD

59
Q

Little Neck Clams:

A

TBD

60
Q

Lobster (source):

A

TBD

61
Q

Lobster Mushroom:

A

A lobster mushroom isn’t actually a true mushroom; itﾒs a type of fungus which colonizes other mushrooms. When the fungus is left undisturbed, it will completely cover its host with a bright reddish to orange sheath which looks like a cooked lobster. Lobster mushrooms can be quite tasty, as a result of the unique combination of the host’s flavor and that of the colonizing fungus.

62
Q

Macadamia Nut:

A

A hard shelled, buttery-rich, slightly sweet with high fat content. The Macadamia tree is native to Australia and was named after John McAdam who cultivated the tree in Hawaii

63
Q

Macaroons:

A

A small cookie made from ground almond (paste) with sugar, and whipped egg whites. Coconut macaroons, substitutes coconut for almonds.

64
Q

Mache, Baby:

A

Also known as lamb’s lettuce or corn salad. Narrow, dark green leaves possesses a tangy, nut-like flavor.

65
Q

Maui Onion:

A

A variety of sweet onion which are widely cultivated on the Hawaiian island of Maui, Like other sweet onions, Maui onions lack the sulfur (less odor).

66
Q

Meringue Financiere:

A

A mixture of beaten egg whites with sugar. Meringues are made in different styles. [A] soft meringue: used to top pies and tarts. [B] hard meringue: whipped to a stiff peak and air dried or baked at a very low temperature. [C] Italian meringue: made by gradually pouring hot simple syrup beaten egg whites and consistently beating until the mixture is smooth and silky. Financiere pertaining to a style or the manner of a banker, used to describe expensive ingredients such as truffle.

67
Q

Meyer Lemon:

A

A cross between a lemon and orange imported from China in the 1900’s by F.N. Meyer. Meyer lemons posses a smoother skin, sweeter, less acidic than standard lemons. Color ranges from deep yellow to yellow-orange.

68
Q

Mignonette:

A

Commonly interpreted as a coarse or small preparation. When term is applied to a meat preparation, itﾒs usually coin-shaped. When term is applied to a dressing or sauce, its usually coarse preparation of the vegetables (commonly onion, shallots, garlic).

69
Q

Mirepoix:

A

Commonly a mixture of carrots, onions, celery, herbs and aromatics used to season or add depth (or perfume) to sauces and soups. A mirepoix can vary depending on the recipe and continental influence of the dish.

70
Q

Mirin:

A

A low alcohol, sweet wine made from glutinous rice. Essential in Japanese cooking for sauces and glazes.

71
Q

Mitsuba:

A

An herb or leafy green native to Japan, China, and Korea. It has a flavor that is similar to a combination of sorrel and celery. Also known as Japanese parsley.

72
Q

Mostrada:

A

An Italian condiment made up of candied fruit (fresh / dry) flavored with mustard and herbs. Depending on the recipe and region taken from, appearance may vary from chunky to jam-like consistency.

73
Q

NY Strip:

A

Cut comes from the short-loin, boneless top loin muscle.

74
Q

Old Bay Seasoning:

A

A blend of herbs and spices made by McCormick & Company, produced in Maryland.

75
Q

Pancetta:

A

Italian cured pork belly, not smoked and rolled.

76
Q

Panko:

A

Japanese-style shaved breadcrumbs. Thicker flakes, dried.

77
Q

Parmesan Reggiano:

A

A hard-granular cheese made from cow’s milk. “Reggiano’s” are imported from Italy, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia). Under Italian law, only cheese produced in these provinces may be labeled “Parmigianino-Reggiano”, and European law classifies the name, as well as the translation “Parmesan”, as a protected designation of origin. Parmigianino-Reggiano cheeses are age 2-years, while domestic Parmesan cheeses range from 14-18 months.

78
Q

Pate:

A

A French term meaning pie, refers to elegant ground meat preparations. Preparations can range from silky smooth to coarse. Pate’s can be molded, baked in pastry, used as an accompaniment within other preparations, etc.

79
Q

Pecorino:

A

Italian cheese made from Sheepﾒs milk, granular with sharp flavor.

80
Q

Pepperoncini:

A

Also known as Tuscan peppers.

81
Q

Pico De Gallo:

A

Spanish for “Rooster’s Beak”. A condiment made up of finely chopped vegetables.

82
Q

Ponzu:

A

Japanese-style sauce made up of soy, citrus, kombu, bonito flakes, mirin or sake or vinegar. Used as a dipping sauce for fresh fish (sashimi).

83
Q

Porterhouse:

A

Steak cut from the large end of the short-loin containing meat from tenderloin and top loin muscle.

84
Q

Prime, Beef:

A

Prime refers to the highest USDA grade of beef (even marbling).

85
Q

Quail Eggs:

A

Egg from a game bird belonging to the partridge family.

86
Q

Radicchio:

A

Red-leaf Italian chicory with burgundy red leaves with white ribs.

87
Q

Red Currant:

A

A member of the goose berry family. Tart flavor not as sweet as a black currant.

88
Q

Remoulade:

A

A mayonnaise based sauce with spices, herbs, capers, pickles, mustard, and sometimes anchovies; similar to tartar sauce, but more pungent.

89
Q

Rib Eye:

A

Beef steak cut from the rib section between short-loin and chuck. High fat, flavorful, even marbling (depending on grade). This is the cut that the USDA grades the beef from.

90
Q

Ricotta:

A

Not a cheese because there is not a starter or rennet in the process. Latin for re-cooked whey; white moist, has a slightly sweet flavor.

91
Q

Rosti:

A

German for potato cake, similar to hash brown, except for its molded or form. Translated as crisp, golden flattened.

92
Q

Salisbury:

A

Ground beef infused with onions and aromatics formed into a patty. Named after an English physician, Doctor J. H. Salisbury.

93
Q

Salumi / Salami:

A

Italian style of cured and preserved meats, perdominately pork. Names of Salumi will vary based on region, style and cut of pork.

94
Q

Sambal Chili Paste:

A

Red chili paste, multi-purpose condiment deriving from Southeast Asia.

95
Q

Sashimi:

A

Thinly sliced high quality raw fish. Term derives from Japan.

96
Q

Salt (Kosher):

A

Additive free coarse grain salt.

97
Q

Sea Salt, Malden:

A

Maldon Salt is made by nature, flat tide wash marshes with low rain fall, giving the salt high salinity. Seawater is filtered and boiled which, reassuringly, removes any impurities, and then heated until the salt crystallizes.

98
Q

Sherry Vinegar:

A

Vinegar made from a fortified wine from town of Jerez and region of Andalusia.

99
Q

Shiitake Mushrooms:

A

Originally from Japan and Korea, now cultivated in the US. Meaty flesh, full-body, robust flavor with a slight anise finish.

100
Q

Short Rib, Beef:

A

Cut comes from the rib from chuck of beef, can be bone-in (rib bone) or boneless. High fat, flavorful, requires, braising.

101
Q

Skuna Bay:

A

Vancouver Island farm-raised salmon. Process takes 3-4 years until Salmon is mature. Taste mild, tender, buttery with a firm texture.

102
Q

Soppressata:

A

Italian style cured meat. Soppressata is a variety of pressed salami. Soppressata Calabrese is made with coarsely ground fresh pork. The ham and the tender loin cuts make the best salami. The pork is ground through a 25 mm die and mixed with salt and spices. It is packed into large intestines, tied with butcher string, placed under a wooden board and weighted down to obtain the traditional flat shape. It is then hung and cured for 3-4 months. Similar to pepperoni.

103
Q

Sorrel, Herb:

A

Hardy herb belonging the buckwheat family. Flavors are acid or tart; citrus-like.

104
Q

Sriracha:

A

Sauce made from sun-ripen chilies, grounded into a paste combined with garlic, vinegar, sugar and salt. Spicy condiment.

105
Q

Star Anise:

A

Member of the Parsley family, leaf and seed have licorice flavor. Commonly used in Chinese and Southeast Asian cuisine.

106
Q

Sunchoke:

A

Also known as Jerusalem artichoke, not an artichoke but a variety of sunflower with lumpy, brown outer skin with white “flesh”.

107
Q

Sushi:

A

Meaning rice; Japanese specialty cooked rice seasoned with vinegar and salt (sushi mesh).

108
Q

Swiss Chard:

A

Member of the beet family, has crinkly green leaves and celery-like stalks. It is available year round, peak season is in the summer.

109
Q

Szechwan Peppercorns:

A

A variety of peppercorns

110
Q

Veal Demi Glace:

A

Veal stock that has been reduced by half of its original volume. Half glaze.

111
Q

Wasabi:

A

Japanese horseradish has sharp, pungent, and fiery flavor. Comes from the root of the plant.

112
Q

Wellington:

A

A filet of beef that has been topped with pate of foie gras &/or duxelles, wrapped in pastry and baked.

113
Q

West Coast Oysters:

A

Pacific oysters are small and sweet and the world’s most cultivated oyster. Pacific’s have a distinctly more fluted, sharply pointed shell than Atlantics or European flats. Today Pacific’s are usually named after where they are grown, such as Totten Inlet and Fanny Bay, but some are trade names such as the justly well-known Sweetwater oyster from Hog Island Oyster Company.

114
Q

White Balsamic:

A

Vinegar that is made in Modena, Italy. It is different process than classic balsamic where the grapes undergo pressurized cooking, preventing carmelization in both flavor & color. It is then aged in uncharred barrels for 1 year.

115
Q

White Soy:

A

Also known as shoyu. Clear and thinner than traditional soy sauce. Possesses a light-amber color, infuses flavor to food without color. Made from fermented soy bean paste, roasted grain, brined.

116
Q

Yuzu:

A

Indigenous to Japan, a cross between a citrus known as Ichang Papeda and sour Mandarin orange. Sour, about size of tangerine, bumpy-green skin that turns bright yellow when ripe. Highly seeded, low yielding citrus.

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