Ingredients for Food and Cooking Terms

Describe the following ingredient:

arborio rice

short, plump-grain rice with high starch content; commonly used to make risotto

able to retain its shape and al dente bite throughout the cooking process much better than other varieties of rice such as long-grain basmati

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Describe the following ingredient:

Arctic char

fish that lives in both fresh and salt water; closely related to salmon and trout

full of Omega-3 essential fatty acids
has thick skin that retains moisture and oil and crisps nicely when pan seared

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Describe the following ingredient:

bonito flakes

dried fish flakes used in Japanese cuisine to flavor broths, marinades, and condiments

used to make dashi broth and miso soup
lends a subtle, smoked fish flavor to a dish

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Describe the following ingredient:

bresaola

beef tenderloin that has been salt cured and then air dried

as a popular Italian antipasto, it is thinly sliced and served with olive oil, lemon juice, and black peppercorns

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Describe the following ingredient:

capers

very small, green bud of the caper shrub native to warm climates throughout the world

usually pickled or salted then used in recipes to add intense flavor and texture
“olive oil with fresh herbs and capers” is a simple and popular condiment

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Describe the following ingredient:

caviar

harvested fish eggs that are lightly salted and eaten raw

synonymous with wealth and luxury due to its high price tag (over $2,000/lb. for the very best)
sturgeon eggs are most sought-after
variety of species (salmon, trout, whitefish) used, all with different sizes, shapes, and colors
typically served as an hors d’oeuvre with smoked salmon and crème fraîche on a blini

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Describe the following ingredient:

chanterelle

small to medium-sized mushroom with unique golden brown color and nutty flavor

a favorite to many for its bold flavor, texture, and aroma
harvested in the wild from June-October
very short shelf life and must be thoroughly cleaned

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Describe the following ingredient:

chickpea

a medium-sized legume with a distinct shape, flavor, and texture; popular in cuisines throughout the world

cultivated by ancient Middle Eastern civilizations dating back to 3500 B.C.
high in protein and carbohydrates
cooked in a variety of ways, served both hot and cold
the main ingredient in hummus

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Describe the following ingredient:

chorizo

spicy pork sausage

specialty of Spanish and Mexican cuisines
made with either smoked or fresh pork
typically grilled or roasted then added to a soup, stew, casserole, or rice dish

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Describe the following ingredient:

crème fraîche

thickened cream that is slightly thinner than sour cream and lacks its sour flavor

traditional ingredient in French cuisine, now widely used around the world for the thickening of sauces, soups, and drinks

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Describe the following ingredient:

endive

leafy vegetable with several varieties and names

one variety has small, yellowish shoots that form a tight head similar to romaine lettuce; known as “endive” in America and most of Europe, but as “chicory” in England
another has a white core with small, spiny leaves; known as “frisee” or “curly endive” in America, but as “endive” in England

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Describe the following ingredient:

escargots

(French word for) snails

historical delicacy going back to Ancient China and Rome
chewy texture
typically boiled and then sauteed or baked
usually served with a buttery garlic and parsley sauce

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Describe the following ingredient:

farro

plump grain from the wheat family that is larger but similar to barley

popular in Italian cuisine
one of the first grains cultivated in Europe
high in nutrients and serves as a healthy side dish

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Describe the following ingredient:

filet mignon

a portioned piece of meat (typically 8 oz.) from the beef tenderloin

boneless, lean, and very tender
can be broiled, grilled, or pan seared
considered by many to be the finest cut of meat; very popular in restaurants and at catered events

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Describe the following ingredient:

foie gras

the fattened liver of a goose or duck

a delicacy of French cuisine
can be roasted, seared, grilled, poached, pureed, or cured
typically eaten with a sweet and/or sour accompaniment due to its rich, velvety characteristics

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Describe the following ingredient:

garlic

seed of an onion plant with a distinctive, pungent smell and aroma that is fundamental in many dishes and cuisines

has been cultivated for centuries, originally in Asia
also eaten for medicinal purposes to raise one’s immune system

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Describe the following ingredient:

gherkin

very small (1.5 in.) un-ripened cucumber that has been pickled

also referred to as a “cornichon” (little horn)
typically eaten as a condiment to something else, like a charcuterie board

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Describe the following ingredient:

hamachi

young yellowtail tuna with great texture and flavor, making it a favorite on sushi menus

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Describe the following ingredient:

haricots verts

“haricot” is French for any type of bean, both fresh and dried; “vert” is French for the color green

pronounced “ariko ver”
known in America as “green string beans”
different from “green beans,” which are thicker with less snap and flavor and are typically canned or pickled

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Describe the following ingredient:

jicama

root vegetable with brown skin that is peeled off to get to the white, un-sweet, pear-like textured flesh inside

can be eaten raw or cooked in a variety of ways similar to a potato
staple in Mexican, Caribbean, and South American cuisines
popular in healthy salads and soups

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Describe the following ingredient:

Kobe beef

a superior beef only produced in Kobe, Japan

meat is more marbled (fattier) and flavorsome than any other beef
must adhere to strict production standards
rumor has it that the cattle are fed beer, massaged, and then suspended in a device similar to a hammock

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Describe the following ingredient:

lardons

uniformly cut, small strips of bacon that have been crisply rendered

around 1/8 in. by 1 in.
great in salads and risottos

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Describe the following ingredient:

miso

a salty, fermented bean paste made from either rice, barley, or soybeans

a staple in Japanese cuisine used to flavor soups, sauces, and condiments
most commonly seen as “miso soup”

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Describe the following ingredient:

monkfish

bottom-dwelling saltwater fish also referred to as anglerfish

buries itself in the sand and uses its antenna to attract prey (smaller fish)
the tail of the monkfish has a similar texture to that of the lobster and can be prepared in similar fashion

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# Describe the following ingredient: nori

seaweed that has been dried and pressed into a very thin square or rectangular sheet ## Footnote most commonly used to wrap sushi rolls very dark green in color, almost black

# Describe the following ingredient: pine nuts

the small edible seeds of a coniferous tree found in the Mediterranean ## Footnote usually roasted in the oven or sauteed in a pan to develop more complex flavors and aromas found in both savory and sweet recipes such as basil pesto and spice cake very high in protein

# Describe the following ingredient: prosciutto

salted Italian ham ## Footnote in America it is more specifically thought of as un-cooked, dry-cured, pressed leg of pig very popular in restaurants around the world for its saltiness commonly sliced thin and served with cheese and something sweet, e.g., mozzarella or figs

# Describe the following ingredient: quail

a type of poultry that is smaller than a chicken and has flavorful white and dark meat similar to that of a pheasant

# Describe the following ingredient: quinoa

small, seed-like grain that is high in nutrients and protein ## Footnote staple in ancient South American cuisines can be boiled or ground into a meal and used for baking popular today with vegans and vegetarians commonly used in cold salads with dried fruits and herbs, or as a hot side dish to venison or lamb

# Describe the following ingredient: roe

fish eggs ## Footnote a staple in many cuisines around the world eaten raw, salted/cured, smoked, or air dried popular species include sturgeon, whitefish, salmon, trout, and shad

# Describe the following ingredient: salami

Italian word used to generally describe various types of cured, air-dried sausage, such as: * Genoa * Soppressata * Coppa * Bresaola

# Describe the following ingredient: scallion

a mild relative of the onion family that is long, tube-shaped, and green ## Footnote often used as a garnish, giving dishes a fresh, crisp flavor

# Describe the following ingredient: semolina

coarsely ground grains such as wheat, rice, corn, and buckwheat ## Footnote commonly known as the yellow "cornmeal" used to make polenta if finely ground, can be used to make pasta

# Describe the following ingredient: squab

very small, domesticated young pigeon with tender dark meat ## Footnote can be prepared in similar fashions to chicken

# Describe the following ingredient: sweetbreads

glands of an animal such as lamb, veal, or piglet ## Footnote come from the throat, heart, or stomach (pancreas) should be soaked in milk, salt, or sometimes Cognac to remove impurities and to tenderize can be prepared by poaching, grilling, sauteing, roasting, or deep-frying

# Describe the following ingredient: tenderloin

the two muscles on either side of the backbone of beef, pork, or lamb ## Footnote the cut that a portioned filet mignon comes from very tender and lean can be grilled, seared, or roasted whole, then carved to order popular on buffet menus

# Describe the following ingredient: truffles

edible fungi that grow underground, next to the roots of certain trees with a certain soil composition ## Footnote delicacy dating back to Ancient Egypt due to exclusivity, incomparable flavor, and unique aroma can only be found in the wild; have never been domesticated

# Describe the following ingredient: vinegar

an acidic liquid resulting from the fermentation of a variety of ingredients like wine, rice, barley, and apple cider ## Footnote ancient ingredient that that was vital to food preservation fundamental in Asian cuisines a popular condiment used to "cut through" or "balance" the flavors of a dish

# Describe the following ingredient: wheatberry

the entire kernal of the wheat grain ## Footnote high in nutritional value can be cooked like any other grain -- served hot as a side dish or cold in a salad pairs well with dried fruit and herbs

# Describe the following ingredient: yogurt

a thick, fermented dairy product made from curdled milk ## Footnote often used as a base for other flavorings or as a thickening agent for stews or curries one of the first methods of preserving dairy products, likely discovered by accident active bacteria cultures allow it to reproduce itself in fresh milk, similar to yeast in flour

# Describe the following ingredient: yuzu

a very sour Japanese citrus fruit ## Footnote more sour than lemons and limes rind is used to flavor dishes, sauces, and drinks the expensive ($30 per quart), pure juice is available at Japanese supermarkets

# Name the ingredient described: short, plump-grain rice with high starch content; commonly used to make risotto ## Footnote able to retain its shape and al dente bite throughout the cooking process much better than other varieties of rice such as long-grain basmati

arborio rice

# Name the ingredient described: fish that lives in both fresh and salt water; closely related to salmon and trout ## Footnote full of Omega-3 essential fatty acids has thick skin that retains moisture and oil and crisps nicely when pan seared

Arctic char

# Name the ingredient described: dried fish flakes used in Japanese cuisine to flavor broths, marinades, and condiments ## Footnote used to make dashi broth and miso soup lends a subtle, smoked fish flavor to a dish

bonito flakes

# Name the ingredient described: beef tenderloin that has been salt cured and then air dried ## Footnote as a popular Italian antipasto, it is thinly sliced and served with olive oil, lemon juice, and black peppercorns

bresaola

# Name the ingredient described: very small, green bud of the caper shrub native to warm climates throughout the world ## Footnote usually pickled or salted then used in recipes to add intense flavor and texture "olive oil with fresh herbs and capers" is a simple and popular condiment

capers

# Name the ingredient described: harvested fish eggs that are lightly salted and eaten raw ## Footnote synonymous with wealth and luxury due to its high price tag (over $2,000/lb. for the very best) sturgeon eggs are most sought-after variety of species (salmon, trout, whitefish) used, all with different sizes, shapes, and colors typically served as an hors d'oeuvre with smoked salmon and crème fraîche on a blini

caviar

# Name the ingredient described: small to medium-sized mushroom with unique golden brown color and nutty flavor ## Footnote a favorite to many for its bold flavor, texture, and aroma harvested in the wild from June-October very short shelf life and must be thoroughly cleaned

chanterelle

# Name the ingredient described: a medium-sized legume with a distinct shape, flavor, and texture; popular in cuisines throughout the world ## Footnote cultivated by ancient Middle Eastern civilizations dating back to 3500 B.C. high in protein and carbohydrates cooked in a variety of ways, served both hot and cold the main ingredient in hummus

chickpea

# Name the ingredient described: spicy pork sausage ## Footnote specialty of Spanish and Mexican cuisines made with either smoked or fresh pork typically grilled or roasted then added to a soup, stew, casserole, or rice dish

chorizo

# Name the ingredient described: thickened cream that is slightly thinner than sour cream and lacks its sour flavor ## Footnote traditional ingredient in French cuisine, now widely used around the world for the thickening of sauces, soups, and drinks

crème fraîche

# Name the ingredient described: leafy vegetable with several varieties and names ## Footnote one variety has small, yellowish shoots that form a tight head similar to romaine lettuce; known as "endive" in America and most of Europe, but as "chicory" in England another has a white core with small, spiny leaves; known as "frisee" or "curly endive" in America, but as "endive" in England

endive

# Name the ingredient described: (French word for) snails ## Footnote historical delicacy going back to Ancient China and Rome chewy texture typically boiled and then sauteed or baked usually served with a buttery garlic and parsley sauce

escargots

# Name the ingredient described: plump grain from the wheat family that is larger but similar to barley ## Footnote popular in Italian cuisine one of the first grains cultivated in Europe high in nutrients and serves as a healthy side dish

farro

# Name the ingredient described: a portioned piece of meat (typically 8 oz.) from the beef tenderloin ## Footnote boneless, lean, and very tender can be broiled, grilled, or pan seared considered by many to be the finest cut of meat; very popular in restaurants and at catered events

filet mignon

# Name the ingredient described: the fattened liver of a goose or duck ## Footnote a delicacy of French cuisine can be roasted, seared, grilled, poached, pureed, or cured typically eaten with a sweet and/or sour accompaniment due to its rich, velvety characteristics

foie gras

# Name the ingredient described: seed of an onion plant with a distinctive, pungent smell and aroma that is fundamental in many dishes and cuisines ## Footnote has been cultivated for centuries, originally in Asia also eaten for medicinal purposes to raise one's immune system

garlic

# Name the ingredient described: very small (1.5 in.) un-ripened cucumber that has been pickled ## Footnote also referred to as a "cornichon" (little horn) typically eaten as a condiment to something else, like a charcuterie board

gherkin

# Name the ingredient described: young yellowtail tuna with great texture and flavor, making it a favorite on sushi menus

hamachi

# Name the ingredient described: "haricot" is French for any type of bean, both fresh and dried; "vert" is French for the color green ## Footnote pronounced "ariko ver" known in America as "green string beans" different from "green beans," which are thicker with less snap and flavor and are typically canned or pickled

haricots verts

# Name the ingredient described: root vegetable with brown skin that is peeled off to get to the white, un-sweet, pear-like textured flesh inside ## Footnote can be eaten raw or cooked in a variety of ways similar to a potato staple in Mexican, Caribbean, and South American cuisines popular in healthy salads and soups

jicama

# Name the ingredient described: a superior beef only produced in Kobe, Japan ## Footnote meat is more marbled (fattier) and flavorsome than any other beef must adhere to strict production standards rumor has it that the cattle are fed beer, massaged, and then suspended in a device similar to a hammock

Kobe beef

# Name the ingredient described: uniformly cut, small strips of bacon that have been crisply rendered ## Footnote around 1/8 in. by 1 in. great in salads and risottos

lardons

# Name the ingredient described: a salty, fermented bean paste made from either rice, barley, or soybeans ## Footnote a staple in Japanese cuisine used to flavor soups, sauces, and condiments most commonly seen as "miso soup"

miso

# Name the ingredient described: bottom-dwelling saltwater fish also referred to as anglerfish ## Footnote buries itself in the sand and uses its antenna to attract prey (smaller fish) the tail of the monkfish has a similar texture to that of the lobster and can be prepared in similar fashion

monkfish

# Name the ingredient described: seaweed that has been dried and pressed into a very thin square or rectangular sheet ## Footnote most commonly used to wrap sushi rolls very dark green in color, almost black

nori

# Name the ingredient described: the small edible seeds of a coniferous tree found in the Mediterranean ## Footnote usually roasted in the oven or sauteed in a pan to develop more complex flavors and aromas found in both savory and sweet recipes such as basil pesto and spice cake very high in protein

pine nuts

# Name the ingredient described: salted Italian ham ## Footnote in America it is more specifically thought of as un-cooked, dry-cured, pressed leg of pig very popular in restaurants around the world for its saltiness commonly sliced thin and served with cheese and something sweet, e.g., mozzarella or figs

prosciutto

# Name the ingredient described: a type of poultry that is smaller than a chicken and has flavorful white and dark meat similar to that of a pheasant

quail

# Name the ingredient described: small, seed-like grain that is high in nutrients and protein ## Footnote staple in ancient South American cuisines can be boiled or ground into a meal and used for baking popular today with vegans and vegetarians commonly used in cold salads with dried fruits and herbs, or as a hot side dish to venison or lamb

quinoa

# Name the ingredient described: fish eggs ## Footnote a staple in many cuisines around the world eaten raw, salted/cured, smoked, or air dried popular species include sturgeon, whitefish, salmon, trout, and shad

roe

# Name the ingredient described: Italian word used to generally describe various types of cured, air-dried sausage, such as: * Genoa * Soppressata * Coppa * Bresaola

salami

# Name the ingredient described: a mild relative of the onion family that is long, tube-shaped, and green ## Footnote often used as a garnish, giving dishes a fresh, crisp flavor

scallion

# Name the ingredient described: coarsely ground grains such as wheat, rice, corn, and buckwheat ## Footnote commonly known as the yellow "cornmeal" used to make polenta if finely ground, can be used to make pasta

semolina

# Name the ingredient described: very small, domesticated young pigeon with tender dark meat ## Footnote can be prepared in similar fashions to chicken

squab

# Name the ingredient described: glands of an animal such as lamb, veal, or piglet ## Footnote come from the throat, heart, or stomach (pancreas) should be soaked in milk, salt, or sometimes Cognac to remove impurities and to tenderize can be prepared by poaching, grilling, sauteing, roasting, or deep-frying

sweetbreads

# Name the ingredient described: the two muscles on either side of the backbone of beef, pork, or lamb ## Footnote the cut that a portioned filet mignon comes from very tender and lean can be grilled, seared, or roasted whole, then carved to order popular on buffet menus

tenderloin

# Name the ingredient described: edible fungi that grow underground, next to the roots of certain trees with a certain soil composition ## Footnote delicacy dating back to Ancient Egypt due to exclusivity, incomparable flavor, and unique aroma can only be found in the wild; have never been domesticated

truffles

# Name the ingredient described: an acidic liquid resulting from the fermentation of a variety of ingredients like wine, rice, barley, and apple cider ## Footnote ancient ingredient that that was vital to food preservation fundamental in Asian cuisines a popular condiment used to "cut through" or "balance" the flavors of a dish

vinegar

# Name the ingredient described: the entire kernal of the wheat grain ## Footnote high in nutritional value can be cooked like any other grain -- served hot as a side dish or cold in a salad pairs well with dried fruit and herbs

wheatberry

# Name the ingredient described: a thick, fermented dairy product made from curdled milk ## Footnote often used as a base for other flavorings or as a thickening agent for stews or curries one of the first methods of preserving dairy products, likely discovered by accident active bacteria cultures allow it to reproduce itself in fresh milk, similar to yeast in flour

yogurt

# Name the ingredient described: a very sour Japanese citrus fruit ## Footnote more sour than lemons and limes rind is used to flavor dishes, sauces, and drinks the expensive ($30 per quart), pure juice is available at Japanese supermarkets

yuzu

Ingredients Flashcards

Effortlessly learn to recognize the best ingredients that the world has to offer, and never be caught off-guard at the snazzy new restaurant or in the gourmet foods aisle of the supermarket.