MENU TERMINOLOGY Flashcards
Harissa
a hot sauce or paste
- North African
- chili pepper, paprika, olive oil
Sumac
a tangy Middle Eastern / Turkish spice
- red in color
- subtle lemon flavor (sour, but not as strong)
Old Bay
celery salt seasoning with paprika, red, and black pepper
Miso
traditional Japanese seasoning; a thick paste produced by fermenting soybean with salt, koji, rice, barley, seaweed
- reference point for the flavor sensation “umami”
- deep savory flavor with toasty, funky, salty-sweet richness
Kimchi
traditional Korean dish made with salted/fermented vegetables (most commonly, napa cabbage or Korean radish)
seasonings include: gochugaru, onions, garlic, ginger
Udon
thick wheat flour noodle
- paler than Ramen (white)
- subtle taste, neutral flavor
- vegan (no egg)
- cylindrical
Broccolini
a type of broccoli that has smaller florets and longer, thinner stalks
Soubise
(a) a thick white sauce made with onion puree
(b) onions cooked in butter that have been pureed with heavy cream and seasonings
- hint of caramelized flavor
Tahini
ground sesame butter
- commonly found in: hummus, baba ghanoush, falafel, shawarma
Chermoula
mix of spices that has the aroma of cumin. a mix between pesto and chimicurri
Bearnaise
- butter
- egg yolk
- white wine vinegar
- shallot
- black pepper
- tarragon
Hummus
chickpea puree
Muhammara
red pepper puree
- walnuts, molasses
Babaganoush
eggplant puree
- topped with chives
Guajillo-Ancho
dired mirasol chile
(a) GUAJILLO: fruity, green tea notes
(b) ANCHO: earthy, dark
Shoyu
Japanese-style soy sauce
Rajas
green/red pepper and onion chopped and mixed together
Bulgogi
thin marinated Korean bbq meat
- marinated in soy sauce, sesame oil, onion, garlic, ginger
Do Chua
“pickled stuff”
Vietnamese pickled carrots with daikon radish
Daikon
a variety of radish with a large slender white root
Pappadew
small red pepper
- mostly sweet
- small tinge of heat
- “sweet piquante”
- acidic kick
Buerre Blanc
butter sauce
Cassis
syrupy liqueur flavored from black currants (a sweet dark berry)
Namasu
cucumber daikon (mooli radish) pickled in sweet vinegar dressing
braised
fried lightly, then stewed slowly in a closed container
confit
process of slow cooking and storing food in fat
(cooked for a long time at a low temp; makes it more tender)
french word that means “preserved”
saffron aioli
garlic mayonnaise
pimento rojo
sweet and chili pepper
pulpo
rounds of tender Octopus topped with olive oil, salt, and smoked paprika
- blistered red pepper
- lemon/oil
- braised octopus
agrumanto lemon oil
citrus flavored olive oil
Masa
corn flour dough; ground maize; a Latin American dish
tempura
battered and deep fried
nopales rajas
NOPALES = prickly pear cactus
RAJAS = sliced poblano pepper
macha
slightly spicy, nutty salsa
- dried pepper
- nuts
- oil
- chilli pepper
- dry fruit
huitlacoche
corn smut (fungus)
forms on corn and makes it taste like a mushroom
escabeche
fried in oil, marinated in a spicy sauce, and served cold
