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1. PC3 > Terminology > Flashcards

Terminology Flashcards

1
Q

What does the term “Dubarry” indicate?

A

That a dish contains cauliflower. Can be a garnish or main ingredient. Often covered with white sauce and grated cheese.

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2
Q

What does the term “Jardinière” indicate?

A

That a dish is garnished or served with a variety of fresh garden vegetables

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3
Q

When pertaining to vegetables, what does the term “Milanaise” indicate?

A

That a dish contains or is garnished with Parmesan Cheese

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4
Q

What does the term “Forestière” indicate?

A

That a dish is garnished with Mushrooms or Morels

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5
Q

What does the term “Amandine” indicate?

A

That a dish contains toasted almonds, often sliced

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6
Q

What does the term “Florentine” indicate?

A

That a dish is garnished with or contains Spinach

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7
Q

What is indicated by the term “Printanière”?

A

That a dish is garnished or served with Fresh Spring Vegetables

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8
Q

What does the term “Provençale” indicate?

A

That a dish is garnished with or contains tomatoes, garlic, parsley, and sometimes mushrooms

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9
Q

What does the term “Polonaise” indicate?

A

That a dish is garnished with a mix of Breadcrumbs, Chopped Hard-Boiled Eggs, and Parsley

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10
Q

What is a “Bouquetière”?

A

A carefully Cut, Cooked, and Arranged, Assortment of Vegetables

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11
Q

What is meant by the term “Al Dente”?

A

“To the Tooth” often described as “Tender but Firm”

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12
Q

What does the term “Green Meat” refer to?

A

Meat that has not been aged long enough

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13
Q

What is a “Denver Leg” of Venison?

A

A Boneless “Roast Ready” Hind Leg

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14
Q

What does the term “Chevreuil” Refer to?

A

Venison. Specifically “Roe Deer”

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15
Q

What does the term “Cerf” Refer to?

A

Red Deer

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16
Q

What does the term “Daim” Refer to?

A

Fallow Deer

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17
Q

What does the term “Marcassin” Refer to?

A

Young Boar

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18
Q

What does “Coquilles St. Jacques” refer to?

A

a Scallop Dish made with Large Scallops, a Cream Sauce, and Emmental Gratinae

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19
Q

What is “Royal Icing”?

A

Icing made with Icing Sugar, Egg Whites, and Flavourings that Hardens to a Candy like Texture

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20
Q

What is a “Sabayon”?

A

Custard. Often a Cold dessert.

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21
Q

What does the term “Sanglier” Refer to?

A

Boar

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22
Q

What does the term “Lapin” Refer to?

A

Rabbit

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23
Q

What does the term “Lapereau” Refer to?

A

Young Rabbit

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24
Q

What does the term “Lièvre” Refer to?

A

Hare

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25
Q

What does the term “Levraut” Refer to?

A

Young Hare

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26
Q

What does the term “Venaison” Refer to?

A

Any Game Meat

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27
Q

What is a “Kassler” Loin?

A

A Cured, Smoked, and Fully Cooked Pork Loin

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28
Q

What is a “Cottage Roll”?

A

A Boneless Pork Shoulder Blade/Butt

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29
Q

What is “Foie Gras”?

A

Cooked Duck or Goose Liver Fattened by “Gavage” (force feeding)

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30
Q

What are “Sweetbreads”?

A

Thymus or Pancreatic Glands of Veal and occasionally Lamb

31
Q

What Defines a “Stew”?

A

Simmered or Braised Small Pieces of Meat, Served in a Sauce or Gravy made of the Cooking Liquid

32
Q

What is a “Blanquette”?

A

a White Stew Dish made with White Stock, White Onion, White Roux, Liaison, and seasoned with Lemon, Nutmeg, and White Pepper

33
Q

What is a “Liaison”?

A

Broadly it is any thickening agent. More commonly it specifically refers to a mix of Egg Yolk and Heavy Cream in a ratio of 1:2-3

34
Q

What is a “Roulade”?

A

Literally “To Roll” it is a dish containing either Meat or Pastry that has been Stuffed and Rolled

35
Q

What is a “Ballotine”?

A

a Stuffed, Boneless, Chicken Leg

36
Q

What is a “Galantine”?

A

Forcemeat wrapped in Chicken skin, Poached, usually Served Cold

37
Q

What is “a la nage”?

A

Served “swimming”. Poached seafood served in it’s poaching liquid

38
Q

What does the term “etuver” refer to?

A

To cook in it’s own juices or to sweat

39
Q

What does the term “cuisson” refer to?

A

it is a French Term for Cooking Liquid

40
Q

What does the term “catadromous” refer to?

A

Fish that live in fresh water but that swim into salt water to lay eggs.

41
Q

How would a “a l’Americaine” lobster be prepared?

A

Cooked in a sauce with tomato, cream, cognac, and tarragon

42
Q

What is an Abalone?

A

a Univalve mollusk with a flat, ear-shaped shell

43
Q

What is a Geoduck?

A

a very large saltwater clam

44
Q

What does the term “langouste” refer to?

A

Any of several edible crustaceans (also called rock lobsters) with spiny shells and no large pincers

45
Q

What is a Matelote?

A

Fish stew originating in France made with red wine and fish stock

46
Q

What does the term “langoustine” refer to?

A

a small relative of the rock lobster, sometimes called rock shrimp

47
Q

What does the term “anadromous” refer to?

A

Fish that live in salt water but lay their eggs in fresh water

48
Q

What is “Saurbraten”?

A

a German Dish of Beef (often Bottom Round or Rump), Marinated for 3-4 days in an Acid (often Vinegar, sometimes with red wine), then Braised in the Marinade.

49
Q

What is “Poêleing” or the “Poêler Method”?

A

“butter roasting,” where the meats, often poultry, are cooked in butter and their juices, on a bed of mirepoix, in a covered vessel in the oven.

50
Q

What is “Persillade”?

A

a sauce or seasoning mixture of Parsley, Garlic, and sometimes herbs, oil, breadcrumbs, or vinegar

51
Q

What does the term “À l’Alsacienne” refer to?

A

dishes containing sauerkraut, sausage and ham

52
Q

What does the term “Paupiette” refer to?

A

a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits, or sweetmeats. Often Braised sometimes baked.

53
Q

What does the term “Escalope” refer to?

A

a thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce

54
Q

What does the term “Civet” refer to?

A

a Wine Marinated Game Stew thickened with Blood

55
Q

What does the term “Gremolata” refer to?

A

a Mixture of Garlic, Parsley, and Lemon

56
Q

What does the term “London Broil” refer to?

A

Broiled Lean Steak. Often Flank, served with Bearnaise

57
Q

What does the term “Rossini” refer to?

A

a dish comprised of filet mignon, foie gras, truffle, and Madeira demi-glace

58
Q

What does the term “Bourguignon” refer to?

A

Braised in red wine (often Burgundy) typically with onions and often mushrooms

59
Q

What Defines an “Irish Stew”?

A

Lamb, Potato, and Onion

60
Q

What does the term “Hassenpfeffer” refer to?

A

German Rabbit Stew, usually marinated

61
Q

What does the term “Haggis” refer to?

A

pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and Oatmeal and seasoned with onion, cayenne pepper, and other spices, packed into a sheep’s stomach and boiled

62
Q

What does the term “Corned” (as in Corned Beef) refer to?

A

to be cured in a salt mixture, where the “corns” refer to corns of salt. Often the item is simmered in heavily salted water

63
Q

What does the term “Soubise” refer to?

A

an Onion Sauce, often thickened with Bechamel

64
Q

What does the term “Au Sec” refer to?

A

“Nearly Dry” generally referring to reducing liquid

65
Q

What does the term “Monter au Beurre” refer to?

A

“Mount with Butter” to finish a sauce with butter

66
Q

What does the term “Gastrique” refer to?

A

Carmelized Sugar Dissolved in Vinegar

67
Q

What does the term “Coulis” refer to?

A

A Vegetable or Fruit Puree, used as a Sauce

68
Q

What do the terms “Colloid” and “Hydrocolloid” refer to?

A

a Colloid is a Mixture in which one substance is evenly mixed throughout another. Hydrocolloids are where Water is the liquid in wich the other substance is suspended in.

69
Q

What is Agar-Agar?

A

A Jelling Agent derived from Seaweed

70
Q

What is Carageenan?

A

A Thickening Agent derived from Seaweed

71
Q

What is Guar Gum?

A

A Thickener Derived From Guar Bean. Often Used in Ice Cream

72
Q

What is Sodium Alginate?

A

A Thickening Agent derived from Seaweed that is Non Reversible. Often used in Spherification

73
Q

What does the Term “Chateaubriand” refer to?

A

A Steak Dish, where a roast cut from the front of the tenderloin is cooked between two smaller pieces of meat, Accompanied by a traditional Demi-glace base Sauce

74
Q

What does the term “Whitewash” refer to?

A

A flour and water mixture. Once used as a thickening agent. Not recommended

1. PC3 (7 decks)

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