Terms Flashcards
A dish of raw meat or fish sliced very finely with seasoning and a sauce onions
Tartar
a garlic sauce common to the Levant. Similar to aioli, garlic, salt, olive oil, and lemon juice. Traditionally crushed with mortar and pestle.
Toum
Egyptian condiment that is made of ground nuts, seeds, spices, and herbs
Traditional you would put —- in a bowl next to olive oil, dipping bread in oil then —-
Dukkah
Blend of spices is a French derivative of a masala from puducherry region of India. It’s a Indian curry blend with added shallots and garlic
Vadouvan
Italian for raw. Usually whatever fish is freshest
Crudo
Traditionally, only refers to roe wild sturgeons in the Caspian Sea and Black Sea. Salt cured roe originally from Iran
Caviar
Cooked all the way and pressed and blended into a creamy paste. French term
Puree
— has been fermented for about a a month, warmed and introduced to humidity. Tender and sweet. MAILLARD REACTION
Black garlic
sauce made by combing and whipping garlic, olive oil, salt, and often egg. Mediterranean.
Aioli
French term for REVIVE THE TASTE OF. Highly seasoned and tougher cuts if meat, cut into pieces and stewed for a long time
Ragout
Is marinade like relish in North Africa. Traditionally for seafood. Cilantro garlic lemon juice. Could use things like mint
Chermoula
Various highly spiced and salted sausages. Beef/pork. French thick dry cured like salami
Saucisson
Sauce used for enhancing the flavors of seafood and salads. European cold sauce similar to Mayo. Like tartar sauce. Sometimes with curry or pickles. Can have horseradish, paprika , anchovies, capers
Remoulade
French for small and sweet. Vinegar based condiment. Shallots, cracked pepper, sugar, vinegar. Served with raw oysters
Mignonette
Yoghurt that’s strained until it’s consistency of soft cheese
Labneh
