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Food terms
Food terms
62
Culinary Art
Professional
08/06/2012

Additional Culinary Art Flashcards

 


 

Cards

Term

aioli

(EYE-ohl-lee)

Definition

A traditional sauce made of garlic, olive oil, and (typically) egg.

Term

arugula

 

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Definition

An edible annual plant, also commonly known as rocket. It has a rich, peppery taste, and has an exceptionally strong flavor for a leafy green. It is used as a leaf vegetable, which looks like a longer leaved and open lettuce.

 

Term

au jus

(OH zhew)

 

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Definition

French for "with juice"

 

Term

avocado

 

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Definition
A fruit with green-skinned, fleshy body. Used in both savory and sweet dishes. Not sweet, but rich, has a smooth, almost creamy texture.
Term

brisket

 

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Definition

A cut of meat from the breast or lower chest of beef or veal. One of the 9 prime beef cuts. Because this cut contains quite a bit of connective tissues, it must be cooked correctly to tenderize it.

 

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Term

buffalo mozzarella

 

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Definition

A mozzarella cheese made from the milk of the domestic water buffalo.

 

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Term

bulghur wheat

 

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Definition
A cereal food made from several different wheat species, most often from durum wheat, recognized as a whole grain by the U.S.D.A. For human consumption, it is usually sold parboiled (half boiled) and dried.
Term
caramelized or caramelization
Definition

The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, chemicals are released, producing the characteristic caramel flavor.

 

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Term

chèvre

 

Definition

French for "goat," cheese made out of the milk of goats

Term

charcuterie

(char-COO-ter-ee)

 

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Definition

The branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. From the French for "cooked flesh." Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.


 

Term

confit

(conn-FEE)

 

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Definition
One of the oldest ways to preserve food. Item is seasoned and slowly cooked submerged, usually in its own rendered fat.
Term

crème fraîche

(krem fresh)

 

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Definition

A soured cream. It is soured with bacterial culture, but is less sour than sour cream. A home version can be made by adding a cultured buttermilk or sour cream to heavy cream.

Term

duxelles

 

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Definition

A finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste (sometimes cream is used, as well).

 

Term

fig

 

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Definition
Edible fruit, can be eaten fresh or dried, native to the Middle East but cultivated worldwide. Can be green or black.
Term

filet mignon
(fi-LAY min-YON)

 

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Definition

A steak cut of beef taken from the smaller end of the tenderloin. French for "cute fillet." The most tender cut of beef, also the most expensive. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.

 

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Term

foie gras

(fwah GRAW)

 

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Definition
A food product made of the liver of a duck or goose that has been specially fattened.
Term

frisée

(frizz-AY)

 

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Definition
A curly-leafed salad vegetable sometimes referred to as 'baby curly endive.' The outside leaves are very coarse and bitter, so inside leaves are preferred.
Term

heirloom (plant)

 

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Definition
A plant grown during earlier periods in human history, but not currently used in modern large-scale agriculture.
Term

ice cream

 

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Definition

A frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors.

 

Term

linguiça

(lin-GWEE-suh)

 

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Definition
A form of smoke cured pork sausage seasoned with garlic and paprika in Portuguese-speaking countries
Term

marrow

 

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Definition
The flexible tissue found in the interior of bones.
Term

mirepoix

(MEER uh pwah)

 

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Definition

A combination of onions, carrots, celery, and sometimes other vegetables.

 

Term

miso

 

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Definition

A traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin. The result is a thick paste used for sauces and spreads, pickling vegetables or meats. High in vitamins, protein and minerals.

 

Term

osso buco

(AW-soh BOO-koh)

Definition
Traditionally, cross-cut shanks (legs) braised with vegetables, white wine and broth.
Term

pesto

 

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Definition

A sauce traditionally consisting of crushed garlic, basil, and pine nuts blended with olive oil, parmesan cheese, and sheep's milk cheese. The name means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle.

Term

prosciutto

 

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Definition

A dry-cured ham that is usually thinly sliced and served uncooked. Made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making this can take anywhere from nine months to two years, depending on the size of the ham.

 

 

Term

purée

(pyoor-AY)

Definition
Food that has been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid.
Term

quiche

(KEESH)

 

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Definition
A savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat or vegetables.
Term

rhubarb

(ROO-barb)

 

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Definition
Plant with fresh raw stalks that are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's stalks are cooked with sugar and used in pies and other desserts.
Term

risotto

(rih-ZOE-toe)

 

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Definition

A class of Italian dishes of rice cooked in broth to a creamy consistency

 

Term

sambal

 

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Definition

A chili-based sauce that is usually used as a condiment. Typically made from a variety of chili peppers, it is sometimes a substitute for fresh chilis and can be extremely spicy for newbies.

Term

semifreddo

 

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Definition
Italian for "semi-frozen," a class of desserts that has a texture similar to frozen mousse
Term

semolina

(sehm-oh-LEEN-a)

 

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Definition
The coarse, purified wheat middlings (bits and pieces) of durum wheat used in making pasta, breakfast cereals, puddings and couscous.
Term

shallot

 

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Definition
A member of the garlic and onion family, milder flavor than a common onion.
Term
sherbet
Definition
A frozen dessert like sorbet, but containing a small amount of milkfat.
Term

sorbet

(sore-BAY)

 

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Definition
A frozen dessert made from sweetened water flavored with fruit (typically juice or purée), wine, and/or liqueur.
Term

sriracha

 

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Definition

A type of hot sauce, named after the coastal city of Si Racha, in Thailand. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt.

Term

stock

 

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Definition

A flavored water preparation. It forms the basis of many dishes, particularly soups and sauces. Traditionally made by simmering various ingredients in water, including some or all of the following: meat, bones, mirepoix, herbs, spices

 

Term
tonnato
Definition
A mayonnaise-like sauce containing tuna (need a better definition)
Term

truffle

 

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Definition
The fruit of a subterranean mushroom, called "the diamond of the kitchen."
Term
veal
Definition

The meat of young cattle (calves), as opposed to meat from older cattle.

Term

vinaigrette

 

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Definition

A mixture (emulsion) of oils and vinegar, sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.

 

Term

sweetbreads

 

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Definition
NOT a bread and NOT sweet. The culinary name for the thymus or the pancreas especially of the calf and lamb. These foods are considered a delicacy by the people who enjoy them.
Term

Gruyère cheese
(grew-YAYR)


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Definition
A cow's milk cheese, named after the town of Gruyères in Switzerland. Gruyère is an excellent melting cheese, and it pairs well with white wines, particularly Riesling.
Term
Hearts of palm
Definition

A vegetable harvested from the inner core and growing bud of certain palm trees. May be eaten on its own, and often it is eaten in a salad. It is considered a delicacy due to the intensive labor involved in harvesting it.

 

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Term

Long pepper

 

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Definition

Its fruit is usually dried and used as a spice and seasoning. Similar to black pepper, it has heat and musk, but less harsh. It has notes of nutmeg, cinnamon and cardamom. Often used in Indian cooking, where it is known as pipali.

 

 

Term

poblano/ancho chili pepper

 

Poblano

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Ancho

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Definition

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat.

 

Term

Tartare

 

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Definition
A meat dish made from finely chopped or minced raw beef or horse meat. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes.
Term

Coppa (KOH-puh)

 

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Definition
A traditional Italian cold cut made from dry-cured whole pork shoulder or neck. In America, it's usually called capicolla or capicollo.
Term

Panzanella

 

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Definition
An Italian salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.
Term

Kimchi

 

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Definition
A traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.
Term

Gnocchi (NYOH-kee)

 

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Definition
Various thick, soft dumplings that may be made from semolina, ordinary wheat flour, flour and egg,  flour, egg, and cheese, potato, breadcrumbs, or similar ingredients. The name is derived from the Italian word meaning "knuckle."
Term

Broccoli rabe (ROB) (also known as "rapini")

 

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Definition
A green cruciferous vegetable with edible leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian and Portuguese cuisines.
Term

Polenta

 

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Definition
Coarsely or finely ground yellow or white cornmeal boiled with water or stock into a porridge and eaten directly or baked, fried or grilled. The term may refer either to the ingredient or a dish made with it.
Term

Tapenade (TAH-pen-ahd)

 

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Definition
A dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]).
Term

Halibut

 

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Definition
The largest flat fish and highly desired as food. Most are fished in the North Pacific. Name comes from haly (holy) and butt (flat fish), because it was so popular to eat on Catholic holy days.
Term

Annatto

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Definition
Derived from the seeds of the achiote trees, its seeds are sourced to produce a yellow to orange food coloring and peppery-nutmeg flavor.
Term

Ice wine

 

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Definition
A type of dessert wine produced from grapes that have been frozen while still on the vine. Because of the freezing, the wine is concentrated and very sweet.
Term

Feta cheese

 

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Definition
A brined curd cheese traditionally made in Greece; crumbly and aged, it is commonly produced in blocks. It is often found in salads, pastries and baking.
Term

Gluten

 

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Definition
A protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity (stretchiness) to dough, which helps it rise and keep its shape.
Term

Bacon

 

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Definition
A meat product prepared from a pig; first cured, then often smoked. In the US, it's prepared from the pig's belly. In other parts of the world, it is made from side and back cuts of pork.
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