Archives: Terms

Question 1

compote

Answer 1

made of fruit and sugar syrup
ex. berry compote on cheesecake

KAAM-powt

Question 2

gruyere

Answer 2

Swiss cheese
slightly sweet & salty

groo-YEHR

Question 3

caramelization

Answer 3

process of browning of sugar, resulting in rich, butter-like flavor

Question 4

creme fraiche

Answer 4

French cream, thicker and less acidic than sour cream

Question 5

persillade

Answer 5

French sauce containing parsley, garlic, chives, onion, olive oil, and lemon juice

PER-SEE-add

Question 6

Calabria

Answer 6

region in southern Italy
ex. Calabrian chili

Question 7

rouille

Answer 7

thick French sauce made from egg yolk, olive oil, bread crumbs, saffron, garlic, and cayenne pepper

roo-EEL

Question 8

sunchoke

Answer 8

aka Jerusalem artichoke
earthy, nutty flavor

Question 9

mignonette

Answer 9

condiment made with minced shallots, cracked pepper, and vinegar

additional:
traditionally served with raw oysters

Question 10

cruller

Answer 10

pastry made from twisted dough
ex. Tim Hortons honey cruller

KRUH-lr

Question 11

cornichon

Answer 11

small pickle that in addition to salt & vinegar, also has been pickled with herbs & spices

kor-nuh-SHAAN

Question 12

tarragon

Answer 12

type of herb
pungent & bittersweet
similar to licorice & fennel

Question 13

prosciutto

Answer 13

dry-cured ham that is uncooked and unsmoked

pruh-SHOO-tow

Question 14

worcestershire (pronounciation)

Answer 14

savoury
vinegar, sugar, anchovies, shallots, and more

WU-stuh-shr

Question 15

burrata

Answer 15

Italian cheese, mild and approachable
mozzarella on the outside, stracciatella on the inside

additional:
While stracciatella is technically the name for shredded strands of mozzarella, the name is often used to refer to the combination of shredded cheese and cream.

Question 16

bisque

Answer 16

smooth, creamy soup of French origin
ex. red pepper bisque

Question 17

tartare

Answer 17

French dish of raw ground meat or seafood

TAAR-taar

Question 18

Marie Rose sauce

Answer 18

British condiment made from tomatoes, mayonnaise, Worcestershire sauce, and more

pronounced as you would in English

Question 19

gorgonzola

Answer 19

blue cheese
strong, salty, earthy

Question 20

togarashi

Answer 20

aka Japanese 7-spice powder
a bit citrusy, a bit toasty, and spicy

Question 21

pangrattato

Answer 21

crispy bread crumbs

Question 22

nicoise

Answer 22

translation: in the style of Nice
Nicoise salad originated in the French city of Nice (NEESS)

nee-SWAAZ

Question 23

USDA prime

Answer 23

produced from young, well-fed beef cattle
moderate to abundant marbling

Question 24

porterhouse

Answer 24

strip steak on one side and tenderloin on other, separated by bone

Question 25

strip (aka NY strip)

Answer 25

cut from short loin

Question 26

t-bone

Answer 26

strip steak on one side and tenderloin on other, separated by bone - much less tenderloin than porterhouse

Question 27

Lyonnaise potatoes

Answer 27

potatoes boiled and then sliced and shallow-fried, served together with fried onions

Question 28

fennel pollen

Answer 28

powerful spice, with notes of licorice, citrus, and marshmallows - it's been said to taste like summer joy

Question 29

cafe de paris

Answer 29

a butter for steak that's infused with herbs, spices, and other condiments

Question 30

rosemary butter

Answer 30

simple; a butter infused with rosemary

Question 31

tartine

Answer 31

open-faced sandwich taar-TEEN

Question 32

manchego

Answer 32

Spanish sheep's milk cheese - intense, zesty taste

Question 33

caper berry

Answer 33

flower buds: capers fruit: caper berries tastes similar to vinegar

Question 34

frisée

Answer 34

type of lettuce frilly leaves, subtle bitterness additional: aka curly endive

Question 35

croque monsieur croque madame

Answer 35

monsieur (in Ce Soir): hot sandwich with ham, duck, and cheese madame (in Ce Soir), hot sandwich with ham, sunny side up egg, and cheese additional: runny yolk provides rich sauce for sandwich

Question 36

confit (w.r.t. duck confit)

Answer 36

duck is slow cooked in duck fat (lower temperature, longer time)

Question 37

chive béchamel

Answer 37

bechamel is made from white roux (butter and flour), milk, ground nutmeg, and more additional: aka white sauce a mother sauce in French cuisine

Question 38

bolognese

Answer 38

meat-based sauce in Italian cuisine bow-luh-NAYZ

Question 39

provencal

Answer 39

relating to or denoting Provence pruh-vuhn-SAL

Question 40

sugo

Answer 40

traditional Italian tomato sauce, made from ripe tomatoes cooked with extra virgin olive oil, onions, garlic, and seasonings

Question 41

beurre blanc

Answer 41

sauce made with butter, shallots, vinegar, white wine, and more

Question 42

gateau

Answer 42

French for cake

Question 43

bouillabaisse

Answer 43

classic French seafood soup BOO-yuh-bays

Question 44

bourguignon

Answer 44

French beef stew braised in red wine bour-gi-nyon

Question 45

porcini

Answer 45

type of mushroom, prized in French and Italian cuisine rich, woodsy

Question 46

fregola

Answer 46

type of pasta, shaped like little round balls

Question 47

velouté

Answer 47

savoury sauce made from roux and light stock additional: a mother sauce in French cuisine

Question 48

endive (pronounce)

Answer 48

EN-dive

Question 49

onion ash

Answer 49

onion that is grilled until blackened, dehydrated, and ground

Question 50

miso

Answer 50

fermented soybean paste, very savoury

Question 51

foie gras

Answer 51

fatty duck liver, quite rich

Question 52

cassoulet

Answer 52

rich, slow-cooked stew consisting of beans, pork, and sausage