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Hospitality > Food Glossary > Flashcards

Food Glossary Flashcards

1
Q

AIOLI

A

Garlic Mayonnaise

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2
Q

BÉARNAISE

A

A warm, emulsified egg and butter sauce

Similar to hollandaise, with white wine, shallots, and tarragon

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3
Q

BÉCHAMEL SAUCE

A

A white sauce

Milk thickened with a butter and flour roux

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4
Q

BEURRE BLANC

A

Rich butter sauce

Made of:

  • Butter
  • White wine
  • White wine vinegar
  • Shallots

Sometimes finished with fresh herbs or other seasoning.

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5
Q

BISQUE

A

A thick, creamy, highly-seasoned soup made of vegetables and/ or crustaceans

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6
Q

BOUILLABAISSE

A

Seafood soup

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7
Q

BOUILLON

A

French for broth

Refers to the liquid resulting from simmering meats, vegetables, and aromatics in water until the meats have lost all their nutritional elements to the water and the broth can jell upon cooling.

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8
Q

BOUQUET GARNI

A

Bundle of herbs

Usually tied together with string and mainly used to prepare soup, stock, and various stews.

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9
Q

BRASIED

A

Cooked at a low heat for a long period

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10
Q

BRANDY SNAPS

A

Edible, tubular, brittle, sweet, baked casings that are usually served filled with whipped cream

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11
Q

BROTH

A

Broth and stock are interchangeable terms

A flavourful liquid made by gently cooking meat, seafood, or vegetables, often with herbs, in liquid, usually water

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12
Q

CARAMELISED

A

Browning food with natural or added sugar

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13
Q

CASSOULET

A

Made up of partially cooked white beans blended with different meats, baked in a deep container

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14
Q

CHAR-GRILLED

A

Cooked until blackened on a griddle pan

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15
Q

CHEESECAKE

A

A dessert consisting of a topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge

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16
Q

CHOWDER

A

Thick, chunky seafood soup

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17
Q

CLOTTED CREAM

A

A type of thick, sweet cream

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18
Q

COMPOTE

A

A dessert made of fruit cooked in sugary syrup

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19
Q

CONSOMMÉ

A

Clear soup made from richly flavoured stock or broth that has been clarified

A process that uses egg whites to remove fat and sediment

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20
Q

COULIS

A

A form of thick sauce made from puréed and strained vegetables or fruits

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21
Q

CRÈME ANGLAISE

A

Light pouring custard used as a dessert cream or sauce.

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22
Q

CRÈME FRAICHE

A

The Western European counterpart to sour cream

However it is less sour and thicker than sour cream

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23
Q

EMULSION

A

A smooth mixture of two liquids, such as oil and water that normally do not mix

Eg. mayonnaise, hollandaise, cream sauces, vinaigrettes, and béchamel.

24
Q

FISH SAUCE

A

A condiment that is derived from fish that have been allowed to ferment

It is commonly used as a flavoring in Thai cuisine.

25
Q

FLAN

A

Open pastry filled with fruit or custard

26
Q

FOIE GRAS

A

Made of the liver of a duck or goose that has been specially fattened

This fattening is typically achieved through gavage (force-feeding) corn, according to French law, though outside of France it is also produced using natural feeding.

27
Q

GANACHE

A

Refers to a variety of icing, fillings for pastries, and glazes.

It is typically made from chocolate and cream.

28
Q

GÂTEAU

A

A French cake

Often specifically a sponge cake that may be made from almond flour instead of wheat flour.

29
Q

GRATIN

A

Refers to a food preparation technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.

30
Q

HARISSA

A

A hot paste of red chilies, garlic and olive oil

31
Q

HOISIN SAUCE

A

A thick, sweet-tasting Chinese sauce made from fermented soy beans, sugar, salt, and red rice

Can be used as a dipping sauce or glaze.

32
Q

HOLLANDAISE

A

An emulsion of butter and lemon juice/vinegar using egg yolks as the emulsifying agent

33
Q

JUS

A

The natural juices released by roasting meats and poultry

34
Q

MERINGUE

A

Type of dessert made from whipped egg whites and sugar

35
Q

MIRIN

A

Type of rice wine, with a high sugar content

Used in Japanese cuisine.

36
Q

MISO

A

A thick paste made from fermented and processed soy beans.

Red miso is a combination of barley and soy beans
Yellow miso is a combination of rice and soy beans

37
Q

MOUSSE

A

A general term that can describe any mixture lightened with something airy, usually beaten egg whites or whipped cream.

38
Q

PANFORTE

A

A traditional Italian dessert containing fruits and nuts

39
Q

PARFAIT

A

Layered frozen dessert made of ice cream and ribboned with syrups, sauces, or fruit and nut fillings.

40
Q

PAVLOVA

A

A dessert consisting of a meringue base or cup filled with fruit and whipped cream.

41
Q

POUSSIN

A

Term used to describe a young chicken, usually less than 28 days old

42
Q

RAGÚ

A

A complex meat-based sauce that may or may not contain tomato.

43
Q

RAGÚ

A

A complex meat-based sauce that may or may not contain tomato.

44
Q

RATATOUILLE

A

A traditional stewed vegetable dish

45
Q

ROUX

A

A cooked mixture of flour and butter used to thicken sauces, soups, and gravies

46
Q

SAKE

A

Japanese fermented rice wine used in cooking to tenderize and add flavor

47
Q

SEARED

A

Cooked quickly over an intense heat

48
Q

SOUFFLÉ

A

Light, fluffy, baked cake

Made with egg yolks and beaten egg whites combined with various other ingredients and that may be served as a savory dish or sweetened as a dessert.

49
Q

TIRAMISU

A

Italian dessert consisting of:

  • Layers of sponge cake soaked with coffee and brandy or liqueur layered
  • Mascarpone cheese
  • Topped with grated chocolate
50
Q

TORTE

A

Rich cake usually covered with cream and fruit or nuts

51
Q

TRIFLE

A

Layered dessert dish made from custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream

52
Q

TRUFFLES

A

This term may refer to either:

  • A sweet made of chocolate, butter, sugar, and sometimes liqueur shaped into balls and often coated with cocoa
  • A highly prized edible fungus with a very strong and distinctive taste
53
Q

TUILES

A

Very thin crisp biscuit often curled and rolled

They can be sweet or savoury

54
Q

ZATZIKI SAUCE

A

Flavourful cucumber and yogurt sauce

55
Q

VELOUTÉ

A

Sauce of a light stock thickened with blond roux

56
Q

WHITE STOCK

A

Light-colored stock made with bones that have not been browned

Hospitality (1 decks)

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