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Food Glossary Flashcards

(56 cards)

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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

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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

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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
FLAN
Open pastry filled with fruit or custard
26
FOIE GRAS
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
GANACHE
Refers to a variety of icing, fillings for pastries, and glazes. It is typically made from chocolate and cream.
28
GÂTEAU
A French cake Often specifically a sponge cake that may be made from almond flour instead of wheat flour.
29
GRATIN
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
HARISSA
A hot paste of red chilies, garlic and olive oil
31
HOISIN SAUCE
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
HOLLANDAISE
An emulsion of butter and lemon juice/vinegar using egg yolks as the emulsifying agent
33
JUS
The natural juices released by roasting meats and poultry
34
MERINGUE
Type of dessert made from whipped egg whites and sugar
35
MIRIN
Type of rice wine, with a high sugar content Used in Japanese cuisine.
36
MISO
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
MOUSSE
A general term that can describe any mixture lightened with something airy, usually beaten egg whites or whipped cream.
38
PANFORTE
A traditional Italian dessert containing fruits and nuts
39
PARFAIT
Layered frozen dessert made of ice cream and ribboned with syrups, sauces, or fruit and nut fillings.
40
PAVLOVA
A dessert consisting of a meringue base or cup filled with fruit and whipped cream.
41
POUSSIN
Term used to describe a young chicken, usually less than 28 days old
42
RAGÚ
A complex meat-based sauce that may or may not contain tomato.
43
RAGÚ
A complex meat-based sauce that may or may not contain tomato.
44
RATATOUILLE
A traditional stewed vegetable dish
45
ROUX
A cooked mixture of flour and butter used to thicken sauces, soups, and gravies
46
SAKE
Japanese fermented rice wine used in cooking to tenderize and add flavor
47
SEARED
Cooked quickly over an intense heat
48
SOUFFLÉ
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
TIRAMISU
Italian dessert consisting of: - Layers of sponge cake soaked with coffee and brandy or liqueur layered - Mascarpone cheese - Topped with grated chocolate
50
TORTE
Rich cake usually covered with cream and fruit or nuts
51
TRIFLE
Layered dessert dish made from custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream
52
TRUFFLES
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
TUILES
Very thin crisp biscuit often curled and rolled They can be sweet or savoury
54
ZATZIKI SAUCE
Flavourful cucumber and yogurt sauce
55
VELOUTÉ
Sauce of a light stock thickened with blond roux
56
WHITE STOCK
Light-colored stock made with bones that have not been browned

Hospitality (1 decks)

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