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Flashcards in Ingredients Deck (82)
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1
Q

Describe the following ingredient:

arborio rice

A

short, plump-grain rice with high starch content; commonly used to make risotto

able to retain its shape and al dente bite throughout the cooking process much better than other varieties of rice such as long-grain basmati

2
Q

Describe the following ingredient:

Arctic char

A

fish that lives in both fresh and salt water; closely related to salmon and trout

full of Omega-3 essential fatty acids
has thick skin that retains moisture and oil and crisps nicely when pan seared

3
Q

Describe the following ingredient:

bonito flakes

A

dried fish flakes used in Japanese cuisine to flavor broths, marinades, and condiments

used to make dashi broth and miso soup
lends a subtle, smoked fish flavor to a dish

4
Q

Describe the following ingredient:

bresaola

A

beef tenderloin that has been salt cured and then air dried

as a popular Italian antipasto, it is thinly sliced and served with olive oil, lemon juice, and black peppercorns

5
Q

Describe the following ingredient:

capers

A

very small, green bud of the caper shrub native to warm climates throughout the world

usually pickled or salted then used in recipes to add intense flavor and texture
“olive oil with fresh herbs and capers” is a simple and popular condiment

6
Q

Describe the following ingredient:

caviar

A

harvested fish eggs that are lightly salted and eaten raw

synonymous with wealth and luxury due to its high price tag (over $2,000/lb. for the very best)
sturgeon eggs are most sought-after
variety of species (salmon, trout, whitefish) used, all with different sizes, shapes, and colors
typically served as an hors d’oeuvre with smoked salmon and crème fraîche on a blini

7
Q

Describe the following ingredient:

chanterelle

A

small to medium-sized mushroom with unique golden brown color and nutty flavor

a favorite to many for its bold flavor, texture, and aroma
harvested in the wild from June-October
very short shelf life and must be thoroughly cleaned

8
Q

Describe the following ingredient:

chickpea

A

a medium-sized legume with a distinct shape, flavor, and texture; popular in cuisines throughout the world

cultivated by ancient Middle Eastern civilizations dating back to 3500 B.C.
high in protein and carbohydrates
cooked in a variety of ways, served both hot and cold
the main ingredient in hummus

9
Q

Describe the following ingredient:

chorizo

A

spicy pork sausage

specialty of Spanish and Mexican cuisines
made with either smoked or fresh pork
typically grilled or roasted then added to a soup, stew, casserole, or rice dish

10
Q

Describe the following ingredient:

crème fraîche

A

thickened cream that is slightly thinner than sour cream and lacks its sour flavor

traditional ingredient in French cuisine, now widely used around the world for the thickening of sauces, soups, and drinks

11
Q

Describe the following ingredient:

endive

A

leafy vegetable with several varieties and names

one variety has small, yellowish shoots that form a tight head similar to romaine lettuce; known as “endive” in America and most of Europe, but as “chicory” in England
another has a white core with small, spiny leaves; known as “frisee” or “curly endive” in America, but as “endive” in England

12
Q

Describe the following ingredient:

escargots

A

(French word for) snails

historical delicacy going back to Ancient China and Rome
chewy texture
typically boiled and then sauteed or baked
usually served with a buttery garlic and parsley sauce

13
Q

Describe the following ingredient:

farro

A

plump grain from the wheat family that is larger but similar to barley

popular in Italian cuisine
one of the first grains cultivated in Europe
high in nutrients and serves as a healthy side dish

14
Q

Describe the following ingredient:

filet mignon

A

a portioned piece of meat (typically 8 oz.) from the beef tenderloin

boneless, lean, and very tender
can be broiled, grilled, or pan seared
considered by many to be the finest cut of meat; very popular in restaurants and at catered events

15
Q

Describe the following ingredient:

foie gras

A

the fattened liver of a goose or duck

a delicacy of French cuisine
can be roasted, seared, grilled, poached, pureed, or cured
typically eaten with a sweet and/or sour accompaniment due to its rich, velvety characteristics

16
Q

Describe the following ingredient:

garlic

A

seed of an onion plant with a distinctive, pungent smell and aroma that is fundamental in many dishes and cuisines

has been cultivated for centuries, originally in Asia
also eaten for medicinal purposes to raise one’s immune system

17
Q

Describe the following ingredient:

gherkin

A

very small (1.5 in.) un-ripened cucumber that has been pickled

also referred to as a “cornichon” (little horn)
typically eaten as a condiment to something else, like a charcuterie board

18
Q

Describe the following ingredient:

hamachi

A

young yellowtail tuna with great texture and flavor, making it a favorite on sushi menus

19
Q

Describe the following ingredient:

haricots verts

A

“haricot” is French for any type of bean, both fresh and dried; “vert” is French for the color green

pronounced “ariko ver”
known in America as “green string beans”
different from “green beans,” which are thicker with less snap and flavor and are typically canned or pickled

20
Q

Describe the following ingredient:

jicama

A

root vegetable with brown skin that is peeled off to get to the white, un-sweet, pear-like textured flesh inside

can be eaten raw or cooked in a variety of ways similar to a potato
staple in Mexican, Caribbean, and South American cuisines
popular in healthy salads and soups

21
Q

Describe the following ingredient:

Kobe beef

A

a superior beef only produced in Kobe, Japan

meat is more marbled (fattier) and flavorsome than any other beef
must adhere to strict production standards
rumor has it that the cattle are fed beer, massaged, and then suspended in a device similar to a hammock

22
Q

Describe the following ingredient:

lardons

A

uniformly cut, small strips of bacon that have been crisply rendered

around 1/8 in. by 1 in.
great in salads and risottos

23
Q

Describe the following ingredient:

miso

A

a salty, fermented bean paste made from either rice, barley, or soybeans

a staple in Japanese cuisine used to flavor soups, sauces, and condiments
most commonly seen as “miso soup”

24
Q

Describe the following ingredient:

monkfish

A

bottom-dwelling saltwater fish also referred to as anglerfish

buries itself in the sand and uses its antenna to attract prey (smaller fish)
the tail of the monkfish has a similar texture to that of the lobster and can be prepared in similar fashion

25
Q

Describe the following ingredient:

nori

A

seaweed that has been dried and pressed into a very thin square or rectangular sheet

most commonly used to wrap sushi rolls
very dark green in color, almost black

26
Q

Describe the following ingredient:

pine nuts

A

the small edible seeds of a coniferous tree found in the Mediterranean

usually roasted in the oven or sauteed in a pan to develop more complex flavors and aromas
found in both savory and sweet recipes such as basil pesto and spice cake
very high in protein

27
Q

Describe the following ingredient:

prosciutto

A

salted Italian ham

in America it is more specifically thought of as un-cooked, dry-cured, pressed leg of pig
very popular in restaurants around the world for its saltiness
commonly sliced thin and served with cheese and something sweet, e.g., mozzarella or figs

28
Q

Describe the following ingredient:

quail

A

a type of poultry that is smaller than a chicken and has flavorful white and dark meat similar to that of a pheasant

29
Q

Describe the following ingredient:

quinoa

A

small, seed-like grain that is high in nutrients and protein

staple in ancient South American cuisines
can be boiled or ground into a meal and used for baking
popular today with vegans and vegetarians
commonly used in cold salads with dried fruits and herbs, or as a hot side dish to venison or lamb

30
Q

Describe the following ingredient:

roe

A

fish eggs

a staple in many cuisines around the world
eaten raw, salted/cured, smoked, or air dried
popular species include sturgeon, whitefish, salmon, trout, and shad

31
Q

Describe the following ingredient:

salami

A

Italian word used to generally describe various types of cured, air-dried sausage, such as:

  • Genoa
  • Soppressata
  • Coppa
  • Bresaola
32
Q

Describe the following ingredient:

scallion

A

a mild relative of the onion family that is long, tube-shaped, and green

often used as a garnish, giving dishes a fresh, crisp flavor

33
Q

Describe the following ingredient:

semolina

A

coarsely ground grains such as wheat, rice, corn, and buckwheat

commonly known as the yellow “cornmeal” used to make polenta
if finely ground, can be used to make pasta

34
Q

Describe the following ingredient:

squab

A

very small, domesticated young pigeon with tender dark meat

can be prepared in similar fashions to chicken

35
Q

Describe the following ingredient:

sweetbreads

A

glands of an animal such as lamb, veal, or piglet

come from the throat, heart, or stomach (pancreas)
should be soaked in milk, salt, or sometimes Cognac to remove impurities and to tenderize
can be prepared by poaching, grilling, sauteing, roasting, or deep-frying

36
Q

Describe the following ingredient:

tenderloin

A

the two muscles on either side of the backbone of beef, pork, or lamb

the cut that a portioned filet mignon comes from
very tender and lean
can be grilled, seared, or roasted whole, then carved to order
popular on buffet menus

37
Q

Describe the following ingredient:

truffles

A

edible fungi that grow underground, next to the roots of certain trees with a certain soil composition

delicacy dating back to Ancient Egypt due to exclusivity, incomparable flavor, and unique aroma
can only be found in the wild; have never been domesticated

38
Q

Describe the following ingredient:

vinegar

A

an acidic liquid resulting from the fermentation of a variety of ingredients like wine, rice, barley, and apple cider

ancient ingredient that that was vital to food preservation
fundamental in Asian cuisines
a popular condiment used to “cut through” or “balance” the flavors of a dish

39
Q

Describe the following ingredient:

wheatberry

A

the entire kernal of the wheat grain

high in nutritional value
can be cooked like any other grain – served hot as a side dish or cold in a salad
pairs well with dried fruit and herbs

40
Q

Describe the following ingredient:

yogurt

A

a thick, fermented dairy product made from curdled milk

often used as a base for other flavorings or as a thickening agent for stews or curries
one of the first methods of preserving dairy products, likely discovered by accident
active bacteria cultures allow it to reproduce itself in fresh milk, similar to yeast in flour

41
Q

Describe the following ingredient:

yuzu

A

a very sour Japanese citrus fruit

more sour than lemons and limes
rind is used to flavor dishes, sauces, and drinks
the expensive ($30 per quart), pure juice is available at Japanese supermarkets

42
Q

Name the ingredient described:

short, plump-grain rice with high starch content; commonly used to make risotto

able to retain its shape and al dente bite throughout the cooking process much better than other varieties of rice such as long-grain basmati

A

arborio rice

43
Q

Name the ingredient described:

fish that lives in both fresh and salt water; closely related to salmon and trout

full of Omega-3 essential fatty acids
has thick skin that retains moisture and oil and crisps nicely when pan seared

A

Arctic char

44
Q

Name the ingredient described:

dried fish flakes used in Japanese cuisine to flavor broths, marinades, and condiments

used to make dashi broth and miso soup
lends a subtle, smoked fish flavor to a dish

A

bonito flakes

45
Q

Name the ingredient described:

beef tenderloin that has been salt cured and then air dried

as a popular Italian antipasto, it is thinly sliced and served with olive oil, lemon juice, and black peppercorns

A

bresaola

46
Q

Name the ingredient described:

very small, green bud of the caper shrub native to warm climates throughout the world

usually pickled or salted then used in recipes to add intense flavor and texture
“olive oil with fresh herbs and capers” is a simple and popular condiment

A

capers

47
Q

Name the ingredient described:

harvested fish eggs that are lightly salted and eaten raw

synonymous with wealth and luxury due to its high price tag (over $2,000/lb. for the very best)
sturgeon eggs are most sought-after
variety of species (salmon, trout, whitefish) used, all with different sizes, shapes, and colors
typically served as an hors d’oeuvre with smoked salmon and crème fraîche on a blini

A

caviar

48
Q

Name the ingredient described:

small to medium-sized mushroom with unique golden brown color and nutty flavor

a favorite to many for its bold flavor, texture, and aroma
harvested in the wild from June-October
very short shelf life and must be thoroughly cleaned

A

chanterelle

49
Q

Name the ingredient described:

a medium-sized legume with a distinct shape, flavor, and texture; popular in cuisines throughout the world

cultivated by ancient Middle Eastern civilizations dating back to 3500 B.C.
high in protein and carbohydrates
cooked in a variety of ways, served both hot and cold
the main ingredient in hummus

A

chickpea

50
Q

Name the ingredient described:

spicy pork sausage

specialty of Spanish and Mexican cuisines
made with either smoked or fresh pork
typically grilled or roasted then added to a soup, stew, casserole, or rice dish

A

chorizo

51
Q

Name the ingredient described:

thickened cream that is slightly thinner than sour cream and lacks its sour flavor

traditional ingredient in French cuisine, now widely used around the world for the thickening of sauces, soups, and drinks

A

crème fraîche

52
Q

Name the ingredient described:

leafy vegetable with several varieties and names

one variety has small, yellowish shoots that form a tight head similar to romaine lettuce; known as “endive” in America and most of Europe, but as “chicory” in England
another has a white core with small, spiny leaves; known as “frisee” or “curly endive” in America, but as “endive” in England

A

endive

53
Q

Name the ingredient described:

(French word for) snails

historical delicacy going back to Ancient China and Rome
chewy texture
typically boiled and then sauteed or baked
usually served with a buttery garlic and parsley sauce

A

escargots

54
Q

Name the ingredient described:

plump grain from the wheat family that is larger but similar to barley

popular in Italian cuisine
one of the first grains cultivated in Europe
high in nutrients and serves as a healthy side dish

A

farro

55
Q

Name the ingredient described:

a portioned piece of meat (typically 8 oz.) from the beef tenderloin

boneless, lean, and very tender
can be broiled, grilled, or pan seared
considered by many to be the finest cut of meat; very popular in restaurants and at catered events

A

filet mignon

56
Q

Name the ingredient described:

the fattened liver of a goose or duck

a delicacy of French cuisine
can be roasted, seared, grilled, poached, pureed, or cured
typically eaten with a sweet and/or sour accompaniment due to its rich, velvety characteristics

A

foie gras

57
Q

Name the ingredient described:

seed of an onion plant with a distinctive, pungent smell and aroma that is fundamental in many dishes and cuisines

has been cultivated for centuries, originally in Asia
also eaten for medicinal purposes to raise one’s immune system

A

garlic

58
Q

Name the ingredient described:

very small (1.5 in.) un-ripened cucumber that has been pickled

also referred to as a “cornichon” (little horn)
typically eaten as a condiment to something else, like a charcuterie board

A

gherkin

59
Q

Name the ingredient described:

young yellowtail tuna with great texture and flavor, making it a favorite on sushi menus

A

hamachi

60
Q

Name the ingredient described:

“haricot” is French for any type of bean, both fresh and dried; “vert” is French for the color green

pronounced “ariko ver”
known in America as “green string beans”
different from “green beans,” which are thicker with less snap and flavor and are typically canned or pickled

A

haricots verts

61
Q

Name the ingredient described:

root vegetable with brown skin that is peeled off to get to the white, un-sweet, pear-like textured flesh inside

can be eaten raw or cooked in a variety of ways similar to a potato
staple in Mexican, Caribbean, and South American cuisines
popular in healthy salads and soups

A

jicama

62
Q

Name the ingredient described:

a superior beef only produced in Kobe, Japan

meat is more marbled (fattier) and flavorsome than any other beef
must adhere to strict production standards
rumor has it that the cattle are fed beer, massaged, and then suspended in a device similar to a hammock

A

Kobe beef

63
Q

Name the ingredient described:

uniformly cut, small strips of bacon that have been crisply rendered

around 1/8 in. by 1 in.
great in salads and risottos

A

lardons

64
Q

Name the ingredient described:

a salty, fermented bean paste made from either rice, barley, or soybeans

a staple in Japanese cuisine used to flavor soups, sauces, and condiments
most commonly seen as “miso soup”

A

miso

65
Q

Name the ingredient described:

bottom-dwelling saltwater fish also referred to as anglerfish

buries itself in the sand and uses its antenna to attract prey (smaller fish)
the tail of the monkfish has a similar texture to that of the lobster and can be prepared in similar fashion

A

monkfish

66
Q

Name the ingredient described:

seaweed that has been dried and pressed into a very thin square or rectangular sheet

most commonly used to wrap sushi rolls
very dark green in color, almost black

A

nori

67
Q

Name the ingredient described:

the small edible seeds of a coniferous tree found in the Mediterranean

usually roasted in the oven or sauteed in a pan to develop more complex flavors and aromas
found in both savory and sweet recipes such as basil pesto and spice cake
very high in protein

A

pine nuts

68
Q

Name the ingredient described:

salted Italian ham

in America it is more specifically thought of as un-cooked, dry-cured, pressed leg of pig
very popular in restaurants around the world for its saltiness
commonly sliced thin and served with cheese and something sweet, e.g., mozzarella or figs

A

prosciutto

69
Q

Name the ingredient described:

a type of poultry that is smaller than a chicken and has flavorful white and dark meat similar to that of a pheasant

A

quail

70
Q

Name the ingredient described:

small, seed-like grain that is high in nutrients and protein

staple in ancient South American cuisines
can be boiled or ground into a meal and used for baking
popular today with vegans and vegetarians
commonly used in cold salads with dried fruits and herbs, or as a hot side dish to venison or lamb

A

quinoa

71
Q

Name the ingredient described:

fish eggs

a staple in many cuisines around the world
eaten raw, salted/cured, smoked, or air dried
popular species include sturgeon, whitefish, salmon, trout, and shad

A

roe

72
Q

Name the ingredient described:

Italian word used to generally describe various types of cured, air-dried sausage, such as:

  • Genoa
  • Soppressata
  • Coppa
  • Bresaola
A

salami

73
Q

Name the ingredient described:

a mild relative of the onion family that is long, tube-shaped, and green

often used as a garnish, giving dishes a fresh, crisp flavor

A

scallion

74
Q

Name the ingredient described:

coarsely ground grains such as wheat, rice, corn, and buckwheat

commonly known as the yellow “cornmeal” used to make polenta
if finely ground, can be used to make pasta

A

semolina

75
Q

Name the ingredient described:

very small, domesticated young pigeon with tender dark meat

can be prepared in similar fashions to chicken

A

squab

76
Q

Name the ingredient described:

glands of an animal such as lamb, veal, or piglet

come from the throat, heart, or stomach (pancreas)
should be soaked in milk, salt, or sometimes Cognac to remove impurities and to tenderize
can be prepared by poaching, grilling, sauteing, roasting, or deep-frying

A

sweetbreads

77
Q

Name the ingredient described:

the two muscles on either side of the backbone of beef, pork, or lamb

the cut that a portioned filet mignon comes from
very tender and lean
can be grilled, seared, or roasted whole, then carved to order
popular on buffet menus

A

tenderloin

78
Q

Name the ingredient described:

edible fungi that grow underground, next to the roots of certain trees with a certain soil composition

delicacy dating back to Ancient Egypt due to exclusivity, incomparable flavor, and unique aroma
can only be found in the wild; have never been domesticated

A

truffles

79
Q

Name the ingredient described:

an acidic liquid resulting from the fermentation of a variety of ingredients like wine, rice, barley, and apple cider

ancient ingredient that that was vital to food preservation
fundamental in Asian cuisines
a popular condiment used to “cut through” or “balance” the flavors of a dish

A

vinegar

80
Q

Name the ingredient described:

the entire kernal of the wheat grain

high in nutritional value
can be cooked like any other grain – served hot as a side dish or cold in a salad
pairs well with dried fruit and herbs

A

wheatberry

81
Q

Name the ingredient described:

a thick, fermented dairy product made from curdled milk

often used as a base for other flavorings or as a thickening agent for stews or curries
one of the first methods of preserving dairy products, likely discovered by accident
active bacteria cultures allow it to reproduce itself in fresh milk, similar to yeast in flour

A

yogurt

82
Q

Name the ingredient described:

a very sour Japanese citrus fruit

more sour than lemons and limes
rind is used to flavor dishes, sauces, and drinks
the expensive ($30 per quart), pure juice is available at Japanese supermarkets

A

yuzu

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