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Flashcards in Sample Cooking Flashcards Deck (55):
1

beef carpaccio

Italian dish of thinly sliced raw meat (or fish) that is often served with a salad

  • raw beef tenderloin
  • olive oil
  • lemon juice
  • arugula
  • parmesan cheese
  • aged balsamic
  • black pepper

2

blini

savory potato pancakes from Russian cuisine

  • mashed potato
  • egg
  • flour
  • baking powder

3

bouillabaisse

seafood stew made famous in Marseille, France and made from fish, shellfish, and broth flavored with many herbs and spices

  • variety of fish and shellfish
  • garlic
  • onions
  • thyme/rosemary
  • white wine
  • tomatoes
  • fish stock
  • potatoes
  • celery
  • fennel
  • saffron
  • cayenne pepper

4

brioche

rich, slightly sweet French bread that is made with large quantities of eggs and butter

  • flour
  • milk
  • sugar
  • salt
  • yeast
  • eggs
  • butter

5

ceviche

spiced and citrus-based fresh seafood dish popular in Latin American cuisines

  • halibut
  • shrimp
  • scallops
  • red onion
  • jalapeno
  • cilantro
  • lime juice
  • coconut milk
  • orange zest

6

deviled eggs

hard-boiled eggs filled with "deviled" yolks mixed with mayonnaise and mustard

  • eggs
  • aioli
  • mustard
  • cayenne pepper
  • paprika
  • chives
  • mayonnaise

7

duck confit

duck legs that have been cured and slowly cooked in their own fat for an extended period of time

  • duck legs
  • salt
  • sugar
  • rosemary
  • oranges
  • rendered duck fat

8

falafel

deep-fried ball made from chickpeas/fava beans, raw garlic, lemon juice, and parsley

  • mixture is formed into a ball before being fried
  • often eaten with pita, tahini sauce, and pickled vegetables

9

gnocchi

Italian dumpling made from mashed potatoes, flour, and egg that is blanched and then typically sauteed

  • mashed potatoes
  • flour
  • egg

10

Peking Duck

Beijing delicacy prized for the duck's crisp, thin skin and sweet and salty flavors

  • air is pumped into the duck to separate its skin from the meat and to make the skin crispier
  • a special brine/marinade is applied and the duck is hung to dry for 24 hours before being roasted in a closed or hung oven
  • often eaten with hoisin sauce, scallions, and rice pancakes

11

polenta

Italian side dish made from cornmeal, milk, butter, and cheese

  • fine cornmeal (or semolina flour)
  • milk
  • butter
  • parmesan cheese
  • dash of cayenne

12

pommes frites

thinly sliced deep-fried potato strips that are often eaten with aioli; known in America as french fries and most famously eaten with ketchup

  • large potato(es)
  • peanut or grapeseed oil
  • sea salt
  • aioli

13

potato fritter

mashed potatoes that have been breaded and deep-fried

  • mashed potatoes
  • flour
  • egg
  • breadcrumbs

14

potato gratin

casserole side dish made from layered, thinly sliced potatoes that have been baked with a cream and cheese mixture

  • potatoes
  • garlic
  • thyme
  • butter
  • heavy cream
  • gruyere cheese
  • parmesan cheese

15

raspberry coulis

thick sauce made from pureed and strained raspberries

  • fresh raspberries
  • sugar
  • vanilla beans
  • citrus zest
  • pinch of salt

mix all ingredients and cook in a warm pot until raspberries are soft and the juice has rendered out

16

risotto

classic Italian dish with many variations made from slowly cooking and stirring arborio rice with stock, butter, and cheese

  • arborio rice
  • garlic
  • shallot
  • thyme
  • white wine
  • chicken stock
  • butter
  • parmesan cheese

17

shawarma

Arab wrap of shaved meat (often goat/lamb) from a rotating spit

  • served in pita or lavash bread and often eaten with pickled vegetables and yogurt
  • popular in the Middle East and Europe
  • known in America as a gyro

18

souffle

a sweet or savory French delicacy consisting of a light baked cake made from egg yolks and beaten egg whites

For a sweet dessert souffle: 

  • butter
  • chocolate
  • pastry cream
  • egg yolks
  • egg whites
  • sugar

19

steak tartare

cold French dish constisting of minced or chopped raw beef that is often served with onions, raw egg, or baguette

  • raw beef
  • aioli
  • dijon mustard
  • red onion
  • chives
  • gherkin
  • cayenne pepper
  • egg
  • baguette

20

zabaglione

Italian custard dessert flavored with wine and fruit

  • egg yolks
  • sugar
  • Marsala wine
  • figs

21

al dente

pasta cooked just until enough resistance is left to be felt "by the tooth" -- never overcooked and too soft

22

au jus

a dish (such as beef) served in the juices that result from its cooking

23

to bake

to cook food inside a temperature-controlled oven for a set period of time

24

to baste

to moisten food during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning

25

to beat

to effortfully stir and mix to smooth and/or add air into a mixture

26

to blind bake

to bake a pie crust without any filling, in order to have desired crust texture and color that would have been impossible upon cooking with a filling

27

to boil

to heat up and maintain a liquid at the temperature of 212 degrees Fahrenheit

28

to bread

to coat foods that are going to be fried or baked with a bread crumb mixture to create a crust

29

candied

coated with a liquid and sugar solution, sometimes containing egg white, then air dried or slowly baked for a sweet and crunchy exterior, e.g., candied fruits or nuts

30

to caramelize

to brown meats or vegetables over high heat, releasing their natural sugars and resulting in darkened, more flavorful products

31

charcuterie

cooked cold (pork) meat products like sausages, pates, and terrines that can be cured, boiled, grilled, or smoked

Note: on menus the word is generally used as follows: "charcuterie board with artisan cheeses"

32

to coat

to evenly cover food with flour, bread crumbs, batter, fat, or sauce before cooking or serving

33

to confit

to slowly cook meat in its own fat for an extended period of time

  • results in an extremely tender piece of meat
  • popular in French cuisine

34

to cream

to whisk, beat, or fold two or more ingredients (most often butter and sugar) into a smooth consistency

Note: can also imply adding heavy cream to a sauce in order to thicken and add richness 

35

to deep-fry

to cook food by completely submerging it in very hot oil or fat

36

deviled

any recipe, dish, or ingredient that is made spicy or “hot” with spices (cayenne/chili powder/paprika) and/or mustards, e.g., deviled eggs

37

to dress

to coat salad greens or vegetables with a dressing or marinade prior to consumption

38

to emulsify

to whisk or blend two (or more, usually liquid) ingredients into one unified product with the help of a "binder" ingredient, e.g., oil, vinegar, and mustard

39

gratin

a food (potatoes) baked in a shallow dish with (usually) cream and butter and topped with cheese and breadcrumbs to give a golden brown crust

40

to grill

to cook directly on hot metal grates above an open flame or coals

41

to julienne

to cut food (like carrots or celery) into thin, uniform strips, usually 2 inches long

42

kosher

food that has been prepared in a manner that adheres to strict Jewish dietary laws

43

à la nage

food (shellfish) cooked in a court bouillon, thickened with cream, and served with vegetable garnishes

44

to poach

to gently cook food completely submerged in a simmering, aromatic liquid

45

Provençal

a term used to describe a dish prepared with ingredients common to Provence, France

  • heavy emphasis on herbs (herbes de provence) such as lavender, tarragon, and rosemary
  • extensive use of olive oil, vegetables, and seafood
  • considered a lighter and healthier variety of French cuisine when compared to other regions of France that focus more on butter, cream, and veal stock

46

to purée

to blend or mix one or more food ingredients together until they are completely smooth

47

to roast

to cook an uncovered item in the oven, allowing for browning and caramelization

48

to sauté

to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat

49

to steam

to cook foods (vegetables or fish) in a perforated pan above boiling water

Note: this is a preferred method of healthy cooking in that no fats are necessary for cooking

50

to stew

to cook liquid-covered ingredients over low heat for a long period of time

Note: this technique is mostly used when preparing hearty soups and is very similar to braising

51

tempura

a Japanese style of cooking where ingredients are coated with a special batter and then quickly deep-fried

52

unleavened

baked goods that can be made without baking powder, baking soda, or yeast 

53

water bath

a technique used to maintain the temperature of an item being cooked or held, during which a vessel filled with that item is placed into another vessel filled with water

Note: water temperature is more controllable than air temperature

54

to whip

to rapidly whisk an ingredient and incorporate air into it, making it lighter in volume

55

to zest

to remove the outer skin of a citrus fruit with a special tool called a zester

Note: the skin is commonly used to enhance the flavor of another ingredient