Vocabulary Flashcards
Souffle
a dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or purée (as of seafood, fruit, or vegetables) and baked until puffed up
Tzatziki
a sauce of Greek origin, made from yogurt, garlic, and cucumbers.
Phyllo
a kind of dough that can be stretched into thin sheets, used in layers to make pastries, especially in eastern Mediterranean cooking.
Shiitake mushrooms
an edible mushroom that grows on fallen timber, cultivated in Japan and China.
Takoyaki
Takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion
Ponzu
Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu
Wakema
Wakame, Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period.
Yuzu
Citrus junos or yuzu is a citrus fruit and plant in the family Rutaceae. It is called yuja in Korean cuisine context. Both Japanese yuzu and Korean yuja are cognates of Chinese yòuzi, but the Chinese word means pomelo. Yuzu is called xiāngchéng in Chinese.
Panzanella
Panzanella or panmolle is a Tuscan chopped salad of bread and tomatoes that is popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.
Swiss chard
Chard or Swiss chard is a green leafy vegetable. In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks are usually white, yellow, or red.
Jus
French culinary term meaning “with juice”. It refers to meat dishes prepared or served together with a light gravy, or broth, made from the juices given off by the meat as it is cooked.
Yuba
Tofu skin, yuba, bean curd skin, bean curd sheet, or bean curd robes, is a food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin.
Roulade
a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”
French lentil
Puy lentils, or lentilles du Puy, are French lentils that have been grown in the Puy region of central France. The variety is the same, but since they are grown in this distinct place (which has volcanic soil) the taste is slightly different — it’s even more peppery and flinty.
Ragout
a highly seasoned dish of meat cut into small pieces and stewed with vegetables.
