Vocabulary Quiz 2 Flashcards Preview

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Flashcards in Vocabulary Quiz 2 Deck (20)
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1
Q

Whitewash

A

A thin mixture or slurry of flour and cold water used like cornstarch for thickening.

2
Q

Fold In

A

Incorporating light airy ingredients into heavier ingredients by gently moving them from the bottom of the bowl up over the top in a circular motion usually with a rubber spatula.

3
Q

Crostini

A

Italian appetizer served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

4
Q

Eviscerate

A

To remove the entrails of an animal, bird or fish commonly expressed as “gutting an animal”.

5
Q

All Day

A

Common term used in a restaurant meaning what items do I have to cook; usually during dining service on the line.

6
Q

En Papillote

A

Cooked in wrapping of aluminum foil or parchment paper so that the food cooks in steam.

7
Q

Macerate

A

To infuse a food (usually fruit) with flavor by letting it stand in a flavored liquid such as wine or brandy.

8
Q

Julienne

A

Food cut in thin, match-like strips, often used as a garnish.

9
Q

Steak au poivre

A

French dish that consists of a steak, traditionally a strip steak coated on one side in loosely cracked peppercorns and then cooked. Common pan sauces to steak au poivre include cognac, brandy, red wine, sherry or meat stock.

10
Q

Mother Sauces

A

One of six “grand” sauces that serve as the foundation for other lesser sauces. Used to add flavor and moisture to either meat or vegetables.

11
Q

Chicken Marsala

A

Italian dish made from chicken cutlets, mushrooms and Marsala wine.

12
Q

Arroz con pollo

A

Classic Latin rice dish consisting of chicken, rice and spices.

13
Q

Mirepoix

A

A mixture of chopped vegetables such as carrots, onions and celery. Used to flavor broths, soups, sauces, braises and stews.

14
Q

Emulsion

A

A suspension of small fat globules in a liquid such as oil in a vinaigrette.

15
Q

Chicken Francaise

A

Thin slices of chicken dipped in a egg batter pan seared and finished off with a white wine lemon sauce.

16
Q

Alfredo sauce

A

Cream sauce consisting of heavy cream, butter and parmesan cheese.

17
Q

Marinade

A

A liquid in which foods are soaked to give them special flavor.

18
Q

Marbling

A

Small flecks of fat found throughout meat.

19
Q

Mince

A

To cut or chop a food into very small pieces, usually with a knife.

20
Q

Knead

A

To work and press dough with the palms of the hand to make it smooth and elastic.