Flashcards in Vocabulary Quiz 4 Deck (30)
Having a saw-like notches on the edge.
A mixture of egg yolk and milk or water brushed on bread and rolls before cooking.
Beurre Bianc Sauce
Classic French sauce "white butter" is a rich hot butter made with a reduction of vinegar and/or white wine, herbs and heavy cream. Into which cold whole butter is whip into the reduction.
A method of cookery in which food is browned in fat and then completed in liquid.
When used as a verb, it means to sprinkle or coast a food lightly with fine dry ingredient such as flour or sugar.
Classic French sauce of mayonnaise to which chopped gherkins, capers, parsley, spring onions, chervil, chopped tarragon and anchovy are added.
Food served flaming produced by igniting brandy, rum or other liquor.
Skewers of either small hors d'oeuvre or large entree size, threaded with meat, poultry, fish, shellfish and or vegetables which are grilled, boiled or baked, sometimes served with a dipping sauces.
Pickled green buds of the hyssop plants used for flavoring sauces or as a garnish for salads and other foods.
Cuban origin consisting of ham, roasted pork, swiss cheese, pickles, mustard and sometimes salami on a Cuban bread or French bread.
A long thin loaf of French bread.
Classic dinner sandwich consisting of rye bread, corned beef, swiss cheese and thousand island dressing.
Separated at the joint.
Egg over Easy
Traditional breakfast egg dish where the egg is cooked on both sides leaving the yolk slightly runny.
A puree of anchovies, black olives, garlic, capers with olive oil added to form a paste.
crispy raw vegetables served with a seasoned salt as a dip as a appetizer or hors d' oeuvre. Sliced cucumbers, carrots, celery, summer squash, sweet bell peppers and mushrooms are most popular.
cook in a small pot of fat; ingredients soften without browning; cooks in it's own fat and served hot.
Meat or poultry (often lightly salt-cured) slowly cooked and preserved in it's own fat and served hot.
Classic Italian dish chicken or veal wrapped with sage, prosciutto, pan seared and finished off with a brown red wine sauce.
A small thin boneless piece of meat cut from the legs or ribs of pork, veal or lamb which is usually broiled sautéed or fried.
the measurement of portions to ensure that the correct amount of an item is served.
A garnish of almonds (usually toasted or sautéed) such as would be served with fish or vegetables.
A male chicken that has been desexed so that it grows fat, but remains tender. Ideal for roasting.
French stew of diced eggplant, tomatoes, pepper, zucchini, onion and garlic cooked in olive oil.
A foam made of beaten egg whites and sugar.
Grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, basil, vegetables, beans, cured meat and/or cheese.
Omelet consisting of diced onions, peppers, tomatoes and ham.
In Spanish cuisine it contains garlic, onions and tomatoes cooked in olive oil and puree is used as the base for many dishes.