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Description
Flashcards by spencer.ellis96, updated more than 1 year ago
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Created by spencer.ellis96
almost 9 years ago
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| Question | Answer |
| Confit | Classically, a food cooked in its own fat, such as duck or pork. Reinvented, a food saturated with an ingredient, such as vinegar in vegetables or sugar or alcohol in fruits. |
| Carpaccio | Very thin slices of meat, fish, or vegetables (massaged or pounded) served raw. |
| Baba ganoush | Middle Eastern dish made primarily of roasted eggplant and tahini, a paste made from sesame seeds. |
| Mojo | A spicy Caribbean and South American sauce; it is a mixture of garlic, citrus juice, oil, and fresh herbs. |
| Roux | A thickener of fat and flour in a one-to-one ratio by weight. |
| Mirepoix | A mixture of rough-cut or diced vegetables, herbs, and spices, used for flavoring stocks, sauces, soups, and other foods. |
| Leaf Lettuce | A type of lettuce with crisp leaves loosely arranged on a stalk; the leaves are often colorful. |
| Cos or Romaine | A type of lettuce that forms an upright, elongated head with tall leaves. |
| Crisphead | A type of lettuce, such as iceberg, that contain curved, overlapping leaves that form crispy, firm round heads. |
| Butterhead | A type of lettuce with generally small, loose, and tender leaves with a delicate sweet flavor. |
| Stem Lettuce | A type of lettuce, also called Chinese lettuce, grown mostly for its thick stem. |
| Sprouts | Young plants that have just emerged from their seeds before any leaves grow. |
| Microgreens | The first true leaves that develop after a seed sprouts. |
| Gastrique | A mixture of caramelized sugar and vinegar used to flavor sauces. |
| Manchego Cheese | A Spanish hard cheese made from sheep's milk. |
| Coulis | A sauce made of a puree of vegetables or fruits. |
| Salsa | Mixtures of vegetables and/or fruits and flavor ingredients. |
| Relish | Cooked, pickled foods typically served as a cold condiment. |
| Chutney | A strongly spiced sauce from India, either hot or sweet, that is made with fruits, vegetables, and herbs. |
| Compote | A preparation of fruit, fresh or dried, cooked in syrup flavored with spices such as vanilla, citrus peel, toasted spices, vanilla bean, or liqueur. |
| Glaze | A stock reduced to a thick, gelatinous consistency with flavoring and seasonings. |
| Flambe | To light alcohol in preparation. |
| Farro | A grain that is the ancestor of modern wheat. |
| Kamut | A grain that is an ancient relative to wheat. |
| Triticale | A hybrid of wheat and rye. |
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