Chapter 4 Culinary Vocabulary

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Terms in this set (...)

Base
concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies
Bound salad
ssembled with thick sauces such as mayonnaise. it will hold its shape when placed on a plate with an ice-cream scoop
Brunoise (BROON-wah)
a mixture of finely diced vegetables fried in butter and used to flavour soups and sauces
Combination salad
containing meat or chicken or cheese in addition to greens and vegetables
Composed
an assortment of ingredients are arranged aesthetically on a plate and drizzled with vinaigrette, rather than tossed with it
Consommés (CON-suh-mays)
a clear soup made with concentrated stock
Dauphinoise potatoes
potatoes are sliced, layered in a baking dish and then baked au gratin with garlic, butter and cream
Dessert salads
dishes made with jellos, whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients
Dollop (DOLL-up)
add (a large mass of something) casually and without measuring
Duchesse potatoes
mashed potatoes mixed with egg yolk, formed into small shapes and baked
Emulsified vinaigrettes
oil-in-vinegar emulsion, meaning that the oil (the dispersed phase) has been broken up into very small droplets suspended throughout the vinegar (the continuous phase)
Emulsifier
a substance that stabilizes an emulsion, in particular an additive used to stabilize processed foods
Emulsion
a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible
fruit salad
a mixture of different types of chopped fruit served in syrup or juice
Garnish
decorate or embellish (something, especially food)
Gougeres
baked savory choux pastry made of choux dough mixed with cheese
Guacamole
a dish of mashed avocado mixed with chopped onion, tomatoes, chilli peppers, and seasoning
Hummus
a thick paste or spread made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East
Intermezzo salad
Used throughout Europe as a way to cleanse the palate in between courses and are usually small, light and refreshing
Main course salad
dish of raw vegetables, such as lettuce, tomatoes, etc, served as a separate course with cold meat, eggs, etc, or as part of a main course
Mayonnaise
a thick creamy dressing consisting of egg yolks beaten with oil and vinegar and seasoned
Mayonnaise-based
the base for many other chilled sauces and salad dressings
Napping
To completely cover food with a light coating of sauce so that it forms a thin, even layer
Salad dressings
a sauce for salads, typically one consisting of oil and vinegar with herbs or other flavorings
salsa
a type of Latin American dance music incorporating elements of jazz and rock
Starter salad
a light salad served at the beginning of a coursed meal
String work
delicate method of piping that elevates your cake to professional status
Tossed
To mix the ingredients of a food dish, such as salads and pasta, by using a light lift and drop method
Tourner
translates into "to turn" in French, this knife cut results in a football-shaped product with 7 even sides and 2 blunt ends
Vegetable salad
any herb or green vegetable, as lettuce, used for salads or eaten raw
Vinaigrette dressing
a sauce made typically of oil, vinegar, and seasonings and used especially on salads, cold meats, or fish