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Glossary of food vocab 2

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rasher
A thin slice of fried or broiled bacon.
borscht
A beet soup served hot or cold, usually with sour cream.
sated
To satisfy (an appetite) fully.
tuber
A swollen, usually underground stem of a plant, such as the potato, bearing buds from which new plant shoots arise.
gravlax
Raw, thinly sliced, cured salmon seasoned with dill and served usually as an appetizer.
brut
Very dry. Used of champagne.
pâté
A rich meat paste
ramekin
A small dish used for baking and serving.
truss
tie the wings and legs of a bird before cooking
savory
Appealing to or stimulating the appetite.
bûche de Noël
A log shaped dessert cake.
shank
A cut of meat from the leg of a steer, calf, sheep, or lamb.
julienne
Cut into long thin strips.
hominy
Hulled and dried kernels of corn, prepared as food by boiling.
zest
The outermost part of the rind of an orange, lemon, or other citrus fruit, used as flavoring.
steep
To soak in liquid in order to cleanse, soften, or extract a given property from.
ragout
A well-seasoned meat or fish stew, usually with vegetables.
saccharine
Overly sweet.
allspice
The dried, nearly ripe berries of a tropical American evergreen tree used as a spice, especially in baking.
blanch
cook partway or cook briefly; as of vegetables

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