Culinary 2 EOC

Sorrel

"Sour grass", tart and lemony flavor, can be made into soups, salads, sauces, are purées

Sesame oil

"Toasted" , use sparingly, associated with Asian cuisine

Submarine sandwich

A cold sandwich served on a long sliced roll with several types of cheese, meat, lettuce, tomato

What is a stock

A combination of bones, vegetables, seasonings, and liquid

Risotto

A cooking method for arborio rice. The grains are sautéed in oil first, but the hot liquid, usually a stock or broth are added gradually while stirring constantly

Pilaf

A cooking method in which the grain is saluted briefly in oil or butter, and then simmers in stock or water

Bran

A great source of fiber and B vitamins, a tough layer surrounding the endosperm

Pizza

A hot open faced Italian pie with a crisp yeast dough bottom

Mesclun

A mixture of several baby lettuces

Hull

A protective coating or husk that surrounds the grain

What is a salad

A single food or a mix of different foods accompanied or bound by a dressing

Radicchio

A small red cabbage, bright color, popular in salads, very bitter, leaves form cups

Iceberg lettuce

A tightly packed head with crisp leaves that are pale in color, remains crisp for a long time

Balsamic vinegar

Aged in wooden barrels for 4 to 50 years, dark brown color, sticky consistency, high sugar content

Scallions

Any shoot from a white onion

Wrap sandwich

Any type of flat bread, with a spread of hot or cold filling and then rolled up

Tubers

Are fat underground stems capable of growing a new plant

Jasmine

Aromatic and nutty, pilaf, steamed pudding

Cottonseed, soybean, and safflower oil

Bland, tasteless

What is a sandwich

Bread, a filling, and a spread

Grilled sandwich

Butter the outside of the bread and brown on the griddle or in a hot oven

The most common lettuces

Butterhead, crisp head, leaf, and romaine

Spinach

Can be cooked or used as a salad green, tossed with a bacon dressing, has a deep green color and rich flavor

Leaf lettuce

Can be easily damaged, green and red leaf lettuce, mild flavor

Chicory

Comes in a variety of shapes, colors, and sizes, bitter in flavor, can be cooked

Groats

Crushed oat grains

Deep fried sandwich

Dipping the sandwich into beaten egg and then deep frying it

White or distilled vinegar

Distilled and purified to give it a neutral flavor, used for cleaning or polishing

Olive oil

Distinctive, fruity flavor, greenish color, not an all purpose oil

Cornmeal

Dried kernels, fine medium or course

Masa

Dried kernels, ground into a dough and dried

Hominy

Dried kernels, removal of the hull and germ

Chef's all purpose

Drier and less starchy, less expensive, best suited when the final shape is not visually important.

Basmati

Extra long grain, white or brown, pilaf, salads

Fingerling potatoes

Finger shaped potatoes, small and narrow

Ingredients for a pie dough

Flour, fat, liquid, and salt

Converted/parboiled

Fluffy when cooked, pilaf, salads, used in many commercial applications

Yellow fleshed

Golden color, buttery flavor, all purpose potatoes, Yukon gold is well known, good for potato pancakes

Stone ground

Grains that are ground and broken down

Whole grains

Grains that haven't been milled

Steel cut/Irish

Groats cut into pieces

Rolled oats

Groats steamed and flattened, quick cooking and instant, used for oatmeal

Grits

Ground hominy, fine medium and course grinds

Multi decker sandwich

Has more than two slices of bread with several toasted ingredients in the filling

Flavored vinegar

Have flavor of other products added to them such as raspberry

Barley

Hull and bran removed, hulled and pearl

How to store potatoes

In a cool dark place from 45 to 55 degrees

Edible flowers and herbs

Incorporated into salads for flavor and color, used as a garnish

Arugula

Known as rocket, a member of the cabbage family, strong, spicy, papery flavor

Mache'

Lamb's lettuce, should only be combined with other mild lettuces, should be dressed with a light dressing

Citrus juice

Lemon, like, orange and grapefruit

Corn oil

Light golden color, tasteless

Canola oil

Light in color, very low in saturated fat, high in monounsaturated fat, good omega 3

Sweet potatoes

Light to brownish red, high in starch and low in moisture.

Celery

Long stalks, mild flavor and crisp texture

Wild

Long thin grain, salad, stuffing

Romaine lettuce

Loudly packed lettuce, elongated leaves and thick ribs, outer leaves are dark green, crisp, tender and tasty without bitterness, can stand up to strong dressing

White stock

Made by simmering chicken, veal, or beef bones in what we with vegetables and seasonings

Cider vinegar

Made from apples, brown color

Brown stock

Made from chicken, veal, beef or game bones and vegetables that have been caramelized before simmered in water

Sherry vinegar

Made from sherry wine

Specialty wine

Malt, rice wine, one's flavored with fruit and citrus

What can a salad contain

Meat, grains, fruits, nuts, or cheese

Peanut oil

Mild but distinctive flavor, slightly expensive, must disclose use in menu items

Curley endive

Mixed with other greens, has a strong flavor, a type of chicory, dark green leaves are bitter, inner yellow leaves are less bitter

Micro greens

Must be picked by hand, used as a garnish, very expensive

Purple potatoes

Native to South American Andes mountains, considered a superfood because of their antioxidants and nutritional value

Sprouts

Not salad greens, very young alfalfa, daikons or mustard plants from mild to spicy

Watercress

Peppery flavor, adds spice to a salad, dark green, leaves are plucked

Onions

Pungent flavor and aroma

Russet potatoes

Referred to as Idaho, standard white baking potatoes, skin is generally brownish and flesh and mealy and white.

Sushi/ sticky rice

Round short grain, very sticky, mainly used for sushi

Procedure for rolling pie dough

Scale the dough, dust the bench and rolling pin lightly with flour, rollout the dough, place the dough in a pan, flute or crimp the edges of a single crust pie

Open faced sandwich

Served on a single slice of bread, topped with hot meat and covers with a sauce

White/polished

Short, long and medium, pilaf, salads, and pudding

Brown rice

Short, long, and medium, used in pilaf and salads

Fish stock

Slowly cooking fish bones or crustacean shells with vegetables and seasonings

Belgium endive

Small tight head with pointed leaves, white at the base with yellow fringe at the edges, can be filled for hors d' oeuvre

New potatoes

Small, high in moisture and sugar but low in starch, has a natural sweetness, good to use when the potatoes must keep their shape

Germ

Smallest part on the grain, provides a trace of fat and is rich in thiamin

Boston lettuce

Soft, pale green leaves, with a buttery taste and texture

What do sprouts contain

Solanine which can be poisonous

Principles of stock making

Start the stock in cold water, simmer gently, skim frequently, strain carefully, cool the stock quickly

Beets

Sweet, pungent flavor

Singe stage technique

Taking potatoes directly from the raw state to the finished state. Ex: boiled or baked

Mealy pie dough

The fat is blended into the flour more thoroughly until the mixture looks like coarse cornmeal, used for bottom crusts or baked fruit pies or custard pies

Milling process

The germ, bran, and hull of the grain are removed or polished

Endosperm

The largest part of the grain and a major source of protein and carbs

Flakey pie dough

The shortening is cut or rubbed into the flour until the particles of shortening are about the size of peas, used for top crusts and pre baked shells

What happens when potatoes are exposed to light

They may develop a greenish color or sprouts

Escarole

Thick dark green leaves, slightly bitter flavor, very sturdy, mixed with other greens, goes well with grilled meats and poultry

Quinoa

Tiny circles full of protein

Multi stage technique

Using more than one cooking method. Ex: steaming or boiling potatoes, then finishing them by sautéing or frying

Walnut oil

Very expensive, mostly used in elegant restaurants, must disclose use in menu items

Arborio/ Italian

Very short, creamy when cooked, used for risotto

Calaspara

Very short, used in paella

Fumet

When white wine and lemon are added to a fish stock

Wine or champagne vinegar

White or red color

Spelt/farro

Whole or milled into a flour

What do bones do to a stock

they add flavor and color to stocks, collagen produces gelatin for a richer stock