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Nutrition for Foodservice and Culinary Professionals - Chapter 10 Terms
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- 1ConfitClassically, 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.
- 2CarpaccioVery thin slices of meat, fish, or vegetables (massaged or pounded) served raw.
- 3Baba ganoushMiddle Eastern dish made primarily of roasted eggplant and tahini, a paste made from sesame seeds.
- 4MojoA spicy Caribbean and South American sauce; it is a mixture of garlic, citrus juice, oil, and fresh herbs.
- 5RouxA thickener of fat and flour in a one-to-one ratio by weight.
- 6MirepoixA mixture of rough-cut or diced vegetables, herbs, and spices, used for flavoring stocks, sauces, soups, and other foods.
- 7Leaf LettuceA type of lettuce with crisp leaves loosely arranged on a stalk; the leaves are often colorful.
- 8Cos or RomaineA type of lettuce that forms an upright, elongated head with tall leaves.
- 9CrispheadA type of lettuce, such as iceberg, that contain curved, overlapping leaves that form crispy, firm round heads.
- 10ButterheadA type of lettuce with generally small, loose, and tender leaves with a delicate sweet flavor.
- 11Stem LettuceA type of lettuce, also called Chinese lettuce, grown mostly for its thick stem.
- 12SproutsYoung plants that have just emerged from their seeds before any leaves grow.
- 13MicrogreensThe first true leaves that develop after a seed sprouts.
- 14GastriqueA mixture of caramelized sugar and vinegar used to flavor sauces.
- 15Manchego CheeseA Spanish hard cheese made from sheep's milk.
- 16CoulisA sauce made of a puree of vegetables or fruits.
- 17SalsaMixtures of vegetables and/or fruits and flavor ingredients.
- 18RelishCooked, pickled foods typically served as a cold condiment.
- 19ChutneyA strongly spiced sauce from India, either hot or sweet, that is made with fruits, vegetables, and herbs.
- 20CompoteA preparation of fruit, fresh or dried, cooked in syrup flavored with spices such as vanilla, citrus peel, toasted spices, vanilla bean, or liqueur.
- 21GlazeA stock reduced to a thick, gelatinous consistency with flavoring and seasonings.
- 22FlambeTo light alcohol in preparation.
- 23FarroA grain that is the ancestor of modern wheat.
- 24KamutA grain that is an ancient relative to wheat.
- 25TriticaleA hybrid of wheat and rye.
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- Chapter 10 terms and definitions
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