CUL 750

Vocabulary 1

Chicories – leafy greens with bittersweet flavor, salads when young, cooked when mature, ex. endive.

Emulsification – to combine a fat or oil with another liquid so that tiny droplets are suspended, types are temporary, semi-permanent, or permanent, may use a stabilizer (physical emulsifier)

Mucilage – gelatinous substance of plants such as legumes or seaweeds, contains proteins and polysaccharides, ex. okra.

Dispersed phase – tiny droplets of a liquid suspended in an emulsion.

Continuous phase – the main body of liquid in an emulsion.

Green salad – made from fresh leafy greens and vegetables.

Side salad – made without greens, may include vegetables, starches, fruits, ex. potato salad, fruit salad, macaroni salad.

Composed salad – the salad is made by artfully arranging the elements rather than tossing together, can include proteins, cheeses, nuts/seeds, ex. Nicoise, Cobb.

Endive – a bitter chicory, can use in salads or cooked, ex. escarole, frisee, Belgian endive.

Curing salts – salt used to preserve meats, utilizes nitrates, nitrites.

Brining – a solution of salt, water, seasoning used to flavor and preserved foods.

Cold smoking – gives food a smoky flavor without cooking them, 70-100 degrees.

Fermentation – the breakdown of carbohydrates into carbon dioxide gas and alcohol, usually through the action of yeast on sugar.

Insta-cure #1 – a specific curing blend of 94% sodium chloride, 6% sodium nitrite, pink tinted, use ratio 4 oz insta-cure to 100 lbs meat (0.25% of total weight of meat).

Pellicle – a sticky film that develops on the surface of drying meats and helps smoke particles stick to the food.

Rillette – cooked meat is combined with fat to form a paste, usually stored in jar with a fat layer on top acting as a seal.

Drying – removing moisture from a food to make safe for storage at room temperature without further cooking.

Hot smoking – exposing food to smoke and heat in a controlled environment, food is fully cooked when properly smoked, 185-250 degrees.

Gravlax – a Scandinavian dish of raw salmon cured with salt, sugar, and dill.

Osmosis – the process of a solute (salt) and a solvent (water) passing through cell membranes to equalize the concentration on either side.

Vocabulary 2

Sandwich – A version of tasty filling with bread or similar wrapper. Elements include, Bread, spread, filling, garnishes.

Closed sandwich – between two layers of bread product

Tartine – an open-faced sandwich

Sandwich spread – applied directly to the bread, protects the bread from getting soggy and provides moisture to the sandwich and sticks it together

Condiment – a sauce or spread adding flavor or enhancing flavor, example include mayonnaise, ketchup, mustard

Corned beef – beef that has been cured, element of a Reuben sandwich

Fines herbs – parsley, tarragon, chives, chervil

Finger sandwich – a small version of a sandwich, crusts removed, designed to be eaten in about two bites, not messy or sloppy

Tramezzini – an Italian version of a tea sandwich, usually with tuna, ham, or cheese, crusts removed

Bisque – a soup made traditionally with shellfish, thickened with rice, served hot or chilled

Chowder – a chunky and hearty soup, creamy, served hot

Espuma – a vegetable or vegetable extract made into a foam or froth

Borscht – a beet soup with sour tones, originated in Eastern Europe (Russia and Ukraine), can be served hot or chilled

Gazpacho – a cold soup made from raw vegetables, thickened with bread, originated in Spain

Croque Monsieur – a French ham and cheese sandwich with bechamel and gruyere, served hot

Montadito – “placed on top” a Spanish open-faced sandwich, bite-sized like a canape or crustini, bread is toasted

Camellia Sinesis – botanically, the plant of the tea leaf, the source of all teas, black, green, white, oolong and yellow are from different stages of the oxidation process

Black tea – full oxidation process, dark color and strong flavor

Afternoon tea – (low tea) a light mid-afternoon meal, tea served with finger sandwiches, scones, or small, sweet treats

Herbal tea – (tisane) made of steeped herbs, spices, fruits, flowers, or other plants, does not contain tea leaves