Flashcards: Test Yourself On Classical Cuisine Vocabulary

Use these interactive Flashcards to practice the vocabulary words from our Classical Cuisine list.

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vocabulary list

WordDefinition
ButterButter is a dairy product made from churning cream. It is commonly used in cooking and baking for its rich flavor.
CreamCream is a high-fat dairy product made from the butterfat portion of milk, commonly used in classical cuisine for richness.
EggsEggs are a versatile ingredient commonly used in classical cuisine for their ability to bind, thicken, leaven, and enrich dishes.
FlourFlour is a powdery substance made by grinding grains, nuts, seeds, or roots, commonly used as a thickening agent in cooking.
HerbsHerbs are aromatic plants with culinary or medicinal uses, often used in classical cuisine to add flavor and fragrance to dishes.
SpicesSpices are dried plant parts like seeds, roots, and bark used to flavor and season dishes in classical cuisine.
StockStock refers to a flavorful liquid made by simmering bones, vegetables, herbs, and spices in water, commonly used in classical cuisine.
WineWine refers to an alcoholic beverage made from fermented grapes and is commonly used in classical cuisine for cooking and pairing.
braiseBraise is a cooking technique where food is first seared at high heat and then simmered slowly in liquid.
deglazeTo deglaze is to add liquid (such as wine or broth) to a pan to loosen and dissolve browned bits of food for a sauce.
foldTo gently combine two ingredients by using a cutting motion to maintain the airiness and texture of the mixture.
julienneJulienne is a cutting technique where food is cut into long, thin strips, typically used for vegetables in cooking.
mise en placeMise en place refers to the preparation and organization of ingredients and tools before beginning to cook a dish.
poachPoaching is a gentle cooking technique where food is submerged in liquid at a low temperature until fully cooked.
sautéSauté is a cooking technique where food is quickly cooked in a small amount of oil or fat over high heat.
whiskTo whisk is to beat ingredients vigorously with a whisk to incorporate air and create a smooth and light texture.
aioliAioli is a Mediterranean sauce made of garlic, olive oil, and often egg yolks, similar to mayonnaise but with garlic.
béarnaiseBéarnaise is a rich and creamy sauce made with butter, egg yolks, white wine vinegar, shallots, tarragon, and peppercorns.
béchamelA creamy white sauce made from a roux of butter and flour cooked in milk, commonly used in classical cuisine.
espagnoleEspagnole is a rich brown sauce made from brown stock, mirepoix, tomatoes, and brown roux, commonly used in classical cuisine.
hollandaiseHollandaise is a rich, creamy sauce made from butter, egg yolks, and lemon juice, commonly served with eggs Benedict.
tomato sauceTomato sauce is a thick, savory sauce made from tomatoes, often cooked with herbs, garlic, and onions for flavor.
veloutéVelouté is a type of sauce made from a roux (butter and flour) and a light stock, typically chicken or fish.
capersCapers are small, pickled flower buds commonly used as a garnish in classical cuisine, known for their tangy and slightly salty flavor.
chivesChives are a type of herb commonly used as a garnish in classical cuisine, known for their mild onion flavor.
croutonsCroutons are small pieces of toasted or fried bread, often seasoned with herbs or cheese, used as a garnish in dishes.
herbsHerbs are aromatic plants used to add flavor, color, and texture as garnishes in classical cuisine dishes.
lemon zestLemon zest is thin strips of the outer, colored part of a lemon peel used to add flavor and garnish dishes.
parsleyParsley is a bright green herb commonly used as a garnish in classical cuisine, adding color and flavor to dishes.
picklesPickles are vegetables or fruits that have been preserved in vinegar or brine, often used as a tangy garnish.
BlanchBlanching is a cooking method where food is briefly submerged in boiling water, then immediately cooled in an ice bath.
BraiseBraising is a cooking method where food is browned in fat, then simmered in a covered pot with liquid.
GrillGrilling is a cooking method that involves cooking food directly over an open flame or heat source, imparting smoky flavors.
PoachTo cook food gently in simmering liquid, typically water or broth, until fully cooked and tender. Often used for delicate proteins.
RoastRoasting is a dry-heat cooking method that involves cooking food in an oven or over an open flame.
SauteSaute is a cooking method where food is quickly cooked in a small amount of fat over high heat.
SearTo sear in cooking refers to browning the surface of meat quickly over high heat to seal in juices.
culinaryCulinary refers to the art or practice of cooking and preparing food, often associated with traditional or refined techniques.
elegantElegant in the context of Classical Cuisine presentation refers to refined, sophisticated, and tastefully arranged dishes that are visually pleasing.
gastronomyGastronomy in the context of Presentation refers to the art and science of food preparation and presentation in classical cuisine.
presentationPresentation in Classical Cuisine refers to the visual arrangement of food on a plate to enhance its appeal.
refinedRefined in classical cuisine refers to dishes that are elegant, sophisticated, and meticulously prepared with attention to detail.
sophisticatedSophisticated presentations in classical cuisine involve intricate plating techniques, elegant garnishes, and attention to detail in food arrangement.
traditionalTraditional in the context of Presentation belonging to Classical Cuisine refers to the customary and conventional way of serving dishes.
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