Play Hangman to learn the vocabulary words from our Classical Cuisine list.
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Instructions
- Guess the letters of the word by clicking on the letters.
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vocabulary list
| Word | Definition |
|---|---|
| Butter | Butter is a dairy product made from churning cream. It is commonly used in cooking and baking for its rich flavor. |
| Cream | Cream is a high-fat dairy product made from the butterfat portion of milk, commonly used in classical cuisine for richness. |
| Eggs | Eggs are a versatile ingredient commonly used in classical cuisine for their ability to bind, thicken, leaven, and enrich dishes. |
| Flour | Flour is a powdery substance made by grinding grains, nuts, seeds, or roots, commonly used as a thickening agent in cooking. |
| Herbs | Herbs are aromatic plants with culinary or medicinal uses, often used in classical cuisine to add flavor and fragrance to dishes. |
| Spices | Spices are dried plant parts like seeds, roots, and bark used to flavor and season dishes in classical cuisine. |
| Stock | Stock refers to a flavorful liquid made by simmering bones, vegetables, herbs, and spices in water, commonly used in classical cuisine. |
| Wine | Wine refers to an alcoholic beverage made from fermented grapes and is commonly used in classical cuisine for cooking and pairing. |
| braise | Braise is a cooking technique where food is first seared at high heat and then simmered slowly in liquid. |
| deglaze | To deglaze is to add liquid (such as wine or broth) to a pan to loosen and dissolve browned bits of food for a sauce. |
| fold | To gently combine two ingredients by using a cutting motion to maintain the airiness and texture of the mixture. |
| julienne | Julienne is a cutting technique where food is cut into long, thin strips, typically used for vegetables in cooking. |
| mise en place | Mise en place refers to the preparation and organization of ingredients and tools before beginning to cook a dish. |
| poach | Poaching is a gentle cooking technique where food is submerged in liquid at a low temperature until fully cooked. |
| sauté | Sauté is a cooking technique where food is quickly cooked in a small amount of oil or fat over high heat. |
| whisk | To whisk is to beat ingredients vigorously with a whisk to incorporate air and create a smooth and light texture. |
| aioli | Aioli is a Mediterranean sauce made of garlic, olive oil, and often egg yolks, similar to mayonnaise but with garlic. |
| béarnaise | Béarnaise is a rich and creamy sauce made with butter, egg yolks, white wine vinegar, shallots, tarragon, and peppercorns. |
| béchamel | A creamy white sauce made from a roux of butter and flour cooked in milk, commonly used in classical cuisine. |
| espagnole | Espagnole is a rich brown sauce made from brown stock, mirepoix, tomatoes, and brown roux, commonly used in classical cuisine. |
| hollandaise | Hollandaise is a rich, creamy sauce made from butter, egg yolks, and lemon juice, commonly served with eggs Benedict. |
| tomato sauce | Tomato sauce is a thick, savory sauce made from tomatoes, often cooked with herbs, garlic, and onions for flavor. |
| velouté | Velouté is a type of sauce made from a roux (butter and flour) and a light stock, typically chicken or fish. |
| capers | Capers are small, pickled flower buds commonly used as a garnish in classical cuisine, known for their tangy and slightly salty flavor. |
| chives | Chives are a type of herb commonly used as a garnish in classical cuisine, known for their mild onion flavor. |
| croutons | Croutons are small pieces of toasted or fried bread, often seasoned with herbs or cheese, used as a garnish in dishes. |
| herbs | Herbs are aromatic plants used to add flavor, color, and texture as garnishes in classical cuisine dishes. |
| lemon zest | Lemon zest is thin strips of the outer, colored part of a lemon peel used to add flavor and garnish dishes. |
| parsley | Parsley is a bright green herb commonly used as a garnish in classical cuisine, adding color and flavor to dishes. |
| pickles | Pickles are vegetables or fruits that have been preserved in vinegar or brine, often used as a tangy garnish. |
| Blanch | Blanching is a cooking method where food is briefly submerged in boiling water, then immediately cooled in an ice bath. |
| Braise | Braising is a cooking method where food is browned in fat, then simmered in a covered pot with liquid. |
| Grill | Grilling is a cooking method that involves cooking food directly over an open flame or heat source, imparting smoky flavors. |
| Poach | To cook food gently in simmering liquid, typically water or broth, until fully cooked and tender. Often used for delicate proteins. |
| Roast | Roasting is a dry-heat cooking method that involves cooking food in an oven or over an open flame. |
| Saute | Saute is a cooking method where food is quickly cooked in a small amount of fat over high heat. |
| Sear | To sear in cooking refers to browning the surface of meat quickly over high heat to seal in juices. |
| culinary | Culinary refers to the art or practice of cooking and preparing food, often associated with traditional or refined techniques. |
| elegant | Elegant in the context of Classical Cuisine presentation refers to refined, sophisticated, and tastefully arranged dishes that are visually pleasing. |
| gastronomy | Gastronomy in the context of Presentation refers to the art and science of food preparation and presentation in classical cuisine. |
| presentation | Presentation in Classical Cuisine refers to the visual arrangement of food on a plate to enhance its appeal. |
| refined | Refined in classical cuisine refers to dishes that are elegant, sophisticated, and meticulously prepared with attention to detail. |
| sophisticated | Sophisticated presentations in classical cuisine involve intricate plating techniques, elegant garnishes, and attention to detail in food arrangement. |
| traditional | Traditional in the context of Presentation belonging to Classical Cuisine refers to the customary and conventional way of serving dishes. |