Maxine's Food Syllabus Flashcards

Vocabulary and ingredient details from the Maxine's Food Syllabus for training and review.

Colony Creek eggs

The source of eggs for Maxine's Breakfast and the Simple Omelette, located in Abbotsford.

Johnston's pork

The Chilliwack-based source for the bacon used in Maxine's Breakfast.

Legends Haul

The producer that makes the pork-based farmer's sausage specifically for the restaurant.

Tomato aioli

A condiment made with roasted roma tomatoes, garlic, shallot, and white vinegar used on the Breakfast BLT.

House made boursin cheese

A blend of cream cheese, goat cheese, shallot/garlic confit, pickled shallots, and nutritional yeast.

Ex Animo

The supplier for the croissant loaf used in the Tiramisu Croissant French Toast.

Royale

A mixture of heavy cream, eggs, vanilla, and cinnamon used to dip the croissant for French toast.

Dutch baby

A large American popover similar to a Yorkshire pudding, also called a German pancake, Bismarck, Dutch puff, or Hootenanny.

Bulgogi dressing

A mixture of tamari, Korean corn syrup, mirin, sesame oil, and rice vinegar used in the Pork Belly Rice Bowl.

Rafs’s chorizo

A pork sausage marinated with guajillo/ancho chiles, onion, garlic, cumin, and clove used in the Huevos en Salsa Roja.

Salsa Macha

A blended sauce made from peanuts, seeds, chilies, and oil featured on the Avocado Rosti.

Pistou

A French version of pesto containing only basil, garlic, and lemon zest, without cheese or nuts.

Thousand island dressing

A dressing containing aioli, chili sauce, cornichons, raw onions, worcestshire, and tabasco used on the Brisket (Reuben) Rosti.

Nanuk brand

The brand of troll caught, Ocean Wise sockeye salmon used for the Smoked Salmon Benedict.

Thermidor hollandaise

A sauce consisting of egg yolks, vinegar, butter, Tabasco, lemon, and a reduction of spot prawn and lobster.

Sauce Gaston Gerard

A sauce made from red wine chicken jus, cream, gruyere, and Dijon, served with the Savory Crepe.

Kennebec potato

The specific variety of potato shredded and fried for use in the crispy potatoes and rostis.

Hollandaise

An emulsion of egg yolks, vinegar, butter, Tabasco, and lemon.

Aioli

A sauce consisting of garlic, egg yolks, and canola oil.