Georgic Dinner Menu Training Packet

Flashcards covering key vocabulary and concepts from the Georgic Dinner Menu Training Packet.

EVOO

Extra Virgin Olive Oil, a high-quality oil made from pure, cold-pressed olives.

Stecca bread

A rustic, no-knead Italian bread known for being long, thin, and stick-like.

Amuse Bouche

A small, complimentary appetizer served before the main meal to stimulate the appetite.

Caviar

A luxury food consisting of salt-cured fish eggs, often seen as a delicacy.

Uni

A culinary term for the edible part of sea urchins, known for its creamy texture and rich flavor.

Brined Chicken

Chicken that has been soaked in a saltwater solution to enhance moisture and flavor.

Agnolotti

A traditional small stuffed pasta from Italy’s Piedmont region, similar to ravioli.

Chantilly

Sweetened whipped cream, often lightly flavored with vanilla, used as a topping or garnish.

Pavé

A type of potato cake made with potatoes and seasoning, often served with aioli.

Tempura

A Japanese dish where ingredients are lightly battered and deep-fried, resulting in a crispy texture.

Crudo

Raw fish or meat served as a dish, often dressed with olive oil and citrus.

Sabayon

A light custard made of egg yolks, sugar, and sweet wine, often used as a dessert.

Sake

A Japanese alcoholic beverage made from fermented rice, often served warm or cold.

Vinaigrette

A dressing made from oil, vinegar, and seasoning, typically used for salads.

Pâté

A mixture of cooked ground meat and fat, often served as a spread on bread.

Frisée

A type of curly endive with a slightly bitter flavor, often used in salads.