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Vocabulary flashcards covering key terms from Home Economics (Cookery: Chapter 1) and Dressmaking (Drafting Patterns & Sleeping Garments: Chapter 2).
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Appetizer
A small dish served before the main course to whet the diner's appetite; also known as starter, antipasti, or hors d'oeuvre.
Canapé
A small, decorative bite consisting of three parts: base (bread/cracker), spread, and garnish; served in bite-sized portions.
Crudités
A platter of raw or lightly blanched vegetables served with a dip.
Dips and spreads
Dressings, sauces, and spreads served with appetizers, which can be hot or cold.
Fresh fruit platter
An arrangement of assorted fresh fruits, rich in vitamins, minerals, fiber, and other nutrients.
Deep-fried appetizer
An appetizer prepared by submerging ingredients in hot oil for frying.
Steamed appetizer
A low-calorie appetizer prepared by steaming, e.g., gyoza, shumai, or dumplings.
Grilled appetizer
An appetizer where ingredients are marinated and grilled over live heat.
Meat tray
A tray of small portions of deli meats served with dips or spreads.
Cheese tray
A tray with a variety of cheeses (e.g., Swiss, cheddar, blue) served with breads or crackers.
Mirepoix
A chopped mixture of carrots, onions, and celery used as a flavor base in stocks and sauces.
Stock
A flavored liquid made by boiling bones or scraps of meat, poultry, or fish to extract flavor and nutrients; base for soups and sauces.
White stock
A pale stock made from veal, pork, or chicken bones that are not browned.
Brown stock
Stock made by browning bones before boiling; deeper color and richer flavor, used for dark dishes.
Fish stock
Stock made from fish tails, heads, and backbone; typically shorter cooking time; fumet is a related aromatic version.
Vegetable stock
A clear, light stock made from vegetables with no bones.
Degrease
To remove fat from stock during cooking to keep it clear and less fatty.
Bouquet garni
A bundle of herbs used to flavor stocks and soups.
Fumet
A strongly flavored fish stock, often with white wine added.
Clear soup
A thin soup whose liquid is clear, made from stock or bouillon with no solid ingredients.
Broth (bouillon)
A seasoned liquid made by boiling meat in water; richer and more robust than stock, can be served as a dish.
Consommé
A clear, sparkling soup made from a strong stock, clarified with egg whites to remove impurities.
Roux
A cooked mixture of fat (usually butter) and flour used to thicken sauces.
Bechamel
A white sauce thickened with roux, made with milk and often nutmeg; one of the five mother sauces.
Velouté
A light, blonde sauce made from stock thickened with roux; one of the five mother sauces.
Espagnole
A brown sauce thickened with roux, containing tomato purée and mirepoix; base for rich sauces.
Hollandaise
A tangy, buttery emulsion sauce made from whisked egg yolks and clarified butter, flavored with lemon.
Classic tomato sauce
Traditional tomato-based sauce that thickens naturally from tomatoes; often built with pork rendering and aromatics.
Five Mother Sauces
The foundational sauces in classical French cuisine: béchamel, velouté, espagnole, hollandaise, and tomato sauce.
Caesar dressing
A mayonnaise-based dressing typically with garlic, mustard, lemon, and sometimes anchovies.
Mayonnaise-based dressing
Dressings where mayonnaise is the main ingredient, often combined with yogurt, sour cream, or juices for lighter textures.
Vinegar-oil-based dressing
Dressings built on oil and vinegar, often with herbs; vinaigrette is a popular example.
Tossed salad
A salad where greens, dressings, and garnishes are mixed together in a bowl.
Composed salad
A salad prepared by arranging each ingredient on a platter, with distinct base, body, and dressing.
Bound and marinated salad
A salad whose ingredients are bound together with mayonnaise-based dressing, or marinated with oil-vinegar dressings.
Salad greens
Fresh, crisp greens such as lettuce, romaine, watercress, sprouts, and spinach used as the base for salads.
Cream soup
A smooth, velvety soup thickened with béchamel or roux and possibly pureed or velouté-based.
Bisque
A thick, creamy soup usually made from pureed seafood (shellfish) and often thickened with rice.
Chowder
A seafood- or vegetable-based soup often containing potatoes and cream; finished with dairy.
Desserts
Sweet foods or beverages served at the end of a meal.
Cookies
Sweet baked treats made from flour, sugar, fat, eggs, and flavorings; classified as dropped, pressed, rolled, etc.
Cakes
Soft, sweet, spongy baked desserts often frosted or decorated.
Pastries
Baked dough products with flaky crusts and fillings such as tarts or pies.
Puddings and Custards
Desserts made with eggs; custards are milk/egg-based; puddings are milk-based and thickened with flour or starch.
Gelatin/Jellies
Cooled, viscous desserts made from gelatin, often flavored and colored.
Frozen Desserts
Cold desserts like ice cream and frozen yogurt made from dairy, sugar, and flavorings.
Dessert Sauces
Sweet sauces served with desserts, such as strawberry, caramel, or chocolate sauce.
Coffee jelly
A dessert gelatin flavored with coffee, cut into cubes and served with cream or milk.
Sandwich
A portable food made of one or more slices of bread with fillings (meat, cheese, vegetables, etc.).