Study French gourmet's quiz (FOOD) Flash Cards

 
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French gourmet's quiz (FOOD)

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valute
white sauce of chicken, veal or fish stock thickended with flour and butter
couton (^ over u)
small crisp piece of toasted or fried bread
sorbet
mushy frozen dessert made from fruit juice (usually)
chevre (/ over first e)
the french name for cheese from goats milk
flambe (/ over e)
flaming
escargot
snails cooked in garlic and butter
croquette
small cake of minced meat fish or veggie
mousse
rich chilled dessert made of eggs
whipped cream
often but not always chocolate
hors doevre (/ over o)
appetizer served before the meal
fliet mignon
small round choice cut beef from the loin very tender and very expensive as well
buffet
meal at which guests serve themselves from a variety of dishes
meringue
topping for pastry or pie
raw eggs whites beaten with sugar untill stiff and baked intill brown
camembert
small flat disk
CHEESE
softens inside as it ripens
named for town in normandy
vinaigrette
salad dressing composed mainly of oil and vinegar with some dijon mustard and seasonings
en brochette
meat or veggies cooked and served on skewer
bouilla baisse
spicy fish stew made of many kinds of fish and shellfish



























































































spicy fish stew made of many kinds of fish and shell fish
cafe (/ over e)
french restaurant or bar often with tables on the sidewalk
crepe (^ over first e)
thin small pancake often stuffed and rolled up with many fillings
steak tartare
raw group beef with onion and raw egg served with toast points as an appetizer
julienne
cut into long thin strips
brie
mold ripened cheese with whitish rind and soft light yellow center

large flat disk shaped
soup a (/ over a) l'oignon
french onion soup with crouton and grated swiss cheese melted under a broiler
augratin
covered in bread crumbs
butter
grated cheese
browned in oven
ragout (^ over o)
seasoned meat or fish stew w/ veggies
roquefore
french blue cheese made from ewes milk
mayonnaise
dressing made of beaten raw egg yolk oil
lemon juice
or vinegar
seasonings
champagne
sparkling wine used for special occaisions
brioche
soft roll or bun made of eggs flour and yeast
puree (accent over e)
food prepared by straining or blending
cidre
apple drink prodeced in Normandy
bouillon
clear thin broth
made by simmering chicken or beef with water and seasonings
eclaire
pastry filled with cream and frosted with choclate
pate ade foie gras
paste made of goose liver
pork fat
onions
mushrooms
and often truffles
bistrot
small informal restaurant which serves wine
entree
formal meal
course served beofre main coucse
quiche lorraine
dish prepared in pie crust with filling composed of eggs, cheese, onions, and ham or bacon
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