food vocab

By mynav11, Nov 2003

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rasher	A thin slice of fried or broiled bacon.
borscht	A beet soup served hot or cold, usually with sour cream.
sated	To satisfy (an appetite) fully.
tuber	A swollen, usually underground stem of a plant, such as the potato, bearing buds from which new plant shoots arise.
gravlax	Raw, thinly sliced, cured salmon seasoned with dill and served usually as an appetizer.
brut	Very dry. Used of champagne.
pâté	A rich meat paste
ramekin	A small dish used for baking and serving.
truss	tie the wings and legs of a bird before cooking
savory	Appealing to or stimulating the appetite.
bûche de Noël	A log shaped dessert cake.
shank	A cut of meat from the leg of a steer, calf, sheep, or lamb.
julienne	Cut into long thin strips.
hominy	Hulled and dried kernels of corn, prepared as food by boiling.
zest	The outermost part of the rind of an orange, lemon, or other citrus fruit, used as flavoring.
steep	To soak in liquid in order to cleanse, soften, or extract a given property from.
ragout	A well-seasoned meat or fish stew, usually with vegetables.
saccharine	Overly sweet.
allspice	The dried, nearly ripe berries of a tropical American evergreen tree used as a spice, especially in baking.
blanch	cook partway or cook briefly; as of vegetables

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