Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
American
CSCA - South
| Term | Definition |
|---|---|
| POT LIKKER | The water left from cooking collards, kale, or other greens, usually served over cornbread. |
| GRITS | Cornmeal mush similar to polenta. |
| GREEN CORN | This is slightly immature corn, pit roasted or boiled in the husk. Kernels were simmered in water and served as a side vegetable, added to stews, or pounded into a paste and simmered to make soups or puddings. |
| PARCHED CORN | These are green immature corn kernels, removed from the cob and dry-roasted on stone griddles until most of the moisture evaporates. |
| CORN OYSTERS | Sometimes called “mock oysters”, these are made by cutting the corn off cobs and grinding it fine. This pulp and all its milk is set aside for a few hours, eggs are beaten in with salt & pepper. The “oyster” is formed by dropping batter into hot fat. |
| CORN PONE | Cornbread made without milk or eggs and baked. Also called barefoot bread. |
| HUSH PUPPIES | Cornbread batter-fried in deep fat. They are so named since they were used to quiet the hounds. |
| SPOON BREAD | This is a type of cornbread and is cooked like a soufflé. It is a soft baked batter bread used as a starch and served as a side dish with the meat. |
| HOE CAKES | A biscuit dough that would be traditionally baked on the blade of a hoe over an open fire. These were usually cooked and eaten by the slaves |
| PLANTATION SKILLET BREAD | Well-beaten eggs are made into a batter with flour, salt, milk and a little oil, then poured into a buttered iron skillet and baked in a hot oven for about 20 minutes. The cake puffs, turns light brown at the edges and looks a lot like Yorkshire Pudding. |
| SMITHFIELD HAM | Ham from Smithfield, Virginia produced for over 350 years. They are firm and lean with a strong salt taste and slightly oily. |
| BARBECUE | A complex, slow method of cooking meat in an enclosed space with low, indirect heat and smoke. Flavor is developed with smoke, cooked fat, the caramelization of meat juices, spices rubs, and a "mop" or baste of sauce while it cooks. |
| SHRIMP GRAVY | South Carolina dish with onions fried in bacon fat, raw peeled shrimp, flavored with Worcestershire Sauce, water and served over grits. |
| RED-EYED GRAVY | Gravy made from the pan juices of fried country ham with 1-2 tablespoons of brewed coffee. |
| CREAM GRAVY | Classic Southern cream style gravy often served over Chicken Fried Steak. |
| FIELD PEAS | Black-eyed peas, also known as cowpeas, are not peas but beans. To some Southerners, black eyed peas represent all the soldiers, black and white who served in the Civil War. They are the key ingredient in Hoppin’ John. |
| HOPPIN’ JOHN | Black eyed peas and rice traditionally eaten on New Year’s day to bring good luck. |
| LIMPING SUSAN | A version of Hoppin’ John made with okra instead of black-eyed peas because ‘Susan’ didn’t like black-eyed peas. |
| FROGMORE STEW | This stew is a one-pot dish of shrimp, corn-on-the-cob, and spicy sausage all boiled together and then served up on a plate. |
| SHE-CRAB SOUP | The soup is so named because eggs from the female crab give it a unique taste. This creamy delicacy is a cream based soup flavored with a generous helping of sherry. |
| COUNTRY CAPTAIN | Its name comes from a British sea captain in from India. The dish combines chicken in a sauce of onions, garlic, bell peppers, thyme, curry powder, paprika, cayenne, raisins and mango, along with tomatoes. It is always served over white rice. |
| VIDALIA ONIONS | Grown in Vidalia, Georgia and 18 surrounding counties; flat yellow onions have a sweet taste and tender juicy white flesh. |
| BRUNSWICK STEW | Rich stew like soup made with root vegetables and squirrel and seasoned with a ham bone. Without the hambone it is known as BURGOO. |
| RAMPS | Best known of the Appalachian wild greens. They have a flavor between strong onion and pungent garlic and are sometimes referred to as wild leeks of the mountains or Tennessee truffles. |
| LEATHER BRITCHES | A method of drying heirloom beans that is still used in homes today. Using a needle, thread is sewn through shells of the beans to form a string that is hung in the mountain air. The texture, when dry resembles trousers hanging on a clothesline. |
| SORGHUM | A corn-like plant processed to make golden syrup (similar to cane syrup), available in cans and jars. Used in baking and as a table syrup on pancakes, cornbread and biscuits. Sorghum is also used for animal feed. |
| HEARTS OF PALM | Literally, the “heart” or central core of the young sabal palmetto tree. In Southern Florida they were a subsistence food of the poor. |
| AMBERJACK | Members of the jack family, Carangidae, and are found throughout Florida in the Atlantic and Gulf of Mexico around natural or man-made reefs, rock outcrops and wrecks. |
| STONE CRAB | Crustacean with renewable claws. Only the claw is harvested and the crab is returned to grow another one in 12 to 18 months. Season is October to May. |
| FLORIDA GROUPER | Firm mild tasting fish sold as s skinless fillets and sides. Pale pink fillets are cooked using any method, most traditionally broiled with lemon and butter. |
| CONCH | A giant sea snail with a flaring pink white shell. Like abalone and squid, it must be pounded and cooked quickly to avoid tough meat. |
| KEY LIMES | The key lime is a small, yellow, seed-filled lime. The juice is more acrid than the common Persian lime. The key lime is cultivated extensively in the Florida Keys. |
| GUAVA | An egg-shaped fruit with a flavor that hints of honey, melon and strawberries. It contains many tiny, hard, round seeds, which is why the bulk of the guava crop is made into a thick red jelly called guava paste. |
| MALANGA | Elongated brown-skinned root like a carrot that has been put through the wringer. The flesh can be pink, yellow, or cream colored and has an aroma reminiscent of a musty cellar. |
| YUCA | Root known as cassava or manioc, is a starchy root vegetable from which tapioca is made. It is a long cylindrical root, with white flesh covered with a brown bark-like skin. Taste is mild and buttery. |
| PLANTAIN | A tropical fruit of the banana family -firmer and less sweet. It must be cooked to be edible and is unusual in that it is a fruit used in this cuisine more like a vegetable. As it ripens, it becomes sweeter, like a banana, but remains firm. |
| TAMARIND | Tree with seed pods that are used as flavoring for drinks and sauce. Taste is a cross between lime juice and prunes. |
| CUBAN SANDWICHES | Large baguette filled with pork, ham, Swiss cheese and fixings. It is grilled and flattened as thinly as possible. |
| MOJO | Popular Cuban vinaigrette. It is cooked and contains oil and sour orange juice or lime juice with aromatics such as garlic. Usually found on a Cuban sandwich. |
Created by:
CSCAStudy
Popular Culinary Arts sets