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 - West Coast & Hawaii
| Term | Definition |
|---|---|
| GREEN GODDESS | A salad dressing typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, and lemon juice, it is named for its color. Before the advent of ranch dressing, green goddess was one of the most popular salad dressings on the West Coast |
| CAESAR SALAD | Invented in Tijuana at the restaurant of Caesar Cardini, it was created out of the ingredients left at the end of a long night – romaine lettuce, Romano cheese, croutons, olive oil, vinegar, lemon juice, garlic, and an egg. Anchovy was not part of the or |
| COBB SALAD | A main course garden salad of chopped lettuce, romaine, celery, chicory, chives, watercress, avocado, tomato, bacon, chicken, hard-cooked egg, and blue cheese. Invented at Hollywood’s Brown Derby restaurant and named for its owner, Robert Howard Cobb. |
| MISSION FIGS | A purple-black fig brought to North America by the Spanish missionaries. Extremely perishable, it is available from June through October. |
| WINE COUNTRY | There are numerous wine-growing regions in California. The wines of Napa and Sonoma Valleys are probably the best known and have worldwide reputations. |
| ABALONE | A gastropod mollusk. Adductor muscle is the edible portion and is tough if not pounded to tenderize before cooking. It should be cooked like squid for only 20 to 30 seconds. The shell is a source of mother-of-pearls |
| DUNGENESS CRAB | Crustacean with 10 legs found along the West Coast (most commonly associated with San Francisco). It can range from 1 to 4 pounds, and grows about 8-inches across the carapace. Named the port of Dungeness, Washington and is the most commercially important |
| CIOPPINO | San Francisco’s most famous seafood dish, is an Italian-style seafood stew. From a variable collection of seafood a savory stew is made, accented with Italian ingredients. It is also closely related to the French Bouillabaisse. |
| SOURDOUGH | Bread associated with San Francisco, made from a sourdough starter with noncommercial yeast. |
| CHOP SUEY | A Chinese-style dish usually of meat, eggs and mixed vegetables bound in a starch-thickened sauce. It grew out of the building of the Western railroad, trying to keep the Chinese workers happy with what was available. |
| BING CHERRIES | A crossbred sweet cherry created by an Oregon horticulturalist and his Manchurian Chinese foreman Ah Bing, for whom the cultivar is named. It is the most produced variety of sweet cherry in the United States. |
| WALLA WALLA ONIONS | A winter hardy onion known for its exceptional sweetness, jumbo size, and round shape. It was brought to Walla Walla, Washington from Corsica, Italy by the large population of Italian Immigrant farmers in Walla Walla. |
| SALMON | Alaska produces about 95% of the nation’s wild salmon. Add in Washington and Oregon and it goes up to 99%. Many varieties can be found including King, Chum, Pink, Silver and Sockeye. |
| POI | A thick gray paste pounded form the root of the taro plant. The principal starch of the Hawaiian diet. |
| LU’AU | Traditional feast of celebration in Hawaii. |
| IMU | Traditional fire pit used to cook the Kalua pig and other foods as a traditional lu’au. |
| KALUA PIG | Typically a whole pig roasted underground beneath layers of banana leaves. |
| TARO | Native to Southeast Asia, a perennial grown primarily as a root vegetable for its edible starchy corm and leaves. The root is pounded and made into poi or baked like a potato. The leaves are cooked like spinach or chard. |
| BREADFRUIT | Brought here by settlers from the Marquesas, breadfruit was very important to the early Hawaiian. Bland in taste, it is usually steamed or baked but can also be thinly sliced and fried in butter. |
| KONA COFFEE | First introduced to Hawaii as an ornamental plant in Kona in 1828. Two million pounds are produced each year. By Hawaii law must use 10% Kona beans. Coffee sold as 100% pure Kona must be grown within the Kona area and processed on the island. |
| CHOCOLATE | A late comer to Hawaii, chocolate wasn’t introduced here until 1986. The Criollo bean, considered the premium bean in the world is the one grown here. |
| MACADAMIA NUT | From the macadamia plant originating in Australia and Indonesia, the nut, which is tasty but high in fat and low in protein, was established in worldwide markets by Hawaiians |
| AHI | Hawaiian name for yellowfin or big eye tuna. |
| MAHI-MAHI | MAHI-MAHI – A common dolphinfish, its name meaning “very strong” in the Hawaiian language |
| POKE | In Hawaiian, poke means “cut piece” or “small piece.” The Hawaiian equivalent of Japanese sashimi. |
| LOMI-LOMI SALMON | A side dish in Pacific island cuisine. It is a fresh tomato & salmon salad, and was introduced to Hawaiians by early western sailors. It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentle Maui onions. It is served cold. |
| PONZU | A citrus based sauce commonly used in Japanese cuisine. The rough equivalent of a vinaigrette. |
| SHOYU | Soy sauce is known as shoyu in Hawaii. |
| PŪ PŪ | In Hawaiian language, pū pū denotes a relish, appetizer, canapé or hors d’oeuvre. |
| SPAM | A canned, precooked pork product made by the Hormel Foods Corporation. Its name is derived from “spiced ham”. |
| MUSUBI | A Japanese “loanword” used it Hawaii. In Japan it is usually a rice triangle wrapped in seaweed, but in Hawaii its popular form incorporates Spam. |
Created by:
CSCAStudy
Popular Culinary Arts sets