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Contempory Cuisine

QuestionAnswer
The dry heat cook methods are? Saute; Broil; Roast; Fry
The moist heat cooking methods are? Poach; Steam; Boil
One cooking method that is both dry and moist is? Braise
Common term type of cuisine made famous by Ferran Adria, Heston Blumenthal, Pierre Gagnaire and Grant Achatz Molecular Gastronomy
Chez Panisse Alice Waters - founder of "California Cuisine" (Berkeley)
Boulevard Nancy Oakes - modern California/American haute cuisine (San Francisco)
French Laundry Thomas Keller - California haute cuisine (Yountville-Napa Valley) Known for Salmon Tartare
Norman's Norman VanAken - "New World Cuisine" (fusion): French/Carribean (Florida)
Border Grill Susan Feniger and Mary Sue Milliken - Modern SoCal/Mexican (Santa Monica)
Aureole/Dry Creek Kitchen Charles Palmer - Progressive American (NYC)
Susanna Foo Susanna Foo's Gourmet Kitchen - Modern Asian/American (Philadelphia)
First thing to thinl about when making a menu? Seasonal seasoning available
Risotto Arborio Rice; Blaance
Bistro Originally and properly, a small informal restaurant serving a simple menu of good, made from scrach dishes that are not considered fancy with casual service. Typically a "mom and pop" operation. In Italy the trattoria would be the nearest equivalent.
The dry heat cook methods are? Saute; Broil; Roast; Fry
The moist heat cooking methods are? Poach; Steam; Boil
One cooking method that is both dry and moist is? Braise
Common term type of cuisine made famous by Ferran Adria, Heston Blumenthal, Pierre Gagnaire and Grant Achatz Molecular Gastronomy
The dry heat cook methods are? Saute; Broil; Roast; Fry
The moist heat cooking methods are? Poach; Steam; Boil
French Laundry Thomas Keller - California haute cuisine (Yountville-Napa Valley) Known for Salmon Tartare
Norman's Norman VanAken - "New World Cuisine" (fusion): French/Carribean (Florida)
One cooking method that is both dry and moist is? Braise
Border Grill Susan Feniger and Mary Sue Milliken - Modern SoCal/Mexican (Santa Monica)
Common term type of cuisine made famous by Ferran Adria, Heston Blumenthal, Pierre Gagnaire and Grant Achatz Molecular Gastronomy
Aureole/Dry Creek Kitchen Charles Palmer - Progressive American (NYC)
Chez Panisse Alice Waters - founder of "California Cuisine" (Berkeley)
Susanna Foo Susanna Foo's Gourmet Kitchen - Modern Asian/American (Philadelphia)
Boulevard Nancy Oakes - modern California/American haute cuisine (San Francisco)
First thing to thinl about when making a menu? Seasonal seasoning available
Risotto Arborio Rice; Blaance
French Laundry Thomas Keller - California haute cuisine (Yountville-Napa Valley) Known for Salmon Tartare
Bistro Originally and properly, a small informal restaurant serving a simple menu of good, made from scrach dishes that are not considered fancy with casual service. Typically a "mom and pop" operation. In Italy the trattoria would be the nearest equivalent.
Norman's Norman VanAken - "New World Cuisine" (fusion): French/Carribean (Florida)
Border Grill Susan Feniger and Mary Sue Milliken - Modern SoCal/Mexican (Santa Monica)
Aureole/Dry Creek Kitchen Charles Palmer - Progressive American (NYC)
Susanna Foo Susanna Foo's Gourmet Kitchen - Modern Asian/American (Philadelphia)
First thing to thinl about when making a menu? Seasonal seasoning available
Risotto Arborio or Carnaroli Rice; Blance
Bistro Originally and properly, a small informal restaurant serving a simple menu of good, made from scrach dishes that are not considered fancy with casual service. Typically a "mom and pop" operation. In Italy the trattoria would be the nearest equivalent.
Brandade Dish of pureed salt cod mixed with garlic, patato, milk and olive oil.
Carpaccio Food served very fine sliced, originally raw beef, but now, many other meats or vegetables and not necessarily raw.
Cioppino An Italian American fish/seafood stew originating (in it's current form) in and around San Francisso. It contains tomatoes, garlic, sweet and spicy peppers.
Collagen The connective tissue in meat that DOES break down during cooking.
Coquille St. Jacques Scallops or a prepared scallop dish.
Crepinette Small, typically pork, sausage enclosed in caul fat tissue.
Dashi Sauce or stock used in Japanese cookery. It is made of water or soy sauce, kombu, bonito flakes.
Creme Fraiche Soured cream containing butterfat
Entree (American AND French usage) In America it is a main course. In France, some other course, but not soup, cheese or dessert.
Gigot Refers to the hind leg of lamb or mutton.
Haricot Bean in French
Harissa A North African spice blend or pasta. Very spicy.
Hacher Fine Chop
Homard North Atlantic lobster. It's the one with claws.
Jambon French for ham.
Jamon Spanish for ham.
Kombu A cured, smoked and dried form of seaweed.
Langoustine Crustacean with claws (though smaller than lobster); scampo, prawn.
Lecithin A natural emulsifier. Prevalent in egg yolks.
Legume In America it refers to a pulse. These are beans/peas (a pod veggie). In French it refers to vegetables in general.
Maison "House", but actually (and always in this context) meaning RESTAURANT.
Masa Mexican for dough, implying it has been made from flour ground from lye treated maize.
Meze Greek for small snack or appetizer. (sometimes spelled mezze)
Naan Bread in Indian.
Nuoc nam A bottled sauce made of salty, fermented fish. Many names in different Asian countries.
Osteria A type of Italian resturant that is extremely casual almost as if one were a guest in the home of the host. Commonly hearty, generous food is served to accompany simple casually served wine (like in pitchers).
Panna cotta Literally "cooked cream". It is a creamy, molded, gelatin set dessert. Often it is flavored with fruit and/or served with fruit or other sauces.
Pecorino Cheese from sheep's milk, often implying aged and therefore gratable.
Persillade "Persil" is french for parsley, so this is a mixture of breadcrumbs, olive oil, garlic and lots of fresh chopped parsley. Used as a topping or stuffing.
Pimenton Spanish paprika. May be spicy or sweet and often with a define smoky flavor.
Polenta Cornmeal mush. This mush could be made with any coarsely ground grain but corn is the popular choice now.
Primi Mean first course AFTER the antipasti: it's pasta and that includes rice dishes, polentaand dumplings (gnocchi), often served in a modest portion if a secondi (protein course) is to follow.
(a la) provencale In the style of Provence which is southern France from Italy over west of the mouth of the Rhone river. Provencal style typically indicates the inclusion of olive oil, garlic, tomatoes and/or parsley.
Romesco Sauce This is practically the Spanish national all purpose sauce - Catalan in origin - (it really is good with a multitude of foods). A puree of mildly spicy red chilies, tomato, nuts such as pignon, almonds or hazelnuts, garlic, olive oil.
Sushi Cooked vinegared rice combined with other ingredients.
Toro Fatty tuna belly. Considered a delicacy canned and fresh is much prized for sushi (costs extra).
Tzatziki A sauce based on yogurt and cucumber with the addition of fresh herbs such as mint. Sometimes garlic, onions or spices are added.
Udon One of the two common types of Japanese noodle, this being long and slender similar to linguine and made of white wheat flour. Usually served in broth.
Ventreesca Tuna belly. A delicacy. (not to be confused with "ventreche" with is fresh belly bacon).
Created by: r.burns
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