CULINARY TERMS FOR NOCTI-A & B
QUESTIONS AND CORRECT ANSWERS
\.a la - ANSWERS✔-French for "in the manner or style of"; used in relation to a
food, it designates a style of preparation or presentation
\.a la carte - ANSWERS✔-a menu on which each food and beverage is listed and
priced separately; (2) foods cooked to order as opposed to foods cooked in
advance and held for later
service
\.à la grecque - ANSWERS✔-a preparation style in which vegetables are marinated
in olive oil, lemon juice and herbs, then served cold
\.à la greque - ANSWERS✔-food prepared "in the Greek style." The term is used to
describe a dish of mixed vegetables cooked in olive oil and white wine
\.à la minute - ANSWERS✔-"to the minute," meaning to cook food quickly to
order. sautéing a chicken breast to order would be an example of à la minute
cooking.
\.à point - ANSWERS✔-French term for cooking to the ideal degree of doneness;
(2) when applied to meat, refers to cooking
, \.agneau pre-salé - ANSWERS✔-distinctively flavored lamb that grazes on salt
marshes in France
\.aioli; aïoli - ANSWERS✔-a garlic mayonnaise from France that is used as a sauce
and a condiment. Was originally thickened with cooked potatoes and garlic that
were first pounded to a
paste in a mortar; olive oil was streamed in and mixed to form a thick, potent
sauce.
\.al dente - ANSWERS✔-Italian for "to the tooth"; used to describe a food, usually
pasta, that is cooked only until it gives a slight resistance when one bites into it
\.amuse-bouche - ANSWERS✔-French term meaning "entertains (the) mouth";
refers to a bite-sized appetizer, usually complimentary, served by a chef to
welcome guests
\.andouille - ANSWERS✔-French pork sausage that is highly spicy and redolent
with garlic; is often thought of as a Cajun specialty
\.au gratin - ANSWERS✔-foods with a browned or crusted top; often made by
browning a food with a bread-crumb, cheese and/or sauce topping under a broiler
or salamander
\.au jus - ANSWERS✔-roasted meats, poultry or game served with their natural,
unthickened juices
QUESTIONS AND CORRECT ANSWERS
\.a la - ANSWERS✔-French for "in the manner or style of"; used in relation to a
food, it designates a style of preparation or presentation
\.a la carte - ANSWERS✔-a menu on which each food and beverage is listed and
priced separately; (2) foods cooked to order as opposed to foods cooked in
advance and held for later
service
\.à la grecque - ANSWERS✔-a preparation style in which vegetables are marinated
in olive oil, lemon juice and herbs, then served cold
\.à la greque - ANSWERS✔-food prepared "in the Greek style." The term is used to
describe a dish of mixed vegetables cooked in olive oil and white wine
\.à la minute - ANSWERS✔-"to the minute," meaning to cook food quickly to
order. sautéing a chicken breast to order would be an example of à la minute
cooking.
\.à point - ANSWERS✔-French term for cooking to the ideal degree of doneness;
(2) when applied to meat, refers to cooking
, \.agneau pre-salé - ANSWERS✔-distinctively flavored lamb that grazes on salt
marshes in France
\.aioli; aïoli - ANSWERS✔-a garlic mayonnaise from France that is used as a sauce
and a condiment. Was originally thickened with cooked potatoes and garlic that
were first pounded to a
paste in a mortar; olive oil was streamed in and mixed to form a thick, potent
sauce.
\.al dente - ANSWERS✔-Italian for "to the tooth"; used to describe a food, usually
pasta, that is cooked only until it gives a slight resistance when one bites into it
\.amuse-bouche - ANSWERS✔-French term meaning "entertains (the) mouth";
refers to a bite-sized appetizer, usually complimentary, served by a chef to
welcome guests
\.andouille - ANSWERS✔-French pork sausage that is highly spicy and redolent
with garlic; is often thought of as a Cajun specialty
\.au gratin - ANSWERS✔-foods with a browned or crusted top; often made by
browning a food with a bread-crumb, cheese and/or sauce topping under a broiler
or salamander
\.au jus - ANSWERS✔-roasted meats, poultry or game served with their natural,
unthickened juices
