Book 3: Vocabulary Practice 3 and 4 | Baamboozle - Baamboozle

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Let’s learn some of the term in Book 3, Chapters 3 and 4.

Study Slideshow

In cooking, it is the process of thickening and intensifying the flavour of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.

Reduction

Give three examples of vegetable salad.

Green Salad, Raspberry Salad, Supper Salad

It is brown sauce with tomatoes and a caramelized mixture of minced carrots, onions, and celery

Espagnole

I am making a white sauce using milk, flour, and butter as main ingredients. What sauce am I making?

Cream Sauce

It is a savory sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour. It is one of the "mother sauces" of French cuisine.

Velouté

It is a mixture of fat (especially butter) and flour used in making sauces.

Roux

It is a sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings.

Tomato Sauce

It is an edible Asian plant of the goosefoot family, with large dark green leaves which are widely eaten as a vegetable.

Spinach

Give two dairy-based sauces.

Cream Sauce, Hollandaise

What can you see in the picture?

Crouton. It is a piece of rebaked bread, often cubed and seasoned that is used to add texture and flavor to salads.

It is an emulsion of egg yolk, melted butter, and lemon juice.

Hollandaise

It is made by mixing an oil with something acidic such as vinegar or lemon juice.

Vinaigrette

These are a group of sauces upon which many other sauces are based.

Mother Sauces

“Can I change the coleslaw for potato salad if I order the chicken plate?” With the sample question, what is the synonym of CHANGE?

Substitute

Give two examples of salad greens.

Lettuce, Spinach

It is a liquid fat obtained from olives, produced by pressing whole olives and extracting the oil. It is commonly used as a salad dressing.

Olive Oil