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

A person who does not eat meat or fish, and sometimes other animal products, especially for moral, religious, or health reasons.

Vegetarian

It is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries.

Mayonnaise

It is a condiment, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.

Gravy

It can instantly add a creamy, flavorful, thick texture to any savory or sweet recipe.

Thickening Agent

It is a sauce for salads, typically one consisting of oil and vinegar with herbs or other flavourings.

Dressing

It is a sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.

Small Sauce

It is a decoration or embellishment, often used with food.

Garnish

It is a liquid or semi-liquid substance served with food to add moisture and flavour.

Sauce

It is a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing.

Salad

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

Give two examples of salad greens.

Lettuce, Spinach

“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

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

Mother Sauces

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

Vinaigrette

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

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.

Give two dairy-based sauces.

Cream Sauce, Hollandaise

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

Spinach

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

Tomato Sauce

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

Roux

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

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

Cream Sauce

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

Espagnole

Give three examples of vegetable salad.

Green Salad, Raspberry Salad, Supper Salad

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