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Gourmet Foods 101
Did you know?
"The average American consumes more than 2 gallons of wine per year"

Gourmet Food Glossary

Anchovy
tiny, strong-flavored fish sometimes used to stuff olives.
Au Gratin
a top crust of breadcrumbs (and often cheese).
B├ęchamel
a milk sauce thickened with flour and butter.
Brandy
distilled wine that emerges strong and heavy.
Chowder
a thick soup made with potatoes and milk or cream.
Cognac
a high quality brandy named for a region in France.
Coquille
a dish made with scallops.
Connoisseur
an expert in his or her field.
Crevette
French for "shrimp".
Dry
a designation for any wine with less than six grams of sugar per liter (e.g. Chardonnay).
Filet Mignon
French for "small boneless slice", it's a 4 or 6 oz. steak cut from the end of the tenderloin.
Garnish
any small addition (e.g. lemon slices) to add appeal to the presentation of a gourmet platter.
Gourmet
a person devoted to the sensuous delight in food.
Halibut
a large, flat fish with white, light meat.
Hors d'oeuvre
French for "outside of the usual," this is any appetizer.
Magnum
a 3-liter bottle of wine
Olive
a single seeded fruit, grown in Mediterranean Europe, used in pickling and oils.
Pasteurization
method of destroying all bacteria, invented in 1800s and integral to the popularization of cheese.
Presentation
an integral aspect of gourmet dining, includes tableware, glassware and lighting.
Port
short for Portugal, this country's wine is dark red and strong.
Sherry
named for the Spanish town of Xeres, a strong wine.
Rare
designation in preparing meat, especially steak, meaning still red in the middle.
Rheoboam
a 5 liter bottle of wine.
Scallops
tiny, white shellfish, somewhat similar to oysters in shape and size.
Truffle
two different gourmet meanings: "a creamy chocolate candy" or "a delectable fungus."
Vermouth
the German word for "wormwood," the flavoring agent.
Vinegar
sour condiment produced by leaving wine open to the air.