Guide to Good Food 2012 Chapter 30: Europe

Transcription

1 Tools: Printer 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines Copyright Goodheart-Willcox Co., Inc. All rights reserved.

2 braten German term for roast, which is Germany's national dish. 01 of 28 E-Flash Cards cockles A type of mussel common along the coast of Wales. 02 of 28 E-Flash Cards colcannon An Irish dish made with mashed potatoes mixed with chopped scallions, shredded cooked cabbage, and melted butter. 03 of 28 E-Flash Cards A crustacean related to the lobster. crayfish 04 of 28 E-Flash Cards

3 crêpe A thin, delicate pancake that is usually rolled around a filling. 05 of 28 E-Flash Cards croissant A flaky, buttery French yeast roll shaped into a crescent. 06 of 28 E-Flash Cards A snail eaten as food. escargot 07 of 28 E-Flash Cards fines herbes A mixture of fresh chives, parsley, tarragon, and chervil used to flavor many French soups and stews. 08 of 28 E-Flash Cards

4 fish and chips Battered, deep-fried fish fillets served in England with a British version of French fries. 09 of 28 E-Flash Cards haggis A Scottish dish made from a pudding made from oatmeal, seasonings, and the sheep's organs boiled in the sheep's stomach. 10 of 28 E-Flash Cards haute cuisine A style of French cooking characterized by elaborate preparations, fancy garnishes, and rich sauces. 11 of 28 E-Flash Cards hors d'oeuvres Small dishes designed to stimulate the appetite. 12 of 28 E-Flash Cards

5 husmankost The traditional, everyday style of cooking enjoyed in Swedish homes. 13 of 28 E-Flash Cards German potato pancakes. kartoffelpuffer 14 of 28 E-Flash Cards lingonberry A tart, red berry used in Swedish desserts. 15 of 28 E-Flash Cards lutefisk A traditional Norwegian fish dish made from dried cod that have been soaked in a lye solution before cooking. 16 of 28 E-Flash Cards

6 nouvelle cuisine A style of French cooking that emphasizes lightness and natural taste in foods. 17 of 28 E-Flash Cards provincial cuisine The style of French cooking practiced by most French families using locally grown foods and simple cooking methods. 18 of 28 E-Flash Cards pudding basin A deep, thick-rimmed bowl used to steam British puddings. 19 of 28 E-Flash Cards quiche A French custard tart served in many variations as an appetizer and a main dish. 20 of 28 E-Flash Cards

7 Fermented or pickled cabbage. sauerkraut 21 of 28 E-Flash Cards sauna A steam bath in which water is poured on hot stones to create steam. 22 of 28 E-Flash Cards smörgåsbord A Swedish buffet that includes a wide variety of hot and cold dishes. 23 of 28 E-Flash Cards smørrebrød Danish open-faced sandwiches usually made with thin, sour rye bread spread thickly with butter. 24 of 28 E-Flash Cards

8 spätzle Small dumplings made from wheat flour, which are a popular German side dish. 25 of 28 E-Flash Cards strudel A German dessert made with paperthin layers of pastry filled with fruit. 26 of 28 E-Flash Cards tea The evening meal in rural areas or an afternoon snack in cities throughout the British Isles. 27 of 28 E-Flash Cards truffles A rare type of fungi that grow underground near oak trees and are used in many French recipes. 28 of 28 E-Flash Cards