The Culinary Professional
Chapter 14 Kitchen Staples
Tools:
● Printer (color optional)
● 4 sheets of 8.5” x 11” paper
● Scissors
Directions:
1. Print
2. Fold paper in half vertically
3. Cut along dashed lines
These instructions accompany the interactive
E-Flash Cards online at www.g-wlearning.com
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The Culinary Professional ● Chapter 14 Kitchen Staples
Small, oily ocean fish preserved by
salting that is a popular ingredient in
Mediterranean cuisines.
anchovies
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The Culinary Professional ● Chapter 14 Kitchen Staples
The bud of a bush that grows near
the Mediterranean used to garnish
sauces, salads, and entrées.
capers
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The Culinary Professional ● Chapter 14 Kitchen Staples
A condiment made of preserved fruits
and vegetables with an acidic, sweet
and spicy flavor.
chutney
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condiments
The Culinary Professional ● Chapter 14 Kitchen Staples
The flavorings or seasonings served
with foods to enhance their flavor.
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The Culinary Professional ● Chapter 14 Kitchen Staples
The green leafy parts of aromatic
plants that are used to flavor foods.
herbs
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The Culinary Professional ● Chapter 14 Kitchen Staples
The fruit of the olive tree that is
native to the Mediterranean region.
olives
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The Culinary Professional ● Chapter 14 Kitchen Staples
Foods that have been saturated with
acid in order to preserve them.
pickles
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relish
The Culinary Professional ● Chapter 14 Kitchen Staples
A condiment made of a mixture
of chopped or diced ingredients
preserved in an acidic liquid.
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The Culinary Professional ● Chapter 14 Kitchen Staples
The woody parts of plants, including
seeds, bark, berries, buds, and roots
that are used to flavor foods.
spices
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