Culinary Words >> 7

Question 1

offal

Answer 1

Broadly, the edible internal organs of an animal, such as tripe, liver, sweetbreads, brains and kidneys.

Question 2

Pancetta

Answer 2

Italian bacon that is cured with salt and spices but not smoked.

Question 3

Pâté

Answer 3

a mixture of seasoned ground meat and fat minced into a spreadable paste

Question 4

Polenta

Answer 4

a mush or porridge made from yellow or cornmeal which originated in Northern Italy

Question 5

render

Answer 5

to cook the fat out of

Question 6

Plancha

Answer 6

Spanish for hotplate; dishes cooked on it are labelled ‘a la plancha’.

Question 7

Quail

Answer 7

A small game bird

Question 8

Quiche

Answer 8

a baked flan or tart with a savory filling thickened with eggs.

Question 9

Spaetzle

Answer 9

A German dumpling, not unlike small gnocchi, made with flour and egg rather than potato, poached or fried. Pronounced schpetz-LAH.

Question 10

Zest

Answer 10

to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit