Culinary Words >> 6

Question 1

Kipper

Answer 1

a whole herring that has been split into a butterfly fashion from tail to head, gutted, salted, or pickled

Question 2

Kebab

Answer 2

Meat cooked on a skewer until lightly charred on the outside and sliced or served on the skewer.

Question 3

Mise en place

Answer 3

the preparation of ingredients, such as dicing onions or measuring spices, before starting cooking

Question 4

Kimchi

Answer 4

Korean fermented cabbage flavoured with salt, garlic and chilli.

Question 5

Latke

Answer 5

potato pancake

Question 6

Macaron

Answer 6

Also macaron; a small French cookie made from almonds, sugar and eggwhite

Question 7

Marinara

Answer 7

Typical red Spaghetti sauce. Italian for “the style of the sailor.” Not, as is commonly supposed, necessarily seafood, but sauced in the southern Italian manner with tomato, garlic, oregano and olive oil.

Question 8

Mascarpone

Answer 8

Fresh, smooth, unripened, triple-cream cheese with a rich, slightly acidic taste.

Question 9

Mille-feuille

Answer 9

French for a thousand leaves; traditionally puff pastry of many delicate layers, in common restaurant usage it has come to mean an interleaving of ingredients, typically (though not always) with layers of something crisp such as pastry between each. The Italian term is mille foglie.

Question 10

Miso

Answer 10

The Japanese name for a paste of cooked, mashed, salted and fermented soy beans and, typically, rice, rye or barley. It is a common ingredient in soups, sauces and dressings.