Food Flashcards

(71 cards)

1
Q

Camembert

A

Normandy, France

Cider, Vouvray

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2
Q

Brie

A

Pinot Noir, Burgundy
Chardonnay, Burgundy

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3
Q

Reblochon

A

Savoie,

Chardonnay
Pinot Noir

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4
Q

Munster

A

Alsace

Riesling
Pinot Noir

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5
Q

Époisses

A

Burgundy

Sauternes
Gewurtztraminer

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6
Q

Manchego

A

La Mancha

Rioja (Gran Reserva)
Amontillado
Ribero del Duero

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7
Q

Cabrales

A

Northern Spain, Blue Cheese

Oloroso Sherry

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8
Q

Mahon

A

Balearic Islands

Priorat, Malvasia, Fino Sherry

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9
Q

Tetilla

A

Galicia

Albariño, Mencia

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10
Q

Roncal

A

Navarra

Alvaro Palacios Priorat Garnacha

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11
Q

Vitello Tonnato

A

Veal with Tuna and Anchovy Sauce

Cortese di Gavi
Kellerei Pinot Grigio

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12
Q

Tonno di Coniglio

A

Marinated Rabbit in EVOO, garlic and Sage

Arneis, Gavi

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13
Q

Bagna Cauda

A

Anchovy, Garlic, EVOO

Vietti Arneis
La Scolca Gavi,
G.D Vajra Barbera

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14
Q

Tajarin

A

Egg pasta with yolks, often served with white truffles of Alba

Massolino Dolcetto d’Alba
Pio Cesare Chardonnay

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15
Q

Tagliata

A

Under filet of local beef, best served as rare as possible and sliced

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16
Q

Brasato

A

Slow cooked beef in red wine, often Barolo

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17
Q

Bollito Misto

A

Meat stew served with salsa verde (parsley, garlic, and anchovies) and salsa rosso (onion and tomato). Typically beef

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18
Q

Bunet

A

Chocolate custard with almond cookies and rum

Amaretto

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19
Q

Pappa al Pomodoro (Tuscany)

A

Tomato stew with bread and garlic

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20
Q

Ribolitta (Tuscany)

A

Hearty winter vegetable stew featuring Tuscan kale

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21
Q

Schiacciata

A

Traditional Tuscan bread

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22
Q

Cinghiale

A

wild boar

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23
Q

Spezzatino

A

meat stew

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24
Q

Bistecca alla Fiorentian

A

Bistecca alla fiorentina is a Florentine preparation of a thick cut of T-bone steak from Chianina beef. The steaks are typically grilled on charcoal embers and are often served with cannellini beans

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25
Truite au bleu
Trout soaked in vinegar, Traditional Alsatian
26
Knacke d'Alsace
cooked and smoked sausages
27
Fleischnacka
ground meat layered on dough and rolled, Alsace
28
Manzo, Bovino, Carne Bovina
Beef in Italian
29
Agnello
Lamb in Italian
30
Baeckeoffe
Alsatian one pot dish of potatoes meat and veg
31
Choucroute garnie
sauerkraut and meat sausage
32
pot au feu
meat and vegetable stew
33
Tarte flambe
thin flat bread with creme fraiche and cheese
34
Friggione
Slow braised onion side dish with tomato (Bologna)
35
Contucci (Tuscany)
These dry cookies are similar to biscotti and often flavored with nuts. Traditionally, they are served with vin santo and dunked into the wine.
36
Carne Cruda
This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.
37
Carne Cruda (Piedmont)
This classic dish consists of thinly sliced or ground raw beef, often served with lemon, olive oil, and toppings such as Parmesan cheese, truffles, or charred mushrooms.
38
Pellkartoffeln mit Quark
These are boiled potatoes served with a fresh cow’s cheese. The dish pairs well with an earthy Grauburgunder.
39
Brathering
a marinated and fried herring dish, is a good match for the austerity of Sekt.
40
Buletten
Famous in Berlin, these are meatballs made of bread and beef
41
Schwartenmagen
This is a terrine made from a mixture of boiled pig’s head and parsley, held together by gelatin.
42
Spargel
Spargel is white spring asparagus, a prized ingredient and often a challenging wine pairing. It finds a match in German Riesling or Silvaner.
43
Kartoffelpuffer
These potato pancakes with curdled cream may be eaten for breakfast, lunch, or dinner in Germany.
44
Gaisburger Marsch
Served with egg noodles called spätzle, this traditional beef stew originated in the Gaisburg district of Stuttgart.
45
Schnitzel
A classic dish, Schnitzel is made of chicken or pork that is pounded thin, breaded, and pan-fried. It’s garnished with lemon and often paired with refreshing Riesling.
46
Gänsebraten
This roasted goose stuffed with chestnuts is generally prepared for holidays or special occasions.
47
Rotkohl
Rotkohl, usually served as a side dish, is braised cabbage with a distinct sweet-and-sour flavor.
48
Pinchos
Pinchos (or pintxos in Basque dialect) are a variation of tapas popular in the northern autonomous communities of Cantabria, Asturias, Basque Country, and Navarra. The primary difference is that these small bites are fixed on a skewer or toothpick.
49
Tortilla Española
in Iberia tortilla is a Spanish omelet. This thick egg dish is prepared with potatoes, and sometimes onions, and fried in a pan. It is typically served cold and in slices.
50
Albóndigas
Meatballs in sauce
51
Croquetas
breadcrumb-coated and deep-fried snacks commonly stuffed with meats and cheeses;
52
Patatas Bravas
diced and fried potatoes served with tomato sauce or aioli
53
pulpo a la gallega
boiled octopus and potatoes, seasoned with paprika
54
Raita | Indian Cuisine
Yogurt herb dipping sauce
55
Dal | Indian
Lentil stew | Cooked with various spices and legumes
56
Butter Chicken | Indian
Chicken cooked in a mild sauce of tomatoes, butter, and cream | Perhaps the most ubiquitous Indian dish out there, butter chicken origin
57
Chicken Tiki Masala
Yogurt-marinated chicken cooked in a spiced tomato sauce
58
Saag Paneer
Spinach cooked with cubes of cheese
59
Vindaloo
Spicy meet stew | Traditionally pork, traditionally very spicy
60
Rogan Josh
braised curry with lamb or goat | Contains aromatics like ginger, cardamon, bay leaves and dried chilies
61
Aloo Gobi
Vegetarian dish of potatoes, cauliflower, and spices
62
Gajar Ka Halwa | Dessert
Pudding made with grated carrots, sugar, milk, ghee, and nuts
63
Cotechino | Emilia Romagna
Pork sausage | Pinot Grigio ( Arneis (Vietti) Erbaluce
64
Strozzapreti al Sugo di Canocchie | Emilia Romagna
Pasta made with egg and water. Typically tomato and garlic based sauce with seafood
65
Fritto Misto
Deep fried meat, vegetables or seafood
66
Carne cruda all'Albese
Steak tartar with truffles or mushrooms
67
Pollo alla Marengo | Piedmonte
Chicken with mushrooms, tomato sauce, and crayfish
68
Chuletas de cordero con miel | Andalucia
grilled lamb chops with honey, and it's made with a combination of bone-in lamb cops, honey, olive oil, and sea sal
69
Choto al ajillo | Andalucia
goat meat, olive oil, stale bread, garlic, smoked paprika, bay leaves, sherry, white wine, and a bit of oregano or marjoram | Typcially a stew served in the winter
70
Solomillo al whisky
pork tenderloin in a garlicky whisky sauce and it's made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes.
71
Knödel
Austrian dumplings