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Flashcards in Food & Drink Deck (111)
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1
Q

What small, seed-like grain is popular today with vegans and vegetarians, and is commonly used in cold salads or as a hot side dish?

A

quinoa

2
Q

A ______ is an edible ingredient that is added last to a dish to make it more attractive to the eye (e.g., nuts or parsley).

A

garnish

3
Q

How are white and red wines made differently?

A

When making white wine, grapes are pressed and the juice is fermented. When making red wine, the juice and grapes are fermented together.

White wine is typically lighter in body and fruity in flavor. Red wine is heavier and darker, with a bold, dry taste.

4
Q

What large, green leaves have a powerful yet pleasant aroma and pair well with tomatoes, fresh mozzerella, and olive oil?

A

basil

5
Q

To brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time is to ______ it.

A

sear

6
Q

What is the name for a cold, emulsified condiment made from eggs, vinegar, and oil?

A

Aioli

Similar commercial versions are commonly called mayonnaise.

7
Q
What is the correct way to make the following drink:

Martini

A
  • 1 1/2 oz. gin (or vodka)
  • 1/2 oz. dry vermouth
  • Lemon peel or olive
8
Q
What is the correct way to make the following drink:

Pina Colada

A
  • 1 1/2 oz. golden rum
  • 1 1/2 oz. coconut cream
  • 4 oz. pineapple juice
  • 4-5 ice cubes
  • pineapple chunks
  • cherry
9
Q

What is the name for pods of soybeans that are blanched, salted, and served as an appetizer?

A

edamame

10
Q

What is the portion of meat from the beef tenderloin that is boneless, lean, and very tender?

A

filet mignon

11
Q

What thick, fermented dairy product is made from curdled milk?

A

yogurt

12
Q

Which small green bud is often served pickled or salted, as a condiment with olive oil and herbs?

A

capers

13
Q

What dish is typically served as an hors d'oeuvre and consists of harvested fish eggs?

A

caviar

14
Q

Which medium-sized legume is popular around the world, and is the main ingredient in hummus?

A

chickpea

15
Q

What spicy pork sausage is a specialty of Spanish and Mexican cuisines?

A

chorizo

16
Q

What is the name of thickened cream that is slightly thinner than sour cream and is a traditional ingredient in French cuisine?

A

creme fraiche

17
Q

What leafy vegetable has two varieties, one with small, yellowish shoots that form a tight head similar to romaine lettuce, and the other that has a white core with small, spiny leaves?

A

endive

18
Q

What delicacy of French cuisine is actually fattened liver of a goose or duck, and is typically eaten with a sweet or sour accompaniment?

A

foie gras

19
Q

Which plant is known for its distinctive, pungent smell and aroma, and is fundamental in many dishes and cuisines?

A

garlic

20
Q

What staple in Japanese cuisine is a salty, fermented paste made from rice, barley, or soybeans, and is used to flavor soups, sauces, and condiments?

A

miso

21
Q

What is the name for seaweed that has been dried and pressed, and is commonly used to wrap sushi?

A

nori

22
Q

Which small edibile seeds of a coniferous tree are usually roasted in the oven or sauteed in a pan, and found in recipes such as basil pesto?

A

pine nuts

23
Q

What salted Italian ham is popular for its saltiness and is commonly served thinly sliced with cheese or something sweet?

A

prosciutto

24
Q

What ingredient is actually fish eggs that are commonly eaten raw, salted or cured, smoked, or air dried?

A

roe

25
Q

What mild relative of the onion family is long, tube-shaped, and green, and is often used as a garnish that gives dishes a fresh, crisp flavor?

A

scallion

26
Q

What food is actually glands of an animal such as lamb, veal, or piglet?

A

sweetbreads

27
Q

Pasta that is cooked just until enough resistance is left to be felt by the tooth is said to be served ______.

A

al dente

28
Q

What acidic liquid results from fermentation of ingredients such as wine or rice, and is a popular condiment used to "cut through" or "balance" the flavors of a dish?

A

vinegar

29
Q

Which sour Japanese citrus fruit is more sour than lemons and limes and is used to flavor dishes, sauces, and drinks?

A

yuzu

30
Q

What edible fungi grows underground and has been considered a delicacy dating back to Ancient Egypt due to its exclusivity, incomparable flavor, and unique aroma?

A

truffles

31
Q

To moisten food during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning is to ______ it.

A

baste

32
Q

What is the name for a mixture of flour and liquid with the addition of eggs and sometimes fat that is the base for cakes, muffins, and pancakes?

A

batter

Note: Dough holds its shape whereas this does not.

33
Q

What is the name for an ingredient (such as mustard or egg yolk) that assists in the "holding together" of an emulsified sauce (like a vinaigrette)?

A

binder

34
Q

What is the Cajun style of pan searing where meat or fish is seasoned with spices then cooked in an intensely heated pan until charred and very crispy on the outside?

A

to blacken

35
Q

To slowly cook tough cuts of meat or hearty fish and vegetables with a small amount of liquid at a low, even temperature is to ______ it.

A

braise

36
Q

What is the name for a solution of water and salt along with (usually) sugar, aromatics, and spices used to preserve, tenderize, and flavor foods?

A

brine

37
Q

To cook food directly under a very high heat source such as a gas flame is to ______ it.

A

broil

38
Q

To brown meats or vegetables over high heat, releasing their natural sugars and resulting in darkened, more flavorful products is to ______ it.

A

caramelize

39
Q

Any recipe, dish, or ingredient that is made spicy or “hot” with spices (cayenne/chili powder/paprika) and/or mustards is said to be ______.

A

deviled

40
Q

What is the name for the liquid or fat that remains in the pan/pot after food has been cooked, and often used for sauces and dressings?

A

drippings

41
Q

To whisk or blend two (or more, usually liquid) ingredients into one unified product with the help of a "binder" ingredient (e.g., oil, vinegar, and mustard) is to ______ them.

A

emulsify

42
Q

To remove the desired portion of meat from the skeletal system of a fish is to ______ it.

A

fillet

43
Q

What is the name for a food that is first covered with crumbs or a batter and then fried?

A

fritter

44
Q

Food that has been prepared in a manner that adheres to strict Jewish dietary laws is called ____.

A

Kosher

45
Q

To rise when baked is to ______; it occurs when certain ingredients like yeast or baking soda produce gas due to heat.

A

leaven

46
Q

To cut away the exterior layer of a fruit or vegetable is to ______ it.

A

pare

47
Q

To gently cook food completely submerged in a simmering, aromatic liquid is to ______ it.

A

poach

48
Q

To blend or mix one or more food ingredients together until they are completely smooth is to ______ it.

A

purée

49
Q

To decrease the amount of liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture is to ______ it.

A

reduce

50
Q

To cook an uncovered item in the oven, allowing for browning and caramelization is to ______ it.

A

roast

51
Q

To rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat is to ______ it.

A

sauté

52
Q

To maintain the temperature of a liquid that is at a very slow-moving boil is to ______ it.

A

simmer

53
Q

To cook liquid-covered ingredients over low heat for a long period of time is to ______ them.

A

stew

Note: This technique is mostly used when preparing hearty soups and is very similar to braising.

54
Q

To quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement is to ______ it.

A

stir-fry

55
Q

What Japanese style of cooking is done by coating ingredients with a special batter and then quickly deep-frying them?

A

tempura

56
Q

To grate the outer skin of a citrus fruit is to ______ it.

 

A

zest

Note: the grated skin is commonly used to enhance the flavor of another ingredient.

57
Q

What ingredient comes from the leafy part of a plant and is considered to have more uses than spices, including cosmetics, food preservation, and medicine?

A

herbs

58
Q

What ingredient category can be obtained from roots, bark, seeds, stems, fruit, or some other vegetative substance, and is most commonly found in tropical and subtropical regions of the world?

A

spices

59
Q

What long (6-8 inch) green grass-like herb has a delicate onion flavor, is commonly minced and used as garnish, and is popular in French cuisine?

A

chives

60
Q

What tender, green leaves come from the coriander plant have have a pungent yet refreshing flavor that goes well with lime juice and garlic?

A

cilantro

61
Q

What spice is made from the bark of the evergreen bush, can become very spicy when used in large amounts, and is typically used in sweet recipes in America and Europe?

A

cinnamon

62
Q

What is the name for the dried flower buds from the clove tree with powerful flavor that are commonly used in brines, mulled wines, and spice mixtures?

A

cloves

63
Q

What spice is popular in Latin American, Middle Eastern, and Asian cuisines, goes well with fennel seeds and citrus, and comes from the seeds of the same plant that produces cilantro?

A

coriander

64
Q

What small, seed-like spice is used in brines, marinades, curries, stews, or as a dry seasoning, and can be toasted then ground for a more intense, nutty flavor?

A

cumin

65
Q

What herb is used popularly in Greek, Turkish, and Nordic cuisines as a last-minute garnish or in marinades?

A

dill

66
Q

What spice, once considered the rarest and most exclusive spice, is popular in Southeast Asian cuisines and has a spicy-sweet flavor that pairs well with garlic and beef?

A

ginger

67
Q

What medium-sized tender green leaf has a refreshing aroma and flavor, and is most commonly used as a garnish for sweet dishes and cocktails?

A

mint

68
Q

What spice is popular in Middle Eastern and Greek cuisines and is used in baked goods as well as savory dishes, but can overpower entire dishes?

A

nutmeg

69
Q

What green-leafed herb, popular in Italian American cuisine, has a strong flavor and aroma that pairs well with tomatoes and olive oil?

A

oregano

70
Q

What ground red spice, popular in Eastern European cuisines, is made with sweet chilies and is often used for "deviled" dishes?

A

paprika

71
Q

What mild-flavored leafed herb is best used fresh and is commonly a garnish for stews, salads, and sauces?

A

parsley

72
Q

What leafed herb resembles pine needles and has a distinct pine/mint flavor and aroma that can easily overpower a dish?

A

rosemary

73
Q

What spice, common in Spanish, Middle Eastern, and North African cuisines, must be handpicked and has a deep golden orange color that will turn a dish yellow?

A

saffron

74
Q

What herb smells and tastes like a cross between rosemary and peppermint, and is typically used with autumnal dishes such as stuffing and butternut squash?

A

sage

75
Q

What is the name of the small white or black seeds that provide texture and flavor and are most popular in breads and Asian dishes?

A

sesame seeds

76
Q

What leafed herb, popular in French cuisine, can be used in brines, soups, sauces, and vinaigrettes?

A

thyme

77
Q

What brown, string bean-like spice has aromas reminiscent of bourbon and oak, and can be infused into almost anything, providing subtle and sweet undertones?

A

vanilla

78
Q

What thick, spicy gravy found in cuisines around the world is used to cook meat, seafood, and other vegetables?

A

curry

79
Q

What is the warm, emulsified sauce made from water, egg yolks, clarified butter, and lemon juice that is a staple of French cuisine and the defining component of "Eggs Benedict?"

A

hollandaise sauce

80
Q

What traditional Mexican dark and spicy sauce is made by cooking chilies, garlic, onions, tomatoes, tortillas, nuts, spices, and chocolate in broth?

A

mole sauce

81
Q

What Japanese dipping sauce is made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice?

A

ponzu

82
Q

What dark liquid condiment is made from fermented soy beans, wheat, water, and salt, and is popular in many Asian cuisines?

A

soy sauce

83
Q

What aged, spicy condiment is made from fermented peppers, vinegar, and salt, and is synonymous with Creole and Cajun cuisine?

A

Tabasco sauce

84
Q

What mayonnaise/aioli-based condiment, often paired with fried fish, is made through the addition of chopped cornichons, capers, parsley, and lemon juice?

A

tartar sauce

85
Q

What yogurt-based condiment made with cucumber, dill, and olive oil is popular in Greek and Turkish cuisines and is typically eaten with bread or vegetables?

A

tzatziki

86
Q

What is the generic term that refers to any sauce that is made with one part vinegar and three parts oil, and is commonly used to dress a salad?

A

vinaigrette

87
Q

What is the dark, watery condiment made from malt vinegar, molasses, sugar, and other spices that is popular in English cuisine and used in a variety of meat dishes and cocktails?

A

Worcestershire sauce

88
Q

What is the name for impeccably fresh, sliced raw fish?

A

sashimi

89
Q

What is Japanese mint called?

A

shiso

90
Q

What is the name for the Japanese dish prepared with vinegared rice, typically containing raw fish?

A

sushi

91
Q

What is the name for the salted roe of flying fish?

A

tobiko

92
Q

What is the name for freshwater eel?

A

unagi

93
Q

What is the name for sea urchin?

A

uni

94
Q

What is green, Japanese horseradish called?

A

wasabi

95
Q
What is the correct way to make the following drink:

Manhattan

A
  •  1 1/2 oz. blended whiskey
  • 3/4 oz. sweet vermouth
  • Dash of bitters
  • Maraschino cherry
96
Q
What is the correct way to make the following drink:

Old Fashioned

A
  • 2 oz. bourbon or blended whiskey
  • 1 sugar cube
  • 2 dashes of bitters
  • Cherry for garnish
97
Q
What is the correct way to make the following drink:

Cosmopolitan

A
  • 2 oz. vodka
  • 2 oz. cranberry juice
  • 1 oz. fresh lime juice
  • 3/4 oz. Cointreau
  • lime wedge
98
Q
What is the correct way to make the following drink:

Margarita

A
  • 1 1/2 oz. tequila
  • 1/2 oz. triple sec
  • juice of 1/2 fresh lime
  • lime wedge
99
Q
What is the correct way to make the following drink:

Mojito

A
  • 1 1/2 oz. light rum
  • 1 tsp. simple syrup
  • juice of 1 fresh lime
  • soda water
  • mint leaves
100
Q
What is the correct way to make the following drink:

Tom Collins

A
  • 2 oz. gin
  • 1 tsp. sugar
  • juice of 1/2 fresh lemon
  • soda water
  • lemon wedge
  • cherry
101
Q
What is the correct way to make the following drink:

Bloody Mary

A
  • 1 1/2 oz. vodka
  • 3 oz. tomato juice
  • 1/2 oz. fresh lemon juice
  • few drops of Worcestershire sauce, to taste
  • freshly ground black pepper
  • dash of celery salt
  • grated horseradish
  • Tabasco sauce
  • lemon wedge and celery stick
102
Q
What is the correct way to make the following drink:

Long Island Iced Tea

A
  • 3/4 oz. rum
  • 3/4 oz. gin
  • 3/4 oz. vodka
  • 3/4 oz. tequila
  • 3/4 oz. triple sec
  • 1 oz. fresh lemon juice
  • cola
  • lemon wedge
103
Q

What is the fermented ingredient in vodka?

A

Any of the following:

  • grain (usually rye or wheat)
  • potatoes
  • sugar beet molasses
104
Q

What is the fermented ingredient in gin?

A

Grains, flavored with juniper

Gin cocktails should be stirred, not shaken, due to their light bodied composition.

105
Q

What is the fermented ingredient in tequila?

A

Blue agave

106
Q

What is the fermented ingredient in rum?

A

Sugar cane byproducts (molasses, sugar cane juices)

The longer a rum ages, the darker it will be.

107
Q

What is the fermented ingredient in whiskey?

A

Any of the following:

  • barley
  • malted barley
  • rye
  • malted rye
  • wheat
  • maize (corn)

Bourbon and scotch are both varieties of whiskey.

108
Q

Which type of whiskey must have a 51% corn mixture in its fermented grains?

A

bourbon

109
Q

Which type of whiskey must be distilled and aged for at least three years and one day?

A

scotch

110
Q

What are the two main types of beer?

A

Ales and Lagers

  • Ales are made with "top-fermenting" strains of yeast, have more hops, malt and roasted malt, and have a bitter taste.
  • Lagers are made with "bottom-fermenting" strains of yeast that sink to the bottom of the tank. They have a mild, crisp taste.
111
Q

What is port wine?

A

A type of red wine that is sweet in taste and served chilled as a dessert wine.