Food Glossary

Question 0

Ahi Tunna

Answer 0

The Hawaiian name for yellowfin, as well as Bigeye tuna.

Question 1

Aioli

Answer 1

A garlic mayonnaise prepared with roasted garlic, and lemon juice.

Question 2

Anglaise (crème anglaise)

Answer 2

The French term for a rich custard sauce served either hot or cold

Question 3

Artichokes

Answer 3

The bud of a large plant. Deep green color cultivated in California. Tangy lemon flavor

Question 4

Arugula

Answer 4

A bitter, aromatic salad green with a peppery mustard flavor

Question 5

Asparagus

Answer 5

From the lily family. Seasonally grown in the spring

Question 6

Avocato

Answer 6

Buttery texture and mild nutlike flavor

Question 7

Baguette

Answer 7

French bread shaped into a cylinder. Crisp brown crust with a soft chewy interior

Question 8

Banyuls

Answer 8

Fortified wine from the boarder of France and Spain

Question 9

Basil

Answer 9

A Herb member of the mint family. Key herb in Mediterranean cooking. Pungent flavor

Question 10

Beet

Answer 10

Firm round root vegetable, crisp with bright flavor, usually marinated or pickled

Question 11

Beurre Blanc

Answer 11

French white butter sauce made from wine, thick and smooth.

Question 12

Brioche

Answer 12

Light and slightly sweet yeast bread made with eggs and butter

Question 13

Brisket

Answer 13

Cut of beef taken from the breast section under the first five ribs

Question 14

Burrata

Answer 14

“Buttered” in Italian. A thin layer of mozzarella encasing a mixture of fresh mozzarella that had been soaked in heavy cream ( called stracciela)

Question 15

Capers

Answer 15

Small berries from an evergreen shrub pickled with salt and vinegar.

Question 16

Corned beef

Answer 16

Beef brisket cured in seasoned brine.

Question 17

Couscous

Answer 17

A staple of North African cuisine, granular semolina or cracked wheat.m

Question 18

Crimini

Answer 18

(Baby Bella) an immature mushroom with a meaty flavor but delicate texture.

Question 19

Demi Glaze

Answer 19

Rich, herb flavored brow sauce, slowly cooked with beef stock and Madeira or sherry until reduced by half. Thick intensely flavored mixture used a base for many other sauces.

Question 20

Dijon Mustart

Answer 20

Dijon France, pale yellow Mustard with a clean, sharp flavor ranging from mild to hot.

Question 21

Adamame

Answer 21

Japanese name for soy beans

Question 22

English cucumber

Answer 22

Longer and narrower than regular ones. Don’t have seeds and are less bitter

Question 23

Feta cheese

Answer 23

Greek cheese traditionally made of sheep or goat milk, cured and stored in salty brine, rich and tangy flavor served in crumble

Question 24

Fontina

Answer 24

One of Italy's great cheese, semi firm but creamy. Nutty flavored melts texture

Question 25

Frisèe

Answer 25

Slightly bitter colored lettuce

Question 26

Grits

Answer 26

Made from homony, term refers to any coarsely ground grain such a as corn oats or rice. Can be cooked with water, milk by bowling or baking.

Question 27

Havarti

Answer 27

Semi-soft cows-milk cheese, mild yet tangy. At it ages flavor intensifies and become sharper.

Question 28

Hearts of Palm

Answer 28

Edible inner portion of the cabbage palm tree (state tree of Florida) resemble white asparagus.

Question 29

Hoisin

Answer 29

Chinese style BBQ used in vegetarian cooking

Question 30

Hollandaise

Answer 30

Rich creamy sauce Made with butter, egg yolks and lemon juice. Used in the eggs Benedict (used in vegetable, fish, and egg dishes)

Question 31

Horseradish

Answer 31

Herb Native of Easter Europe, mostly used for its large white pungently spicy roots

Question 32

Hummus

Answer 32

Thick middle Easter sauce, made form mashed chickpeas seasoned with lemon juice garlic and olive, sesame oil and sometimes tahini.

Question 33

Jicama

Answer 33

From South America, a large bulbous root vegetable with a thin brown skin and white chunky flesh. Sweet nutty flavore, eaten raw or cooked.

Question 34

Little gem lettuce

Answer 34

Young romain lettuce, smaller and slightly more structured

Question 35

Marble potato

Answer 35

Heirloom style or potato the size of marbles. Varietals... Cherokee red, Peruvian purple, Yukon gold and Idaho

Question 36

Mascarpone

Answer 36

Rich double cream to triple cream cows milk cheese from Italy.

Question 37

Miso

Answer 37

Fermented bean paste used in Japanese cooking. Great way to give it a meaty flavor to vegetarian dishes without the meet

Question 38

Mostarda

Answer 38

Italian condiment made of fruit, chili and mustard.

Question 39

Muenster cheese

Answer 39

Cheese that varies in flavor depending on how aged it is, from mild to complex and assertive.

Question 40

Pastrami

Answer 40

Highly seasoned beef made from brisket. Dry cured smacked and cooked

Question 41

Pate

Answer 41

Refers to. Arinos elegant and well seasoned ground-meet preparations. Spreadable or coarsely textured

Question 42

Pea tendril

Answer 42

The small, green topped growths of he seeded pea.

Question 43

Pesto

Answer 43

An uncooked sauce made with basil, garlic nuts Parmesan cheese and olive oil.

Question 44

Pita

Answer 44

Middle Easter flat bread made from either white to whole wheat flour.

Question 45

Poblano pepper

Answer 45

Dark green chili flavor that varies from mild to snappy

Question 46

Pommes frites

Answer 46

The French phrase for French fries

Question 47

Portobello muchroom

Answer 47

A large brown muchroom, fully matured form of the crimino. Dense meaty texture.

Question 48

Port salut cheese

Answer 48

Semi soft, cows cheese mild savory flavor and smooth texture

Question 49

Prosciutto

Answer 49

Term that describes a ham that has been seasoned, salt cured and air dried.

Question 50

Quince

Answer 50

Yellow skinned fruit looks and taste like a cross between an apple and a pear. Bitter Tart flavor that makes it better cooked that raw

Question 51

Radish

Answer 51

The root of a plant in the mustard family

Question 52

Radicchio

Answer 52

Tender but firm leaf with slightly bitter flavored, used as a salad green

Question 53

Remoulade

Answer 53

Classic French sauce made by combining mayonnaise with mustard, capers chopped gherkins, herbs and anchovies.

Question 54

Rhubarb

Answer 54

Extremely tart, stalked veggies with a clearly like texture from the bucket wheat family.

Question 55

Ricotta cheese

Answer 55

Rich fresh cheese is slightly grainy but smoother than cottage cheese. Slightly sweet flavor. The word ricotta means re-cooked

Question 56

Risotto

Answer 56

An Italian specialty creamy get firm rice dish

Question 57

Shallot

Answer 57

Member of the onion family with a purple to rose color skin. Slightly sweet small roughly the size of an egg.

Question 58

Shiitake mushroom

Answer 58

Originally from Japan and Korea, meaty and steak like with an earthy flavor.

Question 59

Succotash

Answer 59

Cooked dish consisting of lime beans, corn kernels and sometimes chopped red and green sweet peppers.

Question 60

Tarragon

Answer 60

Dark green leaves distinguish the aromatic herb known for its distinctive anise-like flavor.

Question 61

Torte

Answer 61

Rich cake made with little or no flour instead made with ground nuts or bread crumbs, eggs sugar and flavorings

Question 62

Tuba tartare

Answer 62

Chopped and dressed raw tuna

Question 63

Vinaigrette

Answer 63

3 parts oil 1 part vinegar with herbs, spices, onions or mustard

Question 64

Watercress

Answer 64

From the mustard family, slightly bitter with a pepper snap

Question 65

White balsamic

Answer 65

Vinegar is made by bacterial activity that converts fermented liquid into a weak solution of acetic acid. Made from white Trebbiano grapes which are cooked and concentrated until deep, dark the. Rich the aged

Question 66

Wonton

Answer 66

Shin sheets of dough made from flour, eggs and salt that can be fried, steamed, or boiled.

Question 67

Remoulade

Answer 67

Moyo, creole mustard, parsley, red onion, pickles, capers, garlic, lemon juice, paprika Tabasco salt, and pepper.