Food Test (definitions)

Question 1

Kouign

Answer 1

Sweet Breton (Celtic) cake made with hand laminated dough containing layers of butter and incorporated sugar

Question 2

Brioche

Answer 2

Bread of French origin that is rich and tender made with butter and egg

Question 3

Aioli

Answer 3

Cold sauce made from garlic and olive oil emulsion

Question 4

Nuoc Cham

Answer 4

Stable mixture of two or more liquids that are normally unmixable

Question 5

Yuzu

Answer 5

East Asian citrus bright and refreshing resembling the taste of grapefruit and mandrian orange

Question 6

Kosho

Answer 6

Fermented Japanese seasoning paste made from chili peppers, yuzu peel, and salt

Question 7

Dumplings

Answer 7

Cooked dough, often wrapped around a filling. The dough can be based on bread, wheat, or other flours or potatoes

Question 8

Unami

Answer 8

Savoriness, one of the basic five tastes

Question 9

Crudite

Answer 9

Consisting of raw vegetables

Question 10

Kimchi

Answer 10

Savory seasoned and fermented vegetables most commonly consisting of cabbage and Korean radish

Question 11

Cahokia rice

Answer 11

High protein low glycemic rice from McClure, IL

Question 12

Dashi

Answer 12

Japanese sauce made from a family of stocks that accentuates savory flavors

Question 13

N’duja

Answer 13

Spicy, spreadable pork sausage from southern italy

Question 14

Burrata

Answer 14

Itslian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciattella and cream

Question 15

Wheatberries

Answer 15

Edible part of wheat kernel. Nutty and earthy

Question 16

Chutney

Answer 16

Reduction of food, vinegar, and sugar

Question 17

Guajillo

Answer 17

Mild, dried chili pepper

Question 18

Fish sauce

Answer 18

Condiment made of fermented fish or krill

Question 19

Hearth

Answer 19

Fireplace traditionally used for cooking

Question 20

Baguette

Answer 20

Long, thing French bread with a crisp crust

Question 21

Focaccia

Answer 21

Flat leavened oven baked Italian bread that can be similar in size to Roman pizzas

Question 22

Fermentation

Answer 22

Process whereby sugars are transformed by microorganisms. Produces a change in organic substances through the action of enzymes

Question 23

ARDOR

Answer 23

the act of doing something with enthusiasm and passion

Question 24

Naturally leavened

Answer 24

Leavened bread that does not use commercial yeast to rise, but a starter instead

Question 25

Hand laminated

Answer 25

Folding and rolling butter into dough over and over by hand creating very thin layers.
Example: Croissant

Question 26

Curds

Answer 26

Coagulated milk caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate

Question 27

Whey

Answer 27

Whey is the liquid remaining after milk has been curdled and strained

Question 28

Romesco

Answer 28

Spanish sauce made with charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds almonds and bread

Question 29

Endive

Answer 29

Crisp and butter leaf vegetable

Question 30

Vadouvan

Answer 30

French curry

Question 31

Nori

Answer 31

Dried edible seaweed

Question 32

Mortadella

Answer 32

Cured Italian cold cut with pork fat cubes. It has a rich, mellow pork taste, and a silky mouthfeel

Question 33

Tortellini

Answer 33

Ring shaped stuffed pasta

Question 34

Brodo

Answer 34

Italian for broth (stock)

Question 35

Hokkaido

Answer 35

Japanese region known for highest quality sea scallops

Question 36

Celeriac

Answer 36

Celery root (a root vegetable)

Question 37

Fregula

Answer 37

Israeli couscous made of semolina

Question 38

Hoison

Answer 38

Dark, sweet, and salty sauce typically made from soybeans, fennel, red chili peppers, and garlic

Question 39

Black Hawk Farms

Answer 39

Family ran farm in Caldwell county, Kentucky that produces chef quality American wagyu

Question 40

Wagyu

Answer 40

A breed of beef cattle with a mor delicate texture, resulting in a mor flavorful, soft cut of meat

Question 41

Ribeye

Answer 41

Cut of meat comes from the ribs of the animal, between the loin an shoulder known for its higher marbling which gives it exceptional flavors

Question 42

Marbling

Answer 42

Intramuscular fat in red meat that gives a stronger more desired flavor. It has an appearance similar to marbling

Question 43

Leek

Answer 43

Part of allium family (onion, garlic, shallot). Green leaf sheaths that are mild in taste

Question 44

Ganache

Answer 44

A French glaze/ filling made from chocolate and cream

Question 45

Tartine

Answer 45

(Open faced) toasted slice of rustic bread with savory toppings

Question 46

Schmear

Answer 46

A spread

Question 47

Boursin

Answer 47

Creamy cheese that we make in house with notes of confit garlic and dill

Question 48

Salsa verde

Answer 48

Spicy green sauce originally from Mexican cuisine made from tomatillos (small green tomatoes) and green chili peppers

Question 49

Miso

Answer 49

Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and koji and sometimes rice, barley, seaweed or other ingredients.

Question 50

Taleggio

Answer 50

Semi soft thin crust and a strong aroma cheese. Flavor is comparatively mild

Question 51

Gouda

Answer 51

Creamy, yellow cows milk cheese originating from the Netherlands. Tutu and Carmel like flavors

Question 52

Shallot

Answer 52

From the onion family. Small red casing with a white layering inside