Gastronomy

Question 1

Pâté (n)

Answer 1

A rich, savory paste made from finely minced or mashed ingredients, typically seasoned meat or fish.

Salmon pâté.

Question 2

Purée (n)

Answer 2

A smooth cream of liquidized or crushed fruit or vegetables.

Tomato puree.

Question 3

Roux (n)

[ru]

Answer 3

A mixture of fat (especially butter) and flour used in making sauces.

Question 4

Sauté (v)

Answer 4

Fry quickly in a little hot fat.

Sauté the onions in the olive oil.

Question 5

Slather (v)

Answer 5

Spread or smear a substance thickly or liberally on.

Scones slathered with clotted cream.

Question 6

Soufflé (n)

Answer 6

A light, spongy baked dish made typically by adding flavored egg yolks to stiffly beaten egg whites.

Question 7

Tumaceous (adj)

Answer 7

Having fragrance or being aromatic.

Question 8

Piccata (n)

Answer 8

Meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers

Question 9

Parfait (n)

[Par fe]

Answer 9

A rich cold dessert made with whipped cream, eggs, and fruit.

Question 10

Parboil (v)

Answer 10

Partly cook (food) by boiling.

Parboil the vegetables in salted water for about 5 minutes.

Question 11

Lyonnaise (adj)

Answer 11

Cooked(especially sliced potatoes) with onions or with a white wine and onion sauce.

Question 12

Malted (adj)

Answer 12

Mixed with malt or a malt extract.

Malted biscuits.

Question 13

Marinate (v)

Answer 13

Soak (meat, fish, or other food) in a marinade.

The beef was marinated in red wine vinegar.

Question 14

Kosher (adj)

Answer 14

Of food satisfying the requirements of Jewish law OR (of a person) observing Jewish food laws.

A kosher kitchen.

Question 15

Hors d’oeuvre (n)

[Or-dev]

Answer 15

A small savory dish, typically one served as an appetizer.

A trolley laden with fifteen different hors d’oeuvres”

Question 16

Gluttony (n)

Answer 16

Habitual greed or excess in eating.

She said plumpness was a sign of gluttony in most cases.

Question 17

Gamy (adj)

Answer 17

Having the strong flavor or smell of game, especially when it is high.

A gamy stew of various meats.

Question 18

Fricassee (n)

Answer 18

A dish of stewed or fried pieces of meat served in a thick white sauce.

Question 19

Fra diavolo

Answer 19

A spicy sauce for pasta or seafood. Most versions are tomato-based and use chili peppers for spice.

Question 20

Fondant (n)

Answer 20

A thick paste made of sugar and water and often flavored or colored, used in the making of sweets and the icing and decoration of cakes.

Question 21

Foie gras (n)
[Fo gra]

Answer 21

The liver of a specially fattened goose or duck prepared as food.

Question 22

Flambé (adj)

[Floum-be]

Answer 22

Covered with spirits and set alight briefly.

Crêpes flambé

Question 23

Entrée (n)

Answer 23

A dish served between the first and main courses at a formal dinner.

Question 24

Escalope (n)

Answer 24

A thin slice of meat without any bone, typically a special cut of veal from the leg that is coated, fried, and served in a sauce.

Question 25

Etouffee (n)

Answer 25

A dish found in both Cajun and Creole cuisine typically served with shellfish over rice.

Question 26

Deglaze (v)

Answer 26

Make a gravy or sauce by adding liquid to the cooking juices and food particles in (a pan in which meat has been cooked). Deglaze the pan with the white wine.

Question 27

Devein (v)

Answer 27

Remove the main central vein from (a shrimp or prawn). Shell and devein the prawns and then sprinkle them with turmeric and salt.

Question 28

Cacciatore (n)

Answer 28

A 'hunter-style' meal with chicken (or rabbit), onions, tomatoes, herbs, vegetables.

Question 29

Caramelize (v)

Answer 29

Cook or be cooked so as to develop the characteristic brown color and nutty flavor of caramel. You need even slices, otherwise the onions will caramelize unevenly.

Question 30

Charcuterie (n)

Answer 30

Assortment of cold meats that are paired with different accompaniments, such as toast, fruit, cheese, and sauces

Question 31

Chipotle (n)

Answer 31

A smoked hot chili pepper used in Mexican cooking.

Question 32

Creole (n)

Answer 32

A person of mixed European and black descent, especially in the Caribbean. A restaurant serving both international and Creole cuisine.

Question 33

Cured (v)

Answer 33

Preserve (meat, fish, tobacco, or an animal skin) by salting, drying, or smoking. Home-cured ham.

Question 34

Braised (adj)

Answer 34

Fried lightly and then stewed slowly in a closed container. Braised veal.

Question 35

Briny (adj)

Answer 35

Of salty water or the sea; salty. The briny tang of the scallops.

Question 36

Béarnaise (n)

Answer 36

Béarnaise sauce is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.

Question 37

Broil (v)

Answer 37

Cook (meat or fish) by exposure to direct heat. He lightly broiled a wedge of sea bass.

Question 38

Brew (v)

Answer 38

Make Beer or a concoction.

Question 39

Balsamic (adj)

Answer 39

Relating to balsamic vinegar. A balsamic dressing on the side.