Glossary Terms

Question 1

Aioli

Answer 1

Mayonnaise seasoned with garlic

Question 2

Albacore Tuna

Answer 2

A tuna that travels in large schools and is of commercial importance as a food fish

Question 3

Anchovy

Answer 3

A small shoaling fish of commercial importance as a food fish and as bait. It is strongly flavoured and is usually preserved in salt and oil

Question 4

Artichoke

Answer 4

A European plant resembling a thistle, cultivated for its large flower heads

Question 5

Arugula

Answer 5

An edible Mediterranean plant of the cabbage family, whose leaves are eaten in salads

Question 6

Bread Bienvenue

Answer 6

Welcome bread

Question 7

Brioche

Answer 7

ApastryofFrenchorigin whose higheggandbuttercontent gives it a more rich and tendercrumb when compared to bread.

Question 8

Burrata

Answer 8

A semi-soft white Italian cheese made from mozzarella and cream

Question 9

Buttercream

Answer 9

A soft mixture of butter and powdered sugar used as a filling or topping for a cake

Question 10

Butternut Squash

Answer 10

A popular winter squash of a variety that has a bell shaped fruit with sweet orange-yellow flesh

Question 11

Calabrese

Answer 11

In the style of Calabria, Italy

Question 12

Calamari

Answer 12

Squid served as food

Question 13

Capers

Answer 13

The cooked and pickled flower bud of a prickly southern European shrub, used to flavour food

Question 14

Casarecce

Answer 14

Short twists of pasta originating from Sicily which appear rolled up on themselves

Question 15

Celiac

Answer 15

An illness caused by an immune reaction to eating gluten. Gluten is a protein found in foods containing wheat, barley or rye.

Question 16

Chimichurri

Answer 16

(Used in South American and Mexican cooking) A piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil and chili flakes

Question 17

Chorizo

Answer 17

A spicy Spanish pork sausage

Question 18

Cilantro

Answer 18

An aromatic Mediterranean plant of the parsley family, the leaves and seeds of which are used as culinary herbs

Question 19

Confit

Answer 19

The process of slow cooking and storing food in fat. Confit is a French word that means preserved.

Question 20

Crème Brulee

Answer 20

A dessert of custard topped with caramelized sugar

Question 21

Croquette

Answer 21

A small roll of chopped vegetables, meat or fish, fried in breadcrumbs

Question 22

Dijon Mustard

Answer 22

A medium hot mustard, typically prepared with white wine and originally made in Dijon, France

Question 23

Durham Wheat

Answer 23

A kind of hard wheat grown in arid regions, having bearded ears and yielding flour that is used to make pasta

Question 24

Espresso

Answer 24

Strong black coffee made by forcing steam through ground coffee beans

Question 25

Fingerling Potatoes

Answer 25

A type of potatoes that are small, narrow and oblong shaped and are named for their resemblance of fingers

Question 26

Fior di Latte

Answer 26

Means "milks flower", and is used to refer to cow's milk Mozzarella, and distinguish it from buffalo milk Mozzarella

Question 27

Frites

Answer 27

French fries

Question 28

Ganache

Answer 28

A whipped filling of chocolate and cream, used in desserts such as cakes and truffles

Question 29

Grissini

Answer 29

Thin, crisp, Italian breadsticks

Question 30

Haricot Vert

Answer 30

French beans, the long green edible pods of a type of bean

Question 31

Kahlua

Answer 31

A coffee flavoured liqueur

Question 32

Ladyfinger

Answer 32

A long, soft, finger-shaped sponge cake biscuit that is often used in desserts

Question 33

Maitre d'Hotel Butter

Answer 33

A compound butter of French origin, prepared with parsley, lemon juice, salt and pepper

Question 34

Margherita

Answer 34

Denoting a pizza topped with tomatoes, cheese and basil

Question 35

Mascarpone

Answer 35

A soft, mild Italian cream cheese

Question 36

Mousse

Answer 36

A sweet or savory dish made as a smooth light mass with whipped cream and beaten egg white, flavoured with chocolate, etc. and typically served chilled

Question 37

Nicoise

Answer 37

In the style of Nice, France. Traditionally, tuna, boiled potatoes, hard boiled eggs, olives, haricots verts or green beans, lettuce and a vinaigrette dressing.

Question 38

Nuoc Cham

Answer 38

A Vietnamese dipping sauce and dressing that's sweet, sour, salty and spicy and is a staple of Vietnamese cuisine

Question 39

Old Bay Seasoning

Answer 39

A seasoning made with celery salt, red and black pepper and paprika

Question 40

Opera Cake

Answer 40

Refers to the layers of the cake which are said to resemble the levels of an opera cake

Question 41

Parmigiano Reggiano

Answer 41

A hard, dry cheese made from skimmed or partially skimmed cow's milk. A sharp flavor. Parmigiano-Reggianos are aged at least two years and must be made in Bologna, Reggio Emilia, Mantua, Modena, or Parma

Question 42

Pimento

Answer 42

A type of pepper with a sweet flavor and very little heat. Pimento cheese known as the "caviar of the South," in the US.

Question 43

Pomodoro

Answer 43

Italian for tomato

Question 44

Relish

Answer 44

A condiment eaten with plain food to add flavor

Question 45

San Marzano

Answer 45

A variety of tomato grown in a specific region of Italy: the Agro Sarnese Nocerino of the Sarno River valley near Mount Vesuvius, where volcanic soils are said to produce sweeter, less acidic tomatoes

Question 46

Shallot

Answer 46

A small bulb which resembles an onion and is used for pickling or as a substitute for an onion

Question 47

Striploin

Answer 47

A cut of beef from the short loin of a cow that is known for its balance of flavour and tenderness

Question 48

Tartare

Answer 48

A dish of raw beef

Question 49

Tiramisu

Answer 49

An Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur with powdered chocolate and mascarpone cheese

Question 50

Vinaigrette

Answer 50

Salad dressing of oil, wine vinegar and seasoning

Question 51

White Anchovies

Answer 51

A type of fish known for their mild flavour and delicate texture