Terms

Question 1

A dish of raw meat or fish sliced very finely with seasoning and a sauce onions

Answer 1

Tartar

Question 2

a garlic sauce common to the Levant. Similar to aioli, garlic, salt, olive oil, and lemon juice. Traditionally crushed with mortar and pestle.

Answer 2

Toum

Question 3

Egyptian condiment that is made of ground nuts, seeds, spices, and herbs
Traditional you would put —- in a bowl next to olive oil, dipping bread in oil then —-

Answer 3

Dukkah

Question 4

Blend of spices is a French derivative of a masala from puducherry region of India. It’s a Indian curry blend with added shallots and garlic

Answer 4

Vadouvan

Question 5

Italian for raw. Usually whatever fish is freshest

Answer 5

Crudo

Question 6

Traditionally, only refers to roe wild sturgeons in the Caspian Sea and Black Sea. Salt cured roe originally from Iran

Answer 6

Caviar

Question 7

Cooked all the way and pressed and blended into a creamy paste. French term

Answer 7

Puree

Question 8

— has been fermented for about a a month, warmed and introduced to humidity. Tender and sweet. MAILLARD REACTION

Answer 8

Black garlic

Question 9

sauce made by combing and whipping garlic, olive oil, salt, and often egg. Mediterranean.

Answer 9

Aioli

Question 10

French term for REVIVE THE TASTE OF. Highly seasoned and tougher cuts if meat, cut into pieces and stewed for a long time

Answer 10

Ragout

Question 11

Is marinade like relish in North Africa. Traditionally for seafood. Cilantro garlic lemon juice. Could use things like mint

Answer 11

Chermoula

Question 12

Various highly spiced and salted sausages. Beef/pork. French thick dry cured like salami

Answer 12

Saucisson

Question 13

Sauce used for enhancing the flavors of seafood and salads. European cold sauce similar to Mayo. Like tartar sauce. Sometimes with curry or pickles. Can have horseradish, paprika , anchovies, capers

Answer 13

Remoulade

Question 14

French for small and sweet. Vinegar based condiment. Shallots, cracked pepper, sugar, vinegar. Served with raw oysters

Answer 14

Mignonette

Question 15

Yoghurt that’s strained until it’s consistency of soft cheese

Answer 15

Labneh

Question 16

Greek sauce made of yogurt, cucumber, garlic

Answer 16

Tzatziki

Question 17

Spicy dip of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs

Answer 17

Muhammara

Question 18

Small tree in the cashew family. Many types, dried berries for flavors

Answer 18

Sumac

Question 19

Italian ham that is unsmoked, uncooked, cured by drying while hung, very thin, smooth. FAT TO COAT THE TONGUE

Answer 19

Prosciutto

Question 20

A Spanish sweet or spicy pork sausage. Heavily seasoned with smoked paprika

Answer 20

Chorizo

Question 21

Caribbean a Latin American sauce made with tomato, onions, peppers, garlic, herbs

Answer 21

Sofrito

Question 22

Cornmeal based cake, flat, then baked or fried. Cornbread like pancakes

Answer 22

Johnny cake

Question 23

A sweet and sour type of sauce from Italy. Onion, garlic, red wine vinegar, sugar, and raisins.

Answer 23

Agrodolce

Question 24

Tunisian hot chili paste. Red pepper, garlic, cumin, caraway, coriander

Answer 24

Harissa

Question 25

Seed pod “meat”, tart/sweetness

Answer 25

Tamarind

Question 26

Minimally changed grains. Millet amaranth

Answer 26

Ancient grain

Question 27

Breadcrumbs in Italian. Mixed with seasoning

Answer 27

Pangrattato

Question 28

Shrub grown for edible berries. Fresh black — have tart taste and earthy flavor. Dried are sweet

Answer 28

Black currant

Question 29

North African dish made of rolled durum wheat semolina. Looks like a grain, technically a pasta. Moroccan smallest, Israeli, Pearl are the largest

Answer 29

Couscous

Question 30

Used to prepare Portuguese seafood dishes. Traditionally made of copper and shaped like clamshells hinged at one end and is clamped. Crude pressure cooker

Answer 30

Cataplana

Question 31

Middle East. Combination of oregano, thyme, marjoram with sumac and sesame seeds. Tangy herbal nutty or toasty or even minty

Answer 31

Zaatar

Question 32

Middle eastern/Mediterranean cuisine. Comes from a burgundy Chile aka halaby pepper. semi-dried, de-seeded, coarsely ground. Moderate heat level. Fruitiness/cumin undertones. Similar to ancho Chile

Answer 32

Aleppo