Vocab 3

Question 0

Brunoise

Answer 0

A mixture of vegetables that have been finely diced or shredded, then cooked slowly and butter. The brunoise is then used to flavor soups and sauces.

Question 1

Brota

Answer 1

A liquid resulting from cooking vegetables, meat, or fish and water. The term is sometimes used synonymously with bouillon.

Question 2

Bruschetta

Answer 2

From the Italian Bruscare meaning “to roast over coals,” this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra virgin olive oil. The bread is salted and peppered, then heated and served warm.

Question 3

Burnet

Answer 3

Native to Europe, Burnett includes any of several herbs, the most common being salad burnet. It leaves are used in salads and with vegetables. Like borage, Burnett leaves are also used to flavored drinks, such as tea. When crashed, they have a fragrance similar to cucumber.

Question 4

Butterscotch

Answer 4

The flavor of butterscotch is a blend of butter and brown sugar. It is popular for cookies, ice cream toppings, frostings, and candies.

Question 5

Caesar salad

Answer 5

A salad consisting of greens (classically, Romain lettuce) tossed with a garlic vinaigrette dressing (made with tons, of coddled egg and sometimes anchovies. It is said to have been created in 1924 by Italian chef Cesar Cardini, who owned a restaurant in Tijuana, Mexico.

Question 6

Cajeta

Answer 6

Dulce de leche.

A make sure of sugar and milk, and cooked until brown.

Question 7

Calamari

Answer 7

Squid
As a ten armed member of the cephalopod class and Mullusk family,  squid is related to both the octopus and cuttlefish. Squid meat is a firm, chewy texture, and mild, sometimes sweet flavored.

Question 8

Calvados

Answer 8

A dry Apple Brandy made of calvados, in the Normandy region of northern France and considered one of the worlds greatest. Calvado’s is a double distilled in a pot, then age for 40 years. The best calvados comes from the pays d’Auge appellation contrôlée, a destination that is noted on the label. Called Lagos is often used for cooking, particular and chicken, pork, and veal dishes.

Question 9

Canapé

Answer 9

Is small, decorate a piece of bread topped with a savory garnishsuch as anchovy, cheese, or some type of bread spread, crackers or pastry