Vocabulary - cuisine

Question 1

poi

Answer 1

a Hawaiian dish made from the fermented root of the taro, which has been baked and pounded to a paste.

Question 2

roux

Answer 2

thickening agent (wheat flour and butter) Used in classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce

Question 3

marzipan

Answer 3

a sweet, yellowish paste of ground almonds, sugar, and egg whites, often colored and used to make small cakes or confections or as an icing for larger cakes

Question 4

mignon

Answer 4

filet mignon (French for darling, favourite)

Question 5

artisanal

Answer 5

(of a product, especially food or drink) made in a traditional or non-mechanized way.

Question 6

braise

Answer 6

fry (food) lightly and then stew it slowly in a closed container

Question 7

bouillabaisse

Answer 7

a traditional Provençal fish stew originating from the port city of Marseille. The French and English form bouillabaisse comes from the Provençal Occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer).

Question 8

tankard

Answer 8

a large, metal cup for drinking beer that has a handle and often an attached lid

Question 9

flay

Answer 9

strip the skin off

Question 10

boned

Answer 10

having had the bones removed

Question 11

farro

Answer 11

a type of hulled wheat, especially spelt or emmer, typically used in salads, soups, and side dishes. It is sold dried and is prepared by cooking in water until soft, but still crunchy

Question 12

borscht

Answer 12

a soup made with beets and usually served with sour cream associated with the cuisine of central Europe

Question 13

crostini

Answer 13

small pieces of toasted or fried bread served with a topping as an appetizer or canape

Question 14

ramen

Answer 14

(in oriental cuisine) quick-cooking noodles, typically served in a broth with meat or vegetables

Question 15

curry

Answer 15

1 : a food, dish, or sauce in Indian cuisine seasoned with a mixture of pungent spices; also : a food or dish seasoned with curry powder. 2. to seek to gain favor by flattery or attention

Question 16

wok

Answer 16

a large bowl-shaped cooking utensil used especially in stir-frying.

Question 17

sauerkraut

Answer 17

directly translated: “sour cabbage”, is finely cut cabbage that has been fermented by various lactic acid bacteria (pickled in brine)

Question 18

gruel

Answer 18

thin, liquid porridge

Question 19

repast

Answer 19

a meal; feast; banquent

Question 20

tureen

Answer 20

deep dish for serving soup

Question 21

falafel

Answer 21

a Middle Eastern dish of spiced mashed chickpeas or other pulses formed into balls or fritters and deep-fried

Question 22

kebab

Answer 22

a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Eastern Mediterranean

Question 23

primavera

Answer 23

1. (of a pasta dish) made with lightly sautéed spring vegetables 2. a Central American tree

Question 24

seltzer

Answer 24

artificially carbonated water (also called soda water and carbonated water)– Carbonated water is water into which carbon dioxide gas under pressure has been dissolved. Some of these have additives such as sodium. This process, known as carbonation, is a process that causes the water to become effervescent.

Question 25

tapenade

Answer 25

a Provençal dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas.

Question 26

torte

Answer 26

a cake

Question 27

d'oeuvres

Answer 27

An hors-d'oeuvre; French: hors-d'œuvre, literally "apart from the [main] work") or the first course, is a food item served before the main courses of a meal, typically smaller than main dishes, and often meant to be eaten by hand (with minimal use of cutlery).

Question 28

baste

Answer 28

To cover with melted fat, gravy, while cooking

Question 29

roti

Answer 29

an Indian Subcontinent flat bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh.

Question 30

banger

Answer 30

(British informal) sausage or old car

Question 31

desiccated, -tion

Answer 31

1. remove the moisture from (something, especially food), typically in order to preserve it. 2. lacking interest, passion, or energy

Question 32

broil

Answer 32

cook by direct heat

Question 33

cauldron

Answer 33

also spelled caldron - a large metal pot with a lid and handle, used for cooking over an open fire

Question 34

cardamom

Answer 34

the aromatic seeds of a Southeast Asian plant of the ginger family, used as a spice and also medicinally.

Question 35

bruschetta

Answer 35

toasted Italian bread drenched in olive oil and served with garlic or tomatoes

Question 36

nan

Answer 36

(in Indian cooking) a type of leavened bread, typically of teardrop shape and traditionally cooked in a clay oven.

Question 37

brine

Answer 37

water saturated with salt

Question 38

jus

Answer 38

Au jus is French for "with [its own] juice"; jus is the juice itself

Question 39

miso

Answer 39

1. paste made from fermented soybeans and barley or rice malt, used in Japanese cooking. 2. a soup seasoned with miso paste, often with added tofu or vegetables

Question 40

bisque

Answer 40

a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish.

Question 41

brasserie

Answer 41

a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The word brasserie is also French for "brewery" and, by extension, "the brewing business-- an unpretentious restaurant, tavern, or the like, that serves drinks, especially beer, and simple or hearty food

Question 42

julienne

Answer 42

(of food, especially vegetables) cut into thin strips or small, matchlike pieces. a clear soup garnished, before serving, with julienne vegetables. verb (used with object), julienned, julienning. to cut (something, especially a vegetable) into thin strips or small, matchlike pieces

Question 43

pho (soup)

Answer 43

a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat

Question 44

lager

Answer 44

a type of beer that is fermented and conditioned at low temperatures; it may be pale, golden, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer in the world.

Question 45

elixir

Answer 45

a drink believed to have power to heal

Question 46

bitter

Answer 46

(British) beer that is strongly flavored with hops and has a bitter taste.

Question 47

cappuccino

Answer 47

an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed-milk foam. It is typically smaller in volume than a caffe latte, with a thicker layer of micro foam

Question 48

schnapps

Answer 48

a strong alcoholic drink resembling gin and often flavored with fruit