Culinary Words >> 1

Question 1

aioli

Answer 1

garlic mayonnaise, a specialty in southern France

Question 2

ancho chili

Answer 2

Dried pablano pepper

Question 3

andouille

Answer 3

French sausage, popular in Louisiana

Question 4

antipasti

Answer 4

Italian, meaning before the meal. A selection of hot or cold appetisers.

Question 5

aperitif

Answer 5

A pre-dinner drink served to refresh and stimulate the palate. The Italian term is aperitivo.

Question 6

bearnaise

Answer 6

One of the great French sauces, an emulsion of egg yolks, butter, shallots, vinegar or lemon juice (and sometimes white wine), tarragon and chervil. It is often served with grilled steak or fish.

Question 7

bechamel (one of the 5 French “mother sauces”)

Answer 7

The classic French base white sauce, made by adding milk simmered with aromatics (usually bay, onion, nutmeg and pepper) to a roux of butter and flour and cooking it gently, stirring to a smooth consistency. Known as besciamella in Italian cooking.

Question 8

baguette

Answer 8

long slender french bread

Question 9

bouillabaisse

Answer 9

a fish soup from the French Mediterranean.

Question 10

al forno

Answer 10

Italian for “from the oven.” The name of about a thousand restaurants in Italy.