Culinary Words >> 3

Question 1

banh mi

Answer 1

a Vietnamese sandwich

Question 2

consommé

Answer 2

a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat

Question 3

creme fraiche

Answer 3

cultured thick cream, with a fresh, sour taste. Does not separate when boiled. If unavailable, substitute with sour cream.

Question 4

croquette

Answer 4

a small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs

Question 5

deglaze

Answer 5

loosening and dissolving meat residue from the pan base or roasting dish with water, wine or stock.

Question 6

dredging

Answer 6

to coat wet or moist foods with a dry ingredient before cooking to provide an even coating

Question 7

dim sum

Answer 7

Cantonese term denoting both a style of morning or midday meal (also known as yum cha) and the small dishes served at that meal to accompany tea. Steamed and fried dumplings, both sweet and sour, are among the best-known dim sum dishes.

Question 8

duxelles

Answer 8

minced mushrooms and shallots cooked in butter and mixed with cream.

Question 9

edamame

Answer 9

green soy bean pods, usually bought frozen and boiled and salted to be eaten as a snack.

Question 10

empanadas

Answer 10

South American sweet or savoury pastries often containing meat, vegetables or cheese.