Culinary Words >> 4

Question 1

fillet (filet)

Answer 1

a boneless piece of meat, poultry, or fish; the French version, spelled as “filet,” is also used when referencing a cut of beef that is boneless, such as filet mignon

Question 2

flambe

Answer 2

the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames

Question 3

gazpacho

Answer 3

a Spanish dish of cold, uncooked soup, which typically contain tomatoes, cucumbers, onions, garlic, oil, and vinegar

Question 4

foie gras

Answer 4

the fattened liver of a duck (de canard) or goose (d’ois).

Question 5

fondant

Answer 5

cooked, worked, flavoured sugar used in icing

Question 6

fricassee

Answer 6

a mixture of sauteed ingredients, classically enriched with butter and cream

Question 7

gnocchi

Answer 7

Mr. C’s favorite food.

small dumplings usually made with potato and served with sauce

Question 8

habanero chilli

Answer 8

By far the hottest of the commonly available chillies, the orange habanero or bonnet pepper has a fruity taste and a lingering, white-hot burn. It is advisable to wear rubber gloves while preparing them in any great number and to wash your hands and utensils after handling them.

Question 9

harissa

Answer 9

A fiery north African condiment usually made from dried chillies, garlic, olive oil and cumin.

Question 10

haggis

Answer 10

Scottish dish of sheep’s stomach stuffed with minced heart, liver, lungs and oats then poached or boiled.