Culinary Words >> 5

Question 1

emulsion (n) / emulsify (v)

Answer 1

combining of two separate substances by adding small amounts of one into the other

Question 2

feta

Answer 2

Sheep’s or goat’s milk are the traditional base for this salty, crumbly cheese.

Question 3

haricot vert

Answer 3

green beans

Question 4

hollandaise

Answer 4

One of the five “Mother Sauces,” this one is yellow. A base sauce of butter and lemon juice thickened with egg yolks over gentle heat. Paired with eggs and ham on muffins to make eggs Benedict.

Question 5

tripe

Answer 5

the first or second stomach of a cow or other ruminant used as food

Question 6

hummus

Answer 6

Middle Eastern puree of cooked chickpeas, tahini, lemon juice and garlic

Question 7

jambalaya

Answer 7

Creole long grain rice dish with varied ingredients such as chicken, ham, sausage and seafood with onions, celery, green pepper and tabasco.

Question 8

jamon

Answer 8

Spanish for ham. Not to be confused with jabon, which is soap.

Question 9

Julienne

Answer 9

technique of cutting vegetables, fruit or citrus rinds into matchstick-sized strips

Question 10

espagnole

Answer 10

One of the five “Mother Sauces,” this one is brown. Espagnole has a strong taste, and is rarely used directly on food. As a mother sauce, it serves as the starting point for many derivatives