Food & Drink

Question 1

What small, seed-like grain is popular today with vegans and vegetarians, and is commonly used in cold salads or as a hot side dish?

Answer 1

quinoa

(keen-waa)

Question 2

A ______ is an edible ingredient that is added last to a dish to make it more attractive to the eye (e.g., nuts or parsley).

Answer 2

garnish

Question 3

What’s the main difference between white wine and red wine?

Answer 3

Red wine is fermented with the grape skins

While red wine ferments with the grape skins and juice combined in a tank or vat, white wines are pressed before fermentation, separating the juice from the skins.

White wine is typically lighter in body and fruity in flavor. Red wine is heavier and darker, with a bold, dry taste.

Question 4

What large, green leaves have a powerful yet pleasant aroma and pair well with tomatoes, fresh mozzerella, and olive oil?

Answer 4

basil

Question 5

What’s the name of the technique to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time?

Answer 5

sear

Question 6

What type of condiment is an emulsion of egg yolk, vinegar, and oil?

Answer 6

mayonnaise

A commonly confused condiment is aioli which is made up of garlic and olive oil..

Question 7

Name the main ingredients in a martini cocktail.

Answer 7

• gin (or vodka)
• dry vermouth
• olive (or lemon peel)

Question 8

Name the main ingredients in a piña colada cocktail.

Answer 8

• golden rum
• coconut cream
• pineapple juice
• ice cubes
• pineapple chunks
• cherry

Question 9

What is the name for pods of soybeans, popular in East Asian cuisine, that are blanched, salted, and served as an appetizer?

Answer 9

edamame

Question 10

What is the portion of meat from the beef tenderloin that is boneless, lean, and very tender?

Answer 10

filet mignon

Question 11

What thick, fermented dairy product is made from curdled milk but is sweeter and contains less fat than cottage cheese?

Answer 11

yogurt

Question 12

Which small green bud is often served pickled or salted, as a condiment with olive oil and herbs?

Answer 12

capers

Question 13

What dish is typically served as an hors d’oeuvre and consists of harvested fish eggs?

Answer 13

caviar

Question 14

Which medium-sized legume is popular around the world, and is the main ingredient in hummus?

Answer 14

chickpea

Question 15

What spicy pork sausage is a specialty of Spanish and Mexican cuisines?

Answer 15

chorizo

Question 16

What is the name of thickened cream that is slightly thinner than sour cream and is a traditional ingredient in French cuisine?

Answer 16

crème fraîche

Question 17

What leafy vegetable has two varieties: one with small, yellowish shoots that form a tight head similar to romaine lettuce, and the other that has a white core with small, spiny leaves?

Answer 17

endive

Question 18

What delicacy of French cuisine is the fattened liver of a goose or duck, and is typically eaten with a sweet or sour accompaniment?

Answer 18

foie gras

In french, foie gras literally means “fat liver”.

Question 19

Which plant, popular in Italian cuisine, is known for its distinctive, pungent smell and aroma, and is fundamental in many dishes and cuisines?

Answer 19

garlic

Question 20

What staple in Japanese cuisine is a salty, fermented paste made from rice, barley, or soybeans, and is used to flavor soups, sauces, and condiments?

Answer 20

miso

Question 21

What is the name for seaweed that has been dried and pressed, and is commonly used to wrap sushi?

Answer 21

nori

Question 22

Which small edible seeds of a coniferous tree are usually roasted in the oven or sauteed in a pan, and found in recipes such as basil pesto?

Answer 22

pine nuts

Question 23

What salted Italian ham is popular for its saltiness and is commonly served thinly sliced with cheese or something sweet?

Answer 23

prosciutto

Question 24

What ingredient is fish eggs that are commonly eaten raw, salted or cured, smoked, or air dried?

Answer 24

roe

While fish eggs are roe, only sturgeon roe is considered caviar.

Question 25

What **mild relative of the onion family** is long, tube-shaped, and green, and is often used as a garnish that gives dishes a fresh, crisp flavor?

Answer 25

scallion ## Footnote The alternative name for scallion is green onion - each store might label this differently depending on preference.

Question 26

**What food** is actually glands of an animal such as lamb, veal, or piglet?

Answer 26

sweetbreads ## Footnote Sweetbread is a common Iranian street food and often served as kebab.

Question 27

Pasta that is **cooked just until enough resistance is left** to be felt by the tooth is said to be served \_\_\_ \_\_\_\_\_\.

Answer 27

al dente ## Footnote Al dente literally means "to the tooth" in Italian.

Question 28

What **acidic liquid results from fermentation** of ingredients such as wine or rice, and is a popular condiment used to "cut through" or "balance" the flavors of a dish?

Answer 28

vinegar ## Footnote Depending on the cuisine, a recipe might require a different type of vinegar. Some common vinegars are: distilled white vinegar, apple cider vinegar, balsamic vinegar, and rice vinegar.

Question 29

Which **sour Japanese citrus fruit** is more sour than lemons and limes and is used to flavor dishes, sauces, and drinks?

Answer 29

yuzu

Question 30

What **edible fungi grow underground** and has been considered a delicacy dating back to Ancient Egypt due to its exclusivity, incomparable flavor, and unique aroma?

Answer 30

truffles

Question 31

What is **the name of the technique** to **moisten food** during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning?

Answer 31

baste ## Footnote To baste food basically means to moisten food. *Example phrase:* "The chef used a spoon to baste the meat with pan drippings when cooking the roast."

Question 32

What is **the name for a mixture of flour and liquid** with the addition of eggs and sometimes fat that is the base for cakes, muffins, and pancakes?

Answer 32

batter ## Footnote Most batters are whipped with a manual or electric whisk, to keep it extra liquidy. Dough typically contains less water than batter (and usually does not contain egg), which helps dough hold its shape better than batter.

Question 33

What is **the name for an ingredient** that assists in the *holding together* of an emulsified sauce (like a vinaigrette)?

Answer 33

binder ## Footnote Some examples of a binder are mustard, mayonaise, or egg yolk. When heated or mixed, these binders coagulate, causing a sauce or batter-based baked goods to thicken.

Question 34

To **slowly cook tough cuts of meat or hearty fish** and vegetables with a small amount of liquid at a low, even temperature is to \_\_\_\_\_\_ it.

Answer 34

braise ## Footnote Note: this technique is very similar to stewing. The difference is that with braising you often use large pieces of meat partially covered in liquid, while stewing uses smaller pieces completely covered in liquid.

Question 35

What is the **name for a solution of water and salt** along with (usually) sugar, aromatics, and spices used to preserve foods?

Answer 35

brine ## Footnote Brining is used with meat to add flavor or season it from the inside out. Another popular example is cactus in brine to preserve the texture and moisture.

Question 36

What's **the name of the technique** to cook food directly under a very **high heat source** such as a gas flame?

Answer 36

broil ## Footnote Not many people know that their ovens usually have a broil setting. This is often forgotten as we do not assume an oven can produce a large flame.

Question 37

What's **the name of the technique** to **brown meats or vegetables** over high heat, releasing their natural sugars and resulting in darkened, more flavorful products?

Answer 37

caramelize

Question 38

To **whisk or blend** two (or more, usually liquid) ingredients into one unified product with the help of a "binder" ingredient (e.g., oil, vinegar, and mustard) is to \_\_\_\_\_ them.

Answer 38

emulsify ## Footnote The resulting product is an emulsion, which has a creamy texture. Some examples are: mayonnaise, aioli, milk, and various pan sauces.

Question 39

To remove the bones from a fish is to \_\_\_\_\_ them.

Answer 39

fillet ## Footnote Filleting can also be used with meat, but it is often used only in reference to fish. *Example phrase:* a chef filleted the trout for today's dish.

Question 40

What is **the name for a food** that is first covered with crumbs or a batter and then fried?

Answer 40

fritter ## Footnote There are many types of fritters: * **meat:** roast beef, ground lamb, chicken fingers, etc. * **seafood:** shrimp, oysters, clams, etc. * **fruit:** funnel cakes, churros, etc. * **bean:** black beans, kidney beans, red beans, etc.

Question 41

Food that has been **prepared in a manner that adheres to strict Jewish dietary laws** is called \_\_\_\_\_\_\_\_.

Answer 41

kosher ## Footnote Eating kosher means no pork or shellfish, and no mixing of meats and cheeses. Some additional rules are: * Land animals chosen for food must haven cloven hooves and must eat grass. * It is forbidden to eat birds of prey. * Seafood must have fins and scales.

Question 42

To **rise when baked** is to \_\_\_\_\_\_; it occurs when certain ingredients like yeast or baking soda produce gas due to heat.

Answer 42

leaven ## Footnote Some common rising agents include baking soda, whipped egg whites, dry yeast, and even steam. Bread is one of the main foods that is leavened.

Question 43

What's **the name of the technique** to gently cook food completely submerged in a simmering, aromatic liquid?

Answer 43

poaching ## Footnote Some commonly poached dishes are: poached eggs, poached quinoa bowl, chai-poached pears, etc.

Question 44

To **blend or mix one or more food ingredients together** until they are completely smooth is to \_\_\_\_\_ it.

Answer 44

purée ## Footnote Some common examples of pureed foods are: mashed potatoes, smoothies, and scrambled eggs.

Question 45

What's **the name of the technique** to cook an uncovered item in the oven, allowing for browning and caramelization?

Answer 45

roasting ## Footnote Roasting involves cooking food like meat, potatoes, and vegetables that already have a solid structure. Baking is different in that whatever you bake does not have an initial solid structure yet.

Question 46

What's **the name of the technique** to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat?

Answer 46

sautéing ## Footnote Common foods you could sauté are: cabbage, mushrooms, Brussel sprouts, and chicken liver.

Question 47

To maintain the temperature of a liquid that is at a very **slow-moving boil** is to \_\_\_\_\_\_ it.

Answer 47

simmer ## Footnote Common foods to simmer are: beets, potatoes, and chicken.

Question 48

What's **the name of the technique** to cook liquid-covered ingredients over low heat for a long period of time?

Answer 48

stewing ## Footnote Note: this technique is mostly used when preparing hearty soups and is very similar to braising. The difference is that with braising you often use large pieces of meat partially covered in liquid, while stewing uses smaller pieces completely covered in liquid.

Question 49

To **quickly and simultaneously cook a variety of small pieces of food** in a wok (or a large pan) with very high heat, a little oil, and constant movement is to \_\_\_\_-\_\_\_ it.

Answer 49

stir-fry ## Footnote Stir-frying is often used with recipes such as: chicken stir-fry, chow mein, and beef & sichuan pepper stir-fry.

Question 50

What **Japanese style of cooking** is done by coating ingredients with a special batter and then quickly deep-frying them?

Answer 50

tempura ## Footnote Tempura is most often used with vegetables and seafood such as shrimp, squid, and crab.

Question 51

To **grate the outer skin** of a citrus fruit is to \_\_\_\_\_ it.

Answer 51

zest ## Footnote Note: the grated skin is commonly used to enhance the flavor of another ingredient.

Question 52

What **family of ingredients** comes from the **leafy part of a plant** and can be used for flavoring, preservation, cosmetics, and medicine?

Answer 52

herbs

Question 53

**What ingredient category** can be obtained from roots, bark, seeds, stems, fruit, or some other vegetative substance and is often used to enhance the flavor of a dish?

Answer 53

spices ## Footnote Spices are most commonly found in tropical and subtropical regions of the world.

Question 54

What **long (6-8 inch/15-20 cm) green grass-like herb** has a delicate onion flavor, is commonly minced and used as garnish, and is popular in French cuisine?

Answer 54

chives

Question 55

What is the **name for the dried flower buds** which have a powerful flavor that are commonly used in brines, mulled wines, and spice mixtures?

Answer 55

cloves

Question 56

What **small, seed-like spice** is used in brines, marinades, curries, stews, or as a dry seasoning?

Answer 56

cumin ## Footnote Cumin can be toasted then ground for a more intense, nutty flavor. Cumin is a common ingredient in Mexican and Indian cuisine.

Question 57

What **spice is popular in Southeast Asian cuisines** and has a spicy-sweet flavor that pairs well with garlic and beef?

Answer 57

ginger ## Footnote Ginger can be applied in a various ways such as: ground, raw root, pickled with sushi, and as a palate cleanser.

Question 58

What **medium-sized tender green leaf** has a refreshing aroma and flavor, and is most commonly used as a garnish for sweet dishes and cocktails?

Answer 58

mint

Question 59

**What spice is popular in Middle Eastern and Greek cuisines** and is used in baked goods as well as savory dishes? ## Footnote Hint: it is a common ingredient during Christmas when it is powdered on top of eggnog.

Answer 59

nutmeg ## Footnote Too much nutmeg can overpower a dish. Use it sparingly!

Question 60

**What spice, common in Spanish, Middle Eastern, and North African cuisines**, must be handpicked and has a deep golden orange color that will turn a dish yellow?

Answer 60

saffron ## Footnote Saffron tends to be very expensive because of the amount of labor required to extract it. It has literally been worth more than its weight in gold for much of history.

Question 61

What is the **name of the small white or black seeds** that provide texture and flavor and are most popular in breads and Asian dishes?

Answer 61

sesame seeds

Question 62

What **brown, string bean-like spice** has aromas reminiscent of bourbon and oak, and can be infused into almost anything, providing subtle and sweet undertones?

Answer 62

vanilla ## Footnote Vanilla is often used via a liquid extract. There are many vanilla "flavorings" on the market that aren't actually made from real vanilla.

Question 63

What **thick, spicy sauce** found in cuisines around the world is used to cook meat, seafood, and other vegetables?

Answer 63

curry ## Footnote Curry originated in Indian and South-East Asian cuisine but has now spread to other cuisines such as Jamaican cuisine.

Question 64

What is the **warm, emulsified sauce made from water, egg yolks**, clarified butter, and lemon juice that is a staple of French cuisine?

Answer 64

hollandaise sauce ## Footnote Hollandaise sauce is also a defining component of "Eggs Benedict".

Question 65

What **traditional Mexican dark and spicy sauce** is made by cooking chilies, garlic, onions, tomatoes, tortillas, nuts, spices, and chocolate in broth?

Answer 65

mole | (MOH-lay) ## Footnote Mole is a sauce that adds a smoky, spicy, and earthy-sweet note to your dish. It goes well with tortillas, beans, and rice.

Question 66

What **Japanese dipping sauce** is made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice?

Answer 66

ponzu ## Footnote Ponzu is often found with foods such as: tempura, dumplings, and fish.

Question 67

What **dark liquid condiment** is made from fermented soy beans, wheat, water, and salt, and is popular in many Asian cuisines?

Answer 67

soy sauce

Question 68

What **centuries-old brand of spicy condiment** is made from fermented peppers, vinegar, and salt, and is synonymous with Creole and Cajun cuisine?

Answer 68

Tabasco sauce ## Footnote Tabasco was founded in 1868 and originated in south Louisiana.

Question 69

What **mayonnaise/aioli-based condiment**, often paired with fried fish, is made through the addition of chopped cornichons, capers, parsley, and lemon juice?

Answer 69

tartar sauce

Question 70

What **yogurt-based condiment** made with cucumber, dill, and olive oil is popular in Greek and Turkish cuisines and is typically eaten with bread or vegetables?

Answer 70

tzatziki

Question 71

What is the **generic term** that refers to any sauce that is made with one part vinegar and three parts oil, and is commonly used to dress a salad?

Answer 71

vinaigrette

Question 72

What is the dark, watery **condiment made from malt vinegar, molasses, sugar, and other spices** that is popular in English cuisine and used in a variety of meat dishes and cocktails?

Answer 72

Worcestershire sauce

Question 73

What is **the Japanese word** for impeccably fresh, sliced raw fish?

Answer 73

sashimi ## Footnote Sashimi is known as sushi when it is paired with rice.

Question 74

What is **green, spicy, Japanese horseradish** called?

Answer 74

wasabi ## Footnote The more fresh wasabi is, the more powerful the "punch" will be. Wasabi is not spicy in the sense of chilis and peppers. It contains allyl isothiocynate, which is a compound also found in horseradish and hot mustard.

Question 75

Name the **main ingredients** in a **Manhattan** cocktail.

Answer 75

* whiskey * vermouth * bitters * cherry

Question 76

Name the **main ingredients** in a **old fashioned** cocktail.

Answer 76

* bourbon or whiskey * sugar cube * bitters * orange or cherry

Question 77

Name the **main ingredients** in a **cosmopolitan** cocktail. | (cosmo)

Answer 77

* vodka * cranberry juice * lime juice * Cointreau * lime

Question 78

Name the **main ingredients** in a **margarita** cocktail.

Answer 78

* tequila * triple sec * lime juice * lime wedge

Question 79

Name the **main ingredients** in a **mojito** cocktail.

Answer 79

* rum * syrup * lime juice * soda water * mint leaves

Question 80

Name the **main ingredients** in a **Tom Collins** cocktail.

Answer 80

* gin * sugar * lemon juice * soda water * lemon wedge * cherry

Question 81

Name the **main ingredients** in a **Bloody Mary** cocktail.

Answer 81

* vodka * tomato juice * lemon juice * Worcestershire sauce * ground black pepper * celery salt * horseradish * Tabasco sauce * lemon wedge * celery stick

Question 82

Name the **main ingredients** in a **Long Island iced tea** cocktail.

Answer 82

* rum * gin * vodka * tequila * triple sec * lemon juice * cola * lemon wedge

Question 83

Grain, potatoes, and sugar beet molasses are examples of fermented ingredients in what **alcoholic spirit?**

Answer 83

vodka ## Footnote Vodka is popular in many cocktails such as: a cosmopolitan, a screwdriver, and a Bloody Mary.

Question 84

Grains, flavored with juniper are fermented ingredients in what **alcoholic spirit?**

Answer 84

gin ## Footnote Gin cocktails should be stirred, not shaken, due to their light bodied composition. Common gin cocktails are: Tom Collins, red snapper, and French 75.

Question 85

What is the **fermented ingredient** in tequila?

Answer 85

blue agave

Question 86

What is the **fermented ingredient** in rum?

Answer 86

sugar cane byproducts | (molasses, sugar cane juices) ## Footnote The longer a rum ages, the darker it will be.

Question 87

Barley, rye, wheat, and maize are examples of fermented ingredients in what **alcoholic spirit?**

Answer 87

whiskey ## Footnote Bourbon and scotch are both varieties of whiskey. Whiskey is spelled "whisky" in Scotland.

Question 88

Which type of whiskey must have a **51% corn mixture** in its fermented grains?

Answer 88

bourbon

Question 89

Which **type of whiskey** must be distilled and aged for at least three years and one day?

Answer 89

scotch ## Footnote Scotch is made with a special process that gives the spirit its smoky flavor. A whiskey cannot be called scotch unless it is entirely produced and bottled in Scotland.

Question 90

What are the **two main types** of beer?

Answer 90

ales and lagers ## Footnote Ales are made with "top-fermenting" strains of yeast, have more hops, malt and roasted malt, and have a bitter taste. Lagers are made with "bottom-fermenting" strains of yeast that sink to the bottom of the tank. They have a mild, crisp taste.

Question 91

What **type of Portuguese red wine** is typically very sweet and served chilled as a dessert wine?

Answer 91

port wine

Question 92

What is the **process of making** wine called?

Answer 92

vinification ## Footnote Someone who makes wine is called a vintner.

Question 93

What is a **top French sparkling wine** made from chardonnay and pinot noir, with aromas of green fruits and lemons?

Answer 93

champagne ## Footnote Some top tier champagne brands cost between $500 to $10,000 per bottle.

Question 94

# True or false: At a **restaurant**, it is polite to begin eating as soon as the waiter has placed the food in front of you.

Answer 94

FALSE ## Footnote Proper etiquette is to wait until **all** are served at your table before beginning to eat.

Question 95

At a private **dinner party**, proper etiquette says that you should wait to begin eating until _________

Answer 95

until the host or hostess **picks up their fork to eat**. ## Footnote The host or hostess may sometimes indicate that you may begin eating by asking you to do so.

Question 96

When using silverware during a dinner setting, which silverware should you use for the **first course**?

Answer 96

**A** and **I** ## Footnote In most fine dining, it is expected that the first course begins with the silverware **farthest from the plate**, and that you then work your way in over the subsequent courses.

Question 97

On which side of the table setting are your **bread plate** and your **drinking glass(es)**?

Answer 97

* **b**read plate **on the left** * **d**rinking glass(es) **on the right** ## Footnote The thumb and finger rule is easy to remember as the left hand makes a 'b' for bread and the right hand a 'd' for drink.

Question 98

When scooping food like soup, what **method** is considered the proper manners for scooping it up?

Answer 98

You **tilt** the spoon slightly away from yourself. ## Footnote This technique makes sure that if soup spills, it spills back into the bowl - not on your lap.

Question 99

What's the **proper amount** to tip the server in a sit-down restaurant in the United States?

Answer 99

Between **15%** to **25%** ## Footnote Unlike in Europe, servers in the US earn very low wages (far below minimum wage) and earn *most* of their money via tips. It's a custom to leave a 15-25% tip in the US., depending on quality of service.

Question 100

With the \_\_\_\_\_\_\_\_\_\_ dining etiquette style, you should switch the **fork to your right hand** after cutting. Whereas, with the \_\_\_\_\_\_\_\_\_\_ style, you keep the **fork in your left** hand to take a bite.

Answer 100

American, Continental ## Footnote **American style**: Fork in the left hand, knife in the right. After the knife cuts the food, switch the fork to the right hand and use it to pick the piece of food. **Continental style (European)**: Fork in your left hand, knife in the right. They never switch hands.

Question 101

When at a restaurant, how should you **position your fork & knife** to indicate to the waiter that you are finished eating and that they may remove your plate?

Answer 101

4 o'clock position ## Footnote This is the accepted positioning in both the Continental and American etiquette styles. There are some regional differences in how to emphatically indicate that you're "still eating", but this "I'm done" indicator is the most important one to know.

Question 102

When receiving a **dinner invitation** by post or email, it is polite to \_\_\_\_\_\_ to let the host know if you're attending or not.

Answer 102

RSVP ## Footnote The abbreviation comes from the French phrase "Repondez, s'il vous plaît", which means "Respond, please". The request to RSVP is often added to the message.

Question 103

What is the easiest way to quickly master your culinary knowledge after mastering the basics of food and drink?

Answer 103

Brainscape's [Gourmet Food](https://www.brainscape.com/learn/gourmet-food?utm_source=crosslink&utm_medium=in-app&utm_campaign=in-app) Flashcards ## Footnote Perfect for budding chefs and food enthusiasts looking to speak the language of gourmet cuisine and dazzle in the kitchen with advanced culinary knowledge.