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Brendan 1 > Food & drink > Flashcards

Food & drink Flashcards

1
Q

Brandy is basically

A

Distilled wine

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2
Q

Which fermented cereal is whisky made from ?

A

malted barley

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3
Q

3 ways whisky is aged:

A
  • Oak barrels
  • New oak that has been charred
  • A cask that once contained bourbon or sherry
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4
Q

Alcohol starts to evaporate at ___ whereas the water only turns to vapour at 100C

A

78.4 C

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5
Q

By observing how quickly the whisky ___ you can know whisky age.

A

the whisky flows down the glass

If your whisky has quick legs, it’s lighter on its feet and probably quite young. Slow whisky legs, on the other hand, indicate a heavier, more mature whisky

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6
Q

There are 2 different types of stills for whisky:

A

Pot & Column

Scotch has to made using a pot still

Column. - Produces a lighter, stronger spirit than the heavier, fruitier bases of pot stills. Malted and unmalted barley mashed with other cereals (e.g. maize). Efficient and can work in continuous operation.

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7
Q

Single-malt - made from a mash that contains ___

A

only one grain

To legally be called a single malt Scotch, the whisky must be distilled at a single distillery in Scotland, in a copper pot still from nothing other than malted barley, yeast and water. It must then be aged in an oak cask for at least three years and a day, and be bottled at no less than 40% abv.

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8
Q

Bourbon is at least 51% ___

Aged for _

Made in __ barrels

A
  • At least 51% maize (corn on the cob)
  • 2 years in oak barrels
  • Originally from Bourbon county, Kentucky
  • Usually made in virgin barrels that are charred
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9
Q

Tennessee whisky

A

Bourbon is filtered through charcoal (also known as Lincoln County Process)

The charcoal takes the harshness out

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10
Q

Smoky flavours known as

A

“phenolic characters”

When the malted barley is heated in peat-fired kiln

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11
Q

Highland, north of the line from the ___

A

River Tay in the east to the River Clyde in the west

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12
Q

Islay - pronounced

A

Isla

  • chosen for its remote location far from customs officers
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13
Q

Laphroaig is from ___

A

Islay

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14
Q

Dalmore is from ___

A

Highlands

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15
Q

Belgian beer industry got a boost when ___ monks fled the French revolution.

A

Trappist monks

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16
Q

Malt is

A

Malt is germinated cereal grains that have been dried in a process known as “malting”.

The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.
Malting grains develops the enzymes required for modifying the grain’s starches into various types of sugar.
Malted grain that has been ground into a coarse meal is known as “sweet meal”.

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17
Q

Martini

A

Gin + vermouth

with an olive or a lemon twist

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18
Q

Daiquiri

A

rum + citrus juice + sugar

family of cocktails

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19
Q

Triple sec

A

Orange-flavoured liquer

generic term

originated in France

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20
Q

Margarita

A

tequila + orange liqueur + lime juice

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21
Q

Grenadine

A

red syrup, non-alcoholic

tart and sweet, deep red color

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22
Q

Vermouth

A

“Fortified and aromatized wine.”

Wine + Brandy + herbs & spices + sugar

Basically: wine spiked with brandy, infused with herbs and spices, and sweetened.

There are two main varieties: red (sweet) vermouth, which originally hails from Italy,

and white (dry) vermouth, which first appeared in France. Wormwood (herb), of absinthe fame, is dry vermouth’s hallmark ingredient.

A Martini = dry vermouth

Manhattan = sweet vermouth

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23
Q

Negroni

A

gin + vermouth rosso + Campari

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24
Q

apéritif vs digestif ?

A

apéritif = before a meal

digestif = after a meal

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25
Q

Campari

A

Dark red Italian liqueur

underlying flavors of cherry, cascarilla, clove, rhubarb, cinnamon and orange peel

a blend of between 10 and 70 herbs, flowers, and roots infused into a high-proof alcohol and sweetened with sugar syrup

26
Q

Pinot noir means…

A

Black pine;

difficult vine, originated in Burgundy

counterpart to white skinned Chardonnay

27
Q

Cognac

A

Type of brandy - liquor produced by distilling wine

Named after area in southwestern France

must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wines barrel age, and most cognacs spend considerably longer “on the wood” than the minimum legal requirement.

28
Q

What flavour do “oak lactones” have?

(What spirits get from being stored in barrels)

A

Coconut flavour

When alcoholic liquids are stored in new oak casks several things occur. First, the liquid extracts soluble materials from the wood that contribute colour and flavour, including tannins, oak lactones (a coconut flavour), clove and vanilla aromas. These flavours, particularly vanilla (vanillin in oak, the same compound found in vanilla pods), can be very strong in new barrels, hence second hand casks are desirable for Scotch whisky as they give milder flavours.

29
Q

What is Romesco sauce?

A

nut + red pepper

from Catalonia

30
Q

verjus

A

Literally ‘green juice’

While acidic, verjus has a gentler flavor than vinegar

sour juice made from unripe grapes traditionally thinned out before the harvest.

31
Q

Rotolo

A

Coils of pasta

a traditional Italian dish that’s not widely known outside of Italy. The literal translation of “rotolo” is “scroll” or “coil”.

32
Q

Lavash

A

a traditional thin, unleavened, Armenian flatbread made in a tandoor oven

33
Q

Jicama

A

Mexican turnip

34
Q

Gochujang

A

Korean red chilli paste

savory, sweet, and spicy

35
Q

Harissa

A

Tunisian hot chili pepper paste,

Roasted red peppers

36
Q

N’duja

A

spicy, spreadable pork sausage from Southern Italy

the region of Calabria

37
Q

Dukkah

A

Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d’œuvre

The word is derived from the Arabic for “to pound”

38
Q

Hors-d’œuvre

A

small dish served before a meal

often designed to be eaten by hand

in French literally means “outside the work”—that is, “not part of the ordinary set of courses in a meal”.

canapés are a form of hors d’oeuvres

Related to Swedish smörgåsbord, Russian zakuska, middle eastern mezze, and Italian antipasto

39
Q

Parmentier potatoes

A

roasted cubes of potatoes

40
Q

Burrata

A

Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream

The outer casing is solid cheese, while the inside contains softer chees and cream

41
Q

Chevre

A

Goat cheese

42
Q

Raclette

A

Melted cheese scraped off a wheel - Swiss

Also a type a hard, cow’s milk cheese.

43
Q

Cuttlefish

A

Similar to squid

44
Q

Labneh

A

Middle-eastern soft cheese

a soft cheese, similar in texture to cream cheese, made from strained yogurt and very popular in Middle Eastern cuisine

45
Q

Koji rice

A

Moldy rice - used in Japanese food (e.g. miso)

Cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins.

46
Q

Scarmoza

A

South Italian cow’s milk cheese

47
Q

Aioli

A

Garlic mayonnaise

Garlic, salt, olive oil, and often egg … means “garlic and oil” in Catalan and Provençal.

-

AIOLI - Provence in France

ALLIOLI (ah-ee-ohlee) = Catalan - no egg, just garlic + salt

ALIOLI (ah-lee-ohlee) = Rest of spain - often made with egg.

48
Q

Tasty Venezuela food I had at Dre’s house

A

Arepas

49
Q

Escabeche

A

Fish in sauce

Spanish

50
Q

Bond’s drink

A

Vodka dry martini.

Vodka + dry vermouth.

(Dry vermouth is an aromatic fortified wine, infused with herbs, roots, bark, and flowers, and strengthened by a neutral grape spirit)

51
Q

Where are these from?

Dalmore and Glenmorangie

A

Highlands

52
Q

Where are these from?

Macallan, Dalwhinnie, Glenlivet and Glenfiddich

A

Speyside

53
Q

Where are these from?

Auchentoshan, Glenkinchie

A

Lowlands

54
Q

Where are these from?

Highland Park, Talisker and Jura

A

Islands

55
Q

Manhattan

A

whiskey + sweet vermouth + bitters

56
Q

Bellini

A

Prosecco + peach purée

57
Q

Tom Collins

A

gin + lemon juice + sugar + carbonated water

58
Q

Cosmopolitan

A

vodka + triple sec + cranberry juice + lime juice

59
Q

Paratha

A

Indian flatbread

60
Q

Dosa

A

Indian pancake - often rolled up

61
Q

Idly

A

Savoury rice cake

Brendan 1 (14 decks)

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