Glossary

Question 1

Ponzu

Answer 1

A citrus based sauce commonly used in Japanese cuisine. It has a tart-tangy flavor, similar to a vinaigrette and usually contains yuzu juice, soy sauce, sugar and dashi

Question 2

Dashi

Answer 2

A Japanese soup stock that is the backbone of many of their dishes with tons of umami savory flavors. Traditionally it’s made from dried kelp, dried bonito flakes, dried anchovies and dried shiitake mushrooms

Question 3

Mignonette

Answer 3

A French condiment usually made with minced shallots, cracked pepper and vinegar. Traditionally served with raw oysters

Question 4

Agro dolce

Answer 4

An Italian sweet and sour sauce, sweet and tangy all at once

Question 5

Minus 8 Vinegar

Answer 5

Named for the temperature at which the grapes are harvested and pressed to make sweet ice wine which is then turned into vinegar

Question 6

Tomatillo

Answer 6

Also known as Mexican husk tomato, it is a fruit with a slightly tart flavor

Question 7

Calamansi

Answer 7

A Filipino citrus fruit with a green rind and orange flesh. Its flavor falls somewhere between the sourness of a lime and the sweetness of an orange.

Question 8

Yum Yum Pepper

Answer 8

Small, elongated pods with smooth wavy skin. A mini sweet pepper or mini bell.

Question 9

Chermoula

Answer 9

A North African sauce or marinade typically made up of olive oil, cilantro, parsley, thyme, cumin, coriander and ginger. Like a North African chimichurri sauce.

Question 10

Heirloom

Answer 10

A traditional variety of plant which is not associated with large scale commercial agriculture. A old time variety.

Question 11

Piquillo

Answer 11

A variety of chili with a sweet taste but no heat. Northern Spain.

Question 12

Urfa Pepper

Answer 12

A Turkish chili pepper that’s distinctive for its dark burgundy color and salty-sweet-smoky-sour flavor. It has notes of chocolate and wine tannins, there’s a lot of depth with a very pleasant heat

Question 13

Sumac

Answer 13

A spice made from dried and ground berries of the wild sumac flower. Sumac has a tangy, sour, acidic flavor reminiscent of lemon juice

Question 14

Aleppo

Answer 14

A common middle eastern condiment made from the Halaby Pepper. Can be nice see just like any other dried red pepper flake. Fairly mild with its heat building slowly and fruity raisin like flavor. Like sundried tomatoes but with a substantial kick

Question 15

What is Yuzu?

Answer 15

A Chinese citrus fruit with fragrant acidic juice. Like the halfway point between a lemon and a lime.

Question 16

Castelvetrano Olives

Answer 16

Italy’s most common snack olive. Bright green and often referred to as dolce. Meaty, buttery flesh and a mild flavor

Question 17

What is a Cipollini Onion?

Answer 17

Round flat bulbs, typically very small, with a strong onion taste but also very sweet

Question 18

Streusel

Answer 18

A crumbly topping or filling made from fat, flour, sugar and often cinnamon

Question 19

Cremeux

Answer 19

In French it means “creamy”. A dessert that looks like a mousse but is extra creamy. A dense, soft pudding.

Question 20

Agar

Answer 20

A jelly-like substance obtained from red algae. A vegetarian gelatin.

Question 21

What is Panna Cotta?

Answer 21

A cold Italian custard

Question 22

What is Granita?

Answer 22

A course, Italian style flavored ice dessert. Fluffy and crunchy. Like shaved ice.

Question 23

What is Biodynamic in relation to wine?

Answer 23

“A spiritual-ethical-ecological approach to agriculture”

A practice that views the farm or vineyard as one solid organism.

Natural materials, would and composts are used to sustain the vineyard.

Chemical fertilizers and pesticides are forbidden.

Naturally fertilized from a range of animals who also live on the vineyard.

Question 24

Cremeux

Answer 24

In French it means “creamy”. A dessert that looks like a mousse but is extra creamy. A dense, soft pudding.

Question 25

Tres leches

Answer 25

A light sponge cake made with three milks. Mexican. Similar to angel food cake.

Question 26

Fermentation

Answer 26

The breakdown of a substance by bacteria, yeasts or other microorganisms

Question 27

Spontaneous fermentation

Answer 27

What happens when a brewer leaves the inoculation (the moment when yeast and bacteria come into contact with the liquid) up to whatever organisms happen to be in the air or on the fruit

Question 28

Bulk Fermentation

Answer 28

The step when the dough is fermenting in a large, single mass. During this time, fermentation creates organic acids (flavor and strength. The gluten network) and carbon dioxide gases (volume and lightness).

Question 29

What does “on the lees” mean

Answer 29

The lees are the dead yeast cells, leftover from the fermentation process. As they breakdown they release all sorts of compounds which interact with the wine to create complexity, aroma, flavor, palate weight and texture.

Question 30

Skin contact (maceration)

Answer 30

Grape skins remain in contact with the wine.

Question 31

Champagne method

Answer 31

Bottle fermented. The wine goes through its second fermentation (to produce bubbles) in the bottle it will be sold in.

Question 32

Yuzu Kosho

Answer 32

Yuzukoshō is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.

Funky and tart taste

Question 33

What is Romesco?

Answer 33

A flavorful tomato sauce of red peppers, nuts, garlic, and olive oil.

Question 34

What is Koji?

Answer 34

A microbe. It is what gives miso that umami punch. Koji is the national fungi of Japan and is celebrated on National Fungus Day on October 12th.

Question 35

What is Delicita Squash?

Answer 35

Also known as “sweet potato squash” for its brown sugar flavor, delicata tastes like a cross between fresh corn and pumpkin pie.

Question 36

Describe Chanterelle Mushrooms

Answer 36

Among the most popular of wild, edible mushrooms. When cooked, Chanterelle mushrooms are chewy with a velvety consistency and have a woodsy, earthy flavor with hints of mild pepper.

Question 37

What is a Summer Squash?

Answer 37

Summer squash are squashes that are harvested when immature, while the rind is still tender and edible

Question 38

What is Chimmichurri?

Answer 38

a sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper.

Mexico

Question 39

What is Spigarello?

Answer 39

Broccoli spigarello, or spigarello for short, has the bluish-gray hue of its cousin cavolo nero (Italian black kale). Its leaves are like long, thin broccoli leaves with ruffled edges that twist and twirl upward from the stem.

Question 40

What is Salsa Macha?

Answer 40

A salsa from Veracruz, Mexico, made with a variety of dried peppers, nuts and oil. It’s slightly spicy, nutty salsa, with a touch of tanginess.

**ours recipe: fry sesame seeds, pumpkin seeds,
peanuts with grapeseed oil, garlic,
dehydrated guajillo and ancho chilies. let it
cool down and add oregano, salt, vinegar and
blend. It is a chunky sauce.

Question 41

What are Diver Scallops?

Answer 41

New Bedford, Masachussetts

diver scallops- “candy of the sea”; Mildly sweet, buttery and delicately tender, natural dry scallops are truly the gold standard in the seafood world, preferred by chefs. Slightly bigger than a silver dollar with a light, pearly-white or pink hue.