Ingredients

Question 1

Describe the following ingredient:

arborio rice

Answer 1

short, plump-grain rice with high starch content; commonly used to make risotto

able to retain its shape and al dente bite throughout the cooking process much better than other varieties of rice such as long-grain basmati

Question 2

Describe the following ingredient:

Arctic char

Answer 2

fish that lives in both fresh and salt water; closely related to salmon and trout

full of Omega-3 essential fatty acids
has thick skin that retains moisture and oil and crisps nicely when pan seared

Question 3

Describe the following ingredient:

bonito flakes

Answer 3

dried fish flakes used in Japanese cuisine to flavor broths, marinades, and condiments

used to make dashi broth and miso soup
lends a subtle, smoked fish flavor to a dish

Question 4

Describe the following ingredient:

bresaola

Answer 4

beef tenderloin that has been salt cured and then air dried

as a popular Italian antipasto, it is thinly sliced and served with olive oil, lemon juice, and black peppercorns

Question 5

Describe the following ingredient:

capers

Answer 5

very small, green bud of the caper shrub native to warm climates throughout the world

usually pickled or salted then used in recipes to add intense flavor and texture
“olive oil with fresh herbs and capers” is a simple and popular condiment

Question 6

Describe the following ingredient:

caviar

Answer 6

harvested fish eggs that are lightly salted and eaten raw

synonymous with wealth and luxury due to its high price tag (over $2,000/lb. for the very best)
sturgeon eggs are most sought-after
variety of species (salmon, trout, whitefish) used, all with different sizes, shapes, and colors
typically served as an hors d’oeuvre with smoked salmon and crème fraîche on a blini

Question 7

Describe the following ingredient:

chanterelle

Answer 7

small to medium-sized mushroom with unique golden brown color and nutty flavor

a favorite to many for its bold flavor, texture, and aroma
harvested in the wild from June-October
very short shelf life and must be thoroughly cleaned

Question 8

Describe the following ingredient:

chickpea

Answer 8

a medium-sized legume with a distinct shape, flavor, and texture; popular in cuisines throughout the world

cultivated by ancient Middle Eastern civilizations dating back to 3500 B.C.
high in protein and carbohydrates
cooked in a variety of ways, served both hot and cold
the main ingredient in hummus

Question 9

Describe the following ingredient:

chorizo

Answer 9

spicy pork sausage

specialty of Spanish and Mexican cuisines
made with either smoked or fresh pork
typically grilled or roasted then added to a soup, stew, casserole, or rice dish

Question 10

Describe the following ingredient:

crème fraîche

Answer 10

thickened cream that is slightly thinner than sour cream and lacks its sour flavor

traditional ingredient in French cuisine, now widely used around the world for the thickening of sauces, soups, and drinks

Question 11

Describe the following ingredient:

endive

Answer 11

leafy vegetable with several varieties and names

one variety has small, yellowish shoots that form a tight head similar to romaine lettuce; known as “endive” in America and most of Europe, but as “chicory” in England
another has a white core with small, spiny leaves; known as “frisee” or “curly endive” in America, but as “endive” in England

Question 12

Describe the following ingredient:

escargots

Answer 12

(French word for) snails

historical delicacy going back to Ancient China and Rome
chewy texture
typically boiled and then sauteed or baked
usually served with a buttery garlic and parsley sauce

Question 13

Describe the following ingredient:

farro

Answer 13

plump grain from the wheat family that is larger but similar to barley

popular in Italian cuisine
one of the first grains cultivated in Europe
high in nutrients and serves as a healthy side dish

Question 14

Describe the following ingredient:

filet mignon

Answer 14

a portioned piece of meat (typically 8 oz.) from the beef tenderloin

boneless, lean, and very tender
can be broiled, grilled, or pan seared
considered by many to be the finest cut of meat; very popular in restaurants and at catered events

Question 15

Describe the following ingredient:

foie gras

Answer 15

the fattened liver of a goose or duck

a delicacy of French cuisine
can be roasted, seared, grilled, poached, pureed, or cured
typically eaten with a sweet and/or sour accompaniment due to its rich, velvety characteristics

Question 16

Describe the following ingredient:

garlic

Answer 16

seed of an onion plant with a distinctive, pungent smell and aroma that is fundamental in many dishes and cuisines

has been cultivated for centuries, originally in Asia
also eaten for medicinal purposes to raise one’s immune system

Question 17

Describe the following ingredient:

gherkin

Answer 17

very small (1.5 in.) un-ripened cucumber that has been pickled

also referred to as a “cornichon” (little horn)
typically eaten as a condiment to something else, like a charcuterie board

Question 18

Describe the following ingredient:

hamachi

Answer 18

young yellowtail tuna with great texture and flavor, making it a favorite on sushi menus

Question 19

Describe the following ingredient:

haricots verts

Answer 19

“haricot” is French for any type of bean, both fresh and dried; “vert” is French for the color green

pronounced “ariko ver”
known in America as “green string beans”
different from “green beans,” which are thicker with less snap and flavor and are typically canned or pickled

Question 20

Describe the following ingredient:

jicama

Answer 20

root vegetable with brown skin that is peeled off to get to the white, un-sweet, pear-like textured flesh inside

can be eaten raw or cooked in a variety of ways similar to a potato
staple in Mexican, Caribbean, and South American cuisines
popular in healthy salads and soups

Question 21

Describe the following ingredient:

Kobe beef

Answer 21

a superior beef only produced in Kobe, Japan

meat is more marbled (fattier) and flavorsome than any other beef
must adhere to strict production standards
rumor has it that the cattle are fed beer, massaged, and then suspended in a device similar to a hammock

Question 22

Describe the following ingredient:

lardons

Answer 22

uniformly cut, small strips of bacon that have been crisply rendered

around 1/8 in. by 1 in.
great in salads and risottos

Question 23

Describe the following ingredient:

miso

Answer 23

a salty, fermented bean paste made from either rice, barley, or soybeans

a staple in Japanese cuisine used to flavor soups, sauces, and condiments
most commonly seen as “miso soup”

Question 24

Describe the following ingredient:

monkfish

Answer 24

bottom-dwelling saltwater fish also referred to as anglerfish

buries itself in the sand and uses its antenna to attract prey (smaller fish)
the tail of the monkfish has a similar texture to that of the lobster and can be prepared in similar fashion

Question 25

Describe the following ingredient:

nori

Answer 25

seaweed that has been dried and pressed into a very thin square or rectangular sheet

most commonly used to wrap sushi rolls
very dark green in color, almost black

Question 26

Describe the following ingredient:

pine nuts

Answer 26

the small edible seeds of a coniferous tree found in the Mediterranean

usually roasted in the oven or sauteed in a pan to develop more complex flavors and aromas
found in both savory and sweet recipes such as basil pesto and spice cake
very high in protein

Question 27

Describe the following ingredient:

prosciutto

Answer 27

salted Italian ham

in America it is more specifically thought of as un-cooked, dry-cured, pressed leg of pig
very popular in restaurants around the world for its saltiness
commonly sliced thin and served with cheese and something sweet, e.g., mozzarella or figs

Question 28

Describe the following ingredient:

quail

Answer 28

a type of poultry that is smaller than a chicken and has flavorful white and dark meat similar to that of a pheasant

Question 29

Describe the following ingredient:

quinoa

Answer 29

small, seed-like grain that is high in nutrients and protein

staple in ancient South American cuisines
can be boiled or ground into a meal and used for baking
popular today with vegans and vegetarians
commonly used in cold salads with dried fruits and herbs, or as a hot side dish to venison or lamb

Question 30

Describe the following ingredient:

roe

Answer 30

fish eggs

a staple in many cuisines around the world
eaten raw, salted/cured, smoked, or air dried
popular species include sturgeon, whitefish, salmon, trout, and shad

Question 31

Describe the following ingredient:

salami

Answer 31

Italian word used to generally describe various types of cured, air-dried sausage, such as:

• Genoa
• Soppressata
• Coppa
• Bresaola

Question 32

Describe the following ingredient:

scallion

Answer 32

a mild relative of the onion family that is long, tube-shaped, and green

often used as a garnish, giving dishes a fresh, crisp flavor

Question 33

Describe the following ingredient:

semolina

Answer 33

coarsely ground grains such as wheat, rice, corn, and buckwheat

commonly known as the yellow “cornmeal” used to make polenta
if finely ground, can be used to make pasta

Question 34

Describe the following ingredient:

squab

Answer 34

very small, domesticated young pigeon with tender dark meat

can be prepared in similar fashions to chicken

Question 35

Describe the following ingredient:

sweetbreads

Answer 35

glands of an animal such as lamb, veal, or piglet

come from the throat, heart, or stomach (pancreas)
should be soaked in milk, salt, or sometimes Cognac to remove impurities and to tenderize
can be prepared by poaching, grilling, sauteing, roasting, or deep-frying

Question 36

Describe the following ingredient:

tenderloin

Answer 36

the two muscles on either side of the backbone of beef, pork, or lamb

the cut that a portioned filet mignon comes from
very tender and lean
can be grilled, seared, or roasted whole, then carved to order
popular on buffet menus

Question 37

Describe the following ingredient:

truffles

Answer 37

edible fungi that grow underground, next to the roots of certain trees with a certain soil composition

delicacy dating back to Ancient Egypt due to exclusivity, incomparable flavor, and unique aroma
can only be found in the wild; have never been domesticated

Question 38

Describe the following ingredient:

vinegar

Answer 38

an acidic liquid resulting from the fermentation of a variety of ingredients like wine, rice, barley, and apple cider

ancient ingredient that that was vital to food preservation
fundamental in Asian cuisines
a popular condiment used to “cut through” or “balance” the flavors of a dish

Question 39

Describe the following ingredient:

wheatberry

Answer 39

the entire kernal of the wheat grain

high in nutritional value
can be cooked like any other grain – served hot as a side dish or cold in a salad
pairs well with dried fruit and herbs

Question 40

Describe the following ingredient:

yogurt

Answer 40

a thick, fermented dairy product made from curdled milk

often used as a base for other flavorings or as a thickening agent for stews or curries
one of the first methods of preserving dairy products, likely discovered by accident
active bacteria cultures allow it to reproduce itself in fresh milk, similar to yeast in flour

Question 41

Describe the following ingredient:

yuzu

Answer 41

a very sour Japanese citrus fruit

more sour than lemons and limes
rind is used to flavor dishes, sauces, and drinks
the expensive ($30 per quart), pure juice is available at Japanese supermarkets

Question 42

Name the ingredient described:

short, plump-grain rice with high starch content; commonly used to make risotto

able to retain its shape and al dente bite throughout the cooking process much better than other varieties of rice such as long-grain basmati

Answer 42

arborio rice

Question 43

Name the ingredient described:

fish that lives in both fresh and salt water; closely related to salmon and trout

full of Omega-3 essential fatty acids
has thick skin that retains moisture and oil and crisps nicely when pan seared

Answer 43

Arctic char

Question 44

Name the ingredient described:

dried fish flakes used in Japanese cuisine to flavor broths, marinades, and condiments

used to make dashi broth and miso soup
lends a subtle, smoked fish flavor to a dish

Answer 44

bonito flakes

Question 45

Name the ingredient described:

beef tenderloin that has been salt cured and then air dried

as a popular Italian antipasto, it is thinly sliced and served with olive oil, lemon juice, and black peppercorns

Answer 45

bresaola

Question 46

Name the ingredient described:

very small, green bud of the caper shrub native to warm climates throughout the world

usually pickled or salted then used in recipes to add intense flavor and texture
“olive oil with fresh herbs and capers” is a simple and popular condiment

Answer 46

capers

Question 47

Name the ingredient described:

harvested fish eggs that are lightly salted and eaten raw

synonymous with wealth and luxury due to its high price tag (over $2,000/lb. for the very best)
sturgeon eggs are most sought-after
variety of species (salmon, trout, whitefish) used, all with different sizes, shapes, and colors
typically served as an hors d’oeuvre with smoked salmon and crème fraîche on a blini

Answer 47

caviar

Question 48

Name the ingredient described:

small to medium-sized mushroom with unique golden brown color and nutty flavor

a favorite to many for its bold flavor, texture, and aroma
harvested in the wild from June-October
very short shelf life and must be thoroughly cleaned

Answer 48

chanterelle

Question 49

Name the ingredient described:

a medium-sized legume with a distinct shape, flavor, and texture; popular in cuisines throughout the world

cultivated by ancient Middle Eastern civilizations dating back to 3500 B.C.
high in protein and carbohydrates
cooked in a variety of ways, served both hot and cold
the main ingredient in hummus

Answer 49

chickpea

Question 50

Name the ingredient described:

spicy pork sausage

specialty of Spanish and Mexican cuisines
made with either smoked or fresh pork
typically grilled or roasted then added to a soup, stew, casserole, or rice dish

Answer 50

chorizo

Question 51

Name the ingredient described:

thickened cream that is slightly thinner than sour cream and lacks its sour flavor

traditional ingredient in French cuisine, now widely used around the world for the thickening of sauces, soups, and drinks

Answer 51

crème fraîche

Question 52

Name the ingredient described:

leafy vegetable with several varieties and names

one variety has small, yellowish shoots that form a tight head similar to romaine lettuce; known as “endive” in America and most of Europe, but as “chicory” in England
another has a white core with small, spiny leaves; known as “frisee” or “curly endive” in America, but as “endive” in England

Answer 52

endive

Question 53

Name the ingredient described:

(French word for) snails

historical delicacy going back to Ancient China and Rome
chewy texture
typically boiled and then sauteed or baked
usually served with a buttery garlic and parsley sauce

Answer 53

escargots

Question 54

Name the ingredient described:

plump grain from the wheat family that is larger but similar to barley

popular in Italian cuisine
one of the first grains cultivated in Europe
high in nutrients and serves as a healthy side dish

Answer 54

farro

Question 55

Name the ingredient described:

a portioned piece of meat (typically 8 oz.) from the beef tenderloin

boneless, lean, and very tender
can be broiled, grilled, or pan seared
considered by many to be the finest cut of meat; very popular in restaurants and at catered events

Answer 55

filet mignon

Question 56

Name the ingredient described:

the fattened liver of a goose or duck

a delicacy of French cuisine
can be roasted, seared, grilled, poached, pureed, or cured
typically eaten with a sweet and/or sour accompaniment due to its rich, velvety characteristics

Answer 56

foie gras

Question 57

Name the ingredient described:

seed of an onion plant with a distinctive, pungent smell and aroma that is fundamental in many dishes and cuisines

has been cultivated for centuries, originally in Asia
also eaten for medicinal purposes to raise one’s immune system

Answer 57

garlic

Question 58

Name the ingredient described:

very small (1.5 in.) un-ripened cucumber that has been pickled

also referred to as a “cornichon” (little horn)
typically eaten as a condiment to something else, like a charcuterie board

Answer 58

gherkin

Question 59

Name the ingredient described:

young yellowtail tuna with great texture and flavor, making it a favorite on sushi menus

Answer 59

hamachi

Question 60

Name the ingredient described:

“haricot” is French for any type of bean, both fresh and dried; “vert” is French for the color green

pronounced “ariko ver”
known in America as “green string beans”
different from “green beans,” which are thicker with less snap and flavor and are typically canned or pickled

Answer 60

haricots verts

Question 61

Name the ingredient described:

root vegetable with brown skin that is peeled off to get to the white, un-sweet, pear-like textured flesh inside

can be eaten raw or cooked in a variety of ways similar to a potato
staple in Mexican, Caribbean, and South American cuisines
popular in healthy salads and soups

Answer 61

jicama

Question 62

Name the ingredient described:

a superior beef only produced in Kobe, Japan

meat is more marbled (fattier) and flavorsome than any other beef
must adhere to strict production standards
rumor has it that the cattle are fed beer, massaged, and then suspended in a device similar to a hammock

Answer 62

Kobe beef

Question 63

Name the ingredient described:

uniformly cut, small strips of bacon that have been crisply rendered

around 1/8 in. by 1 in.
great in salads and risottos

Answer 63

lardons

Question 64

Name the ingredient described:

a salty, fermented bean paste made from either rice, barley, or soybeans

a staple in Japanese cuisine used to flavor soups, sauces, and condiments
most commonly seen as “miso soup”

Answer 64

miso

Question 65

Name the ingredient described:

bottom-dwelling saltwater fish also referred to as anglerfish

buries itself in the sand and uses its antenna to attract prey (smaller fish)
the tail of the monkfish has a similar texture to that of the lobster and can be prepared in similar fashion

Answer 65

monkfish

Question 66

Name the ingredient described:

seaweed that has been dried and pressed into a very thin square or rectangular sheet

most commonly used to wrap sushi rolls
very dark green in color, almost black

Answer 66

nori

Question 67

Name the ingredient described:

the small edible seeds of a coniferous tree found in the Mediterranean

usually roasted in the oven or sauteed in a pan to develop more complex flavors and aromas
found in both savory and sweet recipes such as basil pesto and spice cake
very high in protein

Answer 67

pine nuts

Question 68

Name the ingredient described:

salted Italian ham

in America it is more specifically thought of as un-cooked, dry-cured, pressed leg of pig
very popular in restaurants around the world for its saltiness
commonly sliced thin and served with cheese and something sweet, e.g., mozzarella or figs

Answer 68

prosciutto

Question 69

Name the ingredient described:

a type of poultry that is smaller than a chicken and has flavorful white and dark meat similar to that of a pheasant

Answer 69

quail

Question 70

Name the ingredient described:

small, seed-like grain that is high in nutrients and protein

staple in ancient South American cuisines
can be boiled or ground into a meal and used for baking
popular today with vegans and vegetarians
commonly used in cold salads with dried fruits and herbs, or as a hot side dish to venison or lamb

Answer 70

quinoa

Question 71

Name the ingredient described:

fish eggs

a staple in many cuisines around the world
eaten raw, salted/cured, smoked, or air dried
popular species include sturgeon, whitefish, salmon, trout, and shad

Answer 71

roe

Question 72

Name the ingredient described:

Italian word used to generally describe various types of cured, air-dried sausage, such as:

• Genoa
• Soppressata
• Coppa
• Bresaola

Answer 72

salami

Question 73

Name the ingredient described:

a mild relative of the onion family that is long, tube-shaped, and green

often used as a garnish, giving dishes a fresh, crisp flavor

Answer 73

scallion

Question 74

Name the ingredient described:

coarsely ground grains such as wheat, rice, corn, and buckwheat

commonly known as the yellow “cornmeal” used to make polenta
if finely ground, can be used to make pasta

Answer 74

semolina

Question 75

Name the ingredient described:

very small, domesticated young pigeon with tender dark meat

can be prepared in similar fashions to chicken

Answer 75

squab

Question 76

Name the ingredient described:

glands of an animal such as lamb, veal, or piglet

come from the throat, heart, or stomach (pancreas)
should be soaked in milk, salt, or sometimes Cognac to remove impurities and to tenderize
can be prepared by poaching, grilling, sauteing, roasting, or deep-frying

Answer 76

sweetbreads

Question 77

Name the ingredient described:

the two muscles on either side of the backbone of beef, pork, or lamb

the cut that a portioned filet mignon comes from
very tender and lean
can be grilled, seared, or roasted whole, then carved to order
popular on buffet menus

Answer 77

tenderloin

Question 78

Name the ingredient described:

edible fungi that grow underground, next to the roots of certain trees with a certain soil composition

delicacy dating back to Ancient Egypt due to exclusivity, incomparable flavor, and unique aroma
can only be found in the wild; have never been domesticated

Answer 78

truffles

Question 79

Name the ingredient described:

an acidic liquid resulting from the fermentation of a variety of ingredients like wine, rice, barley, and apple cider

ancient ingredient that that was vital to food preservation
fundamental in Asian cuisines
a popular condiment used to “cut through” or “balance” the flavors of a dish

Answer 79

vinegar

Question 80

Name the ingredient described:

the entire kernal of the wheat grain

high in nutritional value
can be cooked like any other grain – served hot as a side dish or cold in a salad
pairs well with dried fruit and herbs

Answer 80

wheatberry

Question 81

Name the ingredient described:

a thick, fermented dairy product made from curdled milk

often used as a base for other flavorings or as a thickening agent for stews or curries
one of the first methods of preserving dairy products, likely discovered by accident
active bacteria cultures allow it to reproduce itself in fresh milk, similar to yeast in flour

Answer 81

yogurt

Question 82

Name the ingredient described:

a very sour Japanese citrus fruit

more sour than lemons and limes
rind is used to flavor dishes, sauces, and drinks
the expensive ($30 per quart), pure juice is available at Japanese supermarkets

Answer 82

yuzu