K-O

Question 1

katsu

Answer 1

japanese dish of fried chicken, made with breadcrumbs; aka panko chicken

Question 2

king oyster mushroom

Answer 2

large variety of oyster mushroom, with a firm meaty texture

Question 3

kimchee

Answer 3

spicy, pungent vegetable dish that consists of pickled and fermented vegetables (typically lettuce) originating in Korea

Question 4

lemongrass

Answer 4

shrub-like herb with distinct lemon aroma and flavor

Question 5

marrow beans

Answer 5

plump white bean with creamy texture

Question 6

mascarpone

Answer 6

Italian style cream cheese, with higher butterfat ratio than American cream cheese

Question 7

maitake

Answer 7

type of mushroom with grey, brown caps and white undersides; earthy aroma, crunchy texture

Question 8

mignonette

Answer 8

condiment made with minced shallots, cracked pepper, and vinegar; traditionally served with raw oysters

Question 9

miso

Answer 9

fermented soybean paste

Question 10

mousse

Answer 10

hot or cold food dish, often associated with rich, whipped ingredients that provide an airy texture

Question 11

mousseline

Answer 11

mousse that can be also a sauce or a light creamy mixture on a food product; “muslin” a fine weave of soft cotton

Question 12

moustarda

Answer 12

spicy Italian condiment made from fruit, syrup, and mustard

Question 13

nouc cham sauce

Answer 13

Vietnamese dipping sauce made from a blend of fish sauce, water, sugar, and citrus

Question 14

oscar style

Answer 14

typically addition of asparagus, crab meat, and hollandaise/bearnaise sauce

Question 15

orecchiette

Answer 15

“little ears” type of Italian pasta, named for its small, ear-like shape size

Question 16

oscietra caviar

Answer 16

medium-grain caviar of a light to dark brown color with golden highlights, having a nutty flavor; comes from oscietra sturgeon (which requires up to 10 years to produce eggs); firmer in contrast to Beluga