MENU TERMINOLOGY

Question 1

Harissa

Answer 1

a hot sauce or paste
- North African
- chili pepper, paprika, olive oil

Question 2

Sumac

Answer 2

a tangy Middle Eastern / Turkish spice
- red in color
- subtle lemon flavor (sour, but not as strong)

Question 3

Old Bay

Answer 3

celery salt seasoning with paprika, red, and black pepper

Question 4

Miso

Answer 4

traditional Japanese seasoning; a thick paste produced by fermenting soybean with salt, koji, rice, barley, seaweed
- reference point for the flavor sensation “umami”
- deep savory flavor with toasty, funky, salty-sweet richness

Question 5

Kimchi

Answer 5

traditional Korean dish made with salted/fermented vegetables (most commonly, napa cabbage or Korean radish)
seasonings include: gochugaru, onions, garlic, ginger

Question 6

Udon

Answer 6

thick wheat flour noodle
- paler than Ramen (white)
- subtle taste, neutral flavor
- vegan (no egg)
- cylindrical

Question 7

Broccolini

Answer 7

a type of broccoli that has smaller florets and longer, thinner stalks

Question 8

Soubise

Answer 8

(a) a thick white sauce made with onion puree
(b) onions cooked in butter that have been pureed with heavy cream and seasonings
- hint of caramelized flavor

Question 9

Tahini

Answer 9

ground sesame butter
- commonly found in: hummus, baba ghanoush, falafel, shawarma

Question 10

Chermoula

Answer 10

mix of spices that has the aroma of cumin. a mix between pesto and chimicurri

Question 11

Bearnaise

Answer 11

• butter
• egg yolk
• white wine vinegar
• shallot
• black pepper
• tarragon

Question 12

Hummus

Answer 12

chickpea puree

Question 13

Muhammara

Answer 13

red pepper puree
- walnuts, molasses

Question 14

Babaganoush

Answer 14

eggplant puree
- topped with chives

Question 15

Guajillo-Ancho

Answer 15

dired mirasol chile
(a) GUAJILLO: fruity, green tea notes
(b) ANCHO: earthy, dark

Question 16

Shoyu

Answer 16

Japanese-style soy sauce

Question 17

Rajas

Answer 17

green/red pepper and onion chopped and mixed together

Question 18

Bulgogi

Answer 18

thin marinated Korean bbq meat
- marinated in soy sauce, sesame oil, onion, garlic, ginger

Question 19

Do Chua

Answer 19

“pickled stuff”
Vietnamese pickled carrots with daikon radish

Question 20

Daikon

Answer 20

a variety of radish with a large slender white root

Question 21

Pappadew

Answer 21

small red pepper
- mostly sweet
- small tinge of heat
- “sweet piquante”
- acidic kick

Question 22

Buerre Blanc

Answer 22

butter sauce

Question 23

Cassis

Answer 23

syrupy liqueur flavored from black currants (a sweet dark berry)

Question 24

Namasu

Answer 24

cucumber daikon (mooli radish) pickled in sweet vinegar dressing

Question 25

braised

Answer 25

fried lightly, then stewed slowly in a closed container

Question 26

confit

Answer 26

process of slow cooking and storing food in fat
(cooked for a long time at a low temp; makes it more tender)
french word that means “preserved”

Question 27

saffron aioli

Answer 27

garlic mayonnaise

Question 28

pimento rojo

Answer 28

sweet and chili pepper

Question 29

pulpo

Answer 29

rounds of tender Octopus topped with olive oil, salt, and smoked paprika

• blistered red pepper
• lemon/oil
• braised octopus

Question 30

agrumanto lemon oil

Answer 30

citrus flavored olive oil

Question 31

Masa

Answer 31

corn flour dough; ground maize; a Latin American dish

Question 32

tempura

Answer 32

battered and deep fried

Question 33

nopales rajas

Answer 33

NOPALES = prickly pear cactus
RAJAS = sliced poblano pepper

Question 34

macha

Answer 34

slightly spicy, nutty salsa
- dried pepper
- nuts
- oil
- chilli pepper
- dry fruit

Question 35

huitlacoche

Answer 35

corn smut (fungus)
forms on corn and makes it taste like a mushroom

Question 36

escabeche

Answer 36

fried in oil, marinated in a spicy sauce, and served cold