P-R

Question 1

pancetta

Answer 1

Italian cured pork belly, with salt and cracked pepper; formed into a roulade

Question 2

panisse

Answer 2

polenta cake-like, made with chickpea flour, butter, and seasoning. cut into shapes, and often deep fried for crunchy exterior and soft creamy interior

Question 3

pappardelle

Answer 3

wide ribbon-cut pasta noodles

Question 4

peppadew

Answer 4

sweet red peppers from S. Africa that are pickled and have mild spice level

Question 5

pepita

Answer 5

pumpkin seeds

Question 6

preserved lemon

Answer 6

lemons packed in saltwater brine; essentially pickled lemons common in Middle East

Question 7

primavera

Answer 7

“spring style” in Italian; refers to using a variety of fresh seasonal vegetables

Question 8

prosciutto

Answer 8

served sliced-paper thin; ham that has been seasoned, salt-cured (not smoked), and air-dried

Question 9

poke

Answer 9

diced raw fish, tossed in seasoned soy sauce and sesame seeds; can be appetizer or main course

Question 10

purple condiment

Answer 10

deep purple color mustard, made from mustard seed, grape must (juice, skin, and seeds from grape), and red wine

Question 11

rapini

Answer 11

green vegetable know for bitter flavor; resembles leafy, stemmy broccoli, though more related to turnips

Question 12

rillettes

Answer 12

slowly cooked meat confit-style, shredded and paddled with its own fat with seasoning

Question 13

romesco

Answer 13

Spanish sauce, made of pureed charred tomatoes, roasted red peppers, garlic, vinegar, red pepper flakes, and thickened with toasted almonds and bread

Question 14

roquefort cheese

Answer 14

sheep milk, blue cheese from S. France

Question 15

roulade

Answer 15

originates from French word “rouler”, meaning “to roll”