Words (Food)

Question 1

prosciutto

Answer 1

Italian ham cured by drying and typically served in very thin slices

Question 2

crostini

Answer 2

small pieces of toasted or fried bread served with a topping

Question 3

remoulade

Answer 3

Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based

Question 4

manchengo

Answer 4

a Spanish cheese traditionally made with sheep’s milk.

Question 5

brioche

Answer 5

a light, sweet yeast bread typically in the form of a small, round roll

Question 6

harissa

Answer 6

a hot sauce or paste used in North African cuisine, made from chili peppers, paprika, and olive oil.

Question 7

carpaccio

Answer 7

an Italian hors d’oeuvre consisting of thin slices of raw beef or fish served with a sauce.

Question 8

capers

Answer 8

perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers

Question 9

bisque

Answer 9

a rich, creamy soup typically made with shellfish, especially lobster.

Question 10

sauce chasseur

Answer 10

Sauce chasseur, sometimes called “hunter’s sauce”, is a simple or compound brown sauce used in French cuisine. often includes mushrooms and shallots

Question 11

risotto

Answer 11

an Italian dish of rice cooked in stock with other ingredients such as meat and vegetables.

Question 12

gremolata

Answer 12

a dressing or garnish made with chopped parsley, garlic, and grated lemon zest, served as an accompaniment to meat or fish.

Question 13

chèvre

Answer 13

cheese made with goat’s milk.

Question 14

ricotta

Answer 14

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.

Question 15

quinoa

Answer 15

Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds.

Question 16

soubise

Answer 16

a thick white sauce made with onion puree and often served with fish or eggs.

Question 17

tomato confit

Answer 17

he word has taken on the meaning of almost any food cooked slowly in fat or oil.

Question 18

demi-glace

Answer 18

a rich, glossy brown sauce from which the liquid has been partly evaporated, typically flavored with wine and served with meat.

Question 19

panko

Answer 19

breadcrumbs with a light, flaky texture, typically used as a coating for fried or baked food.

Question 20

crimini

Answer 20

mushroom

Question 21

hominy

Answer 21

coarsely ground corn used to make grits

Question 22

yucca

Answer 22

a plant of the agave family with stiff swordlike leaves and spikes of white bell-shaped flowers that are dependent upon the yucca moth for fertilization, found especially in warm regions of North America and Mexico.

Question 23

hearts of palm

Answer 23

Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees.

Question 24

shallots

Answer 24

a small bulb that resembles an onion and is used for pickling or as a substitute for onion.

Question 25

red eye gravy

Answer 25

gravy made by adding liquid to the fat from cooked ham.

Question 26

charred rapini

Answer 26

another term for broccoli rabe.

Question 27

pancetta-vermouth beurre monte

Answer 27

beurre monte is emulsified butter, pancetta is an Italian cured belly of pork.

Question 28

boursin

Answer 28

a kind of soft cheese from France.

Question 29

paprika

Answer 29

a powdered spice with a deep orange-red color and a mildly pungent flavor, made from the dried and ground fruits of certain varieties of pepper.

Question 30

oscar style

Answer 30

“Oscar Style” means that it’s topped with asparagus, crab cakes and bearnaise sauce.

Question 31

bearnaise

Answer 31

made of butter emulsified in egg yolks and white wine vinegar and flavored with tarragon.

Question 32

hollandaise

Answer 32

a creamy sauce of melted butter, egg yolks, and lemon juice or vinegar, a little white pepper and tobacco. Light yellow, opaque, smooth and creamy in appearance.

Question 33

gorgonzola cream

Answer 33

a type of rich, strong-flavored Italian cheese with bluish-green veins. Made with Bleu cheese, port wine, cream and demi glaze. Finished with Salt and Pepper (great choice for Ribeye or strip steaks)

Question 34

Demi au Poivre

Answer 34

cream sauce prepared with peppercorn (French Green Peppercorn)

Question 35

Foie Butter

Answer 35

Foie gras (French for “fat liver”) is made of the liver of a duck or goose that has been specially fattened. By French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage.

Question 36

Thyme Oil

Answer 36

Oil of thyme is derived from thyme, also known as Thymus vulgaris. The perennial herb, a member of the mint family

Question 37

Butterfly

Answer 37

taking a thick, juicy filet and spreading it out over a larger surface by making it into thinner cuts. (So we can ensure that it is prepared to your liking)

Question 38

Tender

Answer 38

‘Tender’ refers to the fact that your teeth (or a knife) can easily sink all the way through

Question 39

Marbling

Answer 39

the fat found within a cut of meat and between the muscle fibers themselves

Question 40

u10

Answer 40

size of shrimp (under 10 per pound)