Food & Drink Flashcards Preview

What small, seed-like grain is popular today with vegans and vegetarians, and is commonly used in cold salads or as a hot side dish?

A ______ is an edible ingredient that is added last to a dish to make it more attractive to the eye (e.g., nuts or parsley).

What’s the main difference between white wine and red wine?

What large, green leaves have a powerful yet pleasant aroma and pair well with tomatoes, fresh mozzerella, and olive oil?

What’s the name of the technique to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time?

What type of condiment is an emulsion of egg yolk, vinegar, and oil?

Name the main ingredients in a martini cocktail.

Name the main ingredients in a piña colada cocktail.

What is the name for pods of soybeans, popular in East Asian cuisine, that are blanched, salted, and served as an appetizer?

What is the portion of meat from the beef tenderloin that is boneless, lean, and very tender?

What thick, fermented dairy product is made from curdled milk but is sweeter and contains less fat than cottage cheese?

Which small green bud is often served pickled or salted, as a condiment with olive oil and herbs?

What dish is typically served as an hors d’oeuvre and consists of harvested fish eggs?

Which medium-sized legume is popular around the world, and is the main ingredient in hummus?

What spicy pork sausage is a specialty of Spanish and Mexican cuisines?

What is the name of thickened cream that is slightly thinner than sour cream and is a traditional ingredient in French cuisine?

What leafy vegetable has two varieties: one with small, yellowish shoots that form a tight head similar to romaine lettuce, and the other that has a white core with small, spiny leaves?

What delicacy of French cuisine is the fattened liver of a goose or duck, and is typically eaten with a sweet or sour accompaniment?

Which plant, popular in Italian cuisine, is known for its distinctive, pungent smell and aroma, and is fundamental in many dishes and cuisines?

What staple in Japanese cuisine is a salty, fermented paste made from rice, barley, or soybeans, and is used to flavor soups, sauces, and condiments?

What is the name for seaweed that has been dried and pressed, and is commonly used to wrap sushi?

Which small edible seeds of a coniferous tree are usually roasted in the oven or sauteed in a pan, and found in recipes such as basil pesto?

What salted Italian ham is popular for its saltiness and is commonly served thinly sliced with cheese or something sweet?

What ingredient is fish eggs that are commonly eaten raw, salted or cured, smoked, or air dried?

What mild relative of the onion family is long, tube-shaped, and green, and is often used as a garnish that gives dishes a fresh, crisp flavor?

What food is actually glands of an animal such as lamb, veal, or piglet?

Pasta that is cooked just until enough resistance is left to be felt by the tooth is said to be served ___ _____.

What acidic liquid results from fermentation of ingredients such as wine or rice, and is a popular condiment used to “cut through” or “balance” the flavors of a dish?

Which sour Japanese citrus fruit is more sour than lemons and limes and is used to flavor dishes, sauces, and drinks?

What edible fungi grow underground and has been considered a delicacy dating back to Ancient Egypt due to its exclusivity, incomparable flavor, and unique aroma?

What is the name of the technique to moisten food during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning?

What is the name for a mixture of flour and liquid with the addition of eggs and sometimes fat that is the base for cakes, muffins, and pancakes?

What is the name for an ingredient that assists in the holding together of an emulsified sauce (like a vinaigrette)?

To slowly cook tough cuts of meat or hearty fish and vegetables with a small amount of liquid at a low, even temperature is to ______ it.

What is the name for a solution of water and salt along with (usually) sugar, aromatics, and spices used to preserve foods?

What’s the name of the technique to cook food directly under a very high heat source such as a gas flame?

What’s the name of the technique to brown meats or vegetables over high heat, releasing their natural sugars and resulting in darkened, more flavorful products?

To whisk or blend two (or more, usually liquid) ingredients into one unified product with the help of a “binder” ingredient (e.g., oil, vinegar, and mustard) is to _____ them.

To remove the bones from a fish is to _____ them.

What is the name for a food that is first covered with crumbs or a batter and then fried?

Food that has been prepared in a manner that adheres to strict Jewish dietary laws is called ________.

To rise when baked is to ______; it occurs when certain ingredients like yeast or baking soda produce gas due to heat.

What’s the name of the technique to gently cook food completely submerged in a simmering, aromatic liquid?

To blend or mix one or more food ingredients together until they are completely smooth is to _____ it.

What’s the name of the technique to cook an uncovered item in the oven, allowing for browning and caramelization?

What’s the name of the technique to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat?

To maintain the temperature of a liquid that is at a very slow-moving boil is to ______ it.

What’s the name of the technique to cook liquid-covered ingredients over low heat for a long period of time?

To quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement is to ____-___ it.

What Japanese style of cooking is done by coating ingredients with a special batter and then quickly deep-frying them?

To grate the outer skin of a citrus fruit is to _____ it.

What family of ingredients comes from the leafy part of a plant and can be used for flavoring, preservation, cosmetics, and medicine?

What ingredient category can be obtained from roots, bark, seeds, stems, fruit, or some other vegetative substance and is often used to enhance the flavor of a dish?

What long (6-8 inch/15-20 cm) green grass-like herb has a delicate onion flavor, is commonly minced and used as garnish, and is popular in French cuisine?

What is the name for the dried flower buds which have a powerful flavor that are commonly used in brines, mulled wines, and spice mixtures?

What small, seed-like spice is used in brines, marinades, curries, stews, or as a dry seasoning?

What spice is popular in Southeast Asian cuisines and has a spicy-sweet flavor that pairs well with garlic and beef?

What medium-sized tender green leaf has a refreshing aroma and flavor, and is most commonly used as a garnish for sweet dishes and cocktails?

What spice is popular in Middle Eastern and Greek cuisines and is used in baked goods as well as savory dishes?

What spice, common in Spanish, Middle Eastern, and North African cuisines, must be handpicked and has a deep golden orange color that will turn a dish yellow?

What is the name of the small white or black seeds that provide texture and flavor and are most popular in breads and Asian dishes?

What brown, string bean-like spice has aromas reminiscent of bourbon and oak, and can be infused into almost anything, providing subtle and sweet undertones?

What thick, spicy sauce found in cuisines around the world is used to cook meat, seafood, and other vegetables?

What is the warm, emulsified sauce made from water, egg yolks, clarified butter, and lemon juice that is a staple of French cuisine?

What traditional Mexican dark and spicy sauce is made by cooking chilies, garlic, onions, tomatoes, tortillas, nuts, spices, and chocolate in broth?

What Japanese dipping sauce is made from rice wine vinegar, bonito flakes, seaweed, and yuzu juice?

What dark liquid condiment is made from fermented soy beans, wheat, water, and salt, and is popular in many Asian cuisines?

What centuries-old brand of spicy condiment is made from fermented peppers, vinegar, and salt, and is synonymous with Creole and Cajun cuisine?

What mayonnaise/aioli-based condiment, often paired with fried fish, is made through the addition of chopped cornichons, capers, parsley, and lemon juice?

What yogurt-based condiment made with cucumber, dill, and olive oil is popular in Greek and Turkish cuisines and is typically eaten with bread or vegetables?

What is the generic term that refers to any sauce that is made with one part vinegar and three parts oil, and is commonly used to dress a salad?

What is the dark, watery condiment made from malt vinegar, molasses, sugar, and other spices that is popular in English cuisine and used in a variety of meat dishes and cocktails?

What is the Japanese word for impeccably fresh, sliced raw fish?

What is green, spicy, Japanese horseradish called?

Name the main ingredients in a Manhattan cocktail.

Name the main ingredients in a old fashioned cocktail.

Name the main ingredients in a cosmopolitan cocktail.

(cosmo)

Name the main ingredients in a margarita cocktail.

Name the main ingredients in a mojito cocktail.

Name the main ingredients in a Tom Collins cocktail.

Name the main ingredients in a Bloody Mary cocktail.

Name the main ingredients in a Long Island iced tea cocktail.

Grain, potatoes, and sugar beet molasses are examples of fermented ingredients in what alcoholic spirit?

Grains, flavored with juniper are fermented ingredients in what alcoholic spirit?

What is the fermented ingredient in tequila?

What is the fermented ingredient in rum?

Barley, rye, wheat, and maize are examples of fermented ingredients in what alcoholic spirit?

Which type of whiskey must have a 51% corn mixture in its fermented grains?

Which type of whiskey must be distilled and aged for at least three years and one day?

What are the two main types of beer?

What type of Portuguese red wine is typically very sweet and served chilled as a dessert wine?

What is the process of making wine called?

What is a top French sparkling wine made from chardonnay and pinot noir, with aromas of green fruits and lemons?

True or false:

At a restaurant, it is polite to begin eating as soon as the waiter has placed the food in front of you.

At a private dinner party, proper etiquette says that you should wait to begin eating until _________

When using silverware during a dinner setting, which silverware should you use for the first course?

On which side of the table setting are your bread plate and your drinking glass(es)?

When scooping food like soup, what method is considered the proper manners for scooping it up?

What’s the proper amount to tip the server in a sit-down restaurant in the United States?

With the __________ dining etiquette style, you should switch the fork to your right hand after cutting. Whereas, with the __________ style, you keep the fork in your left hand to take a bite.

When at a restaurant, how should you position your fork & knife to indicate to the waiter that you are finished eating and that they may remove your plate?

When receiving a dinner invitation by post or email, it is polite to ______ to let the host know if you’re attending or not.