Hint
|
|
Answer
|
Ice cream added to any dessert
|
A
|
A la mode
|
To brush or spoon food as it cooks with melted fat or the cooking juices
|
B
|
Baste
|
Cut of beef from the shoulder, neck and upper back
|
C
|
Chuck
|
Mixing food with a rich and/or spiced seasoning, e.g., eggs
|
D
|
Devil
|
Bind together two liquid ingredients that normally do not combine smoothly
|
E
|
Emulsify
|
Cooking/dipping pieces of food in communal pot of hot oil, broth, cheese, or chocolate
|
F
|
Fondue
|
South Asian clarified butter
|
G
|
Ghee
|
Sauce made of butter, egg, and lemon juice or vinegar
|
H
|
Hollandaise
|
Steep an aromatic ingredient in hot liquid
|
I
|
Infuse
|
Vegetables cut into thin strips
|
J
|
Julienne
|
Mix and work dough into a smooth elastic mass
|
K
|
Knead
|
Pig fat used in pie crusts and pastries
|
L
|
Lard
|
Soak raw foods in liquid to tenderize and add flavor
|
M
|
Marinate
|
Layers of chocolate, strawberry and vanilla ice cream
|
N
|
Neapolitan
|
Rice-shaped pasta
|
O
|
Orzo
|
Cook in a liquid held below the boiling point
|
P
|
Poach
|
"Real men" don't eat this savory custard baked in a pie shell
|
Q
|
Quiche
|
Flour cooked in fat used as a base for making sauce
|
R
|
Roux
|
Southeast Asian meat on a skewer
|
S
|
Satay
|
Coffee-flavored Italian dessert, literally translates as "cheer me up"
|
T
|
Tiramisu
|
Baked goods made without a raising agent (e.g., yeast, baking soda)
|
U
|
Unleavened
|
Salad dressing made from oil, vinegar and seasonings.
|
V
|
Vinaigrette
|
Round-bottomed cooking pan of Chinese origin
|
W
|
Wok
|
Pastry typically served with roast beef
|
Y
|
Yorkshire pudding
|
The outer rind of citrus fruit containing essential oils
|
Z
|
Zest
|
Good quiz, though.