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  1. the name for a certain group of water-soluble proteins that coagulate when heated.
  2. a puff pastry stuffed with apple called Apfel im Schlafrock, or "apple in its bathrobe."
  3. this lizard-like reptile yields three types of meat: tender white tail meat resembling veal; slightly tougher, pinker body meat; and dark tail meat, which is tough and used only for braising.
  4. a term used for those varieties of rice with a nutty flavor and aroma.
  5. a type of corn (maize) beverage brewed in Peru since at least 200 BC. It was both consumed by the common people and offered to the gods.
  6. a nut borne by the oak tree of the genus Quercus.
  7. a clear acid that gives vinegar its distinctive taste, formed by bacteria's effect on the alcohol in wine, beer or cider.
  8. also acid rinse. This is water to which a small amount of some acid, such as vinegar or lemon juice, has been added to prevent discoloration in fruits and vegetables, such as apples and artichokes.
  9. a name used for mollusks, such as the oyster, mussel and scallop, which do not have a distinct head.
  10. the fruit of a tree of the genus. there are many different varieties.
  11. brandy distilled from apples.
  12. non-nutritive, highly sweet substitutes for sugar.
  13. the taste, odor and sensation that linger after swallowing a food or beverage, particularly alcoholic beverages.
  14. made from anchovies, vinegar, spices and water, sold in tubes, used in cooking or as a spread.
  15. acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C.
  16. an Italian-grown short-grain rice traditionally used in making risotto because its high starch content gives the dish it characteristic creaminess.
  17. a large deep purple dried chile pepper, fruity in flavor, often used in Mexican cooking.
  18. An appetizer composed from an assortment of cured meats, cheeses, olives, fish and raw or marinated vegetables.
  19. a trademarked cookie developed by Walter Wilson Company for the opening of the Philadelphia Zoo in 1870.
  20. any of a large class of organic compounds derived from alcohols through dehydrogenation (oxidation) and containing the grouping (or radical) CHO.
  21. any of a group of organic compounds occuring naturally in plant and animal tissues, and forming the basic constituents of proteins.
  22. a French phrase meaning, literally,"in the current fashion."
  23. a mildly flavored Scottish biscuit that purportedly takes its name from Dr.John Abernethy (1764-1831).
  24. a pure, water-free alcohol, with specific gravity of 0.79359; boiling point 173 F (78 F).
  25. American sponge cake is baked in a tall ring pan, made so light and airy from many egg whites, it's said to have the sublimeness of angels, hence its names.
  26. brandy distilled from apricots.
  27. the kernel of the fruit of the almond tree, Prunus amygdalus, a very close relative of the plum and peach.
  28. a small fish. they are rarely eaten fresh but are generally salt-cured and canned in oil.
  29. a thin pliable sheet of aluminum that can withstand both moisture, air and odors.
  30. a flavoring made from the oil of bitter almonds mixed with alcohol.
  31. a drink, such as lemonade, made by mixing citrus juice with water and sugar.
  32. an Italian name for a milk-fed baby lamb.
  33. vitamin C, used as an antioxidant to slow down spoilage, especially to retain the red color of fresh and preserved meat.
  34. small, round, crisp Italian macaroons flavored with bitter almond.
  35. also long-finned tuna, white-meat tuna.
  36. an almond-flavored liqueur made from apricot pits.
  37. the young shoots of an almost leafless plant, a member of the lily family.
  38. thistle flower head whose petal bases and "heart" we eat today.
  39. the candied flesh or stem of the biznaga cactus, Echinocactus grandis, used in Mexican cooking.
  40. an odor sensation that lingers after swallowing any alcoholic beverage.
  41. traditionally, a non-hopped malt beverage (also called spiced ale) as opposed to hopped beer.
  42. a name given to the white inner peel of oranges and other citrus fruit.
  43. a garlic mayonnaise (sometimes called pommade) made in Provence since the Middle Ages, usually served with boiled cod, boiled eggs, snails and various steamed vegetables.
  44. The word also refers to a cold fruit dessert with coconut and,in Mexico, a sweet-scented herb whose leaves are used in cold beverages, like mint.
  45. also cream tea. A quintessentially British, comparatively light afternoon meal, consisting of tea, sandwiches (especially cucumber sandwiches), scones and cakes with cream fillings.
  46. a dry, chalky and nutritive starch used as food.
  47. any of several fragrant or spicy plants used to flavor food or drink.
  48. an old-fashioned word for the white of an egg.
  49. the seed of the annatto tree, Bixa orellana, bright or rusty red color. slightly bitter taste.
  50. usually extracted only from damaged fruit due to the high demand for the fruit crop. it is used mainly as cooking oil as it has a high smoke point.
  51. the Spanish term for the French aioli, a mayonnaise strongly flavored with garlic, generally served with seafood.
  52. a substance that reduces the browning process of fruits and vegetables when exposed to air.
  53. the percentage of absolute alcohol in any spirit, given either by volume or weight.
  54. a French word that means both the art of ripening and curling a cheese.
  55. to store food or spirits under controlled conditions as a means of improving the flavor.
  56. a mixture of ground blanched almonds, sugar and glycerin used in a variety of confections, both slightly more coarse and less sweet than marzipan.
  57. a plant, which have a distinctive sweet licorice taste.
  58. a puree of stewed apples, smooth or chunky, often sweetened with sugar and spiced.
  59. a clear, very sweet liqueur made with aniseeds, tasting of licorice.
  60. to modify the seasoning in a dish, especially just before serving and to the cook's individual taste.
  61. a pasta sauce made with cream, butter and Parmesan cheese, a specialty of the Alfredo restaurant in Rome, most often served with fettuccine noodles.
  62. the dried, unripe berries of Pimenta dioice,a tree native to the West Indies and South America but grown predominantly in Jamaica.
  63. an english acidic hard candy or boiled sweet.
  64. an Italian term literally meaning "to the tooth," used to describe pasta that is not overcooked or soft, but with a bit of resistance in the bite.
  65. a word used in india to refer to various types of salted or pickled relishes,which can be either sweet or hot.
  66. from the Italian for "fresh" or "cool," referring to dining outdoors on a restaurant patio,backyard terrace or picnic.
  67. a Italian style of serving pasta, simply tossed with butter.
  68. Any of a large group of substances that are essential to the working of the body and are found in many foods.
  69. also ettekees. A Belgian cheese whose name is a dialectal corruption ofhardkees, meaning "hard cheese."
  70. a pastry usually made for Easter, taking its name from the liturgical Latin form of the Hebrew word halleluyah, meaning "praise the Lord."
  71. the fruit of a tree. The name apricot comes from the Latin word for "precocious", because the apricot ripens earlier than other summer fruits.
  72. strong green liqueur flavored with wormwood and anise.
  73. a small shellfish, Balanus balanoides,which lives on rocks in sea areas.
  74. a widely available form of dehydrated yeast sold as dry granules.
  75. a thick reddish brown preserve made from apples,cider, sugar and spices, used like jam as a spread for bread.
  76. high in vitamin C, thiamin and riboflavin, avocados are a good source of protein, with higher fat content than most vegetables.
  77. a Portuguese garlic bread porridge.
  78. a French term meaning "by the menu," indicating that each item is priced separately, as opposed to table d'hote or
    prix fixe, meaning a meal of several courses offered at a fixed price.
  79. a Pennsylvanian specialty, a fully cooked boneless ham with an apple glaze, usually made of apple jelly, lemon juice and cloves.
  80. ethyl alcohol or ethanol, the only alcohol suitable for drinking.