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80 True/False questions

  1. apple turnovera puff pastry stuffed with apple called Apfel im Schlafrock, or "apple in its bathrobe."

          

  2. acephalaa name used for mollusks, such as the oyster, mussel and scallop, which do not have a distinct head.

          

  3. adjustan old-fashioned word for the white of an egg.

          

  4. active dry yeasta widely available form of dehydrated yeast sold as dry granules.

          

  5. aromatic ricean Italian-grown short-grain rice traditionally used in making risotto because its high starch content gives the dish it characteristic creaminess.

          

  6. al burroa Italian style of serving pasta, simply tossed with butter.

          

  7. Abernethy biscuita mildly flavored Scottish biscuit that purportedly takes its name from Dr.John Abernethy (1764-1831).

          

  8. arrowroota dry, chalky and nutritive starch used as food.

          

  9. albumenthe name for a certain group of water-soluble proteins that coagulate when heated.

          

  10. affinagea French word that means both the art of ripening and curling a cheese.

          

  11. aldehydean 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.

          

  12. acid dropsacid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C.

          

  13. applethe fruit of a tree of the genus. there are many different varieties.

          

  14. ambrosiathe name for a certain group of water-soluble proteins that coagulate when heated.

          

  15. aftertastean odor sensation that lingers after swallowing any alcoholic beverage.

          

  16. asparagusa word used in india to refer to various types of salted or pickled relishes,which can be either sweet or hot.

          

  17. applesaucea puree of stewed apples, smooth or chunky, often sweetened with sugar and spiced.

          

  18. ancho chilea large deep purple dried chile pepper, fruity in flavor, often used in Mexican cooking.

          

  19. aletraditionally, a non-hopped malt beverage (also called spiced ale) as opposed to hopped beer.

          

  20. alcoholacid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C.

          

  21. avocado oila large deep purple dried chile pepper, fruity in flavor, often used in Mexican cooking.

          

  22. almondAny of a large group of substances that are essential to the working of the body and are found in many foods.

          

  23. amino acidsany of a group of organic compounds occuring naturally in plant and animal tissues, and forming the basic constituents of proteins.

          

  24. acerolaacid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C.

          

  25. aiolia garlic mayonnaise (sometimes called pommade) made in Provence since the Middle Ages, usually served with boiled cod, boiled eggs, snails and various steamed vegetables.

          

  26. almond extracta flavoring made from the oil of bitter almonds mixed with alcohol.

          

  27. almond pastea mixture of ground blanched almonds, sugar and glycerin used in a variety of confections, both slightly more coarse and less sweet than marzipan.

          

  28. a la cartealso long-finned tuna, white-meat tuna.

          

  29. apple-glazed hambrandy distilled from apples.

          

  30. acetic acida name used for mollusks, such as the oyster, mussel and scallop, which do not have a distinct head.

          

  31. anchovya nut borne by the oak tree of the genus Quercus.

          

  32. anchovy pastemade from anchovies, vinegar, spices and water, sold in tubes, used in cooking or as a spread.

          

  33. afternoon teaan odor sensation that lingers after swallowing any alcoholic beverage.

          

  34. albedoa name given to the white inner peel of oranges and other citrus fruit.

          

  35. apple brandybrandy distilled from apples.

          

  36. antioxidanta substance that reduces the browning process of fruits and vegetables when exposed to air.

          

  37. a la modea 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.

          

  38. apple buttera thick reddish brown preserve made from apples,cider, sugar and spices, used like jam as a spread for bread.

          

  39. achiote seedalso ettekees. A Belgian cheese whose name is a dialectal corruption ofhardkees, meaning "hard cheese."

          

  40. avocadohigh in vitamin C, thiamin and riboflavin, avocados are a good source of protein, with higher fat content than most vegetables.

          

  41. Alfredo saucea pasta sauce made with cream, butter and Parmesan cheese, a specialty of the Alfredo restaurant in Rome, most often served with fettuccine noodles.

          

  42. Abrorio riceany of several fragrant or spicy plants used to flavor food or drink.

          

  43. acidophilus milkalso 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.

          

  44. angel food cakea mixture of ground blanched almonds, sugar and glycerin used in a variety of confections, both slightly more coarse and less sweet than marzipan.

          

  45. artichokethistle flower head whose petal bases and "heart" we eat today.

          

  46. articial sweetenersnon-nutritive, highly sweet substitutes for sugar.

          

  47. acorn barnaclea small shellfish, Balanus balanoides,which lives on rocks in sea areas.

          

  48. apricotthe fruit of a tree. The name apricot comes from the Latin word for "precocious", because the apricot ripens earlier than other summer fruits.

          

  49. Abbacchioalso long-finned tuna, white-meat tuna.

          

  50. alioloa garlic mayonnaise (sometimes called pommade) made in Provence since the Middle Ages, usually served with boiled cod, boiled eggs, snails and various steamed vegetables.

          

  51. apricot brandybrandy distilled from apricots.

          

  52. absinthea clear, very sweet liqueur made with aniseeds, tasting of licorice.

          

  53. aluminum foilany of a group of organic compounds occuring naturally in plant and animal tissues, and forming the basic constituents of proteins.

          

  54. aettekeesalso ettekees. A Belgian cheese whose name is a dialectal corruption ofhardkees, meaning "hard cheese."

          

  55. albuminthe name for a certain group of water-soluble proteins that coagulate when heated.

          

  56. anisettean 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.

          

  57. acaa drink, such as lemonade, made by mixing citrus juice with water and sugar.

          

  58. ageto store food or spirits under controlled conditions as a means of improving the flavor.

          

  59. acorna nut borne by the oak tree of the genus Quercus.

          

  60. allspicea clear, very sweet liqueur made with aniseeds, tasting of licorice.

          

  61. alcoholmetryethyl alcohol or ethanol, the only alcohol suitable for drinking.

          

  62. amarettian 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.

          

  63. alleluiaa pastry usually made for Easter, taking its name from the liturgical Latin form of the Hebrew word halleluyah, meaning "praise the Lord."

          

  64. alligatorthis 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.

          

  65. achara word used in india to refer to various types of salted or pickled relishes,which can be either sweet or hot.

          

  66. anisea plant, which have a distinctive sweet licorice taste.

          

  67. amarettoan almond-flavored liqueur made from apricot pits.

          

  68. albacorealso long-finned tuna, white-meat tuna.

          

  69. adea drink, such as lemonade, made by mixing citrus juice with water and sugar.

          

  70. acida nut borne by the oak tree of the genus Quercus.

          

  71. absolute alcoholethyl alcohol or ethanol, the only alcohol suitable for drinking.

          

  72. antipasto, pl. antipastiAn appetizer composed from an assortment of cured meats, cheeses, olives, fish and raw or marinated vegetables.

          

  73. al dentea clear, very sweet liqueur made with aniseeds, tasting of licorice.

          

  74. aromaticany of several fragrant or spicy plants used to flavor food or drink.

          

  75. Animal Crackera large deep purple dried chile pepper, fruity in flavor, often used in Mexican cooking.

          

  76. acordaa Portuguese garlic bread porridge.

          

  77. aftersmellan odor sensation that lingers after swallowing any alcoholic beverage.

          

  78. al frescoan almond-flavored liqueur made from apricot pits.

          

  79. acitronAny of a large group of substances that are essential to the working of the body and are found in many foods.

          

  80. ascorbic acidvitamin C, used as an antioxidant to slow down spoilage, especially to retain the red color of fresh and preserved meat.