FoodandBev

erageTer
ms
1.Shall
ots-
Theshal
l
oti
sat
ypeofoni
on,
speci
fi
cal
l
yabot
ani
cal
var
iet
yoft
hespeci
es
All
i
um cepa.

2.Her
ri
ng-Her
ri
ngar efor
agef
ishwhicharegenerall
yintheadultst
ate,
ispr
eser
vedby
smoki
ngorsalt
ing.Andint
heyoungstateisextensi
velycannedandstor
edasSar
dines.

3.Pimentos-Asweetv
ari
etyoft
hecapsi
cum pepper
,ori
tsr
ed,
bel
l
-shapedf
rui
t,usedasa
rel
ish,
asastuff
ingf
oroli
ves,
etc.

4. Roe-
Themassofeggscont
ainedi
ntheov
ari
esofaf
emal
e
f
ishal
soknownascav
iar
.

5.Cant
aloupe-
Asmal
lroundmel
onofav
ari
etywi
thor
angef
leshandr
ibbedski
n.

6.Beur
ref
ondue-Beur
ref
onduei
saf
oodpr
epar
edbymel
ti
ngbut
teri
nwat
er.

7.Epi
nar
d-I
saFr
encht
erm meani
ngspi
nach.

8.Champi
gnon-Anedi
blemushr
oom.

9.Vol
l
ail
e-Fr
encht
ermf
orpoul
tr
y.

10.Dubar
ry-
Thi
ster
m denot
esadi
shusi
ngcaul
i
flower
.
11.Dur
um wheat
-Iti
sal
socal
l
edpast
awheatormacar
oni
wheat
,isat
etr
apl
oidspi
ecesof
wheat
.

12.Mol
toal
dent
e-cul
i
nar
yter
mforsl
i
ght
lyunder
cookedpast
a.

13.Guanci
ale-
Iti
sanI
tal
i
ancur
edmeatpr
oductpr
epar
edf
rom por
kjowl
orcheeks.

14.Pecor
inoRomano-I
tisahard,
sal
tyI
tal
i
ancheese,
oft
enusedf
orgr
ati
ng,
madeoutof
sheep'
smil
k.

15.Ar
bori
ori
ce-I
tisavar
iet
yofI
tal
i
anshor
t-gr
ainedr
iceusedpr
imar
il
yint
hecl
assi
cal
pr
epar
ati
onofri
sot
to.

16.Anchovy–asmallshoal
i
ngfishofcommer
cial
import
anceasaf
oodf
ishandasbai
t.I
tis
st
rongl
yfl
avour
edandisusuall
ypr
eserv
edi
nsaltandoi
l.

17.Cor
net
s– Atr
iangl
ecutoutofameatorf
ishwhi
chi
srol
l
edi
ntoaconeshapeandmay
hav
estuf
fi
ngi
nit.

18.Tr
ott
ers–api
g'
sfootusedasf
ood
19.Gher
kins–t
hesmal
lgr
eenf
rui
tofapl
antr
elat
edt
othecucumber
,usedf
orpi
ckl
i
ng

20.Par
maHam –ast
rongl
yfl
avour
edI
tal
i
ancur
edham,
eat
enuncookedandt
hinl
ysl
i
ced.

21.Bl
ackBel
uga–al
arge,
whi
test
urgeon(
Husohuso)oft
he 
Black 
Seaandt
heCaspi
anSea.

22.Mol
ossal
– Means‘
l
itt
lesal
t‘i
nRussi
an.

23.Bl
i
ni–pancakesmadef
rom buckwheatf
lourandser
vedwi
thsourcr
eam.

24.BuckWheatanAsi
anplantoft
hedockf
amil
y,pr
oducingstarchyseedsthatareusedf
or
f
odderandal
somil
ledi
ntof
lourwhichiswidelyusedintheUS.

25.Chi
ves–asmal
lEur
asi
anplantr
elat
edtotheoni
on,wit
hpurpl
e-pi
nkf
lower
sandl
ongt
ubul
ar
l
eaveswhichareusedasaculi
naryher
b.

26.CayennePepper–apungenthot
-t
ast
ingr
edpowderpr
epar
edf
rom gr
ounddr
iedchi
l
li
pepper
s
27.Hui
tr
e–Oy
steri
nFr
ench.

28.Mignonet
te–Mi gnonett
eisasaucemadewit
hmi ncedshal
l
ots,
crackedpepper
,and
vi
negar.I
tist
radit
ional
l
yserv
edwi t
hrawoy
sters.

29.Oyst
erCruet
te–Itconsi
stsofCay
ennePepper
,Peppermi
l
l,shal
l
ots,
chi
l
liv
inegarand
t
obascosauce.

30.Escar
got–Snai
l
sinFr
ench.

31.SaumonFumé–SmokedSal
moni
nFr
ench.

32.Pi
mpl
eMousse–Gr
apef
rui
tinFr
ench.

33.
Casaba–awi
ntermel
onofav
ari
etywi
thawr
inkl
edy
ell
owr
indandsweetf
lesh.

34.Asper
ges–Aspar
agusi
nFr
ench.
35.Demai
saunat
ural
–Cor
nont
heCobi
nFr
ench.

36.Ar
ti
chaut–Gl
obeAr
ti
chokei
nFr
ench.

37.Ter
ri
nedePat
edeFoi
egr
as–GooseLi
verpast
einFr
ench.

38.Or
ient
alSal
t–Ami
xtur
eofsal
tandcay
ennepepperi
n4:
1rat
io.

39.Homar
d–Lobst
eri
nFr
ench.

40.Bor
tsch–asoupmadewi
thbeetr
ootandusual
lyser
vedwi
thsourcream, associat
edwitht
he
cui
sineofeast
ernandcent
ral
Eur
ope,especial
l
yRussi a,Pol
and,
andUkrai
ne.

41.Car
narol
i–iti
samedi
um gr
ainedr
icegr
owni
nIt
aly
,usedf
or
maki
ngRisott
o.

42.Bal
do–anot
hert
ypeofr
iceusedf
ormaki
ngRi
sot
to.

43.Mar
atel
l
i–ar
icev
ari
etyusedi
nRi
sot
to.

44.Vi
alonenano–ar
icev
ari
etyusedi
nRi
sot
to.

45.RamikinMoulds–i
sasmal
lgl
azed 
cer
ami
c orgl
assbowl
usedf
orcooki
ngandser
ving
var
ious di
shes.
46.Fl
orent
ine–(
ofadi
sh)ser
vedonabedofspi
nach.

47.Bouquet
ier
edel
egume–i
sagar
nishofmi
xedf
reshv
eget
abl
es,
inseason

48.Rognons–meani
ngki
dneyi
nFr
ench.

49.Chervi
l–aEur
asi
anpl
antoft
hepar
sleyf
ami
l
y,wi
thdel
i
cat
efer
nli
kel
eav
est
hatar
eusedasa
cul
inar
yher
b.

50.Bast
ing–pourf
atorj
uicesov
er(
meat
)dur
ingcooki
ngi
nor
dert
okeepi
tmoi
st.

51.BonneFemmé–(
off
ishdi
shes)cookedi
nasi
mpl
eway
.

52.Pil
af ari
cedishor,i
nsomer egi
ons,awheatdish,whoser eci
pe
usual
lyi
nvolv
escookingin 
stock,addi
ngspices,andotheringr
edient
s
suchasmeat ,andemployi
ngsomet echni
quef orachi
evingcooked
grai
nsthatdonotadhere.
53.Of
fal
–theent
rai
l
sandi
nter
nal
organsofanani
mal
usedasf
ood.
54.ParmesanCheese–ahar
d,dr
y,I
tal
i
ancheeset
hati
susual
l
ygr
ated(
=br
okeni
ntosmal
l
pi
eces)
.

55.Aubergi
nes–Thepur
pleegg-
shapedf
rui
tofat
ropi
cal
OldWor
ldpl
ant
,whi
chi
seat
enasa
veget
abl
e.

56.Aubl
eu–Fl
aredonl
yst
eakwhi
chi
srawi
nsi
de,
2-3mi
ns.

57.Sai
gnant– Anunderdoneorr
aredonest
eak,
8-10mi
ns.

58.Apoi
nt–Medi
um doneSt
eak,
12-
15mi
ns.

59.Bi
enCui
t–Awel
ldoneSt
eak,
20-
30mi
ns.

60.Si
rl
oin–Goodqual
i
tybeefcutf
rom t
hel
oin.

61.Jusl
i
e–RoastGr
avy
.

62.Yor
kshi
rePuddi
ng–Yorkshi
repuddi
ngisacommonEngl i
shsidedi
shconsist
ingofabaked
puddi
ngmadef r
om bat
terconsi
sti
ngofeggs,f
lour
,andmilkorwater
.

63.Boeuf–Meani
ngBeef(
inFr
ench)
.

64.Paul
et–Meani
ngchi
cken(
inFr
ench)
.

65.Li
queur–Ast
rong,
sweetal
cohol
i
cspi
ri
t,usual
l
ydr
unkaf
terameal
.
66.Cal
vados-Appl
ebr
andy
,tr
adi
ti
onal
l
ymadei
ntheCal
vadosr
egi
onofNor
mandy
.

67.Mead–Anal
cohol
i
cdr
inkoff
erment
edhoneyandwat
er.

68.Ci
der–Anal
cohol
i
cdr
inkmadef
rom f
erment
edappl
ejui
ce.

69.Humi
dor–Anai
rti
ghtcont
ainerf
orkeepi
ngci
gar
sort
obaccomoi
st.

70.Chi
pol
ata-t
ypeofbr
eakf
astsausagemadef
rom beefandl
amb.

71.Tar
ragon-al
soknownasest
ragon,
isaspeci
esofper
enni
alher
bint
hesunf
lowerf
ami
l
y

72.Chasseursauce-i
sasi
mpl
eorcompoundbr
ownsauceusedi
nFr
enchcui
sine.

73.Str
agnoff
-adishinwhichthecent
ral
ingr
edi
ent
,ty
pical
l
yst
ri
psofbeef
,iscookedi
na
saucecontai
ningsourcream.
74.Gi
got
-al
egofmut
tonorl
amb.

75.Por
c-Fr
encht
ermf
orPor
k

76.Lapi
nRot
i-RoastRabbi
t

77.Oi
eRot
i-RoastGoose

78.Di
ndeRot
i-RoastTur
key

79.Canet
onRot
i-RoastDuck

80.Canar
dRot
i-RoastDuckl
i
ng

81.Paul
etRot
i-RoastChi
cken

82.Poul
ardRot
i-RoastChi
ck

83.Veni
sonRot
i-RoastDeer

84.Deli
cat
essen-Ashopsel
l
ingcookedmeat
s,cheeses,
andunusual
orf
orei
gnpr
epar
ed
foods.

85.Zakuski
-Aspeci
ali
tyofl
argeopenf
acedsandwi
chf
rom Russi
a.

86.Smor
gasbor
d-Ter
m usedf
orBuf
fetFr
oidi
n Scandi
nav
ia.

87.Smor
bor
d-Ter
m usedf
orBuf
fetFr
oidi
nSi
ber
ia.

88.Conde-Anot
hernamef
orRi
cePuddi
ng.

89.Bav
aroi
se-Anent
remet
scont
aini
nggel
ati
nandwhi
ppedcr
eam,
ser
vedcol
d.
90.Mousse-Var
iat
ionsofBav
aroi
sewi
thmor
eaer
ati
onandenr
ichedwi
thmor
ecr
eam.

91.Souff
le-Madewi
thci
tr
icf
lav
or,
anenv
elopeofbeat
eneggwhi
tewhi
chmakesi
tmor
e
fl
uff
y.

92.Frui
tFool
s-Richi
ncr
eam whi
skedwi
thf
rui
tpur
ee,
par
ti
cul
arl
ymango,
str
awber
ryor
pomegranat
e.

93.PeachMel
ba-Anent
remet
sofi
cecr
eam andpeacheswi
thMel
basauce.

94.Ki
rsch-Cher
ryLi
queur

95.Sacher
tor
te-Asav oryspongecakeser
vedwi
thApr
icotj
am ,
flav
oredwi
thchocol
ate,
cover
edwithchocolatei
cing.
96.Rennet-Abact
eri
afoundi
nint
est
inesofcat
tl
e.

97.Bar
quet
tes-Boatshapedpast
rycasesf
il
led.

98.Deouches-Fi
l
ledsmal
lpuf
fpast
ry-v
olauv
ent
.

99.Tar
tl
ett
es-Roundpast
rycasesf
il
ledwi
thv
ari
ousf
il
li
ngs.

100. KOT-Ki
tchenOrderTi
cket(
basi
sonwhi
chf
oodi
sor
der
edandev
ennon-
alcohol
i
c
bev
eragesar
eordered.
)

101. BOT-Bev
erageOr
derTi
cket(
ont
hebasi
swhi
chal
cohol
i
cbev
eragesar
eor
der
ed)

102. Cor
ona-ShapeofCi
gar
.