Cooking Term Quiz

Think you are cooking savvy? Whether you’re a seasoned cook or a beginner, take this quiz and find out how up-to-date your cooking knowledge is:

Match the cooking term with the correct definition:

A. Green Beans
B. A sweet fruit combination, served warm
C. Italian cheese crisps
D. A mixture of fresh herbs, garlic and seasonings
E. Horseradish powder
F. Wild leeks
G. Middle Eastern candy
H. Curly-leafed salad green
I. Fruit and nut paste
J. A high protein grain
K. Italian bacon
L. Pasta shaped like little ears
M. Little sandwiches
N. Mixture of onion, olive oil, capers and fresh basil or vegetables
O. Strips of fat used for adding moisture and flavor to meat dishes
P. A zesty herb and garlic sauce from the Middle East
Q. Hard Italian cheese made of goat’s milk
R. Mixture of melted chocolate and cream

1. Frico
2. Gremolata
3. Halva
4. Carpaccio
5. Haricots Verts
6. Ramps
7. Wasabi
8. Bocadillos
9. Ganache
10. Semifreddo
11. Orecchiette
12. Pecorino
13. Lardons
14. Frisee
15. Pancetta
16. Charmoula
17. Haroseth
18. Quinoa

Answers: 1. C; 2. D; 3. G; 4. N; 5. A; 6. F; 7. E; 8. M; 9. R; 10. B; 11. L; 12. Q; 13. O; 14. H; 15. K; 16. P; 17. I; 18. J.

Well, how did you do? Even with the amount of “cooking related” reading I do, there were a few that were new for me. All of these terms were taken out of the April, 2007 issue of Bon Appetit. I couldn’t find a single one of these ingredients or terms in my 1972 Betty Crocker cook book, only one in the 1940’s Joy of Cooking, and three in the latest edition of Larousse Gastromonique, considered the encyclopedia of classic cooking.

Nevertheless, the popularity of TV cooking shows and the availability of global foods and eating styles has vastly expanded our cooking repertoire and many of these terms and ingredients are quickly becoming commonplace.

Here are a few recipes using a few of the above cooking terms and ingredients:

Salmon with Orecchiette, Caramelized Onions and Horseradish Cream

6 Tbsp. olive oil
¼ pounds Vidalia onions, thinly sliced

2 cups whipping cream
1 8-oz. bottle clam juice
3 Tbsp. prepared white horseradish
1 10-to12-oz. bunch broccoli rabe (also called rapini)
12 ozs. Orecchiette
1 cup grated Parmesan cheese

Heat 2 Tbsp. oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 28 minutes. Set aside. Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm, (al dente), stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 Tbsp. oil, caramelized onions, broccoli rabe, Parmesan cheese and ¾ cup reserved cooking liquid. Toss pasta mixture over medium high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season to taste with salt and pepper. Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 Tbsp. oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer. Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.

Haricots Verts with Almonds

1 ¾ pounds haricots verts, trimmed
3 Tbsp. olive oil
1/3 cup slivered almonds, toasted

Cook beans in pot of boiling salted water until just crisp tender, about 5 minutes. Drain. Rinse under cold running water to cool quickly. Pat beans dry. Heat oil in large skillet over med-high heat. Add green beans and half of almonds and toss until heated through, about 3 minutes. Season beans with salt and pepper. Transfer beans to platter. Sprinkle with remaining almonds.

Herbed Quinoa Pilaf

2 cups quinoa (about 9 ounces)
2 ½ cups water
½ tsp. salt
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
¾ cup pine nuts, lightly toasted
1/3 cup finely chopped red onion
¾ cup chopped fresh basil

Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add water and salt. Bring to boil. Reduce heat to low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in pine nuts and red onion. Season with salt and pepper.

Tiny, pearly quinoa grains are immensely healthful—they’re a complete protein—and similar in size to couscous. They have a slightly nutty flavor and a firm texture (like pasta al dente). It is sold at natural food stores and some supermarkets.