Culinary Terms
The small, bit sized appetiser is often served on toast for a cracker.
Canape
This menu style allows customers to order individual dishes, each priced separately.
A la carte
Spinach, lettuce, and kale are all examples of this edible part of a plant
Leaves
Apples and pears belong to this fruit family, identifed by their central core containing small seeds.
Pip fruits
The New Zealand region is celebrated as the "Kiwifruit Capital of the world".
Bay of Plenty
This term describes food cut into long, thin matchstick-like strips.
Julienne
This method keeps food warm by placing a container of food in a larger pan of hot water.
Baine-marie
Carrots, radishes, and parsnips are fleshy, underground storage organs of plants
Roots
Peaches, plums and apricots are all classified by this fruit type.
Stone fruits
Which South American country is a major global exporter of bananas and often supplies New Zealand supermarkets?
Ecuador
This is a finely diced mixture of vegetables, meat or herbs, primarily used to stuff other foods.
Farce
This type of meal service involves customers serving themselves from a selection of dishes displayed on a counter, often found at hotels.
Buffet
Green beans and peas are harvested for their edible protective casings, which contain the seeds. This classification describes them
Pods
Grapes, watermelons and rockmelons are examples from this family.
Vine fruits
Which asian country is the historical origin of the kiwifruit and a massive producer of many fruits and vegetables today?
China
This light, airy, baked dish made with eggs is known for its impressive rise and delicate texture, can be served savoury or sweet.
Souffle
This French phrase on a menu indicates a complete meal at a fixed price, with limited choices for each course, offering a specific daily selection.
table d'hôte
While celery is an obvious stem, potatoes and kūmara are also botanically considered this, though they grow underground as swollen parts of the stem
Tubers
Bananas, mangoes and pineapples belong to this broad classification, often requiring import to temperate countries like New Zealand.
Tropical fruits
This European country is the world's largest producer of tomatoes, especially for processing into sauces and pastes for common culinary products?
Italy
Literally meaning "small ovens", this term refers to a sophisticated assortment of small, individual pastries or cakes, typically served after a meal with coffee.
Petits fours
This phrase translates to "of the day" and is specifically used to describe a special dish, soup, or dessert offered only for that particular day, separate from the main menu.
du jour
Onions, garlic, and leeks are characterised by their distinct, fleshy, layered underground structures, which are actually shortened, modified stems surrounded by scales.
Bulbs
Berries
This New Zealand town is famous for its giant orange vegetable sculpture representing its local primary produce.
Ohakune