FINE DINING
This French culinary term refers to the practice of serving a variety of dishes in small portions, allowing diners to experience a wide range of flavors in a single meal.
What is "tasting menu"?
Derived from the Japanese, this term refers to the art and science of choosing, preparing, and presenting food in a visually appealing way.
What is "kaiseki"?
In wine tasting, what does the term "terroir" refer to, and how does it influence the characteristics of a wine?
What is the specific environment and conditions in which grapes are grown, influencing the taste of the wine?
What is the main function of the enzyme amylase in the process of digestion?
What is breaking down carbohydrates into sugars?
Which popular spice comes from the dried stigma of a crocus flower and is known for its vibrant color and distinct flavor?
What is saffron?
In fine dining etiquette, what is the purpose of the small fork typically placed on the outside of the cutlery arrangement?
What is for oysters?
What is the Maillard reaction, and how does it contribute to the flavor of cooked food?
What is the browning of food that occurs when exposed to high heat, contributing to the complex flavors?
The term "vintage" on a wine label indicates what specific information about the bottle?
What is the year the grapes were harvested?
Name the four main regions of the human stomach.
What are the cardia, fundus, body, and pylorus?
What is the main ingredient in the traditional Middle Eastern dish, hummus?
What are chickpeas (garbanzo beans)?
The term "amuse-bouche" translates to what in English, describing a small, complimentary appetizer served before the main course?
What is a "palate cleanser"?
Hailing from Spain, this cooking technique involves using a concave metal dish to cook food with a small amount of fat over an open flame.
What is "plancha" cooking?
Which grape variety is the primary component of a classic Bordeaux red wine?
What is Cabernet Sauvignon?
In the digestive system, what is the purpose of bile, and where is it produced?
What is aiding in the emulsification of fats, produced in the liver?
In culinary terms, what does the term "sous-vide" mean, and how is it different from traditional cooking methods?
What is "under vacuum," referring to a method of cooking where food is sealed in airtight bags and cooked at low temperatures for an extended period?
The term for a sauce that is made by gradually adding fat to a liquid, such as stock, while stirring continuously
What is emulsification?
Derived from the Italian word for "to the tooth," what term describes the ideal texture of pasta when it is cooked?
What is al dente?
When pairing wine with dishes featuring earthy flavors like mushrooms or truffles, what type of wine, often associated with the Burgundy region, is commonly recommended?
What is Pinot Noir?
Which hormone, released by the pancreas, helps regulate blood sugar levels during digestion?
What is insulin?
What type of pasta is shaped like small rice grains and is often used in soups?
What is orzo?
This type of knife, often used in fine dining kitchens, has a thin, flexible blade and is specifically designed for precision tasks such as filleting fish.
This culinary technique involves cooking food in fat over low heat for an extended period, resulting in tender and flavorful dishes.
What is braising?
When pairing wine with desserts, what type of wine is generally recommended to balance the sweetness of the dish without overpowering it?
What is a sweet or dessert wine, like a late-harvest Riesling or a Port?
In the small intestine, what structures are responsible for absorbing nutrients into the bloodstream?
What are villi and microvilli?
What San Diego restaurant received a Michelin star in 2022 and why should you care?
What is ADDISON -- because you and Kelly are going on March 14!