Sunday Special - French and Italian Cooking

[luckytrim]

Sunday Special - French and Italian Cooking

DID YOU KNOW...
Onion is Latin for 'large pearl.'

1. What in the culinary world is Crudit'e ?
2. What does Hors d’oeuvre translate to in English ?
3. What are the basic building blocks of a Canapé ?
4. antipasti would fall into what food course ?
5. barchette: flaky pastry boats, usually contain...... what ?
6. cannoli is usually served as what course ??
7. alla Chantilly is a dish that features ........what ?
8. (al) dente, as applied to pasta or rice, means.........what ?
(Bonus; ...and translates in English to....what ?)
9. Here's a "Gimme" ; minestra belongs in what course ?
10. Panini are......... what ?
11. Melted butter to which flour has been added. Used as a thickener for sauces or soups.... It's called a .................. what ?
(There are two acceptable answers.)
12. Americans call them "Fritters"....... what do the French call them ?
13. The Italians call it Cappelletti ; what do the French (and Americans) call it ?
14. A large white Italian kidney bean that's great in soups and stews.
15. Into which food category does demi-glace belong ?
16. The French term mise en place refers to what cooking technique ?
17. A thick French paste made from capers, anchovies, olives, olive oil, lemon juice, and seasonings...
( Hint ; Begins with the letter "T" )
18. Biscotti is an Italian cookie, often hard in texture and lightly flavored with ..... what ?
19. Found in the fat belly or cheek of a pig, consisting of alternating layers of fat and lean tissue. It can be rolled, aged, salted or smoked.
( Hint ; Begins with the letter "P" )
20. And finally, this dessert is made by whisking egg yolks with sugar and dry marsala wine in a deep bowl until a rich cream forms. Variations include the use of other sweet wines like Moscato, Vin Santo, Prosecco, and port.
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1. Raw veggies cut into slices, sticks or pieces, usually served with a dip.
2. "Outside the Work"
3. Small pieces of toast, bread, crackers or baked pastry topped with various cheeses, an anchovy or some type of spread.
4. appetizers or hors d'oeuvres
5. a fish preparation
6. Dessert
7. whipped cream
8. Just undone, or, cooked crisply
("to the tooth")
9. Soup
10. Bread or Rolls
11. Rue or Beurre Manié
12. Beignets
13. Tortellini
14. Cannellini
15. Sauces
16. a French term for having all your ingredients prepped and ready to go before starting you start cooking. Everything is cleaned, peeled, chopped, diced, measured out, whatever's necessary to get the ingredients ready prior to preparing your dish.
17. tapenade (ta pen AHD)
18. Anise
19. Pancetta
20. Zabaione

 

[PrincessFiona60]

1. Raw veggies cut into slices, sticks or pieces, usually served with a dip.
2. "Outside the Work" ~~interesting, little bits that are not the main meal, cool!
3. Small pieces of toast, bread, crackers or baked pastry topped with various cheeses, an anchovy or some type of spread.
4. appetizers or hors d'oeuvres
5. a fish preparation ~~ should have guessed
6. Dessert
7. whipped cream ~~ I thought sherry
8. Just undone, or, cooked crisply
("to the tooth")
9. Soup
10. Bread or Rolls
11. Rue or Beurre Manié
12. Beignets
13. Tortellini
14. Cannellini
15. Sauces
16. a French term for having all your ingredients prepped and ready to go before starting you start cooking. Everything is cleaned, peeled, chopped, diced, measured out, whatever's necessary to get the ingredients ready prior to preparing your dish.
17. tapenade (ta pen AHD)
18. Anise ~~ Ack, I thought almond
19. Pancetta
20. Zabaione

 

[Alix]

I only blew the biscotti one. I thought it was almond too!

 

[PrincessFiona60]

I only blew the biscotti one. I thought it was almond too!

So, I'm not alone in that idea...

 

[ChefJune]

5. a fish preparation

Barchette means BOAT, and is a pastry container for anything one wants to put into it. It could be fish, but mostly, not.

11. Rue or Beurre Manié

Rue is an herb. Roux is the combination of butter and flour. And Beurre Manié is not the same thing. It is combined without heat, whereas roux is made in the pan, cooking the flour and combining it with the fat (which doesn't have to be butter). However, afaik, beurre manié does have to be butter.

13. Tortellini

Tortellini is also an Italian term. Nothing French about it, even if they use it. And Cappelletti are a specifically shaped pasta, as are tortellini... names vary from region to region in Italy.

Did you know that Italy as we know it wasn't one country until the mid 1800's?

 

[Barbara L]

I didn't do too well, but I'm surprised I did as well as I did. I credit DC with knowing some of the ones I did.

1. Raw veggies cut into slices, sticks or pieces, usually served with a dip.
2. "Outside the Work"
3. Small pieces of toast, bread, crackers or baked pastry topped with various cheeses, an anchovy or some type of spread.
4. appetizers or hors d'oeuvres
5. a fish preparation--Fish makes too much sense, which is obviously why I missed it!
6. Dessert
7. whipped cream
8. Just undone, or, cooked crisply
("to the tooth")
9. Soup
10. Bread or Rolls--I said sandwich
11. Roux or Beurre Manié
12. Beignets
13. Tortellini
14. Cannellini
15. Sauces
16. a French term for having all your ingredients prepped and ready to go before starting you start cooking. Everything is cleaned, peeled, chopped, diced, measured out, whatever's necessary to get the ingredients ready prior to preparing your dish.
17. tapenade (ta pen AHD)--This was a total "out of thin air" guess!
18. Anise
19. Pancetta
20. Zabaione

Barbara