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| (to amuse the mouth) single bite-sized appetizers served free of charge, often to showcase the talents of a chef, but in smaller portions |
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| Lebanese cream used mainly for pastries |
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| Hebrew/Arabic; eggs poached in a sauce of tomatoes, onions, and chili peppers, and often seasoned with cumin |
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| Indian cheese similar to cottage cheese, often made at home or at work |
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| Middle Eastern yoghurt that is strained and the wehy is made into cheese |
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| Semi-hard unripened and brined cheese from cows and sheep's milk that has a high melting point and can be grilled |
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| Smaller portions of items; originated in Spain |
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| Chinese small bites of food, ususally served as a first course/appetizer |
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| A mixture of oil, vinegar, parsley, garlic, and hot pepper flakes that is used as a marinade of served as a sauce |
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| Pseudo cereal, grain'like, but actually a seed; used in many preparations; excellent source of fiber |
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| In Japan, this describes a savory taste (to join the other 4: sweet, sour, bitter and salty) |
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| Soy beans that are harvested while immature |
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| Searching for edible, safe food sources while avoiding the market |
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| Latin American ades, punches, fruit drinks without alcohol, ususally made in house |
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| Raw seafood dishes that are "cooked" but the addition of acids such as lemon/lime juice |
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| Semi-frozen dessert made from sugar, water, and other flavorings, usually fruit |
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| Middle Eastern/Arab dish made from ground chick peas that are deep fried and served in pita bread with accompanying sauces |
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| Mexican eggs dish with eggs on corn tortillas and smothered in cooked salsa |
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| Thai hot sauce with chili peppers and garlic |
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| Korean vodka, which is often sweeter than other vodkas |
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| Japanese distilled beverage made from barley, sweet potatoes or rice |
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| Brazilian liquor made from fermented sugar cane |
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| Originally 90-148 proof (45-74% alcohol); was banned in the U.S. from 1915 to the 1990's. It is being produced with a much safer proof today. A brilliant lime green, it has the flavor of licorice or anise. |
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