Culinary and Gastronomy Flashcard

Front

What gas, discovered on the sun before Earth, is the most abundant element in Champagne bubbles?

Back

Carbon dioxide

Front

Which rare fungus, often shaved over dishes, is known as the “diamond of the kitchen” and can cost thousands per pound?

Back

White truffle

Front

In molecular gastronomy, what technique uses liquid nitrogen to create a frozen, brittle texture?

Back

Cryogenic freezing

Front

Which traditional Japanese dish involves blowfish (fugu) and requires a licensed chef due to its potential toxicity?

Back

Sashimi

Front

What fermented shark dish, a delicacy in Iceland, is buried underground for months before consumption?

Back

Hákarl

Front

Which Middle Eastern spice blend, often containing sumac and thyme, is used to season flatbreads and meats?

Back

Za’atar

Front

What type of seaweed, rich in umami, is dried and used as a base for dashi broth in Japanese cuisine?

Back

Kombu

Front

Which French dish, translating to “fat liver,” is made from the liver of a specially fattened duck or goose?

Back

Foie gras

Front

What South American tuber, domesticated by the Incas, comes in over 3,000 varieties and is a staple in Andean cuisine?

Back

Potato

Front

Which fermented beverage, originating from the Caucasus Mountains, is made from kefir grains and often called “the champagne of dairy”?

Back

Kefir