Part 2 — Answer key

Compare your answers after you have finished Part 1.

1. You scoop up a bright green dip at a party and want to name its base ingredient. What is the main ingredient in traditional guacamole?
   Avocado
2. Champagne is a generic term for any sparkling wine, no matter where it is produced.
   False
3. A menu lists shrimp tempura and you expect something crisp. What cooking style defines tempura?
   Battered and deep-fried
4. Cooking pasta al dente means it should be soft all the way through with no firmness left in the center.
   False
5. You want an espresso drink that is mostly steamed milk with a cap of foam, not a tall drip coffee. Which drink matches that description?
   Cappuccino
6. You see two products: one labeled "feta" and one labeled "feta-style white brined cheese." In many places, what clue most strongly signals it is the protected product?
   It is from Greece
7. Searing a steak "seals in" the juices, so it will always be juicier than an unseared steak cooked to the same internal temperature.
   False
8. You want a classic Margarita, not a look-alike with vodka. What is the traditional base spirit?
   Tequila
9. You want eggs that set gently in hot water without boiling, so the whites stay tender. Which method are you using?
   Poach
10. Bourbon must be produced in the United States and made from a mash that is at least 51% corn.
    True
11. A recipe says "traditional pesto" and you want the classic version, not a modern swap. Which nut is most traditional in pesto Genovese?
    Pine nuts
12. You order a crisp, breaded cutlet in Milan and want the local name. What dish is a traditional Milan-style breaded veal cutlet?
    Cotoletta alla milanese
13. Sake is made from rice, using a fermentation process more like brewing beer than distilling spirits.
    True
14. A server suggests a cheese that can be grilled and stays squeaky instead of melting into a puddle. Which cheese is famous for that?
    Halloumi
15. Honey can remain safe to eat for a very long time because it is low in water and naturally inhibits microbial growth when stored properly.
    True
16. You are making a glossy teriyaki sauce and a bottle calls for mirin. What is mirin?
    Sweet rice wine
17. You want to spot the base of hummus from a single ingredient list clue. What legume is the main ingredient in classic hummus?
    Chickpeas
18. You are reading a menu that lists both "Parmesan" and "Parmigiano-Reggiano" as add-ons. Which one is the place-linked protected name?
    Parmigiano-Reggiano
19. Extra-virgin olive oil generally has a higher smoke point than refined olive oil.
    False
20. You want risotto that turns creamy without adding cream, so the rice choice matters. Which rice is most associated with classic Italian risotto?
    Arborio
21. You want to recognize a drink by its build: equal parts gin, Campari, and sweet vermouth over ice with an orange twist. What cocktail is this?
    Negroni
22. You make ceviche and notice the fish turns opaque without heat. What is doing the "cooking" in ceviche?
    Citrus acid
23. A teaspoon of kosher salt can taste less salty than a teaspoon of table salt because the larger crystals pack less densely.
    True
24. You want to thicken a soup and start with fat and flour cooked together so it will not taste raw. What is that mixture called?
    Roux
25. You ask for a "dry martini" and the bartender clarifies your preference. In classic usage, what does "dry" usually mean here?
    It uses less vermouth
26. Traditional Balsamic Vinegar of Modena (labeled "Tradizionale") is aged for years in a series of wooden casks, rather than being made by simply flavoring standard vinegar.
    True
27. You sip a bowl of pho and notice a warm licorice-like aroma in the broth. Which spice most often creates that note in pho?
    Star anise
28. Breakfast is bubbling in a skillet: eggs are gently set right in a spiced tomato and pepper sauce. What dish is this most likely to be?
    Shakshuka
29. White chocolate typically contains cocoa butter but does not contain cocoa solids, which is why it is pale.
    True
30. Most of the alcohol in beer comes from hops.
    False
31. A recipe says "duck confit" and you picture something rich and silky. What does "confit" most specifically describe?
    Cooking slowly in fat
32. Outside Japan, many products served as "wasabi" are mostly horseradish colored green, not true wasabi rhizome.
    True
33. A winery outside France makes sparkling wine using the same bottle-fermented technique as Champagne. Which wording is generally acceptable on the label instead of using the protected name?
    Traditional method
34. Creme fraiche curdles as easily as sour cream when simmered in a hot sauce.
    False
35. You have a tough beef chuck roast and want it fork-tender with a little sauce. You brown it, add a small amount of liquid, cover the pot, and cook gently for hours. What technique is this?
    Braise
36. You are comparing two clear spirits in a cocktail. One must taste like juniper to be legally called by its category. Which spirit is defined by juniper?
    Gin
37. You want a glossy stir-fry sauce that thickens but stays fairly translucent. Which thickener best matches that goal?
    Cornstarch slurry
38. A sparkling wine labeled "blanc de blancs" is made only from white grapes.
    True
39. Your homemade mayonnaise keeps breaking until you remember the ingredient that makes the emulsion possible. What component in egg yolk acts as a powerful emulsifier?
    Lecithin
40. In the United States, a product labeled "ice cream" must contain at least 10% milkfat.
    True
41. A salad dressing claims it uses authentic Roquefort. For Roquefort to be Roquefort, what milk is it traditionally made from?
    Sheep milk
42. You taste a cocktail that is simply rum, fresh lime juice, and sugar, shaken and served without soda. What classic cocktail is this closest to?
    Daiquiri
43. You are comparing two menu phrases: "Parma ham" and "Prosciutto di Parma." Which wording most clearly signals the protected, origin-linked product name?
    Prosciutto di Parma