1. Is a sauce or other food preparation
It is used to flavor soups, stews,
that is added to food to impart a
particular flavor and to enhance its
flavor. CONDIMENT
2. Any plants used for food, flavoring,
medicine or perfume. Refers to the
leafy green parts of the plant.
HERBS
3. A product from another part of the
plant, usually dried, including seeds,
berries, barks, roots and fruits. SPICE
4. A sauce made of garlic, olive oil,
usually egg yolks, and seasonings. It is
an emulsion like mayonnaise.
AIOLI
5. A family of condiments associated
with South Asian cuisine made from
highly variable mixture of spices,
vegetables or fruit. CHUTNEY
6. Originally known as Marie Rose
sauce, one of the several types of
cold or room temperature sauce
served with seafood. Cocktail sauce
7. Is an amber colored liquid extracted
from the fermentation of fish with
sea salt. Fish Sauce
8. An avocado based dip or salad,
usually prepared by mashing it with a
molcajete. GUACAMOLE
9. Is a perennial plant which also
includes in the family of mustard,
wasabi, broccoli and cabbage. HORSE
RADISH
10. A thick, creamy sauce often used as
condiment. An emulsion of oil, egg
yolks and acid. MAYONNAISE
11. Made from the seed of a plant, it can
be whole, ground, cracked, yellow in
color and mixed with water, salt,
lemon juice and other liquids.
MUSTARD
12.
tomato dishes, herb butters and herb
vinegars. BASIL
13. It can be used either fresh or dried.
Its flavor and fragrance is not
adversely affected by long, slow
cooking. THYME
14. Used in vinegars, oils, marinades and
salad. TARRAGON
15. Its leaves are used in fish, pork and
poultry dishes. Also, with vegetables
and in sausages SAGE
16. It is used in sauces, tomato dishes,
pizza, Mexican dishes, salads and
soups. OREGANO
17. What type of herb is in the picture?
Used as an accent to food as the
flavor can be somewhat pungent and
resinous. Use with fish, pork, lamb,
poultry and game. ROSEMARIE
18. What type of spices is in the picture?
It has a strong, smoky with a hint of
mint flavor and aroma derived from
open flamed traditional drying
procedure. (answer in CAPITAL letters
only)
CARDAMOM
19. What type of spices is in the picture?
Has a tangy, earth flavor that adds to
a recipe. Usually used in adobo.
(answer in CAPITAL letters only)
BAY LEAF
20. What type of spices is in the picture?
A star shaped spice harvested before
ripening, obtained from a medium
sized native tree in Vietnam and
Southwest China. (answer in CAPITAL
letters only)
STAR ANISE