Food, Glorious Food

Spice up the conversation at your next dinner party with these culinary morsels.

1. calzone n. – A: oven-baked folded pizza. B: guide to sugar content of food. C: calcium-rich drink.

2. Welsh rarebit n. – A: melted cheese poured over toast. B: turnip stew. C: tender rabbit meat.

3. dredge v. – A: chop coarsely. B: coat with flour or other powdered food. C: scald briefly then drain.

4. persimmon n. – A: simmered fish. B: herb used in turkey stuffing. C: small, round, orange fruit.

5. fumet n. – A: smoked meat. B: reduced and seasoned stock. C: barbecue wood chips.

6. saporific adj. – A: of the highest quality. B: high in alcohol content. C: producing flavour.

7. charcuterie n. – A: cold cooked or processed meats. B: grilled vegetables. C: charcoal kettle barbecue.

8. tureen n. – A: film that forms on cold gravy. B: crunchy skin on a roast. C: deep serving bowl with a lid.

9. bard v. – A: tie fatty bacon around lean meat before cooking. B: simmer in stock. C: plunge into iced water to stop cooking.

10. batrachophagous n. – A: unsafe to eat raw. B: rich in kilojoules. C: of one who eats frogs.

11. pith n. – A: corn husk. B: white layer under the skin of citrus fruit. C: dish for serving cranberry sauce.

12. flambé v. – A: add alcohol to hot food and ignite. B: moisten food during cooking. C: beat rapidly.

13. gazpacho n. – A: warming tray. B: vegetable soup served cold. C: Mexican pastry.

14. epicure n. – A: person who cultivates a refined taste in food. B: one who will eat anything. C: cured, dried meat.

15. sautée v. – A: boil until partially cooked. B: cook slowly in a covered pot. C: cook in a small amount of fat.