By James A. Fussell
McClatchy Newspapers
“Ganache.” “Ceviche.” “Panna cotta.”
If you watch cooking shows such as Bravo’s “Top Chef”, you’ve probably heard these and other 50-cent food words tossed around like croutons in a summer salad. But – hands off the keyboard! – do you know what they mean without looking them up?
Oh, you might know a few on this list. But unless you work in a restaurant, you’ll probably be stumped by the rest.

(Do You Know What They Mean?)
See how many of these food words you can correctly match with their definitions.
1. Ganache (GAHN-ahsh)
2. Ceviche (seh-VEE-chay)
3. Risotto (rih-SO-toh)
4. Carpaccio (kahr-PAH-chee-oh)
5. Hamachi (hah-MAH-chee)
6. Remoulade (ray-muh-LAHD)
7. Chiffonade (shihf-uh-NAHD)
8. Panna cotta (PAHN-nah KOH-tah)
9. Hearts of palm
10. Geoduck (GOO-ee duhk)
11. Aioli (ay-OH-lee)
12. Pain perdu (pahn pehr-DOO)
13. Frisee (free-ZAY)
14. Tostones (tohs-TOH-nays)
15. Roulade (roo-LAHD)
16. Pancetta (pan-CHEH-tuh)
17. Paella (pi-AY-yuh)
18. Pommes dauphin (pom doh-FEEN)
19. Halloumi (hah-LOO-me)
20. Fleur de sel (flur-duh-SELL)
21. Cavolo nero (KAH-voh-loh NEH-roh)
22. Amuse-bouche (ah-mewz-BOOSH)
23. Radicchio (rah-DEE-kee-oh)
24. Sweetbreads
25. Sashimi (sah-SHEE-mee)

A. An Italian dessert consisting of flavored cream set with gelatin
B. A mayonnaise flavored with garlic or other ingredients
C. Short-grained arborio rice cooked in meat or seafood stock, then seasoned (with Parmesan, saffron, etc.)
D. Tender inner portion of a palm tree; eaten as a vegetable or used as a garnish for salads
E. A large edible clam typically weighing 2 to 3 pounds
F. French toast
G. Fried plantains, smashed and served with garlic sauce
H. Deep-fried crispy potato puffs
I. Unsmoked Italian bacon
J. Thinly sliced raw meat or fish served with a sauce
K. Traditional Greek cheese from Cyprus made with sheep’s milk, or goat’s milk
L. Delicate and fluffy hand-harvested French sea salt
M. A sweet, creamy chocolate mixture, typically used as a filling or a frosting
N. A saffron-flavored dish containing rice, meat, seafood and vegetables
O. A thin slice of meat rolled around a filling
P. Yellowtail fish, often used for sushi
Q. A strong flavored cabbage with dark green leaves
R. Pungent sauce or dressing resembling mayonnaise
S. A small complimentary appetizer offered mostly at high-end restaurants
T. A red variety of chicory with variegated leaves used as a salad green
U. Shredded or finely cut vegetables or herbs, sometimes used as a garnish
V. The edible glands of an animal, often thymus glands of veal, young beef, lamb and pork
W. Very thinly sliced raw fish
X. Raw fish marinated (or “cooked”) in lime or lemon juice, often with oil, onion, peppers and seasonings and served as an appetizer
Y. Curly leaves of endive with finely dissected edges used in salads

1 M.
2 X.
3 C.
4 J.
5 P.
6 R.
7 U.
8 A.
9 D.
10 E.
11 B.
12 F.
13 Y.
14 G.
15 O.
16 I.
17 N.
18 H.
19 K.
20 L.
21 Q.
22 S.
23 T.
24 V.
25 W.

(c) 2009, The Kansas City Star.
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Distributed by McClatchy-Tribune Information Services.
AP-NY-06-23-09 1557EDT

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