Deck 15: Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Question 1

Salsa is the Spanish term for fire.

Answer 1

False

Question 2

Tahini past is made with chick peas.

Answer 2

False

Question 3

Mango is associated with chutney.

Answer 3

True

Question 4

Panada is generally made of boiled potatoes.

Question 5

Berbere comes from North Africa and is a

A)hot pepper seasoning mix
B)peanut paste
C)type of chutney
D)fig relish

Question 6

Green salsa gets its color from

A)green tomatoes
B)spinach
C)green onions
D)tomatillos

Question 7

Guacamole features

A)tomatoes
B)a variety of chili peppers
C)avocadoes
D)Mexican cheese

Question 8

Hummus originated in Mediterranean countries and is made with

A)chick peas
B)lentils
C)roasted eggplant
D)sheep's milk cheese

Question 9

Sauce verte is

A)an Italian specialty sauce.
B)a French mayonnaise-based sauce.
C)thickened with white bread and hard boiled eggs.
D)made with ketchup and horseradish.

Question 10

Chutney comes from the Sanskrit word "chatni" meaning:

A)Delicious
B)Pungent
C)Mango
D)To lick

Question 11

Chantilly is associated with dishes that contain whipped cream.

Question 12

The key ingredient in Imambayildi is hummus.

Question 13

Once a tartar sauce base is blended with mayonnaise it becomes perishable.

Question 14

The key ingredients in most cocktail sauce recipes are mayonnaise, horseradish and ketchup.

Question 15

Tapenade comes from southern France and resembles a thick, black mayonnaise.

Question 16

The terms chutney and ___________________ are almost interchangeable.

A)preserved
B)relish
C)pungent
D)pickled

Question 17

Basic aioli features mashed garlic.

Question 18

Aioli was traditionally made with garlic, olive oil and

A)egg yolks.
B)fresh herbs
C)waxy potatoes
D)mayonnaise