Quiz #1: Culinary Terms - 4th-9wks - Weeks #1 - #3

A quick bread with added sultanas and raisins.

Also known as a base, any substance with a pH higher than a 7.

An ancient waxy substance found buried in peat bogs, particularly in Ireland and Great Britain.

A type of Irish casserole made of minced meat with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are minced red meat cooked in a gravy or sauce with onions, and topped with a layer of mashed potato before it is baked.

A number of bitter organic substances with alkaline properties found often in plants and sometimes in drugs.

A doughy, white bread bun (roll) speciality, sold in two varieties: "soft" and "crusty".

An Irish dish which is often made to use up leftovers, and therefore without a specific recipe. Commonly consists of layers of roughly sliced pork and rashers, chunky potatoes, sliced onion, salt, pepper, and herbs.

Sauce made by adding lemon juice and liaison to Veloute made from veal stock.

A distinct regional type of blood sausage originating in the United Kingdom and Ireland.

An Irish dish, made by combining mashed potatoes and chopped scallions with butter, milk and optionally, salt and pepper.

The base molecular component of proteins.

Traditional Irish potato pancake. There are many recipes but all contain finely grated, raw potatoes and all are served fried.

An Irish dish made of boiled pigs' feet which are then typically battered and fried. They are traditionally eaten by hand.

A mixture of sodium bicarbonate and one or more acids, generally the cream of tartar or sodium aluminum sulfate, used to leaven baked goods. It releases carbon dioxide gases if moisture is present. Single-acting baking powder released CO2 in the presence of moisture only. Double-acting baking powder releases CO2 upon contact with moisture and more gas is released when the heat is applied.

This Irish dish is commonly made with only four ingredients: potatoes, butter, milk and kale.