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urbanbunny Test

Enter the letter for the matching Answer
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1.
Coppa de Testa - CURED MEAT
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2.
Ravioli - PASTA
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3.
Meatball (lamb) - PIZZA
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4.
Wild mushroom - PIZZA
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5.
Calzone - PIZZA
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6.
Rocola & fennel salad - INSALATA
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7.
Chitarra - PASTA
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8.
Lamb's tongue salad - ANTIPASTA
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9.
Prosciutto - PANINI
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10.
Sea Bass - CRUDO
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11.
Monterey squid - ANTIPASTA
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12.
Ligurian - PIZZA
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13.
Veal - ENTREE
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14.
Prosciutto - CURED MEAT
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15.
Speck - CURED MEAT
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16.
Salami cotto - CURED MEAT
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17.
Cotechino - ANTIPASTA
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18.
Whole fish - WHOLE FISH
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19.
Bucatini - PASTA
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20.
Bitter greens salad - INSALATA
A.
Origin: Alto Adige. Shoulder cut ham, deboned, brined, smoked then hung for 5 months. Differs from bone in, leg cut, unsmoked prosciutto.
B.
House made poached salami of pork butt, belly, cayenne, garlic & pepper. Cotto = cooked
C.
Seasonal, w/caramelized onions, Taleggio cheese, thyme & white truffle oil.
D.
Fresh mozzarella, fontina, parmesan cheeses inside. Baked, topped w/San Daniele prociutto, arugula, and shaved parmesan.
E.
Sea bass sliced thinly, topped w/grapefruit segments, sea salt & EVOO finish.
F.
Squid, grilled w/pureed borlotti beans w/tesa and salsa verde.
G.
Veal breast pounded out, rolled up w/Tuscan kale, slow braised, served w/creamy polenta & reduced braising liquid.
H.
Lamb's tongue pickled w/red wine & herbs, sliced thin w/frisee, arugula, pickled red onion & poached quail egg.
I.
About 1 pound each
J.
*key-TAHR-rah*"Cut w/ guitar strings" Squid ink (briny black cuttle fish ink), w/tesa, white wine & bottarga (pressed cured tuna roe).
K.
House made lamb meatballs (w/lamb shoulder, pork, bread crumbs, eggs, parmesan), sweet roasted peppers, calabrian chili, & fresh mozzarella.
L.
Arugula w/shaved fennel, blood oranges, candied fennel seeds. Shaved Pecorino Ramano on top.
M.
House made terrine (rustic pate) w/pigs' head, cheeks, trotters, tongue w/cinn, clove & coriander. Chopped, & cased, gelatin to bind.
N.
Lolla rosa, radicchio, endive, castelfranco, frisee, red oak & green oak. Tossed w/sherry vin, pickled red onion, ricotta salata & toasted almonds.
O.
Kabocha squash (strong sweet, moist fluffy), roasted & pureed w/ricotta, mascapone & amaretti cookie. Ravioli served w/kale, sage, almonds & brown butter.
P.
(Liguria,coastal Northwest region of Italy) Gaeta olives, red onion, garlic cloves, & white anchovies.
Q.
*BOO-kah-TEE-nee* Type of hollow spaghetti. W/guanciale, san marzano tomatoes & calabrian chili.
R.
House made sausage sliced, poached, dusted w/ Wondra flour and pan seared. On bed of green lentils, garlic, herbs, sherry & EVOO.
S.
Salted and cured (1-2 yrs) ham from Friuli-Venezia Giulia region of Italy. Cross between Duroc (red US) & Landrace (white Danish) pigs.
T.
San Daniele ham, salami, provolone cheese, romaine lettuce, pickled onion & herbed aioli.
Type the Answer that corresponds to the displayed Question.
incorrect
21.
Branzino - WHOLE FISH
Type the Question that corresponds to the displayed Answer.
incorrect
22.
Tomato sauce, fresh mozzarella, fresh basil
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23.
5oz. monkfish, "poor man's lobster", wrapped in speck, served w/celery root & potato puree,topped w/salsa verde.
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24.
Cardoons, peeled, braised then breaded & fried. Served w/bagna cauda.
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25.
Shredded rotisserie chicken, tossed w/oven dried tomatoes & taleggio cheese.
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26.
Polenta (cooked w/water n milk, finished w/butter and parm) topped w/wild mushroom saute w/sherry finish.
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27.
House made fennel sausage, fingerling potatoes, arugula, tomato sauce, fresh mozzarella.
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28.
Berkshire (rare English breed) porchetta (Pork belly, loin & sausage rolled & rotisserie roasted), served w/fregula sarda (Italian cous cous), caramelized endive & vincotto (like aged balsamic).
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29.
Burrata served w/house cured & smoked salmon. Finished w/ sea salt & EVOO.
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30.
Swordfish marinated in sweet brined, hot smoked 15 min, rare, thinly sliced. Topped w/red pepper, capers, chives, sea salt & EVOO.

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