Test your foodie IQ

1. Ganache (gah-NAHSH)

• A. A small complimentary appetizer offered mostly at high-end restaurants

• B. Traditional Greek cheese from Cyprus made with sheep's milk or goat's milk

• C. A sweet, creamy chocolate mixture, typically used as a filling or a frosting

2. Ceviche (seh-VEE-chay)

• A. Raw fish marinated (or "cooked") in lime or lemon juice, often with oil, onion, peppers and seasonings

• B. Very thinly sliced raw fish

• C. Yellowtail fish, often used for sushi

3. Risotto (rih-SO-toh)

• A. Deep-fried crispy potato puffs

• B. Short-grained rice cooked slowly in meat or seafood stock, then seasoned (with Parmesan, saffron, etc.)

• C. Shredded or finely cut vegetables or herbs, sometimes used as a garnish

4. Carpaccio (kahr-PAH-chee-oh)

• A. Thinly sliced raw meat or fish served with a sauce

• B. Curly leaves of endive with finely dissected edges used in salads

• C. Unsmoked Italian bacon

5. Hamachi (hah-MAH-chee)

• A. Very thinly sliced raw fish

• B. A large edible clam typically weighing 2 to 3 pounds

• C. Yellowtail fish, often used for sushi

6. Remoulade (ray-muh-LAHD)

• A. A mayonnaise flavored with garlic

• B. Pungent sauce or dressing made with mayonnaise, mustard, capers, gherkins, herbs, anchovies

• C. A sweet, creamy chocolate mixture, typically used as a filling or a frosting

7. Chiffonade (shihf-uh-NAHD)

• A. Delicate and fluffy hand-harvested French sea salt

• B. Shredded or finely cut vegetables or herbs, sometimes used as a garnish

• C. Deep-fried crispy potato puffs

8. Panna cotta (PAHN-nah KOH-tah)

• A. Traditional Greek cheese from Cyprus made with sheep's milk or goat's milk

• B. An Italian dessert consisting of flavored cream set with gelatin

• C. A thin slice of meat rolled around a filling

9. Hearts of palm

• A. The edible glands of an animal, often thymus glands of veal, young beef, lamb and pork

• B. Curly leaves of endive with finely dissected edges used in salads

• C. Tender inner portion of a palm tree; eaten as a vegetable or used as a garnish for salads

10. Geoduck (GOO-ee duhk)

• A. A large edible clam typically weighing 2 to 3 pounds

• B. A strong flavored cabbage with dark green leaves

• C. The edible glands of an animal, often thymus glands of veal, young beef, lamb and pork

11. Aioli (ay-OH-lee)

• A. Fried plantains, smashed and served with garlic sauce

• B. A mayonnaise flavored with garlic

• C. A small complimentary appetizer offered mostly at high-end restaurants

12. Pain perdu (pahn pehr-DOO)

• A. Unsmoked Italian bacon

• B. A sweet, creamy chocolate mixture, typically used as a filling or a frosting

• C. French toast

13. Frisee (free-ZAY)

• A. Curly leaves of endive with finely dissected edges used in salads

• B. A red variety of chicory with variegated leaves used as a salad green

• C. Fried plantains, smashed and served with garlic sauce

14. Tostones (tohs-TOH-nays)

• A. Deep-fried crispy potato puffs

• B. Fried plantains, smashed and served with garlic sauce

• C. A small complimentary appetizer offered mostly at high-end restaurants

15. Roulade (roo-LAHD)

• A. Thinly sliced raw meat or fish served with a sauce

• B. A mayonnaise flavored with garlic

• C. A thin slice of meat rolled around a filling

16. Pancetta (pan-CHEH-tuh)

• A. Unsmoked Italian bacon

• B. Delicate and fluffy hand-harvested French sea salt

• C. Traditional Greek cheese from Cyprus made with sheep's milk or goat's milk

17. Paella (pi-AY-yuh)

• A. Delicate and fluffy hand-harvested French sea salt

• B. Short-grained rice cooked slowly in meat or seafood stock, then seasoned (with Parmesan, saffron, etc.)

• C. A saffron-flavored dish containing rice, meat, seafood and vegetables

18. Pommes dauphine (pom doh-FEEN)

• A. Tender inner portion of a palm tree; eaten as a vegetable or used as a garnish for salads

• B. Deep-fried crispy potato puffs

• C. Curly leaves of endive with finely dissected edges used in salads

19. Halloumi (hah-LOO-me)

• A. Traditional Greek cheese from Cyprus made with sheep's milk or goat's milk

• B. A red variety of chicory with variegated leaves used as a salad green

• C. Thinly sliced raw meat or fish served with a sauce

20. Fleur de sel (flur-duh-SELL)

• A. A sweet, creamy chocolate mixture, typically used as a filling or a frosting

• B. A small complimentary appetizer offered mostly at high-end restaurants

• C. Delicate and fluffy hand-harvested French sea salt

21. Cavolo nero (KAH-voh-loh NEH-roh)

• A. Deep-fried crispy potato puffs

• B. A strong flavored cabbage with dark green leaves

• C. A red variety of chicory with variegated leaves used as a salad green

22. Amuse-bouche (ah-mewz-BOOSH)

• A. An Italian dessert consisting of flavored cream set with gelatin

• B. French toast

• C. A small complimentary appetizer offered mostly at high-end restaurants

23. Radicchio (rah-DEE-kee-oh)

• A. A red variety of chicory with variegated leaves used as a salad green

• B. Thinly sliced raw meat or fish served with a sauce

• C. Fried plantains, smashed and served with garlic sauce

24. Sweetbreads

• A. French toast

• B. The edible glands of an animal, often thymus glands of veal, young beef, lamb and pork

• C. A thin slice of meat rolled around a filling

25. Sashimi (sah-SHEE-mee)

• A. Yellowtail fish, often used for sushi

• B. Raw fish marinated (or "cooked") in lime or lemon juice, often with oil, onion, peppers and seasonings

• C. Very thinly sliced raw fish