This is the classic ratio for a vinaigrette.

This oil does NOT have a high smoke point.

_________ are edible plant leaves.

Its' coarse texture works well with cooking.

________ is a composite quality. It is a combination of sensations from the taste buds and odor receptors.

__________ is a solution containing 4% or more acetic acid.

This fat is neutral in flavor.

This is the herb used to prepare a classic pesto:

It can be ground or crushed. It has a hard, sharp pungent flavor. It adds heat & is found in Italian, Indian, Mexican & Caribbean foods.

This condiment is dark brown w/ a complex & pungent flavor. It contains anchovies, vinegar, tamarind, & pepper.

It has a round, fruity flavor and is used in bbq sauce & pan sauces.

This butter has a higher smoke point the regular butter.

This herb is used usually in pickling.

It is available whole or ground. It is used in sweet dishes in Western cooking and savory dishes in Eastern cooking.

This condiment is prepared w/ vinegar + hot peppers + salt.

It has a complex flavor which works well w/ vinaigrette, desserts, bbq sauce, & proteins. It is used to prepare caprese salad.

This fat is solid at room temperature and has a low smoke point.

This herb is usually used in Asian and Latin dishes.

This is a blend of strongly flavored spices such as tumeric, dry mustard, & cayenne.

This condiment can be used as an emulsifier in vinaigrette, top a hot dog, or an ingredient in a classic potato salad. It varies in color and texture.

This liquid is black and salty, typically used in Asian dishes.

The temperature where a fat goes from shimmering to smoking

This herb is usually used in Italian dishes and there are two distinct types.

It is used to prepare Indian & Spanish dishes.

blending 2 items together that normally don't stay mixed