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Samin Nosrat (“NUSS-raht”) calls these compounds one of the “four elements of good cooking” for amplifying flavor and creating appealing textures in a James Beard-winning cookbook titled for salt, this element, acid, and heat. For 10 points each:
[10e] Name this group of macronutrients. Cooking often begins by heating these compounds, like lard in Mexico, palm oil in West Africa, or butter in Scandinavia.
ANSWER: fats [accept Salt, Fat, Acid, Heat]
[10m] This South Asian technique uses oil or ghee to bring out flavors from spices like cumin and chilis, called taṛkā (“TUD-kah”) in Hindi. An unrelated technique of this name may use seeding to ensure glossy, firm crystallization of chocolate.
ANSWER: tempering [or word forms of tempered; accept tempered chocolate]
[10h] Nosrat uses this French sauce to show how fats can create not just crunch, but also creaminess in emulsions. This sauce of Menorcan origin, the “mother sauce” of cold sauces, is the base for Provençal (“pro-vawn-SAHL”), rouille (“roo-ee”), and rémoulade (“ray-moo-LAHD”).
ANSWER: mayonnaise [or maionesa] (“Mayonnaise” means “from Mahón,” the capital of Menorca.)
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VassarHaverford100010
NYU AColumbia A100010
Columbia BNYU B1010020
Johns HopkinsRowan1010020