Chapter 4: Definition of Terms Flashcards
1
Q
small boat shaped pastry shell
A
Barquette
2
Q
light pastry dough
A
Pate a choux
3
Q
common fish
A
anchovies
4
Q
similar to onion
A
shallot
5
Q
spring onion
A
scallion
6
Q
aromatic herb
A
tarragon
7
Q
forage fish
A
herring
8
Q
additive
A
carrageenan
9
Q
semi-frozen dessert
A
Granita
10
Q
antipasto
A
Bruschetta
11
Q
sautéed or rebaked
A
Crouton
12
Q
soft cow’s milk cheese
A
brie
13
Q
family of condiments
A
chutney
14
Q
dutch yellow cheese
A
gouda
15
Q
semi-hard american cheese
A
colby cheese