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Lasse Abschlussprüfung TEG > Garnituren > Flashcards

Garnituren Flashcards

1
Q

Nach Bäckerinart

A

Lamm,Hammel,Schwein // Kartoffelscheiben mit Zwiebeln und jus geschmort

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2
Q

Baden-Baden

A

Wild // Wildrahmsauce,halbierte mit Preißelbeeren gefüllte Birne

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3
Q

Nach Berliner Art

A

Kalbsleber // Apfelring, Röstzwiebeln, Kartoffelpüree

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4
Q

Nach Bordeuaxer Art

A

Rind,Kalb // Sauce Bordelaise, blanchiertes Ochsenmark

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5
Q

Doria

A

Fisch // Oval geformte in Butter dedünstete Gurke, Zitrone, Petersilie

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6
Q

Nach flämischer Art

A

Rind // Krautköpfchen, Speck, Karotten, weiße Rübchen,Sellerie,Lauch,Brühwurst

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7
Q

nach Florentiner Art

A

Fisch,Geflügel,Eier,Fleisch // Blattspinat, Sauce Mornay

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8
Q

nach Gärtnerinart

A

Fleisch // Bukettwiese mit verschiedenen frischen Gemüsen umlegt

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9
Q

Nach Jägerart

A

Geflügel,Fleisch // Waldpilze, Croutons

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10
Q

Nach Mailänder Art

A

Fleisch,Kalb // Julienne aus Pökelzunge, Schinken, Champignons, Trüffel, Käse. Tomatensauce

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11
Q

Orly

A

Fisch,Gemüse // Bierteig, Tomatensauce

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12
Q

Rossini

A

Rind,Tournedos // Gänseleberscheiben,Trüffelscheiben,Croutons, Madeirasauce

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13
Q

Nach Tiroler Art

A

Kurzbratfleisch // gebackene Zwiebelringe in Bierteig, in Butter sautierte Tomatenwürfelchen

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14
Q

Wellington

A

Rind,Kalb // Blätterteighülle, duxelle, schinken, pfannkuchen

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Lasse Abschlussprüfung TEG (9 decks)

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