Lesson 3: varieties Flashcards
1
Q
used in restaurants, hotels, bars
satisfies the hunger
A
cold appetizers
2
Q
5-star semi-circular roll crust
A
Veggie Pizza
3
Q
softened cheese cream, half cup of salad
A
Red Onion Chip Dip
4
Q
sauce of red onion chip dip
A
Worcestershine
5
Q
french “foam” or “froth”
always served cold
A
cold savory mousses
6
Q
parts of mousses
A
base= pureed until smooth
binder= gelatin, hold mousse together
aerator= frothy texture
7
Q
broths for meats
A
savory waters
8
Q
add a luscious texture
A
jellies
9
Q
contrasting frozen element
A
sorbets
10
Q
agitation and nutritious oxide canisters
A
savory foams and encapsulations
11
Q
coe of sturgeon
most expensive and exclusive
A
caviar
12
Q
mini-quinches, bruschetta, and puff pastry stuffed with savory fillings
A
Hot appetizers (kebabs, fritters, sausage)
