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