Lesson 3: varieties Flashcards

1
Q

used in restaurants, hotels, bars
satisfies the hunger

A

cold appetizers

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2
Q

5-star semi-circular roll crust

A

Veggie Pizza

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3
Q

softened cheese cream, half cup of salad

A

Red Onion Chip Dip

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4
Q

sauce of red onion chip dip

A

Worcestershine

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5
Q

french “foam” or “froth”
always served cold

A

cold savory mousses

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6
Q

parts of mousses

A

base= pureed until smooth
binder= gelatin, hold mousse together
aerator= frothy texture

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7
Q

broths for meats

A

savory waters

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8
Q

add a luscious texture

A

jellies

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9
Q

contrasting frozen element

A

sorbets

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10
Q

agitation and nutritious oxide canisters

A

savory foams and encapsulations

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11
Q

coe of sturgeon
most expensive and exclusive

A

caviar

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12
Q

mini-quinches, bruschetta, and puff pastry stuffed with savory fillings

A

Hot appetizers (kebabs, fritters, sausage)

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