Quiz 01 Flashcards
A small boat shape pastry shell
Barquette
Light pasty dough
Pate a choux
A type of small common fish that is often pressured in oil
Anchouy
A small vegetable similar to onion
Shallot
A spring onion
Scallion
A aromatic herb regarded as one of the finest seasoning
Tarragon
Forage fish
Herring
Is an additive often found in almond and coconut milk
Carrageenan
Semi frozen dessert made from sugar water and various flavoring
Granita
is antipasto from Italy consisting of grilled bread rubbed
Bruschetta
Soft cow milk chease
Brie
Is a piece of sauted or rebaked bread often cubed and seasin;it used to add texture and flavor to salad
Crouton
Is a family of condiment with south Asian cuisine made of highly variable made of spices
Chutney
is a dutch yellow cheese made form cow milk
Gourda
Is a semi hard American cheese prepared from cow’s milk
Colby cheese
Water soluble polyphenols that are present in many plaint foods
Tannim
Are usually juice of orange pineapple grapefruit or tomatoes several with cold salad dressiyand little bit of alcohol
Cocktails
Can be small portions of highly seasoned food and a combination of canapes Oliver’s stuffed celery picked radishes and fiah
Hors D’ oeuvres
Pate dough can be use to make small containers know as ___?
Barquette or tartlets
Are small round gallow puffs made from pate a choux
Profiteroles
Used as a base for hors D’ oeuvres so that you can make layer variety of items that have different flavors colors and texture
Spoon
Picked item which are row crip veggies like zucchi carrots or celery sticks
Relisher/ crudites
pethey come in small portions and usually display the characteristics present in most salad
Petit salad
Very popular now day especially to the younger generation
Chips and dipa
Are the simplest appetizer
Fresh fruit and vegetables
Variety of appetizer where in everything should be small tibe easily picked up your fingers
Finger foods
Made out of thin slice of bread shaped different
Carapé,s
Should be firm enough for guests to handle
Base
Ay savory food like cold meat seafood or vegetable
Main body
It more popular when outside while the guest attend the garlinb
Over the coal appetizer
Different color shape and. With different fillins such a peanut butter cheese jelly egg Jan mayonnaise
Party bread
Is also another kind of appetizer whether hot or cold
Soup
Russian term for hot and cold hors D’ oeuvres snacks appetizer served before the main course
Russian zakushi
Means before the pasta
Italian antipasto
Means lid coming form the practiyof placing a pieces of bread over the wine glass to keep out the files
Spanish tapas
Are very tiny sandwiches of shrimp paste and other dainty ingredients which are called canapes
English tea sandwiches
Mean bread and butter table
Swedish smorgashord
Tiny portions of raw fresh seafood placed on mound roe vinegar rice
Japanese sushi
These appetizer include tinyeat balls creamy pink cod roe pasta
Greek mezes
Anybfoodbitekbir combination of item placed on top of the spread
Garnish
Are largely used in restaurants
Cold appetizer
Is five star cold appetizer
Veggie pizza
key ingreyfoe this one ate pack of softened cheese cream halk like of salad which are used to decorating like mirache whip and two tablespoons of sauce called worcesthine and one bully packet or potato chips
Red onion chips dip
Mousse is a french word which literary means “foam” or forth
Cold savory mousses
Savory item are poured unti very smooth
Base
Gelotin is the binder used in a mousse
Binder
Gives mousses their frothy texture
Aerator
Savory or flavored water that either. Be sused as broths for kears poury fish and vege table entrees frozen as sorbets and granitas oxide conisters to create foam of various products
Savory water jellies and sorbets
A delicacy made from the rose of a surgeon
Caviar
Are items such a as mini quiches bruschetta and puff pastry envelopes stuffed with savory fillings
Hot appetizer
