Question
click below
click below
Question
Normal Size Small Size show me how
Garde Manger test 5
Question | Answer |
---|---|
Body, Base, Adhesive, and Garnish | Components of a canape |
Boat shaped canape | Barquette |
Two names of hor d' oeuvres from other countries | empanadas or fried wontons |
Bouchee' | Made with puff pastry dough. Is a mini shape of a Vol au Vont. |
salt caviar | Malasol |
Mother of pearl | serving caviar/spoons |
2 fish of american caviar | Paddle and spoonbill |
Aditional accompaniments for caviar | Champagne and toast |
Holds to bread, moisture barriaer | Adhesive for canapes |
Wasabi | A Japanese plant of the cabbage family with a thick green root that tastes like strong horseradish. |
Nori | dried seaweed sheets used in sushi |
spanakopita | Phyllo dough stuffed with spinach and feta cheese. |
Royal caviar | Osetra |
Bites in a hor d'oeuver | 2 |
Brochettes | skewered item served as a appetizer |
buckwheat pancakes | blini |
Highest grade of caviar | Graded #1 000 |
Flying | |
Brushettas | brushed on |
Crustines | little toast |
Rumaki | Marinated chicken livers, wrapped around a water chestnut and enrobed in bacon, then baked. served warm. |
Tahini | Sesame paste similar in texture to peanut butter, used in meddle eastern and asian cuisines. |
Taso | Spicy cajun ham |
Antipasta | before the pasta; Meats and cheeses |