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18 Cards in this Set
- Front
- Back
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Canape |
Tiny open faced sandwiches |
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Canape Base |
A thin slice of bread cut into an interesting shape and toasted |
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Canape Spread |
Provides much of the flavor, it is usually flavored butter, cream cheese, or a combination of the two |
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Garnish |
an edible object used for presentation |
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Barquette |
A tiny boat-shaped shell made from a savory dough such as pate brisee |
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Crudite |
A french word meaning "raw thing" generally refers to raw or slightly blanched vegetables served as hors d'oeuvre |
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Bruschetta |
Slices of country bread that are grilled, brushed with garlic and olive oil and then garnished with diced tomatoes or toppings |
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Caviar |
The salted roe of the sturgeon fish |
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Beluga |
The most expensive caviar and cones from the largest species of sturgeon |
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Osetra |
considered by some connoisseurs to be the best caviar |
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Sevruga |
Harvested from small sturgeon |
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Pressed Caviar |
Processed caviar made from osetra and sevruga |
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Malassol |
Caviar that is processed with little salt |
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Sushi |
Refers to cooked or raw fish or shellfish rolled in or served on seasoned rice |
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Sashimi |
Raw fish eaten without rice |
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Nori |
Rice rolled in seaweed |
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Brochettes |
small skewers holding a combination of meat, poultry, game, fish, shellfish, or vegetables |
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Rumaki |
Chicken liver wrapped in bacon and then broiled or baked |
