Culinary

Front 1

Grade Manger

Back 1

In a large kitchen, the person who is in charge of preparing all cold foods and garnishes

Front 2

Four qualities that all appetizers should have:

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1. Attractive- we eat with our eyes first
2. Light- not made to fill you up
3. Very Tasty- good flavor
4. Glistening with fresh look- just made

Front 3

Hors d' ouevres

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French term that means a bit of food served apart from the main meal, hot or cold

Front 4

Canape

Back 4

small eye appealing open faced sandwich served before meal

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Four parts of canape:

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The Base- the bottom bread
The Spread- could be lobster, crab, meat ham
The Garnish- decoration used on top to make attractive
The Aspic- a jelly lightly flavored to keep from drying

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Relish

Back 6

Vegetables, pickles, olives served before the meal

Front 7

Dips

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A creamy mixture of sour cream and spices with flavoring added, should cling to vegetables

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Cocktails

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may be juices, fruit cups, or pieces of fish served in a stem glass, always served cold.

Front 9

Fruit Cups

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When they are made we pour grenadine over the top which is pomegranate juice

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Eggs

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Very popular when making cold appetizers, when boiled, cut in half, and stuffed they are called deviled eggs

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Caviar

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Fish eggs or roe that could be served on crackers or canape

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Pate'

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Chicken or goose liver ground and cooled, spread over crackers

Front 13

Truffles

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Very expensive mushroom, grows underground, found by trained pigs or dogs

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Fruit

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Very easy on the eye. When served for breakfast with other cold items it is called a continental breakfast.

Front 15

Oysters and clams

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Served on the half shell over a bed of ice, are always cold and served with cocktail sauce. Large whole oysters are called bluepoints.

Front 16

Scallops

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Are usually served hot, when wrapped in bacon called Scallops Diane