Week 1 Day 2

Front 1

Crème Anglaise

Back 1

A rich, sweet French custard sauce made with eggs, sugar, vanilla and milk or cream; also know as vanilla custard sauce.

Front 2

Crème Chantilly

Back 2

Heavy cream whipped to soft peaks and flavored with sugar and vanilla; used to garnish pastries or desserts or folded into cooled custard of pastry cream for fillings.

Front 3

Crème Brûlée

Back 3

French for burned cream and used to describe a rich custard topped with a crust of caramelized sugar.

Front 4

Crème Chiboust

Back 4

A pastry cream lightened by folding in Italian meringue.

Front 5

Crème Fraîche

Back 5

A cultured cream product with a tart, tangy flavor similar to sour cream but thinner and richer; used in French cooking.

Front 6

Crème Pâtissiere

Back 6

French for pasty cream

Front 7

Crêpe

Back 7

A thin, delicate, unleavened griddle cake made with a very thin egg batter cooked in a very hot sauté pan; used in sweet and savory preparations.

Front 8

Crêpe Suzette

Back 8

A dessert consisting of sweet crepes sautéed in orange butter, then flamed with and orange liquor or brandy.

Front 9

Cresson

Back 9

French for watercress

Front 10

Crème Caramel

Back 10

A French egg custard baked in a caramel-lined mold; the chilled custard is inverted and unmolded for service, creating its own caramel glaze and sauce; also known as flan in Spanish, crema caramella in Italian and crème renversee in French

Front 11

Crevettes

Back 11

French for shrimp.

Front 12

Côte

Back 12

French for rib and used to describe a cut from the ribs of a veal carcass; cotelettes premieres are the four cutlets from the more desirable end of the neck nearest the loin, and cotelettes secondes or decouvertes are the four cutlets from the area nearest the shoulder.

Front 13

Confiture

Back 13

French for jam, jelly, marmalade or fruit preserves.

Front 14

Consommé

Back 14

A rich stock or broth that has been clarified with a clearmeat. French for soup and used to describe a clear, thin, flavorful broth.

Front 15

Coulis

Back 15

A sauce made from a puree of vegetables or fruit’ it may be hot or cold. Traditionally, thickened meat juices used as a sauce.

Front 16

Coupe

Back 16

A glass or metal bowl sitting on a short stem and used to serve ice cream, fruit salad or similar foods.

Front 17

Court Bouillon

Back 17

Water simmered with vegetables, seasonings and an acidic product such as vinegar or wine; used for simmering or poaching fish, shellfish or vegetables.

Front 18

Couverture

Back 18

A high-quality chocolate with a minimum of 32% cocoa butter; very smooth and glossy, it is used for coating candies and truffles, molding and pasty making.

Front 19

Crabe

Back 19

French for crab

Front 20

Côtellette

Back 20

French for cutlet