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20 Cards in this Set
- Front
- Back
Ciabatta
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Italian for slipper and used to describe a slipper-shaped loaf of bread
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Common Meringue
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Stiffly beaten egg whites and granulated sugar; also called French Merengue
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Confit
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A method of preserving meats, especially poultry; the meat is cooked in its own fat and stored in a pot covered with the same fat
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Chèvre
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Soft cheese made from goats milk; or a goat
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Collé
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French for with gelatin added
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Composé
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Salad that is arranged and not tossed
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Concassé
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Peeled, seeded and diced tomatoes
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Rotisseur
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Person responsible for all roasted items and jus or related sauces; also knows as the roast station chef
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Potager
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Soup Station Chef
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Legumier
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Vegetable Station Chef
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Entremetier
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Combination of Potager and Legumier positions
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Garde Manger
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Pantry chef
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Boulanger
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Bread Baker
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Confiseur
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Person responsible for all candies
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Glacier
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Sorbetiere; Frozen Desserts
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Decorateur
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Cake/Pastry Decorator
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Chef de Cuisine
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Person responsible for all kitchen operations
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Chevreuil
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Venison, deer
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Chiffonade
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Finely sliced or shred leafy vegetables or herbs
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Chinois
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A fine mesh conical metal strainer
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