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20 Cards in this Set

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croissant
a rich, buttery crescent shaped roll made with flaky yeast dough
coquillage
shellfish
coquilles
scallops
crouton
a small piece of bread, often seasoned, that has been toasted, grilled or fried ; it is used as a garnish for soups and salads ; a small piece of aspic, usually in a decorative shape, used to garnish a cold dish
crudité
raw vegetables usually served as hors d’œuvres accompanied by a dipping sauce
cuisine
french for the art of cookery ; french for kitchen ; the ingredients, cooking procedures and styles attributable to a particular groupf of people, the group can be defined by geography, history, ethnicity, politics, culture or religion
cuisine classique
classical cuisine as interpreted by auguste escoffier
cuisson
french for cooking and used to connote culinary processes and details, especially cooking time ; the liquid used for shallow poaching
curée
particular blend, lot, or batch of wine
depouillage
skimming the scum ; removing the impurities that come to the surface of a simmering liquid
diastase
an amylase enzyme that enhances of the conversion of starches to sugars during brewing or distillation
dobos torte
a german pastry composed of serveral very thin layers of sponge cake filled with chocolate or mocha buttercream and topped with caramel glaze
duxelle
a french garnish or stuffing mixture made from chopped mushrooms, onions and shallots sauteed in butter
éclair paste
a soft dough that produces hollow baked products with crisp exteriors
en croute
a food (usually meat, poultry, fish, or pate) wrapped in pastry and baked
en papillote
a food (such as fish with a vegetable garnish) enclosed in parchment paper or a greased paper wrapper and baked ; the paper envelope is usually slit open tableside so that the diner can enjoy the aroma
entrecôte
french for between the ribs and used to describe a french cut of the beef carcass that is the flesh between the 9th and 11th ribs ; it is the classic french steak
escallope
a french term for a thin scallop of meat
escargot
french for snail
espadon
french for swordfish