Week 2 Day 4

Front 1

Italian Meringue

Back 1

a fluffy, shiny meringue mad by slowly beating hot sugar syrup into whipped egg whites; when used as a cake frosting, known as boiled icing.

Front 2

Jambon

Back 2

French for ham

Front 3

Japonaise

Back 3

A French baked meringue containing ground hazelnuts or almonds

Front 4

Gigot

Back 4

Leg

Front 5

Julep

Back 5

A cocktail made from bourbon, sugar and mint served with finely crushed ice; also know as a Mint Julep

Front 6

Julienne

Back 6

Food cut into a matchstick shape of approximately 1x8”- 1x8”- 2” long

Front 7

Jus lié

Back 7

A sauce made by thickening brown stock with cornstarch or similar starch and often used like a demi-gaze, especially to produce small sauces; also know as fond lie.

Front 8

Kirsch

Back 8

A clear cherry brandy; double distilled from small semisweet cherries gathered in Germany’s Black Forest, France’s Vosges region and areas of Switzerland; it has a characteristic bitter almond flavor that comes from the oil derived from the cherries’ stones; also known as Kirschwasser in Germany.

Front 9

Kirschtorte

Back 9

A Swiss cake composed of two hazelnut meringue layers and two of genoise that are alternated with a Kirsch-flavored buttercream; the sides are spread with buttercream and coated with toasted ground hazelnuts, and top is heavily dusted with confectioners’ sugar and decorated with green marzipan leaves and candied cherries; also known as Zugor Kirschtorte.

Front 10

Kugelhopf

Back 10

A light yeast cake filled with raisins, nuts and candied fruit and baked in a special fluted mold;

Front 11

Langue de Chat

Back 11

French for cat’s tongue and used to describe a thin, finger-shaped biscuit or cookie

Front 12

Laitue

Back 12

Lettuce

Front 13

Lapin

Back 13

Rabbit

Front 14

Legume

Back 14

Vegetable

Front 15

Liaison

Back 15

A mixer of egg yolks and heavy cream used to thicken and enrich sauces

Front 16

Linzertorte

Back 16

A thin Austrian tart made with a rich, cookielike dough containing ground hazelnuts and spices, filled with raspberry jam and topped with a dough lattice

Front 17

Maitre d’ Hotel

Back 17

Person who is in charge of the front of the house

Front 18

Marzipan

Back 18

A sweet, pliable paste made of ground almonds, sugar and egg whites;

Front 19

Melba Sauce

Back 19

A French dessert sauce made with pureed raspberries, sugar , red currant jelly and cornstarch

Front 20

Meringue

Back 20

A mixture of stiffly beaten egg whites and sugar;