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20 Cards in this Set

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Rôti
French for to roast and used to describe a dish of roasted meat and the course during which it is served.
Rouget
Red snapper.
Roulade
A slice of meat, poultry or fish rolled around a stuffing.
Roux
A cooked mixture of equal part flour and fat, by weight, used as a thickener for sauces, soups and other dishes.
Sabayon
A foamy, stirred French custard sauce made by whisking eggs, sugar and wine over low heat; known in Italian as Zabaglione.
Sachertorte
A Viennese pastry composed of three layers of a very dense, rich chocolate cake filled with apricot jam and coated with a poured chocolate glaze.
Sachet d’épices
A seasoning blend of aromatic ingredients tied in a cheesecloth bag and used to flavor stocks, sauces, soups and stews. Also known as Sachet.
Sacristain
A small pastry or cookie made from a stick of puff pastry coated with granulated sugar and chopped almonds before baking.
Salade
Salad.
Saumon
Salmon.
Savarin
A rich yeast cake baked in a ring mold, soaked with rum syrup and filled with pastry cream, crème Chantilly or fresh fruit.
Selle
Saddle. Selle d’agneau; saddle of lamb.
Sfogliatelle
Shell-shaped Italian pastries made with a flaky dough filled with a sweet mixture of ricotta, semolina and candied citrus peel.
Sorbet
A soft, smooth frozen dish made with pureed fruit of fruit juice and sugar and sometimes flavored with liqueur, wine or coffee; served as a dessert or a palate cleanser between courses.
Sorbetto
Italian for sorbet.
Souffle
A sweet of savory dish made with custard base lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff.
Sous Chef
In the brigade system, the chef’s principal assistant and the one responsible for scheduling personnel, acting as the aboyeur and replacing the chef and station chefs as necessary.
St-Honoré
Patron Saint of Bakers; dessert made from a ring of cream puffs set on short dough base and filled with a type of pastry cream; or the cream used to fill this dessert, made of pastry cream and whipped egg whites.
Streusel
A crumbly mixture of fat, flour, sugar and sometimes nuts and spices; used to top baked goods.
Supreme
A boneless skinless chicken breast with the first wing segment attached