CUL150

Card Set Information

Author:
Trizz2099
ID:
14021
Filename:
CUL150
Updated:
2010-04-19 19:42:17
Tags:
International Cuisine
Folders:

Description:
food
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  1. B'Stilla
    1/2 c.

    Blanched whole almonds, toasted and cooled


    3 T.

    Granulated sugar


    1 t.

    Cinnamon












    1 T.

    Butter


    1 ea.

    Onion, minced


    2 clv.

    Garlic, minced


    3/4 t.

    Ground ginger


    2 t.

    Ras el hanout


    1/2 t.

    Black pepper


    2#

    Chicken, whole


    1 1/2 c.

    Chicken stock


    1/4 t.

    Saffron


    3 ea.

    Eggs, beaten


    1/4 c.

    Parsley, minced


    3 T.

    Coriander leaves, minced


    1 1/2 T.

    Lemon juice







    1/2 c.

    Butter, melted


    16 sheets

    Phyllo dough







    As needed

    Confectioner’s sugar


    As needed

    Cinnamon
  2. Goi Cuon
    • 2qts Water
    • 1tb Salt
    • 15 skewers
    • 1.25lbs shrimp
    • 8oz rice noodles
    • 8oz Dau Chua
  3. 6oz bean sprouts
    • 1 bunch Scallions
    • 4oz cucumber
    • 1/2 bunch mint
    • 1/2 bunch cilantro
    • 5 thai chiles
    • 30 rice paper wrappers
  4. Nuac
  5. Nuoc Cham
    • 4 floz lime juice
    • 4 floz water
    • 1 floz rice wine vinegar
    • 3 floz fish sauce
    • 1oz sugar
    • 1tb garlic cloves
    • 2tb thai chili
    • 1/4t salt
  6. Thom Kah Gai Soup
    • 1c Water
    • 1c Chicken stock
    • 4oz coconut milk
    • 1oz galangal root
    • 1 shallot
    • 2 Kaffir lime leaves
    • 5" Lemongrass
    • 1 Thai chili
    • 1/4 chix breast
    • 3 straw mushrooms
    • tt fish sauce
    • tt lime juice
    • garnish cilantro leaves
  7. Sake No Miso
    • 1lb White Miso Paste
    • 10floz Sake
    • 3cup sugar
    • 12oz Mirin
    • 1/4c sesame oil
    • 1/4c Rice wine vinegar
    • 4lbs Boneless Salmon Filet
  8. Miso Shiru
    • 3qt Ichiban Dashi
    • 12oz Miso
    • 8oz Fresh shitake mushroom
    • 1lb Tofu
    • 3oz Green onions
  9. Naganegi no Soba
    • 2 tb Yuzu juice
    • 4oz Soy sauce
    • 3oz Mirin Rice wine
    • 16oz ichiban dashi

    • for soba noodles
    • 2gal water
    • 1pt Cold water
    • 1lb Soba Noodles
    • 6oz Leek Whites
    • 2tb wasabi powder

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