The flashcards below were created by user
manns.olivia
on FreezingBlue Flashcards.
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oscar
preparation characterized by asparagus, crabmeat and choron sauce
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omelet
beaten egg mixture, cooked and filled with foods such as cheese or meat
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open stock
available for a long time (refers to serviceware)
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orzo
tiny, rice-shaped pasta
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par stock
the number of items thought to be suitable inventory for normal business
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pate
meat pie or meat paste
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paupiette
slices of fish or meat rolled up with forcemeat
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petits fours
small fancy cakes
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poached
cooked slowly, just covered in liquid
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pomme de terre
potato (apples of the earth)
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printanier
early spring vegetables, 1/4 inch dice
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proscuitto
Italian ham especially processed, very salty, often with melon
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provencal, a la
describes preparation characterized by tomato and garlic mixture
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puree
preparation obtained by mashing or sieving certain foods
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quiche
tart or piecrust filled with egg yolks, cream and cheese then baked
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rachaud
small stove used in French style service
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roast
- originally - to cook on a spit
- now - the same as baking when applied to meat
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Roquefort cheese
semi-hard, white cheese speckled with mold and made only in Roquefort, France
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roux
thickening agent made from flour and fat, cooked slowly for a long time
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runner
a member of the dining room staff who shuttles between the kitchen and the floor or the kitchen and a buffet carrying food items
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