Week 1 Day 1
Terms
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- à la minute
- french for "to order"
- au
- french for with
- agneau
- french for lamb
- au jus
- a French term for roasted meats, poultry, or game served with their natural, unthickened juices
- ballottine
- a charcuterie item similar to a galantine; it is usually made by stuffing a deboned poultry leg with a forcemeat then poaching or braising it
- baumkuchen
- a traditional German Christmas cake composed of many thin rings or layers coated with a chocolate glaze; it is designed to resemble a tree trunk
- allumette
- match stick cut, usually of potatoes; or any of various puff pastry items made into thin strips
- au sec
- french for almost dry
- bar
- French for bass (perch)
- à la
- french for in the manner or style of; used in relation to a food, it designates a style of preparation or presentation
- ail
- french for garlic
- avec
- french for with
- bain marie
- a hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath; a container for holding foods in a hot water bath
- basilic
- french for basil
- à la carte
- a menu on which each food and beverage item is listed and priced separately; foods cooked to order, as opposed to foods cooked in advance and held for later service
- asperges
- french for asparagus
- baba
- a light, rich polish yeast cake studded with raisins and soaked in rum syrup; it is traditionally baked in individual cylindrical molds, giving the finished product a mushroom shape
- baked meringueh
- any of various meringue mixtures that are baked until dry
- bâtonnet
- foods cut into a matchstick cut of 1/4" x 1/4" x 2"
- beignet
- French for fritter and used to describe a crisp, puffy, deep fried New Orleans pastry similar to a doughnut