Culinary Final Review Part 2

A type of filled pasta that comes in squares, rounds or rectangles

Finely ground hominy used in tortillas and breads

Dish made from cornmeal that is added to stock until it thickens

Corkscrew shaped pasta

The mother sauce made from a roux and chicken stock

Cooking vegetables in fat over low heat is known as

Used as a thickening agent in sauces

Knife used to cut foods like fresh baked bread & tomatoes

Which of the following cooking methods is NOT a dry cooking method.

A salad dressing that made with mayonnaise, such as ranch