18497 Culinary Terminology

Hors d'oeuvre

• thin slices

• outside the meal

• mouth amuser

• stuffing

Farce means

• thin slices

• outside the meal

• stuffing

• chilled

Frappé means

• to the tooth

• thin slices

• chilled

• stuffing

A canapé is

• a small piece or cube of bread that has been lightly browned until crisp.

• a small piece of bread, toast or cracker with a savoury topping

• a small, bite-sized, sweet item served at the end of a meal

• a round or oval puff pastry case filled with a cooked savoury mixture

Carpaccio is

• a meat paste

• thin slices of raw beef

• a coarsely chopped or crushed ingredient

• a thick stew

Compote is

• stewed fruit

• a very thin pancake

• a light airy baked dish

• tiny, decorated cakes

A flan is

• a meat paste

• a baked custard

• an open, straight-sided tart

• tiny, decorated cakes

Concasse

• a meat paste

• a baked custard

• coarsely chopped or crushed

• tiny, decorated cakes

Crêpe

• a large, thin, very light pancake

• a baked custard

• coarsely chopped or crushed

• tiny, decorated cakes

Crouton

• a large, thin, very light pancake

• a baked custard

• coarsely chopped or crushed

• a small piece or cube of bread