Culinary Terminology

Crêpe

• a large, thin, very light pancake

• a baked custard

• coarsely chopped or crushed

• tiny, decorated cakes

The cuisine of a group of people having a common cultural heritage, as opposed to the cuisine of a group of people bound together by geography or political factors.

• regional cuisine

• global cuisine

• ethnic cuisine

• national cuisine

A cooked mixture of equal parts by weight fat and flour with the consistency of moist sand. It is used to thicken soups and sauces

• Beurre Manie

• Roux

• Medallion

• Fond

White or off-white, tight cluster of tiny flowers (florets) branching off a central stalk. Member of the cabbage family.

• mushroom

• cauliflower

What type of cut is this?

• Chopping.

• Dicing.

• Chiffonade

• Mincing

This cabbage relative resembles a tiny cabbage head. The clusters of leaves grow in rows along a thick stalk. Flavor is somewhat stronger than that of green cabbage.

• brussels sprout

• savoy cabbage

_____________the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.

• Under cooking food.

• Cross -Contamination.

• Food Bourne Illness.

• Mise En Place.

• Steamer
• Ricer 
• Colander 

___________________is a large,

round tuber with a thin brown skin and crisp,

mild, juicy, creamy white flesh similar to water

chestnuts.

• jicama

• kale

The egg-shaped fruit of a small tree, with a leathery skin, tender, palegreen flesh, and a single large seed or pit in the center.

• asparagus

• avocado