Culinary Arts Final Spring 23

• 0

• 1

• 2

This salad is prepared from cooked ingredients such as meat, poultry, eggs, pasta, or potatoes and is held together with some type of heavy dressing like mayonnaise.

• Bound salad

• Accompaniment salad

• Composed salad

• Fruit salad

French word that refers to the mixture of chopped onions, carrots and celery that provides a flavor base for stock. The mixture is 50% onion, 25% carrot, and 25% celery.

• Mise en place

• Bouquet garni

• Mirepoix

• Espagnole

A hot, open-faced Italian pie with a crisp yeast dough bottom that is baked with flavored or seasoned sauce and additional toppings such as cheese, meat, and vegetables.

• Pizza

• Pullman loaf

• Hot sandwich

• Canapé

A hot or cold bite-sized finger food served before a meal.

• Spread

• Panini

• Tapas

• Hors d'oeuvres

Method of cooking in which a food item is breaded or coated with batter, completely immersed in hot fat, and cooked until crispy.

• Deep fry

• Pan fry

• Stir fry

• Sauté

Salads that are usually sweet and often contain fruit, gelatin, nuts, and cream.

• Starter salad

• Intermezzo salad

• Dessert salad

• Tossed salad