Foundations of Restaurant Management & Culinary Arts level 2 Ch. 1 Vocabulary – Flashcards
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albumen
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White part of an egg, which consists of protein and water
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basted egg
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Egg that has been fried and then steamed in a covered pan
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black tea
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Tea in which the leaves have been fermented
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bread
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Basic component of the sandwich, bread serves as an edible container for the food inside and also provides bulk and nutrients
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butter substitute
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Any alternative used to replace butter in a recipe. Examples include margarine, olive oils, and soy-based oils
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caffeine
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Stimulant that occurs naturally in coffee and tea
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canapé
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Small, open-faced cold sandwich that is a type of hors d'oeuvre. They usually are made from bread or toast cutouts, English muffins, crackers, melba toasts, and tiny unsweetened pastry shells
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chalazae
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Membranes that hold an egg yolk in place
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clarified butter
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Butter that is created when the chef or manufacturer heats butter and then removes milk solids and water
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club sandwich
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Three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato
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cold sandwich
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Sandwich consisting of two slices of bread or two halves of a roll, a spread, and a filling
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crêpe
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Very thin pancake-type item with a high egg content. The result is a delicate, unleavened griddlecake
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curdling
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Process in which dairies make cheese by separating a milk's solids from its liquid
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deep-fried sandwich
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Sandwich made by dipping it in beaten egg (sometimes with bread crumbs) and then deep-frying. Cook the sandwich on the griddle or in the oven to reduce fat and make it less greasy
