Term
|
Definition
| Enzyme added to the milk to curdle the cheese |
|
|
Term
|
Definition
| A clear gelatin made in garde manger. The standard ratio is four ounces of gelatin to a gallon of stock. |
|
|
Term
|
Definition
| Chicken supreme is a boneless, skinless chicken breast. Fruit supremes are from citrus fruits where the fruit segment has been cut fro the pith and skin. |
|
|
Term
|
Definition
| Small baked pastry boat from pate brisee |
|
|
Term
|
Definition
| Small eclair or profiteroles made with pate au choux |
|
|
Term
|
Definition
| Small light pancake topped with butter, sour cream, or other savory items - like a canapé pancake |
|
|
Term
|
Definition
| Salmon cured with salt and sugar, not smoked |
|
|
Term
|
Definition
| Fish eggs from American sturgeon |
|
|
Term
|
Definition
| Ketchup, horseradish, worchester, tabaso, and lemon if desired |
|
|
Term
|
Definition
| Balsamic vinegar, red wine vinegar, mustard, anchovies, salt, pepper, garlic, pram cheese, coddled egg |
|
|
Term
|
Definition
| Mayo, ketchup, relish, eggs,wochestier |
|
|
