Cheese
The chunky bits of coagulated milk that form when rennet is added
What are curds?
What is lactose?
Name the 4 major parts of a sandwich.
Bread, spread, filling, garnishes
What is aquaculture?
French name for fish stock
What is fumet?
An enzyme in lining of the 4th stomach of young ruminants that assist in milk digestion
What is rennet?
A soft fluffy sheet of eggs that is served folded or rolled
What is an omelet?
A type of sandwich that uses 1 slice of bread topped with all the components of a sandwich and is a well-known Scandinavian cuisine
What is an open-faced sandwich?
Name the 2 types of finfish.
Roundfish, flatfish
A mixture of cold liquid and starch
What is slurry?
The fungus that is found in blue cheese
What is penicillium?
A thin, delicate unleavened type of pancake
What is a crepe?
The original name of a standard bread loaf
What is a "Pullman's loaf"?
A type of mollusk that can eject ink and had long arms with suckers
What is a cephalopod?
Sauces made from mother sauces
What are derivative sauces?
Name all the types of cheeses.
Fresh, aged-fresh, soft white rind, semi-soft, hard, blue, flavor-added
To heat milk quickly to 280F (138C) for 2 to 6 seconds
What is ultrahigh temperature pasteurization?
Name the common types of spreads.
Browned butter
What is beurre noisette?
A sauce made from pan drippings from cooked meat that is then thickened
What is au jus?
How was the earliest traces of cheese made and stored?
In containers made from animal intestines which separated milk into curds and whey, mixed with warm temperatures
To permanently and evenly distribute butterfat in milk
What is homogenization?
How did the Pullman loaf get its name?
19th century Pullman railways cars
A soft broth made from simmering aromatic vegetables, herbs, and spices with an acid in a liquid
What is court boullion?
When a sauce is thick enough to coat the back of a spoon
What does nappe mean?