Show:
Seafood
Whats it missing
French it up
Charcuterie
cooking method
100
shellfish with an outer skeleton and jointed appendages
What are crustaceans
100
viscera removed
What is drawn
100
en papillote
What is to cook wrapped in parchment paper
100
pepperoni
What is a dried sausage
100
retains the most nutrients
What is steaming
200
fish with an outer shell but no backbone
What are shellfish
200
process of removing a shrimp's digestive track
What is deveining
200
marbling
What is the lines of fat running through a piece of meat
200
casing of sausages are made of
What is animal intestines
200
fatty fish best for
What is dry heat cooking method
300
fish with a single shell and tentacles
What are cephalopods
300
fish that have just been caught
What is whole
300
a squab is a
What is young pigeon
300
kielbasa and andouille
What are fresh sausages
300
type of foods garde manger is responsible for
What is cold
400
shellfish must be what when recieved
What is alive/closed
400
viscera, scales, fins, and head removed
What is dressed
400
rich fish stock made with wine
What is fumet
400
dish a forcemeat is cooked in
What is a terrine
400
dry heat without fat
What is grilling
500
mahi mahi and tuna
What are roundfish
500
boneless pieces cut from the side
What is fish fillet
500
poached dumpling - shaped farcemeat
What is a quenelle
500
pate en croute
What is wrapped in pie dough
500
best cooking method for lean fish
What is poaching