Culinary 2 FFHS Final Review

Breakfast

100

The type of omelet that has no color, is still custardy, and is rolled rather than folded

French Omelet

200

Type of omelet that is fully cooked and folded in half 

American Omelet

300

A dish that consists of an English muffin, Canadian bacon, poached egg and hollandaise sauce

Eggs Benedict

400

Like pancake batter, but instead of whole eggs, the egg whites are separated, whipped up and folded into the batter. Making a separate popular breakfast item.

Waffles

500

Clarified Butter

Butter that has had its milk fat solids taken out, giving it a higher smoke point

Knife Cuts and Fab

100

Classic knife cut that is 1/8th by 1/8th by 1/8th of an inch. 

Brunoise

200

You must make THIS knife cut in order to cut a small dice

Batonet 

300

A knife cut where the cut comes out into a diamond shape

Lozenge

400

A knife cut 1/8th inch thick, but cut into shapes such as triangle, circle or SQUARE

Paysanne

500

A chicken breast with the drumette and bone still attached 

Supreme, airline or french breast 

Techniques

100

What's left at the bottom on the pan after searing

Fond

200

To force the combination of two items that refuse to mix (usually fat and lean) 

Emulsification 

300

5 Ways to thicken a sauce

Cornstarch, Arrowroot, Liaison, xanthan gum, reduction, roux, puree, beurre monte 

400

 The 5 mother sauces

Velouté, Tomato, Hollandaise, bechamel, espagnole 

500

The cooking technique of taking your protein, searing it, then taking it out of the pan, adding ingredients, stock/water. then adding the protein back in and simmering 

Braising

International Cuisine

100

Polish style dumpling, commonly filled with meat or cheese

Perogies 

200

This term originating in Cantonese cuisine, The result of proper wok cooking adding layers of flavor unique to wok cooking, 

Wok Hei

300

Italian dish consisting of a short grain rice in a pan, constantly stirred as you slowly add stock. Resulting in this creamy rice dish from Italy

Risotto 

400

Greek dish with potatoes, ground meat, mornay and eggplant layered and baked

Moussaka 

500

Thai dish of diced, marinated and skewered chicken served with a peanut butter and coconut milk sauce

Chicken Satay

Random

100

Taking of combination of water, sugar, vinegar and aromatics, heating it up, then pouring it over fruit or vegetables. 

Pickling 

200

A wide, circular pan with high walls

Rondeau

300

Northern African Dish that consists of a onion and bell pepper tomato sauce with commonly poached eggs and feta cheese

Shakshuka

400

Sauces that come from mother sauces are known as 

Daughter or Derivative sauce 

500

When something is polished, done properly and elegantly 

Soigne