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Common Culinary Terms in Sandwiches. (TLE 9) Give credits when using! x
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Common Culinary Terms (Sandwiches)
1.
2.
Butter made clear by
heating and removing the sediment of milk solids.
3.
4.
Slightly beaten egg dish usually with
a filling.
5.
6.
To cook food completely submerged
in liquid below boiling point at temperatures of 180°F to 185°F
7.
8.
Light, fluffy baked
egg dish consisting of a base mixed with egg yolks into which beaten egg whites are folded just before baking.
9.
10.
Thin, pour batter that
has been cooked on a slightly greased griddle.
11.
12.
Sliced bread dipped in
an egg-and-milk mixture and lightly fried.
13.
14.
Grated or chopped potatoes pan- fried
to a crispy brown.
15.
16.
Medium-weight pour batter that
has been pan-fried on an opened greased griddle.
17.
18.
Bread made with chemical
leaveners that work more quickly than yeast; includes muffins, sconces and biscuits.
19.
20.
21.
Medium-weight that is pour
batter, that is cooked and formed in a specially designed waffle maker or iron.
22.
23.
Tiny open faced sandwich
served as an hors d’ oeuvre.
24.
25.
Three slices of toast
filled with sliced meat or vegetables.
26.
27.
Small bite sized finger
foods with a spicy or savory flavor, used often as an appetizer.
28.
29.
More than 2 slices
of bread or roll filled with several ingredients.
30.
31.
Single slice of bread
or roll topped with hot or cold fillings and toppings.
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