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Common Culinary Terms (Sandwiches)

Common Culinary Terms in Sandwiches. (TLE 9)
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Common Culinary Terms (Sandwiches)

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

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