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A La Carte Remastered Exam Questions & Answers 2024/2025
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A La Carte Remastered Exam Questions & Answers 2024/2025
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A La Carte Remastered Exam Questions& Answers 2024/2025
en papillote - ANSWERSa cooking method in which food is wrapped in paper or foil and then heated so
that the food steams in its own moisture. Cooked in Paper.
Nappé - ANSWERScoats the back of a spoon. coating.
Matignon - ANSWERSAn Edible Mirepoix, often used in poêléed dishes and usually served with the
finished dish. Typically, includes two parts carrots, one part celery, and one part leek, one part onion,
one part mushroom (optional), and one part ham or bacon.
Aromatics - ANSWERSIngredients such as herbs, spices, vegetables, citrus fruits, wines, and vinegars
used to enhance the flavor and fragrance of food.
Chiffonade - ANSWERSFinely chopped cut, fine shreds of leafy vegetables or herbs: often used as a
garnish.
poêle - ANSWERSRefers to food cooked in its own juices (usually with the addition of a matingnon, other
aromatics, and melted butter) in a covered pot, usually in the oven. Also called butter roasting. What we
did with the chicken roast.
Coulis - ANSWERSA thick purée of vegetables or fruit, served hot or cold. Traditionally refers to the
thickened juices of cooked meat, fish, or shellfish purée or certain thick soups.
appareil - ANSWERSA prepared mixture of ingredients used alone or in another preparation.
Cioppino - ANSWERSA fish stew usually made with white wine and tomatoes, believed to have originated
in Genoa and popularized by Italian immigrants in San Francisco.
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