COMMON CULINARY

TERMSTechnology and Livelihood

Education 9

Clarified ButterButter made clear by heating and removing the sediment of milk solids.

OmeletSlightly beaten egg dish usually with a filling.

Poach To cook food completely submerged in liquid below boiling point at temperatures of 180°F to 185°F

Souffle Light, fluffy baked egg dish consisting of a base mixed with egg yolks into which beaten egg whites are folded just before baking.

CrepeThin, pour batter that has been cooked on a slightly greased griddle.

French ToastSliced bread dipped in an egg-and-milk mixture and lightly fried.

Hash BrownsGrated or chopped potatoes pan-fried to a crispy brown.

Pancake

Medium-weight pour batter that has been pan-fried on an opened greased griddle.

Quick Bread Bread made with chemical leaveners that work more quickly than yeast; includes muffins, sconces and biscuits.

Waffle Medium-weight that is pour batter, that is cooked and formed in a specially designed waffle maker or iron.

CanapéTiny open faced sandwich served as an hors d’ oeuvre.

Club Sandwich

Three slices of toast filled with sliced meat or vegetables.

Hors d’ OeuvresSmall bite sized finger foods with a spicy or savory flavor, used often as an appetizer.

Multidecker SandwichMore than 2 slices of bread or roll filled with several ingredients.

Opened Faced SandwichSingle slice of bread or roll topped with hot or cold fillings and toppings.