Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Intensive French

CSCA - Haute 1 & 2

TermDefinition
HAUTE CUISINE High cuisine – the highest form of French cuisine.
CAREME Father of Haute Cuisine (Marie Antónin [Antoine] Carême, 1783–1833).
PIECE MONTEE Centerpiece. It was the trademark of Carême’s architectural genius.
BALLOTINE Usually a fowl, boned with the exception of the drumsticks and the wings, filled with forcemeat, baked or roasted and served hot or warm. Similar to Galantines but always served hot.
COULIBIAC Antoine Carême was inspired to develop this dish from his stay in Russia. Puff pastry or brioche encasing salmon, rice, hard cooked eggs, mushrooms, and shallots. Also known as “Kulibyaka.”
MOUSSE A froth or foam. Sweet or savory, hot or cold. Usually made from base lightened with cream and egg whites. It is sometimes stabilized with gelatin.
MOUSSELINE Can be sweet or savory. Various preparations in which heavy cream or egg whites are added for taste and light texture - Hollandaise with soft plop cream or protein pureed with whites and cream (quenelles); a dessert buttercream made with sugar syrup.
POTAGE French for soup, usually pureed and thickened with a liaison
PARFAIT Means perfect. Usually savory, but can also be a dessert. Very light. When a dessert it is usually frozen and served in a cylindrical parfait glass. When savory it is usually a cooked based lightened with cream
QUENELLE Light, delicate dumpling made from puree of proteins. Bound with egg whites (usually), or a mixture of whites and yolks (for richness), and enriched with heavy cream and/or butter. Shaped by 2 spoons and gently poached or baked.
SAVARIN Classic rich yeast cake. Classically prepared is soaked in rum sugar syrup. Sometimes filled with pastry cream. Always baked in a ring mold.
Created by: CSCAStudy