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Garde Manger test 5

Body, Base, Adhesive, and Garnish Components of a canape
Boat shaped canape Barquette
Two names of hor d' oeuvres from other countries empanadas or fried wontons
Bouchee' Made with puff pastry dough. Is a mini shape of a Vol au Vont.
salt caviar Malasol
Mother of pearl serving caviar/spoons
2 fish of american caviar Paddle and spoonbill
Aditional accompaniments for caviar Champagne and toast
Holds to bread, moisture barriaer Adhesive for canapes
Wasabi A Japanese plant of the cabbage family with a thick green root that tastes like strong horseradish.
Nori dried seaweed sheets used in sushi
spanakopita Phyllo dough stuffed with spinach and feta cheese.
Royal caviar Osetra
Bites in a hor d'oeuver 2
Brochettes skewered item served as a appetizer
buckwheat pancakes blini
Highest grade of caviar Graded #1 000
Brushettas brushed on
Crustines little toast
Rumaki Marinated chicken livers, wrapped around a water chestnut and enrobed in bacon, then baked. served warm.
Tahini Sesame paste similar in texture to peanut butter, used in meddle eastern and asian cuisines.
Taso Spicy cajun ham
Antipasta before the pasta; Meats and cheeses
Created by: kford9790