CSCA - Haute 1 & 2
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each of the black spaces below before clicking
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| HAUTE CUISINE | show 🗑
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| show | Father of Haute Cuisine (Marie Antónin [Antoine] Carême, 1783–1833).
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| show | Centerpiece. It was the trademark of Carême’s architectural genius.
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| BALLOTINE | show 🗑
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| COULIBIAC | show 🗑
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| show | 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.
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| MOUSSELINE | show 🗑
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| POTAGE | show 🗑
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| show | 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
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| show | 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.
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| show | Classic rich yeast cake. Classically prepared is soaked in rum sugar syrup. Sometimes filled with pastry cream. Always baked in a ring mold.
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