CSCA - Haute 1 & 2
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| HAUTE CUISINE | High cuisine – the highest form of French cuisine.
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| CAREME | Father of Haute Cuisine (Marie Antónin [Antoine] Carême, 1783–1833).
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| PIECE MONTEE | Centerpiece. It was the trademark of Carême’s architectural genius.
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| 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.
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| 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.”
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| 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.
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| 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.
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| POTAGE | French for soup, usually pureed and thickened with a liaison
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| 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
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| 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.
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| SAVARIN | 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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