Garde Manger test 5
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Body, Base, Adhesive, and Garnish | Components of a canape
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| Boat shaped canape | Barquette
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| Two names of hor d' oeuvres from other countries | empanadas or fried wontons
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| Bouchee' | Made with puff pastry dough. Is a mini shape of a Vol au Vont.
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| salt caviar | Malasol
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| Mother of pearl | serving caviar/spoons
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| 2 fish of american caviar | Paddle and spoonbill
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| Aditional accompaniments for caviar | Champagne and toast
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| Holds to bread, moisture barriaer | Adhesive for canapes
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| Wasabi | A Japanese plant of the cabbage family with a thick green root that tastes like strong horseradish.
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| Nori | dried seaweed sheets used in sushi
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| spanakopita | Phyllo dough stuffed with spinach and feta cheese.
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| Royal caviar | Osetra
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| Bites in a hor d'oeuver | 2
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| Brochettes | skewered item served as a appetizer
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| buckwheat pancakes | blini
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| Highest grade of caviar | Graded #1 000
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| Flying |
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| Brushettas | brushed on
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| Crustines | little toast
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| Rumaki | Marinated chicken livers, wrapped around a water chestnut and enrobed in bacon, then baked. served warm.
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| Tahini | Sesame paste similar in texture to peanut butter, used in meddle eastern and asian cuisines.
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| Taso | Spicy cajun ham
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| Antipasta | before the pasta; Meats and cheeses
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Created by:
kford9790
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