Garde Manger test 5 Word Scramble
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| Question | Answer |
| 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 |
| Flying | |
| 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
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