Common Culinary Terms in Sandwiches. (TLE 9) Give credits when using! x

2. Butter made clear
by heating and
removing the
sediment of milk
solids.

4. Slightly
beaten egg
dish usually
with a filling.

6. To cook food
completely
submerged in liquid
below boiling point
at temperatures of
180°F to 185°F

8. Light, fluffy baked egg
dish consisting of a
base mixed with egg
yolks into which
beaten egg whites
are folded just before
baking.

10. Thin, pour batter
that has been
cooked on a
slightly greased
griddle.

12. Sliced bread
dipped in an
egg-and-milk
mixture and
lightly fried.

14. Grated or
chopped
potatoes pan-
fried to a crispy
brown.

16. Medium-weight
pour batter that has
been pan-fried on
an opened greased
griddle.

18. Bread made with
chemical leaveners
that work more quickly
than yeast; includes
muffins, sconces and
biscuits.

21. Medium-weight
that is pour batter,
that is cooked and
formed in a
specially designed
waffle maker or iron.

23. Tiny open faced
sandwich served
as an hors d’
oeuvre.

25. Three slices of
toast filled with
sliced meat or
vegetables.

27. Small bite sized
finger foods with a
spicy or savory
flavor, used often
as an appetizer.

29. More than 2
slices of bread or
roll filled with
several
ingredients.

31. Single slice of
bread or roll
topped with hot
or cold fillings and
toppings.