1.
Butter made clear
by heating and
removing the
sediment of milk
solids.

2.
Slightly
beaten egg
dish usually
with a filling.

3.
To cook food
completely
submerged in liquid
below boiling point
at temperatures of
180°F to 185°F

4.
Light, fluffy baked egg
dish consisting of a
base mixed with egg
yolks into which
beaten egg whites
are folded just before
baking.

5.
Thin, pour batter
that has been
cooked on a
slightly greased
griddle.

6.
Sliced bread
dipped in an
egg-and-milk
mixture and
lightly fried.

7.
Grated or
chopped
potatoes pan-
fried to a crispy
brown.

8.
Medium-weight
pour batter that has
been pan-fried on
an opened greased
griddle.

9.
Bread made with
chemical leaveners
that work more quickly
than yeast; includes
muffins, sconces and
biscuits.

10.
Medium-weight
that is pour batter,
that is cooked and
formed in a
specially designed
waffle maker or iron.

11.
Tiny open faced
sandwich served
as an hors d’
oeuvre.

12.
Three slices of
toast filled with
sliced meat or
vegetables.

13.
Small bite sized
finger foods with a
spicy or savory
flavor, used often
as an appetizer.

14.
More than 2
slices of bread or
roll filled with
several
ingredients.

15.
Single slice of
bread or roll
topped with hot
or cold fillings and
toppings.