Culinary Reviewer Module 2: Appetizer

Two single fillets of fish that are held together by skin and uncut flesh.

Pieces of fish that are cut lengthwise or crosswise from fillets or steaks into uniform portions.

The firmness of a fish's shell, the tightness of an oyster's or clam's shell, and the snapping back of a lobster's tail.

The process of cooking fish until its flesh breaks apart into its natural separations.

Fish with a high fat content, such as salmon, sea bass, trout, butterfish, and cod.

Fish with a low fat content, such as flounder, red snapper, sole, perch, and halibut.

Cooking methods that use moisture, such as poaching, steaming, and boiling.

Cooking methods that use dry heat, such as frying, grilling, and baking.

A type of bread made with a mixture of different grains, often including wheat, rye, oats, and barley.

A type of bread made with a mixture of grains, including whole wheat.

A type of bread made with refined flour, often enriched with vitamins and minerals. It is typically light in color and has a soft texture.

A type of bread made with a mixture of flour, water, and yeast. It is often used for sandwiches and toast.

A type of bread made with a mix of white flour, water, yeast, salt and sugar. It is known for its rich texture and sweet aroma.

A type of bread made with a dough fermented by a sourdough starter - a mix of flour and water with wild yeast.

A type of bread made with rye flour. It has a dark brown color and a strong, slightly sour flavor.

A type of bread made with cornmeal and often includes milk, eggs, and butter. It is savory and can be used for breakfast, side dishes, or stuffing.

A type of pasta with a long, thin, flat shape. It is often used in dishes like carbonara and aglio e olio.

A type of pasta that is made from durum wheat semolina and water. It is a versatile pasta that can be used in a variety of dishes.

A method of removing feathers from poultry by immersing it in hot water.

A method of preparing poultry by removing its internal organs.

A type of pasta that is made from durum wheat semolina and water. It is a long, thin, round pasta that is often used in dishes like spaghetti alla carbonara.

A method of preparing poultry by removing its bones.

A type of pasta that is made from durum wheat semolina and water. It is a short, tube-shaped pasta that is often used in dishes like pasta al forno.

A method of preparing poultry by removing its feathers.

A soft-boiled egg has a liquid yolk and a set white.

A hard-boiled egg has a solid yolk and white, cooked through and through.

A poached egg is cooked in simmering liquid, outside its shell. It has a soft, runny yolk and a tender white.

A sunny-side-up egg is fried with the yolk facing up, not flipped. The yolk is runny and the white is cooked.

An over-easy egg is flipped briefly, allowing the yolk to remain runny while the white is cooked through.

Starchy foods are essential to a healthy diet, providing the body with carbohydrates.

Starch granules absorb water while cooking, expanding and softening. This process is called gelatinization.

Potato, a starchy vegetable, is a key food crop worldwide, enjoyed in many ways.

Cooking red vegetables with the skin on prevents them from losing their color and nutrients. It helps preserve their natural vibrancy.

Adding vinegar or lime juice to beetroot during cooking helps retain its bright red color. The acidic nature helps prevent discoloration.

Cauliflower turns white when cooked with lime juice. The acid in the lime juice helps to brighten its color, giving it a more appealing white appearance.

Eggs are versatile food products that can be used as both an ingredient and a main dish. They offer numerous cooking possibilities.

Eggs are used in various recipes for their unique properties. They bind ingredients, add volume, emulsify liquids, thicken sauces, provide flavor, clarify liquids, and even add color.

The egg water test helps determine an egg's freshness. If the egg sinks to the bottom and lays flat, it's fresh. If it sinks but stands on end, it's less fresh but still edible.

Poaching time depends on egg size and temperature. A soft poached egg takes about 2 minutes, while a firmer one needs 4 minutes.

A type of soup or stew that is often thickened with ingredients like broken crackers, crushed ship biscuit, or a roux. It usually contains milk or cream.

A sweet course typically served after the main meal, offering flavors and textures different from savory dishes.

The simplest and one of the best desserts due to their nutritious value, appealing taste, and ease of preparation.

A versatile dessert ingredient available in many forms, from soft and spreadable to firm and crumbly. It can be made from cow, goat, or sheep milk, offering a variety of flavors and textures.

A type of cheese that has a soft texture and is easily spreadable. It typically has a mild flavor.

A type of cheese that has a firm texture and can be sliced. It offers a balance between softness and firmness.

A type of cheese that is firm, crumbly, and often grated. It typically has a strong flavor.

Scallops are a type of shellfish that should have a lean, juicy, and tender texture with a slightly sweet, creamy-colored flesh. They are versatile and can be prepared in various ways.