This occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.

Pizza is also known as this type of sandwich

French word for Stock

Shell, Yolk, and Albumen

Cube shaped item with dimensions of 1/8 inch x 1/8 inch x 1/8 inch.

The Process by which generally unmixable liquids, such as oil and water are forced into a uniform distribution

This type of sandwhich is generally served with a hot filling between two pieces of bread.

Made by Simmering chicken, veal or beef bones in water with vegetables and seasonings.

Open Faced Omelets of Spanish-Italian Heritage

A flat, square, round or triangular item with dimensions of 1/2 inch x 1/2 inch x 1/8 inch

During the 19th and 20th century refinement and simplification of French Grande Cuisine, this Cuisine relies on the thorough exploration of culinary principles and techniques and emphasizes the refined preparation and presnetation of superb ingredients

Three primary sandwich components.

French for "short broth" this flavored liquid usually uses water,wine or vinegar in which vegetables and sesasonings have been simmered to impart their flavors and aromas.

This type of Egg is cooked in water that is held at approximately 200F, at a gentle simmer.

The transfer of heat through a fluid, which may be liquid or gas.

This process known as the irreversible transformation of proteins from a liquid or semiliquid state to a solid state.

The following are types of ingriendents that you would find in this type of salad.
Potatoes, mayonnaise, sour cream, garlic, salt and pepper.

A stock or broth that has been clarified to remove impurities so taht it is crystal clear.

Thin delicate, unlevened pancakes.

Process of sugar breaking down in the presence of a protein.

A Combination of equal amounts by weight of flour and soft, whole butter. Whisked into a simmering sauce at the end of the cooking process for quick thickening.

A preparation style in which vegetables are marinated in olive oil, lemon juice and herbs, then served cold.

This sauce, a mother sauce, also known as brown sauce, a leading suace made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace.

Begining as fruit of a small tree grown in tropical and subtropical regions throughout the world. This popular drink can be found just about anywhere.

Broiling, Grilling, Roasting and Baking