Base - A concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies., Vinaigrette dressing - Made by mixing an oil with something acidic such as vinegar or lemon juice., Garnish - Embellishment added to a food to enhance its appearance or taste., Salsa - Spicy sauce of chopped tomatoes, onions, and peppers that is commonly served with Mexican food, Napping - Coating a piece of food with a thin, even layer of a sauce so that it covers the entire piece., Mayonnaise - A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings., Intermezzo salad - A large salad that is filling and satisfying for a meal, Hummus - Middle Eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic., Guacamole - A Mexican dish consisting of mashed avocados and a small amount of lemon or lime juice. It is used as a side dish, dip, or topping., Vegetable salad - salad consisting of vegetables, such as cabbage, carrots, beans, etc, not usually included in a green salad., Body - The impression of structure, density, fullness, thickness, or weight in your mouth after wine tasting., Emulsion - Combining fat and water, Combination Salad - Salad containing meat or chicken or cheese in addition to greens and vegetables., Bound Salad - Salad assembled with thick sauces such as mayonnaise., Gougeres   - A baked savory choux pastry made of choux dough mixed with cheese., Brunoise - A culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced, producing cubes of about 3 millimetres, Dessert salad - Dishes made with jellos (jellies), whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients., Dauphinoise potatoes  - A dish made of thinly-sliced (not pre-cooked) potatoes that cook in cream., Fruit salad - Dish consisting of various kinds of fruit, sometimes served in a liquid, either their own juices or a syrup., String work - Extremely delicate form of cake decoration, is also known as extension work., Main course salad - Salad that can sand for a meal with some sort of protein component., Dollop - A very small amount of a soft food item that can be formed into a small round shape as a serving., Emulsifier - A surface-active agent that acts as a border between two immiscible liquids such as oil and water, allowing them to be blended into stable emulsions., Composed - A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together., Consommes  - A soup or broth that has been clarified egg whites creating a crystal clear liquid, Duchesses potatoes  - A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry., Salad dressing - A topping or flavoring that can be mixed into salad greens or salad items being prepared., Starter salad - A light and smaller type of salad that is served in small portions. It has the primary purpose of stimulating appetite that is why it is commonly served first prior the main dish or first course of a meal, Tossed - A salad made of greens often with added vegetables (such as sliced tomato and cucumber) tossed in an oil dressing, Suspension - A heterogeneous mixture in which the solid particles are spread throughout the liquid without dissolving in it,

Culinary 2 Chapter 4 Vocab - By Hanna O'Mara

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