rondelle - a classical knife cut, court bouillon - an aromatic vegetable broth used to poach fish and/or vegetables, blanching - a cooking method often used to pre-prepare vegetables for later service, bulk - While bread is an edible container, it also provides __________., convection - Boiling an egg in water is and example of this type of heat transfer., pizza - a hot, open-faced Italian pie, networking - building relationships that may result in career advancement, cake - a type of flour with low gluten content, mise en place - means "put in place", garnish - part of salad that enhances its appearance and complements its overall taste, egg yolks - the binding agent in mayonnaise, braising - the most appropriate cooking method for a large piece of meat partially covered in liquid, pastry - type of chef typically responsible for baking production, maître d' - a front-of-the-house employee, stock pot - type of cookware with two handles used for boiling and simmering foods,

Culinary Arts 1 - Final Exam Review 1

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