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French Words in Cooking (Grade 2)

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French Words in Cooking

FRENCH WORDS IN COOKING.

Aspic:—Savory jelly for cold dishes.

Au gratin:—Dishes prepared with sauce and crumbs and baked.

Bouchées:—Very thin patties or cakes, as name indicates—mouthfuls.

Baba:—A peculiar, sweet French yeast cake.

Bechamel:—A rich, white sauce made with stock.

Bisque:—A white soup made of shell fish.

To Blanch:—To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.

Bouillon:—A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup.

Braisé:—Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.

Brioche:—A very rich, unsweetened French cake made with yeast.

Cannelon:—Stuffed rolled-up meat.

Consommé:—Clear soup or bouillon boiled down till very rich, i.e. consumed.

Croquettes:—A savory mince of fish or fowl, made with sauce into shapes, and fried.

Croustades:—Fried forms of bread to serve minces or other meats upon.

Entrée:—A small dish, usually served between the courses at dinner.

Fondue:—A light preparation of melted cheese.

Fondant:—Sugar boiled and beaten to a creamy paste.

Hollandaise Sauce:—A rich sauce, something like hot mayonnaise.

Matelote:—A rich fish stew, with wine.

Mayonnaise:—A rich salad dressing.
1. 
This passage is most like a...
  1. Glossary
  2. Cookbook
  3. Recipe card
  4. Index
2. 
How is the passage organized?
  1. In alphabetical order
  2. In reverse alphabetical order
  3. From English to French words
  4. From shortest to longest
3. 
Which of the following words is most different from the others?

Bisque:—A white soup made of shell fish.

To Blanch:—To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water.

Bouillon:—A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup.

Braisé:—Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it.
  1. Bisque
  2. To Blanch
  3. Bouillon
  4. Braisé
4. 
Which word is a type of meat?
  1. Brioche
  2. Cannelon
  3. Consommé
  4. Croustades
5. 
Who would most likely use this list of words?
  1. A chef
  2. A teacher
  3. A reader
  4. A translator

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