CSH 2200 Study Guide - Final Guide: Moroccan Cuisine, Ossobuco, German Cuisine
10 Dec 2016
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Bread with egg and butter: name the two main seafood ingredients in the preparation of the seafood mousseline. Shrimp and salmon: the classic french vinaigrette is an emulsion. Mustard: name the crunchy cookie from the french tasting. Macaroon: french preparations that use the word florentine must contain (from the italian influence). Spinach by catherine demedecci: the famous agricultural area of northern italy where corn for polenta and rice for risotto are grown is . Po river valley: in italy, what we know as pizza dough today is historically an imported flatbread from. True: we tasted potato dumplings from italy. Gnocchi: the sauce we had with the dumplings was pesto. ". Pine nuts, garlic, olive oil, basil, parmesan: a major religion in italy that celebrates lent," easter and many festivals through the year and also dictates the eating of fish on friday. Aborrio: osso bucco is made from veal shanks; slowly cooked.
