Catering
- Created by: Rhys Lloyd
- Created on: 26-04-13 09:23
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- CULINARY TERMS
- Accompaniment
- item offered separately to main dish (side dish)
- Al dente
- Firm to the bite
- Au gratin
- sprinkle with cheese or breadcrumbs and browned
- Bain-Marie
- a container of water to keep food hot without fear of burning
- Brulee
- burned cream
- Croutons
- cubes of bread that are fired or grilled
- En croute
- in pastry
- Entree
- main course
- Flambe
- to cook with a flame to burn away the alcohol
- Garnish
- served as part of the main item, trimmings
- Julienne
- thin, matchstick-size strips of vegetables
- Marinade
- A richly spiced liquid used to give flavour and assist in tenderising meat and fish
- Mise-en-place
- basic preparation prior to assembling products
- puree
- smooth mixture made from food passed through a sieve
- Reduce
- to concentrate a liquid by boiling or simmering
- Roux
- a thickening of cooked flour and fat
- saute
- tossed in fat
- Accompaniment
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