Catering Terminology
- Created by: Caitlin Ward
- Created on: 15-12-13 17:11
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Catering Terminology
Accompaniments - Something added or extra to a dish
Al Dente - Cooked as not too soft but firm to the bite
Au Gratin - Cooked or baked with a topping of breadcrumbs or cheese
Bain-marie - A receptacle containing boiling water into which other containers are food are placed to be cooked
Brulee - A burning of the top of a dessert
Bouquet Garni - A small bunch of herbs
Canape - Small portions of food, using bread or crackers with savoury toppings
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