Catering Terminology

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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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