1.8- Catering terms 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: Emily EllcomeCreated on: 19-03-13 09:19 Accompanments Items offered sepretly to the main dish 1 of 21 Al dente Literally means 'The tooth'. firm to bite 2 of 21 Au gratin Sprinkled with cheese 3 of 21 Brulee Means burnt 4 of 21 Bouquet garni 'A bundle of herbs' 5 of 21 Coulis A sauce made of fruit or vegatable puree 6 of 21 Croutons Cubes of toasted or fried bread 7 of 21 En croute 'In a pastery case' 8 of 21 Entree A meat dish normaly sold as a main course. 9 of 21 Al dente Represents a menu item that is priced individually. Can also refer to the menu the items are shown in 10 of 21 Bain Marie A container filled with hot water in a cooking process. It can also be used to hold a finished product 11 of 21 Blanching Food is briefly put it boiling water or fat to enhance natural colours and flavours. 12 of 21 Flambe To cook with flam by burning away the alcohol 13 of 21 Garnish A savoury decoration 14 of 21 Julienne Matchstick strips of vegetables 15 of 21 Marinade A spiced liquid used to tenderise food 16 of 21 Mise-en-place 'Put in place' prep before cooking 17 of 21 Puree A smooth mixture passed through a sive or through a processer. 18 of 21 Reduce To concentrate a liquid 19 of 21 Roux A mixture of fat and flour to thicken 20 of 21 Saute Too cook briskly over a high heat. 21 of 21
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