Catering- Terminology

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Accompaniments:
Food that's served seperately from the main dish, such as vegetables.
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Al dente
Cooked but still firm when bitten.
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Au gratin
Sprinkled with breadcrumbs and/or grated cheese and browned.
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Bain-marie
A large pan half filled with hot water. Other pans are put gentely in or above the water to keep warm or to cook very gently.
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Bouquet garni
A bunch of mixed fresh herms- often used in stews and soups.
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Brulee
A "burnt" or caramelised topping for a dessert.
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Coulis
A fruit or vegetable puree used as a sauce.
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Croutons
Cubes of fried or toasted bread. Served with soups and salads.
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En croute
Wrapped in pastry.
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Entree
A main course.
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Flambe
Covered in alcohol (such as brandy) and set on fire.
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Garnish
An edible decoration served as part of the dish. For example, a slice of lemon.
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Julienne
Small, thin strips of vegetables.
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Marinade
A spiced liquid that meat or fish is soaked in before cooking to *** flavour and make it tender.
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Mise en place
Preparing ingredients and equipment before starting to cook- for example, weighing and measuring out ingredients.
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Puree
A smooth mixture made by blending food or passing it through a sieve.
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Reduce
Concentrate a liquid by boiling it to evapourate some of the water.
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Roux
A fat (usually butter) and flour mix. Used to thicken sauces.
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Saute
Fry by tossing in a small of hot fat.
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Other cards in this set

Card 2

Front

Al dente

Back

Cooked but still firm when bitten.

Card 3

Front

Au gratin

Back

Preview of the front of card 3

Card 4

Front

Bain-marie

Back

Preview of the front of card 4

Card 5

Front

Bouquet garni

Back

Preview of the front of card 5
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