Catering- Terminology 0.0 / 5 ? Design & Technology: Food TechnologyAcidity and temperatureGCSEWJEC Created by: chloe.hs1999Created on: 02-12-15 15:50 Accompaniments: Food that's served seperately from the main dish, such as vegetables. 1 of 19 Al dente Cooked but still firm when bitten. 2 of 19 Au gratin Sprinkled with breadcrumbs and/or grated cheese and browned. 3 of 19 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. 4 of 19 Bouquet garni A bunch of mixed fresh herms- often used in stews and soups. 5 of 19 Brulee A "burnt" or caramelised topping for a dessert. 6 of 19 Coulis A fruit or vegetable puree used as a sauce. 7 of 19 Croutons Cubes of fried or toasted bread. Served with soups and salads. 8 of 19 En croute Wrapped in pastry. 9 of 19 Entree A main course. 10 of 19 Flambe Covered in alcohol (such as brandy) and set on fire. 11 of 19 Garnish An edible decoration served as part of the dish. For example, a slice of lemon. 12 of 19 Julienne Small, thin strips of vegetables. 13 of 19 Marinade A spiced liquid that meat or fish is soaked in before cooking to *** flavour and make it tender. 14 of 19 Mise en place Preparing ingredients and equipment before starting to cook- for example, weighing and measuring out ingredients. 15 of 19 Puree A smooth mixture made by blending food or passing it through a sieve. 16 of 19 Reduce Concentrate a liquid by boiling it to evapourate some of the water. 17 of 19 Roux A fat (usually butter) and flour mix. Used to thicken sauces. 18 of 19 Saute Fry by tossing in a small of hot fat. 19 of 19
Comments
No comments have yet been made