Catering 0.0 / 5 ? Design & Technology: Food TechnologyFood productionGCSEWJEC Created by: jess_deeley_16Created on: 21-04-16 12:07 Firm to bite al dente 1 of 13 sprinkle with cheese or breadcrumbs au gratin 2 of 13 a container of water to keepf food hot without fear of burning bain-marie 3 of 13 burned cream brulee 4 of 13 small bundle of herbs bouquet garni 5 of 13 cubes of bread that are fried or grilled croutons 6 of 13 in pastry en croute 7 of 13 main course entree 8 of 13 cook with a flame to burn away alcohol flambé 9 of 13 serve with the main item garnish 10 of 13 style of cutting vegetables into thin strips julienne 11 of 13 richly spiced liquid used to give flavour and tendorise meat marinade 12 of 13 concentrate a liquid by boiling or simmering reduce 13 of 13
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