Catering key terms 0.0 / 5 ? Home Economics - Health and Food Technologykey termsGCSEWJEC Created by: clo.ann_xCreated on: 30-11-16 18:45 Accompaniments Items offered separately to main dish 1 of 18 Flambe To cook with flame by burning away the alcohol 2 of 18 Al dente Firm to the bite 3 of 18 Garnish Served as part of the main item, trimmings 4 of 18 Au gratin Sprinkled with cheese or breadcrumbs and browned 5 of 18 Julienne Thin, matchstick-size strips of vegetables 6 of 18 Bain-marie A container of water to keep foods hot without fear of burning 7 of 18 Marinade A richly spiced liquid used to give flavour and assist in tenderising meat or fish 8 of 18 Brulee Burned Cream 9 of 18 Mise en place Basic preparation in the kitchen prior to assembling produce 10 of 18 Bouquet garni A small bundle of herbs 11 of 18 Puree A smooth mixture made from food passed through a sieve 12 of 18 Reduce To concentrate a liquid by boiling or simmering 13 of 18 Croutons Cubes of bread that are fried or grilled 14 of 18 Roux A thickening of cooked flour and fat 15 of 18 En croute In pastry 16 of 18 Saute Tossed in fat 17 of 18 Entree The main course on a menu 18 of 18
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