Catering Keywords 0.0 / 5 ? Design & Technology: Food TechnologyKeywordsGCSEWJEC Created by: jessie2301Created on: 06-02-16 18:47 Items offered separately to main dishes, e.g. veg and sauces accompaniments 1 of 19 Firm to the bite al dente 2 of 19 Sprinkled with breadcrumbs with/or cheese and browned under grill au gratin 3 of 19 A container of water used for keeping foods hot without burning and to cook delicate foods bain-marie 4 of 19 Burned, e.g creme brulee brulee 5 of 19 A bundle of herbs bouquet garni 6 of 19 A sauce made of fruit or vegtable puree coulis 7 of 19 Cubes of toasted or fried bread croutons 8 of 19 In a pastry case, e.g. salmon croute en croute 9 of 19 A meat dish usually served as a main course entree 10 of 19 To cook with flame by burning away alcohol Flambe 11 of 19 A savoury decoration for food, trimmings served with a main item garnish 12 of 19 Thin, matchstick-sized strips fof vegtables Julienne 13 of 19 A richly spiced liquid used to give flavour and to help tenderise meat and fish Marinade 14 of 19 Preparation before starting to cook or before serving Mise-en-place 15 of 19 A smooth mixture made from food passed through a sieve or liquidised in a food processor Puree 16 of 19 To concentrate a liquid by boiling or simmering reduce 17 of 19 A mixture of fat abd flour used as a basis for a sauce Roux 18 of 19 To toast in hot fat, e.g. saute potatoes Saute 19 of 19
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