Catering Keywords

Items offered separately to main dishes, e.g. veg and sauces
accompaniments
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Firm to the bite
al dente
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Sprinkled with breadcrumbs with/or cheese and browned under grill
au gratin
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A container of water used for keeping foods hot without burning and to cook delicate foods
bain-marie
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Burned, e.g creme brulee
brulee
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A bundle of herbs
bouquet garni
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A sauce made of fruit or vegtable puree
coulis
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Cubes of toasted or fried bread
croutons
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In a pastry case, e.g. salmon croute
en croute
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A meat dish usually served as a main course
entree
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To cook with flame by burning away alcohol
Flambe
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A savoury decoration for food, trimmings served with a main item
garnish
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Thin, matchstick-sized strips fof vegtables
Julienne
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A richly spiced liquid used to give flavour and to help tenderise meat and fish
Marinade
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Preparation before starting to cook or before serving
Mise-en-place
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A smooth mixture made from food passed through a sieve or liquidised in a food processor
Puree
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To concentrate a liquid by boiling or simmering
reduce
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A mixture of fat abd flour used as a basis for a sauce
Roux
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To toast in hot fat, e.g. saute potatoes
Saute
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Other cards in this set

Card 2

Front

Firm to the bite

Back

al dente

Card 3

Front

Sprinkled with breadcrumbs with/or cheese and browned under grill

Back

Preview of the front of card 3

Card 4

Front

A container of water used for keeping foods hot without burning and to cook delicate foods

Back

Preview of the front of card 4

Card 5

Front

Burned, e.g creme brulee

Back

Preview of the front of card 5
View more cards

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