Catering Terminology 4.0 / 5 based on 2 ratings ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: acarrollCreated on: 06-11-15 15:51 Accompaniments Food that is served separately from the main dish eg. vegetables 1 of 19 Al Dente Cooked, but still firm when bitten eg. pasta 2 of 19 Au gratin Sprinkled with breadcrumbs and/or grated cheese and browned 3 of 19 Bain-Marie A pan half filled with hot water. Another pan is put above the water to keep warm or cook very gently 4 of 19 Bouquet Garni A bunch of mixed fresh herbs- often used in stews and soups 5 of 19 Brulée A "burnt" or caramelised sugar topping for a dessert 6 of 19 Coulis A fruit or vegetable purée used as a sauce 7 of 19 Croutons Cubes of fried or toasted bread. Served in soups and salads 8 of 19 En croute Wrapped in pastry 9 of 19 Entrée A main course 10 of 19 Flambé Covered in alcohol ( such as brandy) and set on fire 11 of 19 Garnish An edible decoration served as part of a dish eg. slice of lemon 12 of 19 Julienne Small, thin strips of vegetable 13 of 19 Marinade A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender 14 of 19 Mise en place Preparing ingredients and equipment before starting to cook eg. weighing and measuring ingredients 15 of 19 Purée A smooth mixture made by blending food or passing it through a sieve 16 of 19 Reduce Concentrate a liquid by boiling it to evaporate some of the water 17 of 19 Roux A fat and flour mix. USed to thicken sauces 18 of 19 Sauté Fry by tossing in a small amount of hot fat 19 of 19
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