Catering Terminology

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

Card 2

Front

Al Dente

Back

Cooked, but still firm when bitten eg. pasta

Card 3

Front

Au gratin

Back

Preview of the front of card 3

Card 4

Front

Bain-Marie

Back

Preview of the front of card 4

Card 5

Front

Bouquet Garni

Back

Preview of the front of card 5
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