Catering 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: LeoCreated on: 12-05-13 19:12 Al dente firm to the bite 1 of 19 au gratin browned with breadcrumbs and/or cheese 2 of 19 bouquet garni a bundle of herbs 3 of 19 creme brulee burned cream 4 of 19 roux a mixture of fat & flour, usually to thicken a sauce 5 of 19 entree a meat dish usually served as a main course 6 of 19 coulis a sauce made of fruit or vegetable puree 7 of 19 flambe to cook with the flame by burning away alchol 8 of 19 julienne thin matchstick sized vegetables 9 of 19 mis-en-place preparation before starting to cook, 'to put in place' 10 of 19 accompainments items offered separately to main dish 11 of 19 marinade a strongly flavoured liquid used to meats or fish 12 of 19 bain-marie a way of cooking delicate foods & keeping foods warm 13 of 19 reduce to concentrate a liquid by boiling or simmering 14 of 19 saute to toss in fat e.g. potatoes 15 of 19 garnish a savoury decoration for food 16 of 19 puree a smooth mixture made from food passed through a sieve or liquidized in a food processor 17 of 19 croutons cubes of fried/toasted bread 18 of 19 en croute in a pastry case 19 of 19
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