Catering Culinary Terms

Learn the following terms and their meanings. There will be a question on these in every exam paper.

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Accompaniements
Items offered seperately to main dish for example; vegetables and sauce
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al dente
Litterally means 'to the tooth' i.e firm to the bite
2 of 19
au gratin
Sprinkled with cheese/breadcrumbs and browned under the grill
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bain-marie
A container of water used to keep food hot without the fear of burning or to cook delicate foods.
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brûlée
'Burned' eg creme brûlée or burned cream
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bouquet garni
A bundle of herbs
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coulis
A sauce made from fruit or vegetable purée
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croutons
Cubes of toasted or fried bread
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en croúte
'In a pastry case' for example salmon en croúte
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entrée
A meat dish usually served with a main course
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flambé
To cook with flame by 'burning' away alcohol, eg crepes suzette
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garnish
a savory decoration for food, trimmings served with a main item
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julienne
Thin match stick sized strips of vegetables
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marinade
A richly spiced liquid used to give flavour to and help tenderise meat and fish
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mise-en-place
'Put in place' preparation either before starting to cook or before serving
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Purée
a smooth mixture made from food passed through a sieve or liquidised in a food processor
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Reduce
To concentrate a liquid by boiling or simmering
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Roux
A mixture of fat to flour used for the basis for a sauce
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Sauté
To toss in hot fat, eg sauté potatoes
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Other cards in this set

Card 2

Front

Litterally means 'to the tooth' i.e firm to the bite

Back

al dente

Card 3

Front

Sprinkled with cheese/breadcrumbs and browned under the grill

Back

Preview of the back of card 3

Card 4

Front

A container of water used to keep food hot without the fear of burning or to cook delicate foods.

Back

Preview of the back of card 4

Card 5

Front

'Burned' eg creme brûlée or burned cream

Back

Preview of the back of card 5
View more cards

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