Catering key words

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Item offered seperately to main dish
Accompaniment
1 of 19
Firm to the bite
Aldente
2 of 19
A small bundle of herbs
Bouquetgarni
3 of 19
Sauce made from fruit or vegetable puree
Coulis
4 of 19
In pastry
Encroute
5 of 19
Main course
Entree
6 of 19
To cook with a flame to burn away the alcohol
Flambé
7 of 19
Served as part of the main, trimmings
Garnish
8 of 19
Smooth mixture made from food passed through a sieve
Puree
9 of 19
To concentrate a liquid by boiling or simmering
Reduce
10 of 19
Tossed in fat
Sauté
11 of 19
Sprinkle with cheese or breadcrumbs and browned
Augratin
12 of 19
A container of water to keep food hot without fear of burning
Bainmarie
13 of 19
Burned cream
Brulee
14 of 19
Cubes of bread either fried or grilled
Croutons
15 of 19
Thin, matchstick-size strips of vegetables
Julienne
16 of 19
A richly spiced liquid used to give flavour and assist in tenderising meat and fish
Marinade
17 of 19
Basic preperation prior to assembling products
Miseenplace
18 of 19
A thickening of cooked flour and fat
Roux
19 of 19

Other cards in this set

Card 2

Front

Firm to the bite

Back

Aldente

Card 3

Front

A small bundle of herbs

Back

Preview of the front of card 3

Card 4

Front

Sauce made from fruit or vegetable puree

Back

Preview of the front of card 4

Card 5

Front

In pastry

Back

Preview of the front of card 5
View more cards

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