Catering key words 3.0 / 5 based on 1 rating ? Home Economics: Food & NutritionGCSEWJEC Created by: Hope PattersonCreated on: 26-04-13 09:25 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
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