Catering Terminology 5.0 / 5 based on 1 ratingTeacher recommended ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: EllieCreated on: 29-05-13 15:39 items offered separately to the main dish e.g vegetables or sauces Accompaniments 1 of 19 Literally means 'To The Tooth' i.e. firm to bite Accompaniments 2 of 19 Sprinkled with cheese or breadcrumbs and browned under a grill Au Gratin 3 of 19 A container of water used to keep foods hot without the fear of burning or to cook delicate foods Bain-Marie 4 of 19 Burned, e.g burned cream/creme brulee Brulee 5 of 19 A bundle of herbs Bouquet Garni 6 of 19 Sauce made of fruit or vegetable Puree Coulis 7 of 19 Cubes of toasted or fried bread Croutons 8 of 19 In a pastry case eg: salmon en croute En Croute 9 of 19 A meat dish usually served as a main course Entree 10 of 19 To cook with a flame, by 'burning' away alcohol e.g crepe suzette Flambe 11 of 19 A savoury decoration for food, trimmings served with a main item Garnish 12 of 19 Thin, matchstick sized strips of vegtables Julienne 13 of 19 A richly spiced liquid used to give flavour to and help tenderise the meat and fish Marinade 14 of 19 Put In Place i.e preparation before starting to cook or before serving Mise-En-Place 15 of 19 A smooth mixture made from foods passed through a sieve or liquidised in a food processor Puree 16 of 19 To concentrate a liquid by boiling or simmering reduce 17 of 19 A mixture of fat and flour used as a base for a sauce Roux 18 of 19 To toss in fat Saute 19 of 19
Comments
Report
Report
Report