Catering Terms 2.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: Bronwen JenkinsCreated on: 03-02-13 15:02 Accompaniments Items offeres separately to the main dish e.g. vegetables 1 of 19 Al dente Literally 'to the tooth' i.e. firm to the bite 2 of 19 Au gratin Sprinkled with cheese and/or breadcrumbs and browned under the grill 3 of 19 Bain-marie A container of water used to keep foods hot without fear of burning or to cook delicate food's 4 of 19 Brulee 'Burned' , e.g. creme brulee or burned cream 5 of 19 Bouquet garni A bundle of herbs 6 of 19 Coulis A sauce made of fruit or vegetable puree 7 of 19 Croutons Cubes of toasted or fried bread 8 of 19 En croute 'In a pastry case' , e.g. salmon en croute 9 of 19 Entree A meat dish usually served as a main course 10 of 19 Flambe To cook with a flame by 'burning' away the alchahol, e.g. crepe suzette 11 of 19 Garnish A savoury decoration for food , trimmings served with a main item 12 of 19 Julienne Thin matchstick-sized strips of vegetables 13 of 19 Marinade A richly spiced liquid used to give flavour to help tenderise meat and fish 14 of 19 Mise-en-place 'Put in place' i.e. preparation either before starting to cook or before serving 15 of 19 Puree A smooth mixture made from passed through a sieve or liquidated in a food processor 16 of 19 Reduce To concentrate a liquid by boiling or simmering 17 of 19 Roux A mixture of fat and flour used for the basis for sauce 18 of 19 Saute To toss a hot fat,e.g. saute potatoes 19 of 19
Comments
No comments have yet been made