Culinary Terms 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: katie_heathxoCreated on: 21-04-16 18:01 What are Accompaniments? Items offered separately to a main dish e.g. vegetables 1 of 19 What is Al Dente? Firm to the bite 2 of 19 What is Au Gratin? Sprinkled with cheese/breadcrumbs and browned or grilled 3 of 19 What is a Bain-Marie? A container of water used to keep foods hot without the fear of burning or to cook delicate foods 4 of 19 What is Brulee? Burned 5 of 19 What is a Bouquet Garni? A bundle of herbs 6 of 19 What is a Coulis? Sauce made of fruit or vegetable puree 7 of 19 What are Croutons? Cubes of bread fried or grilled 8 of 19 What is En Croute? In pastry 9 of 19 What is Entree? A meat dish usually served as a main course 10 of 19 What is Flambe? To cook with flame by burning away alcohol 11 of 19 What is garnish? A savoury decoration for food, trimming served with a main item 12 of 19 What is Julienne? Thin match-stick size strips of vegetables. 13 of 19 What is a Marinade? A richly spiced liquid used to give flavour to help tenderise meat and fish 14 of 19 What is Mise-En-Place? Literally put in place e.g. preparation either before starting to cook orbefore serving 15 of 19 What is a Puree? A smooth mixture made from food passed through a seive or liquidised in a food processor 16 of 19 What is Reduce? To concentrate a liquid by boiling or simmering 17 of 19 What is a Roux? A mixture of fat and flour used as a basis for a sauce 18 of 19 What is a Saute? Tossed in fat 19 of 19
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