culinary terms 0.0 / 5 ? Home Economics - Health and Food Technologyculinary termsGCSEWJEC Created by: daisydeaconCreated on: 15-09-16 14:23 al dente cooked enough to be firm but not soft 1 of 6 bain marie a large pan of hot water with small pan inside 2 of 6 au gratin covered with bread crumbs sprinkled cheese and browned 3 of 6 brulee caramel burnt to make a hard layer on top 4 of 6 bouquet garni a bunch of herbs 5 of 6 coulis fruit heated and drained and served as a sauce 6 of 6
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