Culinary Terms 0.0 / 5 ? Design & Technology: Food TechnologyGCSENone Created by: SimranCreated on: 21-04-13 12:40 To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. Aereate 1 of 9 An ingredient that is served with the main part of a savoury or sweet course Accompaniment 2 of 9 Firm to the bite Al Dente 3 of 9 A water bath made by putting a pan or bowl of food over a pan of hot water which should be kept at just below boiling point. Bain marie 4 of 9 A thin fruit or vegetable purée, used as a sauce Coulis 5 of 9 The main part of a meal Entrée 6 of 9 A portion of food cut into short, thin strips. Julienne 7 of 9 menu of items priced and ordered separately A la carte 8 of 9 Fixed priced menu Table d'hôte 9 of 9
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