Culinary Terms 0.0 / 5 ? HospitalityCulinary TermsGCSEWJEC Created by: 09ButcherCreated on: 26-05-14 16:30 Accompaniments Items offered separately to the main dish e.g.:vegetables 1 of 19 Al dente Literally means 'to the tooth', 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 wihtout fear of burning or to cook delicate foods 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 route 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 alcohol, e.g.: crepe suzette 11 of 19 Garnish A savoury decoration for food, trimmings served wiht 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', preparation either before starting to cook or before serving 15 of 19 Puree A smooth mixture made from food passed through a sieve or liquidised 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 as a basis for sauce 18 of 19 Saute To toss in hot fat, e.g.: saute potatoes 19 of 19
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