Culinary Terms 0.0 / 5 ? HospitalityPractical CookeryGCSEWJEC Created by: RococoCreated on: 30-05-14 15:55 A container of water to keep foods hot without fear of burning. Bain-marie 1 of 20 A richly spiced liquid used to give flavour and assist in tenderising meats. Marinade 2 of 20 Sprinkled with cheese or breadcrumbs and browned. Au gratin 3 of 20 To cook with flame by burning away the alcohol. Flambe 4 of 20 Firm to the bite. Al dente 5 of 20 A smooth mixture made from food passed through a sieve. Puree 6 of 20 Items offered separately with a dish of food. Accompaniments 7 of 20 Burned cream. Brulee 8 of 20 In a pastry case. En croute 9 of 20 Thin matchstick-size strips of vegetables. Julienne 10 of 20 Sauce made of fruit or vegetable purée. Coulis 11 of 20 A small bundle of herbs. Bouquet garni 12 of 20 A meat dish usually served as a main course. Entree 13 of 20 To concentrate a liquid by boiling or simmering. Reduce 14 of 20 Basic preparation prior to assembling products. Mise-en-place 15 of 20 Tossed in fat. Saute 16 of 20 Served as part of the main item; trimmings. Garnish 17 of 20 A thickening of cooked flour and fat. Roux 18 of 20 Cubes of toasted or fried bread. Croutons 19 of 20 A fancy dish paper. Doily 20 of 20
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