culinary terms 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: amyrushton17Created on: 16-03-15 16:55 Items offered separately to the main dish Accompaniments 1 of 14 Sprinkled with cheese and/or breadcrumbs Au gratin 2 of 14 A container of water used to keep foods hot without the fear of burning bain marie 3 of 14 burned brulee 4 of 14 Bundle of herbs Bouquet garni 5 of 14 A sauce made from fruit or vegetables Coulis 6 of 14 Thin,matchstick sized vegetables Julienne 7 of 14 in a pastry case en croute 8 of 14 to cook with flame flambe 9 of 14 A savoury decoration for a dish Garnish 10 of 14 A sauce used to give flavour to a meat Marinade 11 of 14 to toss in hot fat saute 12 of 14 A mixture of flour and fat, used as the basis of a sauce Roux 13 of 14 A smooth mixture made of processed food puree 14 of 14
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