Culinary Terms 2.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyGCSEAQA Created by: Emily PlayfordCreated on: 26-04-13 09:37 Item offered seperatley to main dish (side dish) Accompaniment 1 of 19 Firm to the bite Al Dente 2 of 19 Sprinkle with cheese or breadcrumbs and browned Au Gratin 3 of 19 A container of water to keep food hot without fear of burning Bain-Marie 4 of 19 Burned Cream Brulee 5 of 19 Small Bundle of herbs Bouquet Garni 6 of 19 Sauce made from fruit and vegetable puree Coulis 7 of 19 Cubes made from bread that are fried or grilled Croutons 8 of 19 In pastry En Croute 9 of 19 Main Course Entree 10 of 19 To cook with a flame to burn away the alcohol Flambé 11 of 19 Served as part of the main item, trimmings Garnish 12 of 19 Thing, matchstick-size strips of vegetables Julienne 13 of 19 A richly spiced liquid used to give flavour and assit in tenderising meat and fish Marinade 14 of 19 Basic preperation prior to asslembling products Mise-En-Place 15 of 19 Smooth mixture from food passed through a sieve Puree 16 of 19 To concentrate a liquid by boiling or simmering Reduce 17 of 19 A thickening of cooked flour and fat Roux 18 of 19 Tossed in fat Sauté 19 of 19
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