Food Technology Key Words

Key words needed for the GCSE WJEC Hospitality and Catering single award and their defimitions for quick revision

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A La Carte
A menu with separately priced items on it.
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Al Dente
Term used to describe the way that pasta should be cooked -soft but still offers slight resistance
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Blanch
To plunge food into boiling water briefly then into cold water to stop the cooking process.
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Braise
A method of cooking meat where it is browned lighly in fat then cooked in a small amount of liquid for a long time at a low heat.
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Mise En Place
Having all of the ingredients prepared and ready pre cooking.
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Reduce
Boiling a liquid rapidly until the volume has decreased due to evaporation of the water to thicken the consistency of a liquid and to intesify the flavour.
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Sous Chef
The 'under chef' or second in command in a kitchen
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Sweat
A technique where vegetables are cooked over a low heat in a small amount of fat and then covered with foil to let the steam condense. This lets the vegetables soften without browning and lets them cook in their own juices.
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Baste
To brush a liquid on food whilst it cooks to prevent it drying out and to add flavour.
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Bouquet Garni
A group of herbs tied together in a cheesecloth used to add flavour to a soup or stew.
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Au Gratin
Cooked with breadcrumbs and grated cheese on top.
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Leavening
The addition of gases to a dough or batter which cause it to rise during mixing and baking.
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Bain Marie
Heating something over a water bath or used to keep moisture in a dish using a pan of water in the bottom of the oven.
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Bechamel Sauce
A white sauce made with milk or cream and thickened with a roux.
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Coulis
A puree made form fruit or vegetables used as a sauce or flavouring.
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Other cards in this set

Card 2

Front

Term used to describe the way that pasta should be cooked -soft but still offers slight resistance

Back

Al Dente

Card 3

Front

To plunge food into boiling water briefly then into cold water to stop the cooking process.

Back

Preview of the back of card 3

Card 4

Front

A method of cooking meat where it is browned lighly in fat then cooked in a small amount of liquid for a long time at a low heat.

Back

Preview of the back of card 4

Card 5

Front

Having all of the ingredients prepared and ready pre cooking.

Back

Preview of the back of card 5
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