GCSE Catering terminology

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  • Created by: scollins
  • Created on: 16-09-15 12:23
accompaniments
Items offered separately to the main dish e.g vegetables and sauces
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al dente
literally means 'to the tooth' i.e. firm to bite. used to describe pasta and vegetables.
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au gratin
sprinkled with cheese and/or breadcrumbs and browned under the grill.
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bain-marie
A container of water used to keep foods hot without fear of burning or to cook delicate foods.
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brulee
'burned' e.g. creme brulee or burned cream
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bouquet garni
a bundle of herbs
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coulis
a sauce made of fruit or vegetable puree.
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croutons
cubes of toasted or fried bread. Often added to salads or soup.
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en croute
'in a pastry case', e.g. salmon en croute
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flambe
To cook with flame by 'burning' away alcohol, e.g. crepes suzette
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julienne
Thin, matchstick-sized strips of vegetables
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mise-en-place
'Put in place', i.e. preparation either before starting to cook or before serving
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puree
A smooth mixture made from food passed through a sieve or liquidised in a food processor
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reduce
To concentrate a liquid by boiling or simmering
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roux
A mixture of fat and flour used as a basis for a sauce
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saute
To toss in hot fat, e.g. saute potatoes
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Other cards in this set

Card 2

Front

literally means 'to the tooth' i.e. firm to bite. used to describe pasta and vegetables.

Back

al dente

Card 3

Front

sprinkled with cheese and/or breadcrumbs and browned under the grill.

Back

Preview of the back of card 3

Card 4

Front

A container of water used to keep foods hot without fear of burning or to cook delicate foods.

Back

Preview of the back of card 4

Card 5

Front

'burned' e.g. creme brulee or burned cream

Back

Preview of the back of card 5
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