GCSE Catering terminology 5.0 / 5 based on 1 rating ? HospitalityterminologyGCSEWJEC Created by: scollinsCreated on: 16-09-15 12:23 accompaniments Items offered separately to the main dish e.g vegetables and sauces 1 of 16 al dente literally means 'to the tooth' i.e. firm to bite. used to describe pasta and vegetables. 2 of 16 au gratin sprinkled with cheese and/or breadcrumbs and browned under the grill. 3 of 16 bain-marie A container of water used to keep foods hot without fear of burning or to cook delicate foods. 4 of 16 brulee 'burned' e.g. creme brulee or burned cream 5 of 16 bouquet garni a bundle of herbs 6 of 16 coulis a sauce made of fruit or vegetable puree. 7 of 16 croutons cubes of toasted or fried bread. Often added to salads or soup. 8 of 16 en croute 'in a pastry case', e.g. salmon en croute 9 of 16 flambe To cook with flame by 'burning' away alcohol, e.g. crepes suzette 10 of 16 julienne Thin, matchstick-sized strips of vegetables 11 of 16 mise-en-place 'Put in place', i.e. preparation either before starting to cook or before serving 12 of 16 puree A smooth mixture made from food passed through a sieve or liquidised in a food processor 13 of 16 reduce To concentrate a liquid by boiling or simmering 14 of 16 roux A mixture of fat and flour used as a basis for a sauce 15 of 16 saute To toss in hot fat, e.g. saute potatoes 16 of 16
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