Hospitality and Catering culinary terms

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1. Reduce.

  • A fat (usually butter) and flour mix. Used to thicken sauces.
  • Concentrate a liquid by boiling it to evaporate some of the water.
  • A main course.
  • Preparing ingredients and equipment before starting to cook.
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2. Coulis

  • Food served separately to the main course eg vegetables.
  • A fruit or vegetable puree used as a sauce.
  • Wrapped in pastry.
  • A burnt or caramelized sugar topping for a dessert.

3. Flambe

  • Covered in a lcohol hkuij
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4. Juliene

  • A spiced liquid that meat or fish is soaked in before cooking to make it have more flavour and make it more tender.
  • A bunch of mixed of fresh herbs often used in stews or soup.
  • Small thin strips of vegetable
  • Covered in alcohol (such as brandy) and set on fire.

5. Bain-marie

  • Concentrate a liquid by boiling it to evaporate some of the water.
  • Sprinkled with breadcrumbs and/or grated with cheese and browned.
  • A large pan half filled with hot water. Other pans are put over to keep warm or cook food.
  • Fry by tossing in a small amount of fat.

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