Hospitality and Catering culinary terms 2.0 / 5 based on 1 rating ? HospitalityCulinary termsGCSEAQA Created by: HopeFroud00Created on: 24-04-16 14:03 Bain-marie A large pan half filled with hot water. Other pans are put over to keep warm or cook food. 1 of 5 Juliene Small thin strips of vegetable 2 of 5 Coulis A fruit or vegetable puree used as a sauce. 3 of 5 Reduce. Concentrate a liquid by boiling it to evaporate some of the water. 4 of 5 Flambe Covered in a lcohol hkuij 5 of 5
Comments
No comments have yet been made