Hospitality and Catering culinary terms

?
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

Other cards in this set

Card 2

Front

Juliene

Back

Small thin strips of vegetable

Card 3

Front

Coulis

Back

Preview of the front of card 3

Card 4

Front

Reduce.

Back

Preview of the front of card 4

Card 5

Front

Flambe

Back

Preview of the front of card 5

Comments

No comments have yet been made

Similar Hospitality resources:

See all Hospitality resources »See all Culinary terms resources »