Hospitality and Catering culinary terms
- Created by: HopeFroud00
- Created on: 24-04-16 14:03
Other questions in this quiz
2. Reduce.
- Concentrate a liquid by boiling it to evaporate some of the water.
- Preparing ingredients and equipment before starting to cook.
- A main course.
- A fat (usually butter) and flour mix. Used to thicken sauces.
3. Bain-marie
- Sprinkled with breadcrumbs and/or grated with cheese and browned.
- Fry by tossing in a small amount of fat.
- A large pan half filled with hot water. Other pans are put over to keep warm or cook food.
- Concentrate a liquid by boiling it to evaporate some of the water.
4. Coulis
- Wrapped in pastry.
- A fruit or vegetable puree used as a sauce.
- A burnt or caramelized sugar topping for a dessert.
- Food served separately to the main course eg vegetables.
5. Juliene
- Small thin strips of vegetable
- A bunch of mixed of fresh herbs often used in stews or soup.
- Covered in alcohol (such as brandy) and set on fire.
- A spiced liquid that meat or fish is soaked in before cooking to make it have more flavour and make it more tender.
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