key terminology 5.0 / 5 based on 1 ratingTeacher recommended ? Design & Technology: Food TechnologyFood safety and hygieneGCSEWJEC Created by: whitney_27Created on: 29-11-16 10:50 roux a thickening of cooked flour and fat 1 of 18 au gratin sprinkled with cheese or breadcrumbs and browned 2 of 18 bain-marie a container of water to keep foods hot without fear of burning 3 of 18 mise en place basic preparation in the kitchen prior to assembling produce 4 of 18 entree the main course on a menu 5 of 18 accompaniments items offered separately to main dish 6 of 18 en croute in pastry 7 of 18 bouquet garni a small bundle of herbs 8 of 18 julienne thin, matchstick size strips of vegetables 9 of 18 marinade a richly spiced liquid used to give flavour ad assist in tenderising meat or fish 10 of 18 saute tossed in fat 11 of 18 puree a smooth mixture made from food passed through a sieve 12 of 18 al dente firm to the bite 13 of 18 croutons cubes of bread that are fried or grilled 14 of 18 brulee burnt cream 15 of 18 reduce to concentrate a liquid by boiling or simmering 16 of 18 garnish served as part of the main item, trimmings 17 of 18 flambe to cook with flame by burning away the alcohol 18 of 18
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