key terminology
Teacher recommended
?- Created by: whitney_27
- Created on: 29-11-16 10:50
Other questions in this quiz
2. croutons
- a small bundle of herbs
- cubes of bread that are fried or grilled
- to cook with flame by burning away the alcohol
- a richly spiced liquid used to give flavour and assist in tenderising meat or fish
3. marinade
- the main course on a menu
- tossed in fat
- a richly spiced liquid used to give flavour ad assist in tenderising meat or fish
- to cook with flame by burning away the alcohol
4. bain-marie
- a container of water to keep foods hot without fear of burning
- a small bundle of herbs
- firm to the bite
- burnt cream
5. garnish
- a small bundle of herbs
- a container of water to keep food hot without fear of burning
- served as part of the main item, trimmings
- burned cream
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