key terminology 5.0 / 5 based on 1 ratingTeacher recommended ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: Georgia_5Created on: 01-12-16 13:12 Flambe to cook with a flame by burning away the alcohol 1 of 18 saute tossed in fat 2 of 18 entree the main course on a menu 3 of 18 roux a thickening of a cooked flour and fat 4 of 18 puree a smooth mixture made from food passed through a sieve 5 of 18 au gratin sprinkled with cheese or breadcrumbs and browned 6 of 18 marinade a richly spiced liquid used to give flavour and assist in tenderising meast or fish 7 of 18 reduce to concentrate a liquid by boiling or simmering 8 of 18 croutons cubes of bread that are fried or grilled 9 of 18 bain-marie a container of water to keep foods hot without fear of burning 10 of 18 garnish served as part of the main item, trimmings 11 of 18 accompaniments items offered seperately to main dish 12 of 18 brulee burned cream 13 of 18 mise en place basic preparation in the kitchen prior to assembling produce 14 of 18 bouquet garni a small bundle of herbs 15 of 18 julienne thin matchstick-size strips of vegetables 16 of 18 en croute in pastry 17 of 18 al dente firm to the bite 18 of 18
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