Key Terms Used In Catering 3.0 / 5 based on 1 rating ? Design & Technology: Food TechnologyGCSEWJEC Created by: Eleanor SwantonCreated on: 16-12-12 11:47 Items offered separately to main dish, e.g. vegetables and sauces accompaniments 1 of 7 Literally means 'to the tooth i.e. firm to the bite al dente 2 of 7 Sprinkled with cheese and/or breadcrumbs and browned under a grill au gratin 3 of 7 A container of water used to keep foods hot without fear of burning or to cook delicate foods bain-marie 4 of 7 Burned cream brûlée 5 of 7 A bundle of herbs bouquet garni 6 of 7 Sauce made of fruit or vegetable puree coulis 7 of 7
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