Key Words 3.5 / 5 based on 2 ratings ? Home Economics: Food & NutritionGCSEAQA Created by: FrankieCreated on: 13-03-13 16:16 Items offered separately to the main dish Accompaniments 1 of 19 Firm to the bite Al dente 2 of 19 Sprinkled with cheese or breadcrumbs and browned Au Gratin 3 of 19 A container of water to keep foods hot without fear of burning bain-marie 4 of 19 Burned Cream brulee 5 of 19 A small bundle of herbs bouquet garni 6 of 19 Sauce made of fruit or vegetable puree coulis 7 of 19 Cubes of bread that are fried or grilled croutons 8 of 19 In pastry en croute 9 of 19 Main Course entree 10 of 19 To cook with flame by burning away the alcohol flambe 11 of 19 Served as part of the main course, i.e trimmings garnish 12 of 19 Thin matchstick-size strips of vegetables julienne 13 of 19 A richly spiced liquid used to give flavour and assist in tenderising meat and vegetables marinade 14 of 19 Basic preparation prior to assembling products mise-en-place 15 of 19 A smooth mixture made from food passed through a sieve puree 16 of 19 To concentrate a liquid by boiling or simmering reduce 17 of 19 A thickening of cooked flour and fat roux 18 of 19 Tossed in fat saute 19 of 19
Comments
No comments have yet been made