Preparation and Culinary Skills 0.0 / 5 ? HospitalityPreparation and Culinary SkillsGCSEWJEC Created by: Andy.BarnesCreated on: 22-03-16 12:52 Accompaniments Food that is served separetely from the main dish, e.g. vegetables. 1 of 19 Al dente Cooked, but still firm when bitten. 2 of 19 Au gratin Sprinkled with breadcrums and/or grated cheese and browned. 3 of 19 Bain-marie A large pan half filled with hot water. Other pans are put in or above the water to keep warm or cook very gentle. 4 of 19 Bouquet garni A bunch of mixed fresh herbs - often used in stews and soups. 5 of 19 Brulee A "burnt" or caramelised sugar topping for dessert. 6 of 19 Coulis A fruit or vegetable puree used as a sauce. 7 of 19 Croutons Cubes of fried or toasted bread. Served with soups and salads. 8 of 19 En croute Wrapped in pastry. 9 of 19 Entree A main course. 10 of 19 Flambe Covered in alcohol and set on fire. 11 of 19 Garnish An edible decoration served as part of a dish. E.g. a slice of lemon. 12 of 19 Julienne Small, thin strips of vegetables. 13 of 19 Marinade A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender. 14 of 19 Mise en place Preparing ingredients and equipment before starting to cook - e.g. weighing and measuring out ingredients. 15 of 19 Puree A smooth mixture made by blending food or passing it through a sieve. 16 of 19 Reduce Concentrate a liquid by boiling it to evaporate some of the water. 17 of 19 Roux A fat and flour mix. Used to thicken sauces. 18 of 19 Saute Fry by tossing in a small amount of hot fat. 19 of 19
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