Preparation and culinary skills : deffinitions 0.0 / 5 ? HospitalityPreparation, cooking and presentationGCSEAQA Created by: EllieCreated on: 29-05-14 12:53 Food that is served separately from the main dish is called an accompaniment 1 of 19 Cooked but still firm when bitten al dente 2 of 19 sprinkled with breadcrumbs and cheese and browned au gratin 3 of 19 water bath bain marie 4 of 19 bunch of fresh herbs bouquet garni 5 of 19 burnt or caramilised sugar topping brulee 6 of 19 fruit or vegetable puree used as a sauce coulis 7 of 19 cubes of fried or toasted bread croutons 8 of 19 wrapped in pastry en croute 9 of 19 a main cause entree 10 of 19 covered in alcohol and set on fire flambe 11 of 19 an edible decoration garnish 12 of 19 small thin strips of vegetables julienne 13 of 19 spiced liquid that covers meat and fish and provides flavour marinade 14 of 19 preparation before cooking mise en place 15 of 19 a smooth mixture made by blending food or passing it through a sieve puree 16 of 19 concentrated liquid, made by boiling and evapourtaion reduction 17 of 19 a fat and flour base mix of a sauce roux 18 of 19 fry by tossing in a small amount of oil saute 19 of 19
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