Terminology

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1. Roux

  • A mixture of fat and flour used as a base for a sauce
  • A bundle of herbs
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
  • To concentrate a liquid by boiling or simmering
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2. Flambe

  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
  • Literally means 'To The Tooth' i.e. firm to bite
  • Cubes of toasted or fried bread
  • In a pastry case eg: salmon en croute

3. Puree

  • Firm to bite
  • A smooth mixture made from foods passed through a sieve or liquidised in a food processor
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
  • items offered separately to the main dish e.g vegetables or sauces

4. Croutons

  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
  • To toss in fat
  • Cubes of toasted or fried bread
  • Literally means 'To The Tooth' i.e. firm to bite

5. Al Dente

  • Literally means 'To The Tooth' i.e. firm to bite
  • To toss in fat
  • Sprinkled with cheese or breadcrumbs
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette

Comments

jill richardson

Flashcards on key cooking terms used in every catering establishment. You really should know these.

You can also test yourself by viewing them as a quiz.

Nicobigboy

hello jill 

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