Terminology

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1. Entree

  • In a pastry case eg: salmon en croute
  • A meat dish usually served as a main course
  • A bundle of herbs
  • A mixture of fat and flour used as a base for a sauce
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2. Flambe

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

3. Julienne

  • Thin, matchstick sized strips of vegtables
  • A bundle of herbs
  • A container of water used to keep foods hot without the fear of burning or to cook delicate foods
  • A meat dish usually served as a main course

4. Bouquet Garni

  • Put In Place i.e preparation before starting to cook or before serving
  • A bundle of herbs
  • Burned, e.g burned cream/creme brulee
  • A meat dish usually served as a main course

5. Marinade

  • Cubes of toasted or fried bread
  • Firm to bite
  • A richly spiced liquid used to give flavour to and help tenderise the meat and fish
  • In a pastry case eg: salmon en croute

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jill richardson

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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

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hello jill 

DaftBRETT123

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hello jill

Protheroe01

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hello brett

Lethal Lew13

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hello jill

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