Terminology

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1. Entree

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

  • Literally means 'To The Tooth' i.e. firm to bite
  • To toss in fat
  • Sauce made of fruit or vegetable Puree
  • A mixture of fat and flour used as a base for a sauce

3. Croutons

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

4. Bouquet Garni

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

5. Julienne

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

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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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