Terminology

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1. Au Gratin

  • A smooth mixture made from foods passed through a sieve or liquidised in a food processor
  • Sprinkled with cheese or breadcrumbs and browned under a grill
  • A mixture of fat and flour used as a base for a sauce
  • A savoury decoration for food, trimmings served with a main item
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2. Coulis

  • Sauce made of fruit or vegetable Puree
  • A richly spiced liquid used to give flavour to and help tenderise the meat and fish
  • Thin, matchstick sized strips of vegetables
  • Firm to bite

3. Roux

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

4. Saute

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

5. En croute

  • Items offered separately to the dish, e.g vegetables and sauces
  • In a pastry case eg: salmon en croute
  • A smooth mixture made from foods passed through a sieve or liquidised in a food processor
  • A savoury decoration for food, trimmings served with a main item

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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