Terminology

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1. 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
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2. Reduce

  • items offered separately to the main dish e.g vegetables or sauces
  • A meat dish usually served as a main course
  • To concentrate a liquid by boiling or simmering
  • items offered separately to the main dish e.g vegetables or sauces

3. Entree

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

4. Accompaniments

  • Thin, matchstick sized strips of vegtables
  • items offered separately to the main dish e.g vegetables or sauces
  • Sauce made of fruit or vegetable Puree
  • Firm to bite

5. Marinade

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

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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

anniepugsley

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hello brett and jill

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