Terminology

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1. Bain-Marie

  • A container of water used to keep foods hot without the fear of burning or to cook delicate foods
  • To concentrate a liquid by boiling or simmering
  • A bundle of herbs
  • Cubes of toasted or fried bread
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2. Entree

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

3. Accompaniments

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

4. Mise-En-Place

  • A bundle of herbs
  • Put In Place i.e preparation before starting to cook or before serving
  • A mixture of fat and flour used as a base for a sauce
  • items offered separately to the main dish e.g vegetables or sauces

5. 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

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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