Terminology

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1. Reduce

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

  • items offered separately to the main dish e.g vegetables or sauces
  • A smooth mixture made from foods passed through a sieve or liquidised in a food processor
  • Firm to bite
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette

3. Garnish

  • Items offered separately to the dish, e.g vegetables and sauces
  • Sprinkled with cheese or breadcrumbs and browned under a grill
  • A savoury decoration for food, trimmings served with a main item
  • To concentrate a liquid by boiling or simmering

4. Mise-En-Place

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

5. En croute

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

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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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