Terminology

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1. Bouquet Garni

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

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

3. Mise-En-Place

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

4. Saute

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

5. Roux

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

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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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