Terminology 5.0 / 5 based on 1 ratingTeacher recommended ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: EllieCreated on: 29-05-13 14:35 Accompaniments items offered separately to the main dish e.g vegetables or sauces 1 of 19 Al Dente Literally means 'To The Tooth' i.e. firm to bite 2 of 19 Au Gratin Sprinkled with cheese or breadcrumbs and browned under a grill 3 of 19 Bain-Marie A container of water used to keep foods hot without the fear of burning or to cook delicate foods 4 of 19 Brulee Burned, e.g burned cream/creme brulee 5 of 19 Bouquet Garni A bundle of herbs 6 of 19 Coulis Sauce made of fruit or vegetable Puree 7 of 19 Croutons Cubes of toasted or fried bread 8 of 19 En croute In a pastry case eg: salmon en croute 9 of 19 Entree A meat dish usually served as a main course 10 of 19 Flambe To cook with a flame, by 'burning' away alcohol e.g crepe suzette 11 of 19 Garnish A savoury decoration for food, trimmings served with a main item 12 of 19 Julienne Thin, matchstick sized strips of vegtables 13 of 19 Marinade A richly spiced liquid used to give flavour to and help tenderise the meat and fish 14 of 19 Mise-En-Place Put In Place i.e preparation before starting to cook or before serving 15 of 19 Puree A smooth mixture made from foods passed through a sieve or liquidised in a food processor 16 of 19 Reduce To concentrate a liquid by boiling or simmering 17 of 19 Roux A mixture of fat and flour used as a base for a sauce 18 of 19 Saute To toss in fat 19 of 19
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