Terminology
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?- Created by: Ellie
- Created on: 29-05-13 14:35
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2. Croutons
- To toss in fat
- Literally means 'To The Tooth' i.e. firm to bite
- Cubes of toasted or fried bread
- 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
- A mixture of fat and flour used as a base for a sauce
- A bundle of herbs
- items offered separately to the main dish e.g vegetables or sauces
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. Puree
- items offered separately to the main dish e.g vegetables or sauces
- To cook with a flame, by 'burning' away alcohol e.g crepe suzette
- A smooth mixture made from foods passed through a sieve or liquidised in a food processor
- Firm to bite
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