Terminology

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  • Created by: Ellie
  • Created on: 29-05-13 14:35

1. Coulis

  • Thin, matchstick sized strips of vegetables
  • Sauce made of fruit or vegetable Puree
  • A richly spiced liquid used to give flavour to and help tenderise the meat and fish
  • Firm to bite
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2. Au Gratin

  • A smooth mixture made from foods passed through a sieve or liquidised in a food processor
  • Sprinkled with cheese or breadcrumbs and browned under a grill
  • A mixture of fat and flour used as a base for a sauce
  • A savoury decoration for food, trimmings served with a main item

3. Entree

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

4. Marinade

  • A richly spiced liquid used to give flavour to and help tenderise the meat and fish
  • In a pastry case eg: salmon en croute
  • Cubes of toasted or fried bread
  • 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

Comments

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 

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This is what I have been looking for! Thanks!

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biLL

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biLL

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