WJEC Catering terms 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: KatyleighCreated on: 14-03-17 14:54 Flambè To cook with a flame 1 of 12 Accompaniments Items offered separately to the main dish 2 of 12 Al Dente Firm to the bite 3 of 12 Garnish Trimmings served with a main item 4 of 12 Au Gratin Sprinkled with cheese and breadcumbs and browned under a grill 5 of 12 Julienne Thin matchstick strips of vegtables 6 of 12 Bain Marie A container used to keep food hot without fear of burning or to cook delicate foods 7 of 12 Marinade A spiced liquid used to give flavour and tenderise meats and fish 8 of 12 Brûlée To burn/caramelise sugar on top of a dessert 9 of 12 Mise en place Preperation time before cooking or serving 10 of 12 Bouquet garni A bunch of herbs 11 of 12 Purée A smooth mixture made from food passed through a sieve or liquidised in a food processor 12 of 12
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