Karteikarten
Catering Keywords
Karten in diesem Stapel (19)
- 1AccompanimentsItems offered separately to main dish
- 2Al denteFirm to bite
- 3Au gratinSprinkled with cheese or breadcrumbs and browned
- 4Bain-marieA container of water to keep foods hot without fear of burning
- 5BruleeBurned cream
- 6Bouquet garniA small bundle of herbs
- 7CoulisSauce made of fruit or vegetable puree
- 8CroutonsCubes of bread that are fried or grilled
- 9En crouteIn pastry
- 10EntreeMain course
- 11FlambéTo cook with flame by burning away the alcohol
- 12GarnishServed as part of the main item, trimmings
- 13JulienneThin, matchstick-size strips of vegetables
- 14MarinadeA richly spiced liquid used to give flavour and assist in tenderising meat and fish
- 15Mise-en-placeBasic preparation prior to assembling products
- 16PureeA smooth mixture made from food passed through a sieve
- 17ReduceTo concentrate a liquid by boiling or simmering
- 18RouxA thickening of cooked flour and fat
- 19SautéTo be tossed in fat
Informationen
- Beschreibung
- Karteikarten am Catering Keywords, erstellt von 09foxt am 18/11/2013.
- Erstellt von
- 09foxt
- Aufrufe
- 961
- Bewertung