Karteikarten
Catering Terminology
Karten in diesem Stapel (19)
- 1AccompanimentsItems offered separately to main dish e.g. vegetables and sauces
- 2Al DenteLiterally means 'to the tooth', i.e. firm to the bite such as cooked vegetables or pasta
- 3Au GratinSprinkled with cheese and/or breadcrumbs and browned under a grill
- 4Bain-MarieA container of water used to keep foods hot without fear of burning or to cook delicate foods
- 5Brulee'Burned', e.g. creme brulee or burned cream
- 6Bouquet GarniA bundle of herbs
- 7CoulisA sauce made from of fruit or vegetable puree
- 8CroutonsCubes of toasted or fried bread
- 9En Croute'In a pastry case', e.g. salmon en croute
- 10EntreeA meat dish usually served as a main course
- 11FlambeTo cook with flame by 'burning' away alcohol, e.g. crepes suzette
- 12GarnishA savoury decoration for food, trimmings served with a main item
- 13JulienneThin, matchstick- sized strips of vegetables
- 14MarinadeA richly spiced liquid used to give flavour to and help tenderise meat and fish
- 15Mise-En-Place'Put in place', i.e. preparation either before starting to cook or before serving
- 16PureeA smooth mixture made from food passed through a sieve or liquidised in a food processor
- 17ReduceTo concentrate a liquid by boiling or simmering
- 18RouxA mixture of fat and flour used as a basis for a sauce
- 19SauteTo toss in hot fat, e.g. saute potatoes
Informationen
- Beschreibung
- Karteikarten am Catering Terminology, erstellt von defeogames am 09/05/2014.
- Erstellt von
- defeogames
- Aufrufe
- 26
- Bewertung