Test
Culinary terms
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Preguntas del test (21)
1In a pastry case
- Aal dente
- Ben croute
- Centree
2A small bundle of herbs
- Aentree
- Bbouquet garni
- Cau gratin
3Firm to the bite
- Aau gratin
- Bal dente
- Centree
4To toss in hot fat
- Acroutons
- BSaute
- CFlambe
5Preparation before starting to cook.
- AMise-en-place
- BBrulee
- CCoulis
6Cubes of fried or toasted bread.
- ABrulee
- BCroutons
- CCoulis
7A main course
- AEntree
- BRoux
- CReduce
8A mixture of fat and flour used to make a sauce
- ARoux
- BReduce
- CGarnish
9A sauce made from fruit or vegetable puree
- ACoulis
- BReduce
- CGarnish
10A flavoured liquid to tenderise
- Aroux
- Breduce
- Cmarinade
11a thickening of fat and flour
- Aal dente
- Broux
- Cjulienne
12firm to the bite
- Areduce
- Bal dente
- Cmarinade
13thin matchstick size vegetables
- Acroutons
- BJulienne
- Cbouquet garni
14Sprinkled with cheese and breadcrumbs and browned
- Aau gratin
- Bcroutons
- Cbain-marie
15A water bath used to keep water warm
- Aau gratin
- Bcroutons
- Cbain=marie
16cubes of bread that are fried
- Agarnish
- Bcroutons
- Csaute
17served as part of the main item - trimmings.
- Acoulis
- Bgarnish
- Ccroutons
18sauce made from a fruit or vegetable
- ACoulis
- BSaute
- CAu gratin
19In a pastry case
- APuree
- BEn croute
- CFlambe
20To concentrate a liquid by boiling or simmering
- Areduce
- BPuree
- CFlambe
21To burn away the alcohol e.g. Crepe Suzette
- AReduce
- BEn croute
- CFlambe
Información
- Descripción
- GCSE culinary terms True and False Test sobre Culinary terms, creado por jane stainer el 05/06/2014.
- Autor
- jane stainer
- Idioma
- English
- Visitas
- 33
- Etiquetas
- Valoración
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