Catering Key Words

Question 1

Accompaniments

Answer 1

Items offered separately to the main dish e.g. chips

Question 2

Al dente

Answer 2

Firm to the bite

Question 3

Au gratin

Answer 3

Sprinkled with cheese and/or breadcrumbs and cooked until crunchy and golden brown

Question 4

Bain-marie

Answer 4

Food placed in a bowl kept above hot water in a saucepan

Question 5

Brulee

Answer 5

Burned cream

Question 6

Bouquet garni

Answer 6

Bunch of herbs

Question 7

Coulis

Answer 7

Sauce made of fruit or vegetable puree

Question 8

Croutons

Answer 8

Cubes of bread that are fried or grilled

Question 9

En croute

Answer 9

Wrapped in pastry

Question 10

Entree

Answer 10

Main course

Question 11

Flambe

Answer 11

To cook with a flame

Question 12

Garnish

Answer 12

Trimmings/decorations added to savoury dishes

Question 13

Julienne

Answer 13

Thin, matchstick sized vegetables

Question 14

Marinade

Answer 14

Strong flavoured liquid added to meat and left to add flavour and tenderise for a longer period of time

Question 15

Mise en place

Answer 15

Everything in place. Basic preparation before cooking

Question 16

Puree

Answer 16

A smooth mixture made by passing food through a sieve

Question 17

Reduce

Answer 17

To concentrate a liquid by boiling or simmering until most of the water is evaporated

Question 18

Roux

Answer 18

A thickening of fat and flour

Question 19

Saute

Answer 19

Tossed in hot fat

Question 20

Decoration

Answer 20

Trimmings/decorations added to sweet dishes

Question 21

A la carte

Answer 21

A menu with items prices individually

Question 22

Abdominal pain

Answer 22

Stomach ache

Question 23

Binary fission

Answer 23

How bacteria multiply by dividing into two

Question 24

Coeliac disease

Answer 24

Being gluten intolerant. Unable to eat the protein gluten.

Question 25

Contract caterers

Answer 25

People who prepare/serve food and drinks for functions, events and occasions.

Question 26

Core temperature

Answer 26

Temperature in the centre of foods

Question 27

Covers

Answer 27

Number of customers

Question 28

EHO

Answer 28

Environmental health officer

Question 29

Food intolerance

Answer 29

Bad reactions to food e.g. bloating, diarrhoea or vomiting. Not going to cause life threatening symptoms.

Question 30

Food poisoning

Answer 30

Illness caused by eating contaminated food

Question 31

Front of house

Answer 31

Restaurant side of an establishment

Question 32

Back of house

Answer 32

Kitchen side of an establishment

Question 33

HACCP

Answer 33

Hazard analysis critical control point. Risk assessment system used in the Catering industry

Question 34

High risk food

Answer 34

Food more likely to cause food poisoning. Provide good conditions for bacteria - ready to eat, high in moisture, high in protein

Question 35

Lactose intolerance

Answer 35

Allergy to the sugar found in milk and milk products

Question 36

Nausea

Answer 36

Feeling but not being sick

Question 37

Overheads

Answer 37

Items that need to be paid for before taking a profit e.g. bills, rent and wages.

Question 38

Perishable

Answer 38

Foods that are more likely to go off

Question 39

Sauce

Answer 39

A liquid which has been thickened

Question 40

Table d’hote

Answer 40

A fixed price menu e.g. two courses for £9.99