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GCSE Catering > Catering Key Words > Flashcards

Catering Key Words Flashcards

1
Q

Accompaniments

A

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

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2
Q

Al dente

A

Firm to the bite

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3
Q

Au gratin

A

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

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4
Q

Bain-marie

A

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

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5
Q

Brulee

A

Burned cream

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6
Q

Bouquet garni

A

Bunch of herbs

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7
Q

Coulis

A

Sauce made of fruit or vegetable puree

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8
Q

Croutons

A

Cubes of bread that are fried or grilled

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9
Q

En croute

A

Wrapped in pastry

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10
Q

Entree

A

Main course

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11
Q

Flambe

A

To cook with a flame

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12
Q

Garnish

A

Trimmings/decorations added to savoury dishes

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13
Q

Julienne

A

Thin, matchstick sized vegetables

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14
Q

Marinade

A

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

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15
Q

Mise en place

A

Everything in place. Basic preparation before cooking

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16
Q

Puree

A

A smooth mixture made by passing food through a sieve

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17
Q

Reduce

A

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

18
Q

Roux

A

A thickening of fat and flour

19
Q

Saute

A

Tossed in hot fat

20
Q

Decoration

A

Trimmings/decorations added to sweet dishes

21
Q

A la carte

A

A menu with items prices individually

22
Q

Abdominal pain

A

Stomach ache

23
Q

Binary fission

A

How bacteria multiply by dividing into two

24
Q

Coeliac disease

A

Being gluten intolerant. Unable to eat the protein gluten.

25
Q

Contract caterers

A

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

26
Q

Core temperature

A

Temperature in the centre of foods

27
Q

Covers

A

Number of customers

28
Q

EHO

A

Environmental health officer

29
Q

Food intolerance

A

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

30
Q

Food poisoning

A

Illness caused by eating contaminated food

31
Q

Front of house

A

Restaurant side of an establishment

32
Q

Back of house

A

Kitchen side of an establishment

33
Q

HACCP

A

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

34
Q

High risk food

A

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

35
Q

Lactose intolerance

A

Allergy to the sugar found in milk and milk products

36
Q

Nausea

A

Feeling but not being sick

37
Q

Overheads

A

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

38
Q

Perishable

A

Foods that are more likely to go off

39
Q

Sauce

A

A liquid which has been thickened

40
Q

Table d’hote

A

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

GCSE Catering (14 decks)

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