Definitions Flashcards
A thick, creamy fish soup
Bisque
When I dry ingredients and a cold liquid are mixed together to ensure that lumps do not form.
Blend
Fruit or vegetables are immersed in boiling water to stop enzymes action before freezing.
Blanch
South African curried mincemeat dish set with an egg custard topping
Baby tie
Herbs tied in a Muslin bag and added to soups, stews, sauces during cooking. It is removed before serving
Bouque garni
South African term for a stew of meats and vegetables
Brodie
A rich, Ross – played with lentils, meat and vegetables (And Indian dish)
Britain
Substances are added to food to aid or more of the following; manufacturing, preservation, nutritional value, palatability and Eye appeal
Additives
Small savoury is made from choux paste and deep-fried
Aigrettes
Any item on the menu can be ordered and is priced individually
A la carte
Served on a bed of spinach or garnished with spinach
A la flourintine
Thick, white, creamy sauce, peppers, mushrooms and optional hard-boiled eggs if mixed with cubes of chicken it is called chicken à la king
A la king
A clear savoury jelly made from meat, chicken or fish stock. Used to glaze cold dishes or as a garnish
Aspic
Vessel containing hot water, into which other dishes are placed to keep warm also cooking slowly
Bain-Marie
Food covered with white sauce, breadcrumbs and/or cheese and baked/grilled
Au gratin