Terms To Lean Flashcards
Al Dente
Firm to bite
Accompaniment
Good offered separately from a main dish
Au gratin
Sprinkling of cheese or breadcrumbed
Bain Marie
A container of water which let’s good cook without burning
Bouquet garni
A small bundle of herbs
Coulis
Sauce made from fruit or vegetable purée
Croutons
Fried and grilled cubes of bread
En croute
Dish cooked in pastry
Entree
Main course
Flambé
Coo with a flame by burning away alcohol
Garnish
Decoration served with dishes to make more attractive
Julienne
Vegetable strips cut to matchstick sizes
Marinade
Liquid with spices used to flavour meat and fish
Miss en place
Basic preparation before assembling products
Purée
Smooth mixture made by massing a mixture through a sieve
Reduce
Boil a liquid to make it more concentrated
Roux
A sauce made from a mixture of flour and fat
Sauté
Tossed in fat
A la carte
Priced menu where food is cooked to order
Brûlée
Burnt cream
Casual staff
People employed for events and at the last minute
Convenience food
Good that is prepared in some way to save time
Danger zone
Temperature range within which bacteria can multiply fast 5-63
Ferment
To cause the chemical change which takes place during bread making and helps the bread to rise
Food safety act
Food safety from raw ingredients to finished product
Gluten
Protein in flour which helps to form the bread framework
Table d’hote
Menu with fixed and limited choices
HACCP
Hazard analysis ad critical control point
