Catering Keywords

Frage	Antworten
Accompaniments	Items offered separately to main dish
Al dente	Firm to bite
Au gratin	Sprinkled with cheese or breadcrumbs and browned
Bain-marie	A container of water to keep foods hot without fear of burning
Brulee	Burned cream
Bouquet garni	A small bundle of herbs
Coulis	Sauce made of fruit or vegetable puree
Croutons	Cubes of bread that are fried or grilled
En croute	In pastry
Entree	Main course
Flambé	To cook with flame by burning away the alcohol
Garnish	Served as part of the main item, trimmings
Julienne	Thin, matchstick-size strips of vegetables
Marinade	A richly spiced liquid used to give flavour and assist in tenderising meat and fish
Mise-en-place	Basic preparation prior to assembling products
Puree	A smooth mixture made from food passed through a sieve
Reduce	To concentrate a liquid by boiling or simmering
Roux	A thickening of cooked flour and fat
Sauté	To be tossed in fat

Zusammenfassung der Ressource

	Erstellt von 09foxt vor etwa 11 Jahre