Criado por Gavin Mackenzie
mais de 10 anos atrás
|
||
Questão | Responda |
Mise en place | Put in place (Basic preparation) |
Sous chef | 2nd Chef |
A La Carte | Type of menu where meals are individually prepared, cooked to order and separately priced |
Table D' Hote | Type of menu with a set price for several courses |
A l' Anglaise | Cooked in the English style |
À la Française | Cooked in the French style |
Amuse Bouche | Bite sized morsel offered before a meal |
Canapé | Bite sized pieces of bread, toast, crackers or pastry decorated with savoury garnishes |
Hors-d’œuvre | Appetiser served at the start of a meal |
Petit four | Bite sized sweet item served at the end of a meal |
Au Bleu | Term describing the degree of cooking for steaks: Very Rare |
Saignant | Term describing the degree of cooking for steaks: Rare |
Á point | Term describing the degree of cooking for steaks: Medium |
Bien cuit | Term describing the degree of cooking for steaks: Well done |
Brochette | Skewer, and food cooked on a skewer |
Chateaubriand | Steak cut from the larger end of a beef fillet |
Mignon | The small end of a beef fillet |
Foie gras | Liver of geese and ducks that have been specially fattened |
Galantine | An entire poultry or game bird , boned out, filled with farce and cooked |
Ballottine | Stuffed leg of poultry or game bird |
Lardon | Narrow strip of fat or streaky bacon |
Porterhouse | NZ- sirloin steak. USA- T-Bone steak |
Ragoût | A brown stew, usually beef |
Navarin | A brown stew, usually lamb or mutton |
Blanquette | A white meat stew which is thickened at the end of cooking |
Fricassèe | A white meat stew which is thickened at the beginning of cookin |
Poussin | Baby chicken 325g - 475g serves 1 - 2 portions |
Squab | Menu term for pigeon |
Acidulated water | Water with lemon juice added to it |
Aerate | To introduce air into a mixture or liquid, making the texture lighter. |
Baste | To moisten with liquid, fat, cooking juices etc. |
Beurre manie | Equal quantities of flour and butter, mixed together to form a pasteand added to a boiling liquid in small quantities as a thickening agent |
Blind baking | Cooking a flan case without the filling in it. The flan is lined with a cartouche and baking beans or rice to keep the pastry in shape during cooking |
Bratt pan |
A large free standing pan with a heating element, lid and tilting mechanism
Image:
IMG_0553.JPG (image/JPG)
|
Concasse | Skined, deseeded and diced tomato flesh |
Confit | A method of preserving meat. the meat is salted and cooked slowly in its own fat, then sealed in a container filled with fat. |
Bain-Marie | A hot water bath, used for keeping food hot during service or for gently cooking delicate food items |
Bard | To cover lean meat with pieces of fat or fatty bacon to prevent it drying out |
Baste | To brush oil, melted fat or juices over meat during cooking. |
Batt out | To pound a piece of meat to make it even and tender. ie. schnitzel |
Bavarois | Cream based, cold set dessert |
Bechamel | White sauce made from a white roux and milk |
Beurre | French for butter |
Bisque | French seafood soup made from crustacions |
Bivalve | Shellfish with two hinged shells such as mussels and scallops |
Broil | American name for a grill |
Caul | Fatty membrane from the stomach of pigs. used to wrap or cover some items before cooking |
Cervena | Trade name for New Zealand farmed venison |
Quer criar seus próprios Flashcards gratuitos com GoConqr? Saiba mais.