Terminology

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  • Created by: Ellie
  • Created on: 29-05-13 14:35

1. Roux

  • To concentrate a liquid by boiling or simmering
  • A bundle of herbs
  • A mixture of fat and flour used as a base for a sauce
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette
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2. Accompaniments

  • Thin, matchstick sized strips of vegtables
  • Firm to bite
  • items offered separately to the main dish e.g vegetables or sauces
  • Sauce made of fruit or vegetable Puree

3. Al Dente

  • To toss in fat
  • Sprinkled with cheese or breadcrumbs
  • Literally means 'To The Tooth' i.e. firm to bite
  • To cook with a flame, by 'burning' away alcohol e.g crepe suzette

4. Julienne

  • A meat dish usually served as a main course
  • A bundle of herbs
  • Thin, matchstick sized strips of vegtables
  • A container of water used to keep foods hot without the fear of burning or to cook delicate foods

5. Reduce

  • To concentrate a liquid by boiling or simmering
  • items offered separately to the main dish e.g vegetables or sauces
  • items offered separately to the main dish e.g vegetables or sauces
  • A meat dish usually served as a main course

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jill richardson

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Flashcards on key cooking terms used in every catering establishment. You really should know these.

You can also test yourself by viewing them as a quiz.

Nicobigboy

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DaftBRETT123

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Protheroe01

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Lethal Lew13

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anniepugsley

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HannahPritchard

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Antony44

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biLL

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biLL

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Erling Haaland

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