Terminology

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

1. Marinade

  • Cubes of toasted or fried bread
  • A richly spiced liquid used to give flavour to and help tenderise the meat and fish
  • In a pastry case eg: salmon en croute
  • Firm to bite
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2. Garnish

  • Sprinkled with cheese or breadcrumbs and browned under a grill
  • To concentrate a liquid by boiling or simmering
  • A savoury decoration for food, trimmings served with a main item
  • Items offered separately to the dish, e.g vegetables and sauces

3. En croute

  • In a pastry case eg: salmon en croute
  • Items offered separately to the dish, e.g vegetables and sauces
  • A savoury decoration for food, trimmings served with a main item
  • A smooth mixture made from foods passed through a sieve or liquidised in a food processor

4. Brulee

  • Burned, e.g burned cream/creme brulee
  • In a pastry case eg: salmon en croute
  • A container of water used to keep foods hot without the fear of burning or to cook delicate foods
  • Items offered separately to the dish, e.g vegetables and sauces

5. Entree

  • A bundle of herbs
  • In a pastry case eg: salmon en croute
  • A meat dish usually served as a main course
  • A mixture of fat and flour used as a base for a sauce

Comments

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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Antony44

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biLL

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biLL

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Erling Haaland

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