Terminology
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?- Created by: Ellie
- Created on: 29-05-13 14:35
Other questions in this quiz
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
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