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Catering Terms
Term | Definition |
---|---|
Croutons | Little cubes of fried bread served with soups or salads |
Al dente | Firm to the bite (pasta or vegetables) |
Bain-Marie | A container of water to keep foods hot without fear of burning |
Bouquet Garni | A small bunch of fresh herbs |
Au Gratin | Sprinkled with breadcrumbs or cheese and grilled |
Garnish | Trimmings - added to the main item to make it look good |
Entree | The main course |
Brulee | Burned cream |
Accompaniment | Items offered separately to a main dish |
Puree | A smooth mixture made from passing food through a sieve |
Saute | Tossed in fat |
Table de Hote | A set menu with fixed prices and limited choice of dishes |
Coulis | A sauce made from pureed fruit of vegetables |
Flambe | To cook using a flame by burning away alcohol |
En Croute | Wrapped in pastry |
Julienne | Thin, matchstick sized vegetables |
Marinade | A rich, spiced liquid used to add flavour and tenderise meat and fish |
Mise-en-Place | Basic preparation before assembling products |
Reduce | To concentrate liquid by boiling or simmering |
Roux | A thickening of cooked flour and fat |
Danger Zone | The temperature between 5 - 63 celcius where bacteria multiply most rapidly |
A la carte menu | A menu where all items are priced separately |
Hot Holding | Food is kept hot until served |
Pathogenic Bacteria | Harmful bacteria that cause food poisoning |
Lactose | A sugar found in milk and milk products |