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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 |
Created by:
katjackson
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