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