Pretest Terminology

Bouquet Garni

• A type of decoration for food

• A bunch of flowers

• A sweet chocolate cake

• A bunch of herbs, tied in muslin, used to flavour soups and stews

Jus

• A puree from apples

• A fruit drink

• Pan juices that form a meat stock

• A lemon flavoured water

Bechamel

• A white sauce made from fat, flour and milk

• A type of pasta

• A cheesy sauce

• A sauce made from egg yolks

Au gratin

• Something grated

• Something chopped into cubes

• a finely minced onion

• A dish topped with grilled cheese and breadcrumbs

Roux

• A strong wooden spoon

• A type of bread

• A long noodle-like pasta

• A mixture of fat and flour used to thicken a sauce

Mis-en-place

• Putting things in the cupboard correctly

• A layered cake

• Having all the components of your dish prepared and ready to assemble

• a type of fish

Creaming

• Adding cream to a mixture

• Mixing a soft fat (eg butter) by beating it, often with sugar

• Rubbing in with your fingerts

• Adding a layer of filling to a sponge

Blind baking

• Baking the bottom pastry layer with a heavy layer on top to hold it down

• Baking with a blindfold over your eyes

• Baking with the oven set extra low

• Baking with the oven door partly open

Blanching

• Finely dicing potatoes

• Putting extra salt in

• Plunging food into very hot water then removing it and cooling it down

• Making your dish look white

Shredding

• Covering your toast with grated cheese

• Cutting the core out of the fruit

• Slicing finely through many layers of a leafy vegetable

• Chopping into small squares