PTB Week 1

A style of menu, meaning to choose 'from the card'

• Blanching

• Bain-Marie

• Au Jus

• À la carte

Is the natural drippings from roasted meats. It is

normally then used to make a light gravy

• Blanching

• Bain-Marie

• Au Jus

• À la carte

A hot water bath. Also means a piece of equipment used

to keep food hot

• Blanching

• Bain-Marie

• Au Jus

• À la carte

Where food is plunged into boiling water/ hot fat very

quickly

• Blanching

• Bain-Marie

• Au Jus

• À la carte

Pastry is lined in a tin and covered with weighted paper,

it is then lightly cooked without colour prior to be filled

and baked fully

• Cartouche

• Brat pan

• Bouquet garni

• Blind bake

An aromatic flavouring bundle usually consisting of

thyme, bay leaf, parsley stalks celery and black

peppercorns

• Cartouche

• Brat pan

• Bouquet garni

• Blind bake

A large free standing frying pan which can be tilted to

remove contents. Also known as tilting pan

• Cartouche

• Brat pan

• Bouquet garni

• Blind bake

A covering used to prevent dishes forming a skin or

loosing moisture, usually made of greaseproof or silicon

paper

• Cartouche

• Brat pan

• Bouquet garni

• Blind bake

A conical shaped strainer

• Deglaze

• Combi-oven

• Clarify

• Chinois

To clear a cloudy liquid by removing sediments

• Deglaze

• Combi-oven

• Clarify

• Chinois