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TOPIC: CULINARY TERMS
Sub Topic1: Definition of terms commonly used in catering,
Sub Topic 2: Translation of basic culinary terms from English to French and vice versa
SUB TOPIC 1:
 DEFINITION OF TERMS COMMONLY USED IN CATERING.
Culinary terms could be described as the commonly used in terms in the catering and hospitality world. These include:
| FRENCH | ENGLISH |
| A La carte | Dishes prepared to order and priced individually. |
| A la minute | Cooked to order |
| A la franchise | In the French style |
| Abatis de volaille | Poultry offal, giblets, etc. |
| Agar-agar | A vegetable gelling agent obtained from seaweed, used as a substitute for gelatine. |
| Aromates | Fragrant herbs and spices |
| Assorti | An assortment |
| Au beurre | With butter |
| Au four | Baked in the oven. |
| Barder | To bard, to cover breasts of birds with thin slices of bacon. |
| Basting | Spooning melted fat over the food moist |
| Bat out | To flatten slices of raw meat with a cutlet bat. |
| Blanc | A cooking liquor of water, lemon juice, flour and salt; also applied to the white of chicken-the breast and wings. |
| Blanch             | To make white as with bones and meat.
 To retain color as with certain vegetables To skin, as for tomatoes To make limp as for certain braised vegetables. To cook without color as for the first frying of fried (chip) potatoes. |
| Blaquette | A white stew cooked in stock from which the sauce is made |
| Carte du jour | Menu for the day. |
| Casserole | An earthenware fireproof dish with a lid. |
| Couper | To cut |
| Duxelle | Finely chopped |
| Mise en place | Basic preparation prior to serving. |
| Vol-au-vent | A large puff pastry case |
| Veloute | Basic sauce
A soup of velvet or smooth consistency. |
EVALUATION
- Define culinary term.
- Fill in the missing boxes.
| FRENCH | ENGLISH |
| Couper | |
| Blanquette | |
| Cook to order | |
| Poultry offal | |
| Bake in oven | |
| Carte du jour | |
| Small dice |
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