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SS1 Catering Craft Practices Lesson Note on Culinary Terms

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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.