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WEEK SIX (6)
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. |
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