SS1 First Term Catering Practice Lesson Note – Culinary Terms

The content is just an excerpt from the complete note for SS1 First Term Catering Practice Lesson Note – Culinary Terms. Check below to download the complete DOCUMENT

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.