Accompaniments - Items offered separately to the main dish e.g. chips, Al dente - Firm to the bite, Au gratin - Sprinkled with cheese and/or breadcrumbs and cooked until crunchy and golden brown, Bain-marie - Food placed in a bowl kept above hot water in a saucepan, Mise en place - Everything in place. Basic preparation before cooking, Bouquet garni - Bunch of herbs, Coulis - Sauce made of fruit or vegetable puree, Croutons - Cubes of bread that are fried or grilled, En croute - Wrapped in pastry, Entree - Main course, Flambe - To cook with a flame, Julienne - Thin, matchstick sized vegetables,

Catering

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