Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte.
(a) Bouquet Garni:- A bundle of herbs used for flavouring foods e.g. parsley. thyme, bay leaf. celery and leek OR a variety of herbs tied together used in cooking for flavouring foods.
(b) Rissoles:- A pastry ball of minced meat/fish, baked/fried and served as entrée or main dish.
(c) Saute:- To toss/fry food in little oil until golden brown OR To fry food liglhtly in a little fat in a pan untill turns brown.
(d) Table d'hôte:- A type of menu which has a fixed number of courses with limited choices at a fixed price and at a set time.
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