Explain the following culinary terms: (a) Hors d'oeuvre: (b) Fricassée: (c) Croütons: (d) Baste:

These are common culinary terms used in professional catering.

• (a) Hors d'oeuvre: A small, appetising first course or appetiser served in a modest quantity at the beginning of a meal. Its purpose is to stimulate the appetite before the main courses. Examples include a small portion of salad, prawn cocktail or stuffed eggs.

• (b) Fricassee: A white stew in which pieces of white meat such as poultry, veal or rabbit are cooked gently in a white stock or sauce. The meat is not browned first; it is cooked in its own thickened cream or veloute sauce.

• (c) Croutons: Small cubes or shapes of bread that have been fried in fat or toasted until crisp and golden. They are used as a garnish or accompaniment for soups and salads.

• (d) Baste: To spoon or brush fat, stock, marinade or the food's own juices over meat, poultry or fish during roasting or grilling. Basting keeps the food moist, prevents drying, and improves colour and flavour.