Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte.

Explanation of the following terms

(a) Bouquet garni

A bouquet garni is a small bundle of aromatic herbs (typically parsley stalks, thyme and a bay leaf) tied together with string, or wrapped in a piece of leek or muslin, and added to stocks, soups, stews and sauces to give flavour. It is removed before serving.

(b) Rissole

A rissole is a small, savoury dish of minced or chopped cooked meat (or fish) bound with sauce, shaped into a ball or cake or enclosed in pastry, then coated in egg and breadcrumbs and deep-fried until crisp and golden.

(c) Saute

Saute means to fry food quickly in a small amount of hot fat or oil in a shallow pan over fairly high heat, tossing or turning it so that it cooks and browns evenly. The word comes from the French sauter, meaning to jump.

(d) Table d'hôte

A table d'hôte is a set menu offering a complete meal of several courses with a limited choice of dishes at a fixed, inclusive price. The whole meal is charged as one price whether or not every course is taken.