Explain the following terms: (a) Bouquet garni,{b) Rissole; (c) Saute; (d) Table d' hôte.
a) Bouquet garni is a bundle of herbs, typically thyme, bay leaves, and parsley, tied together and used to flavor soups, stews, and other dishes. It is typically removed before serving.
b) Rissole is a small, savory pastry that is filled with meat, vegetables, or cheese and then fried until golden brown. It can be served as an appetizer or snack.
c) Saute is a cooking technique where food is quickly cooked in a small amount of oil or fat over high heat. The food is typically cut into small pieces and stirred frequently to ensure even cooking.
d) Table d'hôte is a type of restaurant meal where a fixed menu is offered at a fixed price. The menu usually includes several courses, such as appetizer, main course, and dessert. Customers can select from a limited set of options for each course. This is in contrast to à la carte dining, where customers can choose individual dishes from a full menu at variable prices.