Culinary Terms

Question 0

Al dente

Answer 0

Firm to the bite.

Question 1

Accompaniments

Answer 1

Food offered separately from the main dish.

Question 2

Au gratin

Answer 2

Sprinkled with cheese or breadcrumbs and browned.

Question 3

Bain-marie

Answer 3

A large pan filled half with hot water, a glass bowl or another pan is put on top to keep warm or cook gently.

Question 4

Bouquet garni

Answer 4

A small bundle of herbs.

Question 5

Brûlée

Answer 5

A burnt or caramelised sugar top

Ing for a dessert.

Question 6

Coulis

Answer 6

A fruit or vegetable purée used as a sauce.

Question 7

Croûtons

Answer 7

Cubes of fried or toasted bread.

Question 8

En croûte

Answer 8

In pastry

Question 9

Entrée

Answer 9

A main course

Question 10

Flambé

Answer 10

Covered in alcohol and set on fire.

Question 11

Garnish

Answer 11

An edible decoration served as part of the dish.

Question 12

Julienne

Answer 12

Small thin strips.

Question 13

Marinade

Answer 13

A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender.

Question 14

Mise en place

Answer 14

Basic preparation of ingredients.

Question 15

Purée

Answer 15

A smooth mixture made by bleding food or passing it through a sieve.

Question 16

Reduce

Answer 16

Concentrate a liquid by boiling it to evaporate some oft he water.

Question 17

Roux

Answer 17

A fat and flour mix used to thicken sauces.

Question 18

Sauté

Answer 18

Tossed in fat.