Culinary terms Flashcards
Accompaniments
Items offered separately to main dish
e.g. vegetables and sauces
Al-dente
Literally means ‘to the tooth’
i.e. firm to bite
Au gratin
Sprinkled with cheese and/or breadcrumbs and browned under a grill
Bain-marie
A container of water used to keep foods hot without fear of burning or to cook delicate foods
Brulee
‘Burned’
e.g. Creme brulee or burned cream
Bouquet garni
A bundle of herbs
Coulis
A sauce made of fruit or vegetable puree
Croutons
Cubes of toasted or fried bread
En croute
‘In a pastry case’
e.g. salmon en croute
Entree
A meat dish usually served as a main course
Flambe
To cook with flame by ‘burning’ away alcohol
e.g. crepes suzette
Garnish
A savoury decoration for food, trimmings served with a main item
Julienne
Thin, matchstick-sized strips of vegetables
Marinade
A richly spiced liquid used to help tenderise meat and fish
Mise-en-place
‘Put in place’
i.e. preparation either before starting to cook or before serving
Puree
A smooth mixture made from food passed through a sieve or liquidised in a food processor
Reduce
To concentrate a liquid by boiling or simmering
Roux
A mixture made from fat and flour used as a basis for a sauce
Saute
To toss in hot fat
e.g. saute potatoes
