Culinary Terms

Question 1

Accompaniments

Answer 1

Food that’s served separately from the main dish

Question 2

Al dente

Answer 2

Cooked but still firm when bitten

Question 3

Au gratin

Answer 3

Sprinkled with breadcrumbs and/or grated cheese and browned

Question 4

Bain-Marie

Answer 4

A large pan half filled with hot water. Other pans are put in or above the water to keep warm or cooked gently

Question 5

Bouquet garni

Answer 5

A bunch of mixed fresh herbs- often used in stews and soups

Question 6

Brûlée

Answer 6

A “burnt” or caramelised sugar topping for a desert

Question 7

Coulis

Answer 7

A fruit or vegetable purée used as a sauce

Question 8

Croûtons

Answer 8

Cubes of fried or toasted bread. Served with soups and salads

Question 9

En croûte

Answer 9

Wrapped in pastry

Question 10

Entrée

Answer 10

A main course

Question 11

Flambé

Answer 11

Covered in alcohol (such as brandy) and set on fire

Question 12

Garnish

Answer 12

An edible decoration served as part of a dish

Question 13

Julienne

Answer 13

Small, thin strips of vegetables

Question 14

Marinade

Answer 14

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

Question 15

Mise en place

Answer 15

Preparing ingredients and equipment before starting to cook

Question 16

Purée

Answer 16

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

Question 17

Reduce

Answer 17

Concentrate a liquid by boiling it to evaporate some of the water

Question 18

Roux

Answer 18

A fat and flour mix. Used to thicken sauces

Question 19

Sauté

Answer 19

Fry by tossing in a small amount of hot fat