Key Terms Flashcards
Al dente
Food that is firm to bite such as spaghetti
Accompaniment
Food offered separately
Au gratin
A dish sprinkled with cheese or breadcrumbs and browned
Bain-Marie
A container of water which lets food cook without burning
Bouquet garni
A small bundle of herbs
Coulis
Sauce made from fruit or vegetable purée
Croûtons
Fried or grilled cubes of bread
En croûte
Dish cooked in pastry
Entrée
Main course
Flambé
Cook with a flame by burning away alcohol
Garnish
Decoration served with dishes to make more attractive
Julienne
Vegetable strips cut to matchstick size
Marinade
Liquid with spices used to flavour meat and fish
Mise en place
Basic preparation before assembling products
Purée
Smooth mixture made by passing mixture through a sieve
Reduce
Boil a liquid to make it more concentrated
Roux
A sauce made from a mixture of flour and fat
Sauté
Tossed in fat
