Key Terms Flashcards
1
Q
Accompaniment
A
Side dish.
2
Q
Al Dente
A
Food cooked firm to the bite eg spaghetti.
3
Q
Au Gratin
A
Dish sprinkled with cheese or breadcrumbs.
4
Q
Bain-Marie
A
A container of water that cooks food.
5
Q
Bouquet Garni
A
A bundle of herbs.
6
Q
Coulis
A
Sauce made from fruit or vegetable puree.
7
Q
Croutons
A
Cubes of fried bread.
8
Q
En Croute
A
Dish cooked in pastry.
9
Q
Entree
A
Main course.
10
Q
Flambe
A
Cook with a flame to burn away alcohol.
11
Q
Garnish
A
Decoration served with dishes to make more attractive.
12
Q
Julienne
A
Vegetable strips cut to matchstick size.
13
Q
Marinade
A
liquid or spices used to flavour or tenderise the meat.
14
Q
Mise en place
A
Basic preparation before cooking or assembly.
15
Q
Puree
A
Smooth mixture made by passing mixture through a sieve.
