Key Terms Flashcards
Accompaniment
Side dish.
Al Dente
Food cooked firm to the bite eg spaghetti.
Au Gratin
Dish sprinkled with cheese or breadcrumbs.
Bain-Marie
A container of water that cooks food.
Bouquet Garni
A bundle of herbs.
Coulis
Sauce made from fruit or vegetable puree.
Croutons
Cubes of fried bread.
En Croute
Dish cooked in pastry.
Entree
Main course.
Flambe
Cook with a flame to burn away alcohol.
Garnish
Decoration served with dishes to make more attractive.
Julienne
Vegetable strips cut to matchstick size.
Marinade
liquid or spices used to flavour or tenderise the meat.
Mise en place
Basic preparation before cooking or assembly.
Puree
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 fat and flour
Saute
Tossed in hot fat.
