Key Terms Flashcards
Julienne
Thin matchsticks made from jardienere
Brunoise
Small dices made from from julienne
Jardinere
Large batons
Macedoine
Cubes from jardienere
Paysanne
A variety of shapes ( circles, cubes etc)
Reduce
To concentrate a liquid by boiling and simmering
Marinade
A rich spicy liquid used to tenderise or give flavour to meat
Garnish
Served as part of the main item, trimmings
Au Gratin
Sprinkled with cheese or breadcrumbs then browned
Roux
Equal quantities of fat and flour to make a sauce
Al Dente
Firm to the bite
Brulee
Burned cream
En Croute
In pastry
Accompaniments
Items offered separately to main dish
Bain Marie
A container of water to keep foods hot without fear of burning
Saute
Tossed in fat
Coulis
Sauce made of fruit or vegetable puree
Bouquet Garni
A small bundle of herbs
Croutons
Cubes of bread that are fried or grilled
Entree
Main course
Flambe
To cook with a flame by burning away the alcohol
Puree
A smooth mixture made from food passed through a sieve
Mise-en-place
Basic preparation prior to assembling products
