Key Terms Flashcards
Al dente
Firm to the bite
Au gratin
Sprinkled with cheese or breadcrumbs and browned
Bain-Marie
A container of water to keep foods hot with or burning
Brûlée
Burned cream
Bouquet garni
A small bundle of herbs
Coulis
Sauce made of fruit or vegetable purée
Croûtons
Cubes of bread toasted or fried
En Croûte
In pastry
Entree
Main meal
Flambé
To cook with a flame and burn away alcohol
Garnish
Served as part of the main item
Julienne
Thin matchstick vegetables
Marinade
A richly spiced liquid used to give flavour and assist in tenderising meat or fish
Mise-en-place
Preparation prior to assembly
Purée
A smooth mixture made from food passed through a sieve
Reduce
To concentrate a liquid by boiling or simmering
Roux
A thickening of cooked flour and fat
Sauté
Tossed in fat
Accompaniment
Items offered separately to the main dish
