Key Terms Flashcards

1
Q

Al dente

A

Firm to the bite

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2
Q

Au gratin

A

Sprinkled with cheese or breadcrumbs and browned

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3
Q

Bain-Marie

A

A container of water to keep foods hot with or burning

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4
Q

Brûlée

A

Burned cream

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5
Q

Bouquet garni

A

A small bundle of herbs

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6
Q

Coulis

A

Sauce made of fruit or vegetable purée

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7
Q

Croûtons

A

Cubes of bread toasted or fried

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8
Q

En Croûte

A

In pastry

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9
Q

Entree

A

Main meal

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10
Q

Flambé

A

To cook with a flame and burn away alcohol

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11
Q

Garnish

A

Served as part of the main item

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12
Q

Julienne

A

Thin matchstick vegetables

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13
Q

Marinade

A

A richly spiced liquid used to give flavour and assist in tenderising meat or fish

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14
Q

Mise-en-place

A

Preparation prior to assembly

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15
Q

Purée

A

A smooth mixture made from food passed through a sieve

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16
Q

Reduce

A

To concentrate a liquid by boiling or simmering

17
Q

Roux

A

A thickening of cooked flour and fat

18
Q

Sauté

A

Tossed in fat

19
Q

Accompaniment

A

Items offered separately to the main dish