Key Words

Question 1

Bouquet garni

Answer 1

A bundle of herbs

Question 2

Coulis

Answer 2

A sauce made of fruit or vegetable purée

Question 3

Croutons

Answer 3

Cubes of toasted or fried bread

Question 4

En croute

Answer 4

‘In a pastry case’ e.g. Salmon en croute

Question 5

Entree

Answer 5

A meat dish usually served as a main course

Question 6

Flambé

Answer 6

To cook with a flame by ‘burning’ away the alcohol e.g. Crepe Suzette

Question 7

Garnish

Answer 7

A savoury decoration for food, trimmings served with a main item

Question 8

Julienne

Answer 8

Thin, matchstick sized strips of vegetables

Question 9

Marinade

Answer 9

A richly spiced liquid used to give flavour up help tenderise meat and fish

Question 10

Mis-en-place

Answer 10

‘Put in place’ I.e preparation either before starting to cook or before serving

Question 11

Purée

Answer 11

A smooth mixture made from food passed through a sieve or liquidised in a food processor

Question 12

Accompaniments

Answer 12

Items offered separately to the main dish e.g. Vegetables

Question 13

Al dente

Answer 13

Literally means ‘to the tooth’ I.e. Firm to the bite

Question 14

Au gratin

Answer 14

Sprinkled with cheese and/or breadcrumbs and browned under the grill

Question 15

Bain-Marie

Answer 15

A container of water used to keep foods hot without fear of burning or to cook delicate foods

Question 16

Brûlée

Answer 16

Burned e.g. crème brûlée or burned cream