Key Words

Question 1

Brûlée

Answer 1

A “burnt” or caramelised sugary for a topping of a dessert

Question 2

Purée

Answer 2

Smooth mixture made by blending food or passing through a sieve

Question 3

Flambé

Answer 3

Covered in alcohol and set on fire

Question 4

Bain-Marie

Answer 4

Large pan half filled with hot water and other pan out above or in water to cook gently or keep warm
e.g. melting chocolate

Question 5

Croûtons

Answer 5

Cube of fried or toasted bread

e.g. soups and salads

Question 6

Entée

Answer 6

Main course

Question 7

Julienne

Answer 7

Small, thin strips of veg

Question 8

Al dante

Answer 8

Cooked, but still firm when bitten

“To the bite”

Question 9

Accompaniments

Answer 9

Food that’s served separately form the main dish

e.g. veg

Question 10

En croûte

Answer 10

Wrapped in pastry

Question 11

Garnish

Answer 11

Decoration on a savoury dish

Question 12

Bouquet garni

Answer 12

A bunch of mixed fresh herbs

Question 13

Sauté

Answer 13

Fry by tossing in small amounts of hot fat

Question 14

Marinade

Answer 14

Spied liquid that meat or fish is soaked in before cooking to add flavour and make it tender

Question 15

Au gratin

Answer 15

Sprinkled with breadcrumbs and/or grated cheese and browned

Question 16

Coulis

Answer 16

Fruit or vegetable purée used as a sauce

Question 17

Mise en place

Answer 17

Preparing ingredients and equipment before starting to cook

Question 18

Reduce

Answer 18

Concentrate a liquid by baking it to evaporate some of the water

Question 19

Roux

Answer 19

A fat (butter) and flour mix used to thicken sauces