part 1 Flashcards
What is and accompaniment? give an example
items offered separately to main dish.
bread roll with soup or side salad
what is al-dente?
means ‘to the tooth’ - firm to the bite for example past and rice.
what is au gratin?
sprinkled with cheese and/or bread crumbs and browed under the grill. For example potato gratin, some pasta bakes
What is a bain- marie?
A container of water used to keep foods hot or cooked carefully.. e.g. hot foods ready for service, melting chocolate & creme brulee
what is a brulee?
burned cream. e.g. creme brulee
what is a bouquet garni?
a bundle of herbs. e.g. flavoring soups, casseroles, stews
what is coulis?
a sauce made of fruit and veg puree
what is croutons?
cubes of toasted or fried breads. e.g. garlic and herb croutons on salad
what is en croute?
in pastry case. e.g. salmon en crout
what is entree?
a dish usually served before the main course or between courses. e.g. fried scallops starter.
what is flambe ?
to cook with flame by burning away alcohol. e.g. crepe suzette.
what is garnish?
a savoury decoration. e.g. radish flowers. chopped herbs sprinkled.
what is julienne?
thin match stick size strips of veg. e.g.carrots for a spring role
what is marinade?
a richly spiced liquid used to give flavor and help to tenderize meat. often acidic to help tenderize meat and containg some oil.
what is mise-en-place?
put in place or prepare before you cook
