terminology Flashcards
1
Q
accompniments
A
items offered separately to the man dish
2
Q
al dente
A
firm to the bite
3
Q
au gratin
A
sprinkled with cheese or bread crumbs and browned in the grill
4
Q
bain-marie
A
a container of water to keep food hot wthput the fear of it burning.
5
Q
brulee
A
burned cream
6
Q
bouqet garni
A
a small bundle of herbs french
7
Q
coulis
A
a sauce made with fruit and vegatables
8
Q
croutons
A
cubes of bread that are fried or grilled
9
Q
en croute
A
in pastry
10
Q
entree
A
main course
11
Q
flanbe
A
to cook with flame by burnignaway the alchol
12
Q
garnish
A
served as part of the main itnem usally trimming
13
Q
julienne
A
thin mathcstick size vegatles
14
Q
marlinade
A
a richly spiced liquid used to give flavour and assist in tenderising meat or fish
15
Q
mise-en-place
A
basic preparation prior to the assembeling of products
