Terminology Flashcards
Accompaniment
Items offered separately to main dish. E.g: Garlic bread, salad.
Au gratin
Sprinkled with cheese and/or breadcrumbs and browned under a grill
Marinade
A richly spiced liquid used to tenderise and give flavour to fish and meat.
Roux
A mixture of fat and flour as a basis for a sauce.
Bauquet Garni
A bundle of herbs
Garnish
A savoury decoration/ trimmings on a dish
Bain-Marie
A container of water used to keep foods hot without the fear of burning or to cook delicate foods.
Brûlée
‘Burned’ e.g: burned crème or crème brûlée.
Coulis
A sauce made of fruit or vegetable purée.
En croûte
In pastry e.g: salmon en croûte.
Entrée
A meat dish usually served as a main.
Flambé
To Cook with flames by ‘burning’ away the alcohol.
Sauté
Tossed in fat. E.g: sauté potatoes.
Julienne
Thin match stick like strips of vegetables.
Croutons
Small cubes of bread that are fried or grilled.
Mis-en-place
Literally means ‘put in place’, I.e: the preparation before serving or cooking.
Purée
A smooth mixture made from food pass through a blender or liquified in a food processor.
Reduce
To concentrate a liquid by either boiling or simmering.
Al denté
Literally means ‘to tooth’, i.e: firm to bite. E.g: pasta, vegetables…
What is a rotisserie used for?
For cooking large joint and whole animals, such as chickens.
