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Creado por Liam Neville-Taylor
hace más de 7 años
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Pregunta | Respuesta |
Croûtons | Cubes of fried or toasted bread. Served with soups and salads. |
Accompaniments | Food that is served seperately from the main dish, such as vegetables. |
Al dente | Cooked, But firm when bitten. |
Au gratin | Sprinkled with breadcrumbs and/or grated cheese and browned. |
Bain-marie | A large pan half filled with hot water. Other pans are put in or above the water to keep warm or cook very gently. |
Bouquet garni | A bunch of mixed fresh herbs - often used in stews and soups |
Brûlèe | A "burnt" or caramelised sugar topping for a dessert. |
Coulis | A fruit or vegetable purée used as a sauce. |
En croûte | Wrapped in pastry |
Entrée | A main course. |
Flambé | Covered in alcohol and set on fire |
Garnish | An edible decoration served as part of a dish. For example, a slice of lemon. |
Julienne | Small, thin strips of vegetables. |
Marinade | A spiced liquid that meat or fish is soaked in before cooking to add flavour and make it tender. |
Mise en place | Preparing ingredients and equipment before starting to cook - for example, weighing and measuring out ingredients. |
Purèe | A smooth mixture made by blending food or passing it through a sieve. |
Reduce | Concentrate a liquid by boiling it to evaporate some of the water. |
Roux | A fat ( usually butter) and flour mix. Used to thicken sauces. |
Sauté | Fry by tossing in a small amount of hot fat. |
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