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Creado por jane stainer
hace más de 11 años
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Pregunta | Respuesta |
Accompaniments | Items offered separately to the main dish e.g. vegetables. |
Al dente | Literally means ‘to the tooth’, i.e. firm to the bite. |
Au gratin | Sprinkled with cheese and/or breadcrumbs and browned under the grill. |
Bain-marie | A container of water used to keep foods hot without fear of burning or to cook delicate foods. |
Brûlée | ‘Burned’, e.g. crème brûlée or burned cream |
A bundle of herbs | Bouquet garni |
Coulis | A sauce made of fruit or vegetable purée |
Croutons | Cubes of toasted or fried bread |
En croute | ‘In a pastry case’, e.g. salmon en croute |
Entrée | A meat dish usually served as a main course |
Flambé | To cook with a flame by ‘burning’ away the alcohol, e.g. crêpe suzette. |
A savoury decoration for food, trimmings served with a main item. | Garnish |
Thin, matchstick-sized strips of vegetables. | Julienne |
Marinade | A richly spiced liquid used to give flavour to help tenderise meat and fish. |
Mise-en-place | ‘Put in place’, i.e. preparation either before starting to cook or before serving. |
Reduce | To concentrate a liquid by boiling or simmering. |
Roux | A mixture of fat and flour used as a basis for sauce |
Sauté | To toss in hot fat, e.g. sauté potatoes |
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