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| Question | Answer |
| Accompaniments | Items offered separately to main dish |
| Al dente | Firm to bite |
| Au gratin | Sprinkled with cheese or breadcrumbs and browned |
| Bain-marie | A container of water to keep foods hot without fear of burning |
| Brulee | Burned cream |
| Bouquet garni | A small bundle of herbs |
| Coulis | Sauce made of fruit or vegetable puree |
| Croutons | Cubes of bread that are fried or grilled |
| En croute | In pastry |
| Entree | Main course |
| Flambé | To cook with flame by burning away the alcohol |
| Garnish | Served as part of the main item, trimmings |
| Julienne | Thin, matchstick-size strips of vegetables |
| Marinade | A richly spiced liquid used to give flavour and assist in tenderising meat and fish |
| Mise-en-place | Basic preparation prior to assembling products |
| Puree | A smooth mixture made from food passed through a sieve |
| Reduce | To concentrate a liquid by boiling or simmering |
| Roux | A thickening of cooked flour and fat |
| Sauté | To be tossed in fat |
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