91284
Description
Flashcards by jane stainer, updated more than 1 year ago
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Created by jane stainer
over 12 years ago
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| Question | Answer |
| 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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