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    • Accompaniment
      • item offered separately to main dish (side dish)
    • Al dente
      • Firm to the bite
    • Au gratin
      • sprinkle with cheese or breadcrumbs and browned
    • Bain-Marie
      • a container of water to keep food hot without fear of burning
    • Brulee
      • burned cream
    • Croutons
      • cubes of bread that are fired or grilled
    • En croute
      • in pastry
    • Entree
      • main course
    • Flambe
      • to cook with a flame to burn 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
      • 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
    • saute
      • tossed in fat


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