Culinary terms
- Created by: jackmanj8123
- Created on: 15-05-14 14:02
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- Culinary Terms
- A savoury decoration for food food, trimmings served with a main item
- Garnish
- A mixture of fat and flour used as a basis for sauce
- Roux
- To toss in hot fat
- Sauté
- 'Burned'
- Brûlée
- 'To the tooth' i.e. firm to the bite
- Al dente
- Cubes of toasted or fried bread
- Croutons
- 'In a pastry case'
- En croute
- Items offered seperatly to the main dish
- Accompaniments
- To cook with a flame by 'burning' away the alcohol
- Flambé
- a meat dish usually served as a main course
- Entrée
- A richly spiced liquid used to give flavour to help tenderise meat and fish
- Marinade
- A smooth mixture made from food passed through a sieve or liquidised in a food processor
- Purée
- A bundle of Herbs
- Bouquet Garni
- To concentrate a liquid by boiling or simmering
- Reduce
- A sauce made of fruit or vegetable
Purée
- Coulis
- A container of Water used to keep foods hot without fear of burning or to cook delicate foods
- Bain Marie
- To put in place
- Mise en place
- Thin, matchstick sized strips of vegetalbes
- Julienne
- Sprinkled with cheese and or breadcrumbs and brown underneath the gril
- Au Graitin
- A savoury decoration for food food, trimmings served with a main item
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