culinary terms
- Created by: JusTheOfficialE
- Created on: 05-05-15 14:28
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- culinary terms
- saute
- to toss in fat
- flambe
- covered in alcohol and set on fire
- entree
- main course
- coulis
- fruit or puree used as a sauce
- croutons
- cubes of toasted bread or fried bread
- en croute
- 'in a pastry case'
- roux
- mixture of flour and fat used as a basis sauce
- bain marie
- container of hot water used to keep foods hot without burning or further cooking
- al dente
- firm to the bite
- brulee
- 'burned' e.g creme brulee
- mise en place
- to prepare/put in place
- au gratin
- sprinkled with cheese and/ or breadcrumbs and browned underneath a grill
- marinade
- a richly spiced liquidd used to give flavouyr and help tender meat/fish
- reduce
- to concentrate a liquid by boiling or simmering
- saute
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