Culinary Terms

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  • Created by: Fiona
  • Created on: 12-03-13 17:38

Accompaniments

Items offered separately to main dish, e.g. vegetables and sauces.

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Al Dente

Literally means "to the tooth", i.e. firm to the bite

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Au Gratin

Sprinkled with cheese and/ or breadcrumbs and browned under a grill.

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Bain-Marie

A container of water used to keep foods hot without fear of burning or to cook delicate foods.

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Brulee

"Burned", e.g. creme brulee or burned cream.

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Bouquet Garni

A bundle of herbs

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Coulis

A sauce made of fruit or vegetable puree.

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Croutons

Cubes of toasted or fried bread.

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En Croute

"In a pastry case" e.g. salmon en croute.

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Flambe

To cook with flame by "burning" away alcohol, e.g. crepes suzette.

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Garnish

A savoury decoration for food, trimmings served with a main item.

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Julienne

Thin, matchstick-sized strips of vegetables.

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Marinade

A richly spiced liquid used to give flavour to and help tenderise meat and fish.

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Mis-En-Place

"Put in Place", i.e. preparartion either before starting to cook or before serving.

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Puree

A smooth mixture made from food passing through a sieve or liquidised in a food processor.

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Reduce

To concentrate a liquid by boiling or simmering.

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Roux

A mixture of fat and flour used as a basis for a sauce.

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