Culinary Terms 2.5 / 5 based on 2 ratings ? Design & Technology: Food TechnologyGCSEWJEC Created by: FionaCreated on: 12-03-13 17:38 Accompaniments Items offered separately to main dish, e.g. vegetables and sauces. 1 of 17 Al Dente Literally means "to the tooth", i.e. firm to the bite 2 of 17 Au Gratin Sprinkled with cheese and/ or breadcrumbs and browned under a grill. 3 of 17 Bain-Marie A container of water used to keep foods hot without fear of burning or to cook delicate foods. 4 of 17 Brulee "Burned", e.g. creme brulee or burned cream. 5 of 17 Bouquet Garni A bundle of herbs 6 of 17 Coulis A sauce made of fruit or vegetable puree. 7 of 17 Croutons Cubes of toasted or fried bread. 8 of 17 En Croute "In a pastry case" e.g. salmon en croute. 9 of 17 Flambe To cook with flame by "burning" away alcohol, e.g. crepes suzette. 10 of 17 Garnish A savoury decoration for food, trimmings served with a main item. 11 of 17 Julienne Thin, matchstick-sized strips of vegetables. 12 of 17 Marinade A richly spiced liquid used to give flavour to and help tenderise meat and fish. 13 of 17 Mis-En-Place "Put in Place", i.e. preparartion either before starting to cook or before serving. 14 of 17 Puree A smooth mixture made from food passing through a sieve or liquidised in a food processor. 15 of 17 Reduce To concentrate a liquid by boiling or simmering. 16 of 17 Roux A mixture of fat and flour used as a basis for a sauce. 17 of 17
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