Items offered separately to main dish, e.g. vegetables and sauces.
Literally means "to the tooth", i.e. firm to the bite
Sprinkled with cheese and/ or breadcrumbs and browned under a grill.
A container of water used to keep foods hot without fear of burning or to cook delicate foods.
"Burned", e.g. creme brulee or burned cream.
A bundle of herbs
A sauce made of fruit or vegetable puree.
Cubes of toasted or fried bread.
"In a pastry case" e.g. salmon en croute.
To cook with flame by "burning" away alcohol, e.g. crepes suzette.
A savoury decoration for food, trimmings served with a main item.
Thin, matchstick-sized strips of vegetables.
A richly spiced liquid used to give flavour to and help tenderise meat and fish.
"Put in Place", i.e. preparartion either before starting to cook or before serving.
A smooth mixture made from food passing through a sieve or liquidised in a food processor.
To concentrate a liquid by boiling or simmering.
A mixture of fat and flour used as a basis for a sauce.