culinary terms

Items offered separately to main dish. 

Firm to the bite

Sprinked with cheese or breadcrumbs and browned (in a grill or an oven)

A container of water to keep foods hot without fear of burning. (Think of when you melt chocolate in a pan of simmering water with a metal bowl on top with the chocolate in)

Burned cream

A small bundle of herbs

Sauce made of fruit or vegetable puree

Cubes of bread that are fried or grilled

In pastry

Main course

To cook with a flame burning away the alcohol

Served as part of the main dish. Savoury. E.g Herbs. 

Thin, matchstick-size strips of vegetables.

A richly spiced liquid used to give flavour and assist in tenderising meat and fish

Basic preparation before putting products together

A smooth mixture made from food passed through a sieve

To concentrate a liquid by boiling or simmering. (E.G WHEN YOU BOIL THE WATER REDUCES )

A thickening of cooked fat and flour

Tossed in fat