culinary terms

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ACCOMPANIMENTS

Items offered separately to main dish. 

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AL DENTE

Firm to the bite

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AU GRATIN

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

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BAINS MARIE

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)

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BRULEE

Burned cream

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BOUQUET GARNI

A small bundle of herbs

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COULIS

Sauce made of fruit or vegetable puree

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CROUTONS

Cubes of bread that are fried or grilled

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EN CROUTE

In pastry

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ENTREE

Main course

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FLAMBE

To cook with a flame burning away the alcohol

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GARNISH

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

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JULIENNE

Thin, matchstick-size strips of vegetables.

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MARINADE

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

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MISE-EN-PLACE

Basic preparation before putting products together

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PUREE

A smooth mixture made from food passed through a sieve

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REDUCE

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

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ROUX

A thickening of cooked fat and flour

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SAUTE

Tossed in fat

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