More cards in this set

A bundle of herbs

Sauce made of fruit or vegetable Puree

Cubes of toasted or fried bread

In a pastry case eg: salmon en croute

A meat dish usually served as a main course

To cook with a flame, by 'burning' away alcohol e.g crepe suzette

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

Thin, matchstick sized strips of vegtables

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

Put In Place i.e preparation before starting to cook or before serving