culinary terms 0.0 / 5 ? Design & Technology: Food Technologyculinary termsGCSEAQA Created by: BH4Created on: 29-11-15 13:30 Accompaniments Items offered separately to the main dish e.g. vegetables. 1 of 19 Al dente Literally means ‘to the tooth’, i.e. firm to the bite. 2 of 19 Au gratin Sprinkled with cheese and/or breadcrumbs and browned under the grill. 3 of 19 Bain-marie A container of water used to keep foods hot without fear of burning or to cook delicate foods. 4 of 19 Brûlée ‘Burned’, e.g. crème brûlée or burned cream 5 of 19 Bouquet garni A bundle of herbs 6 of 19 Coulis A sauce made of fruit or vegetable purée 7 of 19 Croutons Cubes of toasted or fried bread 8 of 19 En croute ‘In a pastry case’, e.g. salmon en croute 9 of 19 Entrée A meat dish usually served as a main course 10 of 19 Flambé To cook with a flame by ‘burning’ away the alcohol, e.g. crêpe suzette. 11 of 19 Garnish A savoury decoration for food, trimmings served with a main item. 12 of 19 Julienne Thin, matchstick-sized strips of vegetables. 13 of 19 Marinade A richly spiced liquid used to give flavour to help tenderise meat and fish. 14 of 19 Mise-en-place ‘Put in place’, i.e. preparation either before starting to cook or before serving. 15 of 19 Purée A smooth mixture made from food passed through a sieve or liquidised in a food processor. 16 of 19 Reduce To concentrate a liquid by boiling or simmering. 17 of 19 Roux A mixture of fat and flour used as a basis for sauce. 18 of 19 Sauté To toss in hot fat, e.g. sauté potatoes. 19 of 19
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