culinary terms

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Accompaniments
Items offered separately to the main dish e.g. vegetables.
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Al dente
Literally means ‘to the tooth’, i.e. firm to the bite.
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Au gratin
Sprinkled with cheese and/or breadcrumbs and browned under the grill.
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Bain-marie
A container of water used to keep foods hot without fear of burning or to cook delicate foods.
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Brûlée
‘Burned’, e.g. crème brûlée or burned cream
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Bouquet garni
A bundle of herbs
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Coulis
A sauce made of fruit or vegetable purée
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Croutons
Cubes of toasted or fried bread
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En croute
‘In a pastry case’, e.g. salmon en croute
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Entrée
A meat dish usually served as a main course
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Flambé
To cook with a flame by ‘burning’ away the alcohol, e.g. crêpe suzette.
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Garnish
A savoury decoration for food, trimmings served with a main item.
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Julienne
Thin, matchstick-sized strips of vegetables.
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Marinade
A richly spiced liquid used to give flavour to help tenderise meat and fish.
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Mise-en-place
‘Put in place’, i.e. preparation either before starting to cook or before serving.
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Purée
A smooth mixture made from food passed through a sieve or liquidised in a food processor.
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Reduce
To concentrate a liquid by boiling or simmering.
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Roux
A mixture of fat and flour used as a basis for sauce.
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Sauté
To toss in hot fat, e.g. sauté potatoes.
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Other cards in this set

Card 2

Front

Al dente

Back

Literally means ‘to the tooth’, i.e. firm to the bite.

Card 3

Front

Au gratin

Back

Preview of the front of card 3

Card 4

Front

Bain-marie

Back

Preview of the front of card 4

Card 5

Front

Brûlée

Back

Preview of the front of card 5
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