Culinary Terms

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What are Accompaniments?
Items offered separately to a main dish e.g. vegetables
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What is Al Dente?
Firm to the bite
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What is Au Gratin?
Sprinkled with cheese/breadcrumbs and browned or grilled
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What is a Bain-Marie?
A container of water used to keep foods hot without the fear of burning or to cook delicate foods
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What is Brulee?
Burned
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What is a Bouquet Garni?
A bundle of herbs
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What is a Coulis?
Sauce made of fruit or vegetable puree
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What are Croutons?
Cubes of bread fried or grilled
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What is En Croute?
In pastry
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What is Entree?
A meat dish usually served as a main course
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What is Flambe?
To cook with flame by burning away alcohol
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What is garnish?
A savoury decoration for food, trimming served with a main item
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What is Julienne?
Thin match-stick size strips of vegetables.
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What is a Marinade?
A richly spiced liquid used to give flavour to help tenderise meat and fish
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What is Mise-En-Place?
Literally put in place e.g. preparation either before starting to cook orbefore serving
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What is a Puree?
A smooth mixture made from food passed through a seive or liquidised in a food processor
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What is Reduce?
To concentrate a liquid by boiling or simmering
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What is a Roux?
A mixture of fat and flour used as a basis for a sauce
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What is a Saute?
Tossed in fat
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Other cards in this set

Card 2

Front

Firm to the bite

Back

What is Al Dente?

Card 3

Front

Sprinkled with cheese/breadcrumbs and browned or grilled

Back

Preview of the back of card 3

Card 4

Front

A container of water used to keep foods hot without the fear of burning or to cook delicate foods

Back

Preview of the back of card 4

Card 5

Front

Burned

Back

Preview of the back of card 5
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